How to make cupcake filling. Chocolate cupcakes with liquid filling (chocolate fondant)

But you can not only make cakes with fillings and cream, but also cupcakes. If you are tired of round shaped cupcakes, you can bake one large rectangular one. Chocolate cupcake with cottage cheese filling can be served for a festive tea party. After the cream hardens, the cake is cut well, resulting in a beautiful dessert.

Chocolate cupcake with filling inside

I make the filling from homemade cottage cheese. And in order for the consistency to be tender and homogeneous, I add sour cream. And the filling must be sweet, so you can add sugar, powder or honey. Or you don’t have to add sugar with sour cream, but pour a little condensed milk. The main thing with condensed milk is not to overdo it, so as not to end up with a cloying and liquid curd mass.

Of course, it is risky to bake a biscuit base in iron molds. It may stick and then you won’t be able to get a beautiful and smooth sponge cake. In this case, I recommend lining the pan with parchment paper and greasing it with butter. After baking, the paper comes off easily.

cupcake recipe with filling

Fondant - chocolate cupcakes with liquid filling inside

for 3-4 servings you will need

Ingredients:

100 g Chocolate (dark or milk)
2 eggs
75 g butter
60 g Sugar
1 tsp. Vanilla extract (can be replaced with vanilla sugar)
50 g flour
Powdered sugar - for decoration
Ice cream or whipped cream - for serving

Translated from French, chocolate liquid cake means melting chocolate. This dessert owes its appearance to a simple accident when the cook took the cupcakes out of the oven ahead of time, and they remained liquid inside. Although this is considered a cooking error, in a short time such cupcakes have gained immense popularity in many restaurants around the world.

To make the liquid cake delicious, it is important not to overcook it in the oven.

Ingredients

Salt 0 tsp Sugar 50 grams Chicken eggs 3 pieces) Flour 60 grams Butter 100 grams Chocolate black 200 grams

Number of servings: 9
Preparation time: 30 minutes
Cooking time: 10 minutes

Liquid cupcake recipe

These cupcakes are especially good with creamy vanilla ice cream. For cupcakes, it is better to use dark chocolate. The minimum cocoa content should not be lower than 60%. Baking with milk chocolate turns out too sweet and cloying.

Preparation:

Cut the butter into pieces, break the chocolate into pieces.
Melt butter with chocolate in a water bath. You can also use the microwave, but you need to make sure that the chocolate does not curl. Therefore, in the microwave, the mass must be melted several times for 15 seconds. and mix well each time.
Beat the eggs with sugar to form a fluffy foam.
Add cooled chocolate to the egg mixture. Under no circumstances should you pour hot chocolate mixture, otherwise the eggs will simply curdle.
Mix flour and salt, sift and add to the total mass. Mix quickly until smooth. There is no need to stir for a long time, as this promotes the release of gluten from the flour, as a result of which the dough does not rise well.
Grease the molds with oil and fill with dough.

Place in preheated oven and bake for 10 minutes. at a temperature of 200 °C. As soon as the products rise and the crust on them begins to crack, it is time to remove them from the oven. Serve hot with a scoop of cold ice cream.

The cake batter can sit in the refrigerator for several days. Therefore, it is convenient to make a large portion of dough and prepare yourself several hot and delicious cupcakes with liquid chocolate every day. Only the baking time in this case increases to 12 minutes.

How to make cupcakes with liquid filling differently

Any cupcakes can be filled with liquid filling. There are two ways:

The dough should be poured halfway into the molds. Then use a spoon to make a hole in the raw dough and spoon in some of the prepared cream. Then fill the mold to the top.
Cut a small cone into the tops of the baked and cooled muffins. Compact the resulting hole, lay out the liquid filling and cover with a dough cone. To make the top look perfect, you can decorate it with berries or pour glaze over it.

This way you can experiment with different fillings.

Cupcakes with such a center are much tastier than regular ones, since the latter are rather dry.

Thinking about what dessert to serve with tea? Make homemade cupcakes. They are very tasty, soft, satisfying and perfect for family tea drinking. We will present you the simplest recipes for cupcakes in molds.

Silicone molds are the best option for baking. The cake won't burn in them, the middle will be well baked, and you won't have to spend money on baking paper.

Products for the recipe:

four eggs;
flour - 0.15 kg;
granulated sugar - 0.2 kg;
baking powder - 10 g.

Step by step steps:

Break the chicken eggs into a separate bowl. Shake the mixture with a whisk until white foam with bubbles appears.
Gradually add sugar while continuing to whisk. The granulated sugar should completely dissolve.
Pour baking powder into the flour and add everything together to the egg mixture.
Use a spoon to form the dough; it should be runny.
You can take one large silicone mold and then cut the cupcake into pieces with a knife, or take several small ones and bake beautiful little cupcakes.
Place the dough into the molds.
Turn on the oven in advance and set its temperature to 180 degrees.
Cook the dough in the oven for 25 minutes.
You can check how ready the treat is using a toothpick - just stick it into the cupcake. If the toothpick is dry, it means the dessert is completely baked.
Remove from the molds. You can decorate it in a variety of ways - sprinkle with powdered sugar, pour over chocolate or condensed milk.

A simple recipe - in a mug in 5 minutes

This recipe is for those who urgently need to serve something tasty for tea.

Grocery list:

sugar - 50 g;
dry cocoa - 30 g;
one egg;
vanilla - 3 g;
flour - 100 g;
milk - 70 ml;
half a chocolate bar;
vegetable oil - 40 ml.

Cooking method:

Pour flour, sugar and cocoa into a large non-iron mug. Mix dry ingredients.
Add the egg, add butter and milk.
Use a spoon to form a lump-free dough.
Add vanilla and chopped chocolate pieces.
Close the mug with the future cupcake in the microwave. Set the timer for 3 minutes.
Remove the finished dish from the mug. The entire cooking process takes 5 minutes. Bon appetit!

With milk

Recipe Ingredients:

sugar - 160 gr;
slaked soda - 8 g;
milk - 0.2 l;
sunflower oil - 90 ml;
two eggs;
vanilla sugar - 8 g;
flour - 350 gr.

How to make a milk cake:

Mix two types of sugar together.
Pour them into a bowl of milk and break the eggs into it.
Pour soda with sifted flour and pour in sunflower oil.
Knead the airy dough, first stirring with a spoon and then with your hands.
Prepare the molds in advance. They can be made of silicone or ordinary iron. Grease them with oil inside.
Fill out the forms with dough.
Bring the oven on to 180 degrees. Cook the pastries for 25 minutes. Bon appetit!

On kefir

With kefir, the dough comes out more tender and fluffy.

You will need:

butter or margarine - 0.1 kg;
kefir - 220 ml;
sugar - 150 gr;
three eggs;
baking powder - 24 g;
first grade flour - 270 g;
vanilla sugar - 20 gr.

How to make cupcakes with kefir:

Pour raw eggs from their shells into a mixture of regular and vanilla sugar.
Take a piece of butter out of the refrigerator, soften it in the microwave and pour it over the eggs.
Add kefir to the same bowl. Bring all ingredients until smooth.
Gradually add flour, followed by baking powder.
Thus, by kneading we get a slightly liquid, homogeneous dough.
Place the cake mixture in a baking dish lined with special paper.
Preheat the oven to medium temperatures. Cook the pechevo for 50 minutes.
After using a toothpick to determine that the cupcakes are ready, cool them, remove them from the mold and sprinkle with powdered sugar.

Homemade chocolate cupcakes

This incredibly tasty and beautiful chocolate cupcake will look great on any holiday table.

Required ingredients:

granulated sugar - 180 gr;
milk - 150 ml;
cocoa - 65 gr;
two chicken eggs;
baking powder - 9 g;
margarine - 60 g;
wheat flour - 0.2 kg;
chocolate drops - 100 gr.

How to make cupcake batter:

Melt margarine in a water bath or in the microwave.
Pour milk into margarine, add eggs.
In another bowl, combine flour, cocoa powder and sugar, crushed on a sieve.
Add bulk products to the container with liquid ingredients. Mix.
Take special paper muffin cups and pour batter into each of them.
Do not add it to the edges of the molds; the dough will still rise in the oven.
Set the oven temperature to 180 degrees and bake for 15 minutes.
You can add chocolate chips to the dough as a surprise.

Delicate and fluffy delicacy in a slow cooker

Amazingly delicious muffins are made in a slow cooker. In this recipe we will bake one large muffin. A multicooker bowl will serve as a baking dish.

You will need:

condensed milk - 380 g;
soda - 5 g;
flour - 200 gr;
egg - 2 pcs;
salt - 3 g;
half a lemon with skin.

Algorithm of actions:

Pre-treat the walls of the bowl with vegetable oil.
In a separate deep container, bring the raw eggs to a yellow mass with foam using a mixer.
Pour condensed milk there.
Peel the lemon, grind the rind into zest, and squeeze out the juice separately.
Add both zest and juice to the main mixture.
Separately combine flour, baking soda and salt.
Pour them into the future dough and process with a mixer.
Pour the finished dough into the slow cooker. Set its mode to the “Baking” function. Time - 50 minutes.
Use a toothpick to check if the cake is ready; if the stick is wet, continue cooking for another 10 minutes.
Cut the warm cake into pieces and serve.

How to bake raisin cupcakes at home?

Main products:

chicken eggs - 3 pcs.;
margarine - 0.2 kg;
raisins - 200 gr;
flour - 0.26 kg;
sugar - 0.2 kg;
vanilla sugar - 10 g;
baking powder - 16 gr.

How to bake a cupcake at home:

Sort out the raisins, add warm water and leave for 20 minutes.
Roll the dried raisins in flour and leave them there.
Soften the margarine and mix it with both types of sugar.
Break the eggs into the main mass. Mix everything.
Add raisins, baking powder, processed flour. Make the dough.
Grease a special mold with sunflower oil and place the dough in it.
Bake the cake at 180 degrees for 45 minutes.

Bread machine recipe

If you have a bread maker, experiment with baking muffins in it. It should be very tasty!

Grocery list:

first grade wheat flour - 0.18 kg;
coconut flakes - 50 g;
granulated sugar - 80 g;
milk - 40 ml;
two eggs;
lemon zest - 15 g;
butter 60 g;
baking powder - 12 g;
salt - 6 gr.

How to make a cake in a bread machine:

Combine flour, salt and baking powder in a bowl.
In another bowl, add milk, eggs and sugar. Bring the mixture until smooth with a slight foam.
Pour flour mixed with salt and baking powder into milk, stirring with a whisk.
Sprinkle in lemon zest and coconut.
Pour the resulting dough into the mold.

Main products:

four eggs;
one and a half bars of dark chocolate;
flour - 90 g;
butter - 170 g;
powdered sugar - 0.2 kg.

Cooking method:

Melt a piece of butter.
Turn on the oven in advance to preheat it.
Break the eggs, add powdered sugar and pass through this mixture with a mixer.
Melt the chocolate bars in a water bath and mix them with soft butter.
Pour the warm chocolate mixture over the eggs.
Slowly add flour, stirring gently with a spoon.
Take silicone molds and grease them with liquid oil.
Sprinkle the molds with cocoa powder.
Place the chocolate dough and place the molds and their contents into the oven.
Cooking time: 10 minutes.
The edges of the cake will be baked, but the center will remain runny.

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What could be more pleasant than starting the morning with coffee and a delicious muffin that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial website wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to make.

Coconut cupcakes with chocolate filling

You will need:

coconut flakes - 100 g
butter - 150 g
milk - 200 ml
wheat flour - 350 g
baking powder - 2 tsp.
sugar - 100 g
dark chocolate - 150 g
chicken eggs - 2 pcs.
almond flakes for decoration

Preparation:

For the dough, first combine chicken eggs with sugar.
Beat them until white and add very soft butter and milk. Mix.
Add coconut flakes and mix. Now add the sifted flour with baking powder.
Line muffin tins with paper capsules and place one tablespoon of batter in each. Then add a piece of chocolate.
Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
Decorate the muffins with almond flakes.

Tiramisu cupcakes

You will need:

For the test:

flour - 1 ½ cups
butter - 100 g
sugar - 160 g
egg - 2 pcs.
salt - a pinch
baking powder - 1 ½ tsp.
milk - 200 ml
vanillin - 2 g

For cream:

mascarpone - 250 g
cream 33-35% - 150 g
powdered sugar - 5 tbsp. l.
vanillin - 2 g
cocoa - 2 tbsp. l.

For impregnation:

freshly brewed coffee
rum - 2 tbsp. l

Preparation:

Cream butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
Place the dough in paper molds 2/3 of the way up. Bake in an oven preheated to 180 ºC for about 25 minutes. Check readiness with a skewer.
While the muffins are baking, brew the coffee and let it cool. As soon as the cupcakes are baked, without removing them from the mold, make 10-12 punctures in each.
Soak the cupcakes in coffee. You can use a teaspoon or a brush. Don't skimp on the impregnation.
Then let the cupcakes cool completely.
Preparing the cream. To do this, beat the mascarpone. Separately, beat the cream with powdered sugar and vanilla.
Gently mix the mascarpone and cream. Using a pastry bag, pipe the cream onto the cupcake. Sprinkle cocoa on top of the cupcakes.

Red Velvet Cupcakes

You will need:

150 g sugar
150 g wheat flour
100 ml milk
100 g butter
1 egg
2 tbsp. l. cocoa
1 tbsp. l. red food coloring
1 tbsp. l. vinegar
1 tsp. baking powder
vanilla sugar or vanillin
a pinch of salt
powdered sugar for decoration

Preparation:

The butter and egg must be removed from the refrigerator in advance - they should be at room temperature.
Mix soft butter with sugar and vanilla sugar (vanillin).
Beat the mixture until it lightens in color and becomes more fluffy.
Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
Add a third of the flour mixture to the butter-egg base and fold in gently. Then pour in a third of the milk with the dye and stir until combined.
Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
Place paper tartlets into the muffin tin and fill them no more than two-thirds full with batter.
Bake the cupcakes at 170ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
Remove the finished cupcakes from the mold and sprinkle with half the powdered sugar, and when they have cooled, sprinkle on top again. This will create a delicate sweet crust on the surface.

Nutella and nut muffins

You will need:

butter - 50 g
nuts (any to your taste) - 100 g
flour - 300 g
baking powder - 1 tsp. l.
cocoa - 50 g
sugar - 100 g
nutella - 200 g
egg - 1 pc.
sour cream - 150 g
vanillin
half a glass of milk

Preparation:

Combine sugar, cocoa, salt, chopped nuts and flour.
Mix the butter (melt and cool first), Nutella, egg, sour cream, vanilla and milk.
While whisking, pour the mixture into the dry ingredients, pour the resulting dough into the molds 3/4 full.
Bake at 180 ºC for 20-25 minutes. 10 minutes before ready, decorate with nuts.

Blueberry muffins with cottage cheese cream

You will need:

For the test:

300 g flour
2 tsp. baking powder
1/4 tsp. salt
150 g butter at room temperature
200 g sugar
3 large eggs at room temperature
2 tsp. vanilla extract
50 ml vegetable oil
2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

2 packs Philadelphia cream cheese
300 g butter
250 g powdered sugar
2 tsp. vanilla extract .

Preparation:

Preheat oven to 175°C. Place paper cups in muffin tin.
Wash the blueberries and dry them a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
Combine flour, starch, baking powder and salt. Beat butter and sugar with a mixer at high speed until white and fluffy.
Add the eggs one at a time, beating for a few minutes after each addition. Add vanilla extract.
Reduce speed to minimum. Add the flour mixture in three additions, alternating with two additions of vegetable oil, and beat until completely combined after each addition of ingredients.
Add blueberries to the dough and mix gently with a spatula by hand.
Fill the prepared pans evenly with the batter and bake for about 20-25 minutes until lightly golden brown.
Remove from oven and place on a wire rack to cool for 5 minutes. Then remove completely from the iron pan and cool on a wire rack for about an hour.
Butter and cream cheese must be at room temperature.
Beat butter with powdered sugar until white. Add vanilla extract and mix well.
Separately, beat the cream cheese with a mixer (about 5 minutes).
Add the whipped butter to the cream cheese and mix until smooth with a wooden spatula. And so on until you have added all the oil.
Decorate the cupcakes with cream and blueberries.

Marzipan cupcakes with dried apricots

You will need:

flour - 300 g
chicken egg - 2 pcs.
butter - 100 g
marzipan - 85 g
dried apricots - 85 g
brown sugar - 50 g
milk - 100 ml
baking powder - 10 g
powdered sugar - 1 tsp.
sea salt - ½ tsp.

Preparation:

Preheat the oven to 190-200 °C.
Cut dried apricots into small cubes.
Melt the butter.
Mix flour with baking powder and salt.
Grate the marzipan on a fine grater.
Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is distributed evenly.
Lightly beat the eggs with a whisk, pour in the milk and, continuing to stir with the whisk, add the melted butter.
Pour the egg-milk mixture into the flour and marzipan and knead the dough.
Place paper liners in muffin tins and spread batter.
Bake muffins in preheated oven for 20 minutes.
Sprinkle the finished muffins with powdered sugar.

Chocolate Orange Cupcakes

You will need:

flour - 250 g
dark chocolate - 150 g
egg - 3 pcs.
brown sugar - 120 g
butter - 100 g
sour cream - 100 g
candied orange peels - 2 handfuls
milk - 175 ml
cream - 50 ml
cocoa - 40 g
baking powder - 1 ½ tsp.
sea salt - ½ tsp

Preparation:

Preheat the oven to 200 ºС.
Melt the butter.
Mix flour with sugar, cocoa, baking powder and salt.
Add candied fruits to the flour and cocoa (leave a little for decoration), mix everything.
Chop 100 g of chocolate into small pieces with a knife, add to the flour with candied fruits and mix.
Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to lubricate the paper) and mix everything.
Add flour with baking powder and mix lightly.
Cut 10-12 squares of baking paper larger than the muffin tins, allowing the edges of the paper to hang out of the tins.
Brush the paper squares with the remaining melted butter, line the muffin tins and add the batter.
Bake the cupcakes in the preheated oven for 25 minutes.
Break the remaining chocolate into small pieces, place in a saucepan, pour in the cream and melt.

Pour chocolate glaze over the finished muffins and decorate with the remaining candied fruits.