Making chocolate cupcakes for future use (we more often call them muffins) is a thankless task. This delicious dessert disappears from the table almost instantly.

There are already plenty of recipes for such a dessert. But traditional chocolate cupcakes, from the basic list of products, are still loved by many.

You will need:

• flour and granulated sugar - take 150 g of one and the other;
• eggs – 2 pieces;
• butter (removed from the refrigerator ahead of time and warmed to room temperature) – 70 g;
• chocolate (you need dark) - at least 100 g;
• baking powder and soda - ½ teaspoon of each component;
• milk – at least 200 ml;
• vanilla extract - teaspoon;
• salt.

Pour all bulk products (except vanilla) into one bowl, sift, and mix gently.

Use a mixer to transform granulated sugar and soft cow butter into a fluffy light mass. Add eggs (yolks only) and chocolate (preliminarily melted in a water bath) to the butter-sugar mixture. Mix the products until a homogeneous, beautiful substance comes out.

Pour ½ of the flour mixture into it and pour in half the amount of milk. Mix again. We wait half a minute and enter the rest. Let's stir again. Add the egg whites to the almost finished dough after lightly beating them with a wooden spatula. We do this carefully so that the dough does not lose air. It turns out moderately liquid.

All that remains is to grease the molds with oil and fill them with dough. By 2/3, because the heat will cause the dough to “grow.” Approximately 20 minutes in an oven preheated to 175°C, and the cupcakes are ready to decorate and taste.

With liquid chocolate filling

This treat is reminiscent of little, tender bundles of joy.

Cupcakes are made from:

• eggs - 3 pieces;
• natural cow butter – 100 g;
• chocolate (ideally dark) – at least 200 g;
• granulated sugar – 50 g is enough;
• flour – 60 g;
• salt – ¼ teaspoon.

It is not necessary to remove the butter from the refrigerator in advance. Anyway, it (cut into pieces) is waiting for a water bath along with broken chocolate. When the ingredients “float”, mix the chocolate-butter mass to get a beautiful uniform shade and let it cool.

Turn on the mixer and process the eggs with granulated sugar until foam is achieved. And carefully, so as not to “blow away”, we introduce the resulting mixtures into it. And also add salt and flour. We get the dough.

Pour it into greased molds and put it in the oven, heated to 200°C. Cupcakes with chocolate filling should stay there for no longer than 10 minutes.

Cooking with kefir

If you include kefir in the list of products, the cupcakes will turn out the way they like them in England, especially fluffy and soft.

What do you need for baking?

• Natural cow butter (soft) – 100 g;
• granulated sugar – 0.75 cups;
• eggs – 2 pieces;
• kefir – at least ½ cup;
• flour - one and a half glasses;
• chocolate (black is more suitable) – 50 g;
• cocoa powder - 3 tablespoons is enough;
• soda – ½ teaspoon;
• salt - a pinch.

Beat butter with sugar. We spare our hands and use a mixer.

Without turning off the device, add eggs to the butter-sugar mixture, one at a time. They are followed by kefir and soda powder. We knead all this, but now we use a spoon.

Distribute it among the molds and put it in an oven heated to 180°C. When, after checking (piercing the central cupcake), the wooden skewer remains dry, the dessert must be pulled out.

You can fill small forms with dough, or place it in one large one. In the first case, the delicacy will bake faster.

Chocolate cupcakes from Andy Chef

There is one incredible recipe with a biscuit structure and banana flavor. Cooking with it is easy and quick. And it turns out very tasty. However, cupcakes couldn’t be any different. Shall we try?

Pour cocoa powder, flour, baking soda and granulated sugar into a heap into one bowl and sift. Then we mix it all.

Melt natural butter. Cut the banana into thin slices. Add these products to the bulk mixture. By the way, it is also acceptable to use vegetable oil (odorless). But it works better with the cow component.

That's where the eggs go. And then the mixer comes into play, turning the ingredients into a thick, homogeneous dough in which the banana is not visible.

Baking dishes can be prepared in two ways:

• cover with parchment;
• grease with any oil and sprinkle with flour.

The oven needs a temperature of 160°C. We will check the readiness of chocolate cupcakes from Andy Chef with wooden skewers.

Let the baked goods cool slightly, wrap them together with the molds in cling film and leave them like that for 24 hours.

Recipe from Yulia Smol

To avoid mistakes, we will use a 250 ml measuring glass.

So, you will need:

• cocoa powder – ½ cup;
• flour - take one and a half glasses (without the “cap”);
• milk and granulated sugar - ¾ cup of the first and second is enough;
• eggs – at least 3, large;
• baking powder - no less than a teaspoon;
• vegetable oil (refined) – ¼ cup;
• salt – a small pinch is enough.

Mix cocoa powder with ½ cup flour. Sift the dry mixture into a bowl. Then we pass the rest of the flour through a sieve together with baking powder. All that remains is to mix all the dry ingredients. To make it work as it should, we’ll do it with a whisk.

In another container we get a light foam from eggs, sugar and salt. Using a mixer: The taste and tenderness of the products depend on how well the eggs are beaten.

Pour milk into a glass, add vegetable oil to the top. We send the butter and milk liquid to the bulk “company”; it also contains the sugar and egg mass.

The last step is another stir. It is better to make it with a whisk. But you can also use a mixer turned on at the lowest power. Anyway The manipulation should not last more than 30 seconds so that the dough does not lose its airiness.

We bake in the oven (at 180°C), you can do this in a slow cooker. 30-40 minutes will be enough.

With chocolate chips

The list of ingredients includes margarine. It will help your chocolate chip cupcake batter rise and bake better than using butter.

For dessert you will need:

• margarine – 150 g;
• granulated sugar – 100 g;
• cognac - no less than a tablespoon;
• vanilla – 10 g;
• flour – 200 g is enough;
• chocolate, naturally black – 100 g;
• eggs - a couple of pieces;
• baking powder.

Beat margarine with granulated sugar using a mixer. Pour cognac into the sugar-margarine mixture. Need to beat again.

Then it's time for the eggs. Beat them into the cognac mixture until the sugar completely dissolves. Sift flour and baking powder into the resulting mass and do not turn off the mixer, turning it to low speed. It should be a dough.

Carefully stir in the chocolate crumbs using a spoon.

You can send the dough into molds, filling them 2/3 full.

Having heated the oven to 180 C, bake the dessert for 20 to 25 minutes. If desired, decorate the top with melted chocolate.

With cherry filling

Chocolate combined with cherries - everyone will be happy with this duet, and for children such a delicious treat will be a real gift.

What do you need?

• Chocolate (chopped, black) – take 350 g;
• cocoa powder – 40 g;
• coffee (strong, hot and black) - at least 180 ml;
• butter, not cold – at least 60 g;
• granulated sugar – 190 g;
• eggs - a couple of pieces;
• flour - a little less than 100 g;
• baking powder for dough – ½ teaspoon;
• salt - a pinch;
• thicker cream – 250 g;
• pitted cherries (frozen or in their own juice) – 150 g, including juice;
• starch, lemon juice - ½ tablespoon of each;
• gelatin – ½ teaspoon.

The day before we prepare the cream from cream and chocolate. Add slightly heated cream to the melted chocolate (2/3 of the norm). Mix with a whisk until you get a homogeneous chocolate-creamy mass of a pleasant shade. It should stand in the refrigerator for at least 8 hours.

You also need to take care of the cherry filling in advance. Cook cherries, starch, lemon juice and sugar over low heat. When it all thickens and the sugar disappears from sight, you can remove it from the stove. Then add the gelatin that has swollen in cold water. Once it has completely melted and the mixture has cooled, put it in the refrigerator.

For the chocolate cupcake batter, melt the remaining chocolate in hot coffee and dissolve the cocoa powder. In a separate container we combine bulk products. We exclude granulated sugar - grind it in another bowl along with butter, using a mixer. Break the eggs one at a time into the sugar-egg mixture without turning off the appliance.

Now you need to send the coffee-chocolate liquid and flour there and knead the dough.

We fill deep molds with it almost to the top (the ones in which muffins are baked are suitable). Place in an oven preheated to 180°C for 15 minutes. Cover the finished cupcakes while still hot with cherry filling and then with creamy chocolate cream.

From chocolate dough with cheese cream

Any chocolate dough recipe is suitable for this dessert. For example, described in the previous recipe. And instead of cherries and cream, you can top the cupcakes with Cheese cream.

Let's prepare it from:

• cream, at least 33% fat - half a liter;
• cottage cheese – 300 g;
• powdered sugar – 100 g;
• chocolate, as usual, dark - 200 g.

It is important to follow the instructions exactly, literally down to the gram. Only in this case the cream will turn out to be a real “Cheese” - not too cloying and holding its shape well.

Remove the cream that has been sitting in the refrigerator for 8 hours. Pour 50 grams of cream into a separate bowl. Using a mixer, beat them, first at medium speed, then at maximum speed. The process should last at least 8 minutes.

Without turning off the device, add powdered sugar. Then add cottage cheese to the cream-sugar mixture and mix again.

Boil the rest of the cream and pour it over the chocolate. To make the melting process faster, you can chop the sweetness with a knife or break it with your hands.

Add the melted chocolate to the whipped creamy curd mixture and turn on the mixer for the last time.

Chocolate cupcakes are small cakes baked in cupcake or muffin tins. To decorate such a delicacy, you can use any icing, various creams, whipped cream, and so on. How are chocolate cupcakes made? Recipes for this dessert are very diverse. You can choose according to your taste.

Classic chocolate cupcakes

To prepare 16 servings of this dessert, you will need:

• flour - 1 and 1/3 cups;
• baking soda - ¼ teaspoon;
• baking powder - 2 teaspoons;
• cocoa - ¾ cup;
• salt - 1/8 teaspoon;
• softened butter - 3 tablespoons;
• sugar - 1 ½ cups;
• eggs - 2 pieces;
• vanilla sugar or vanilla extract - ¾ teaspoon;
• milk - 1 glass.

How to prepare the dough

To make chocolate cupcakes, sift flour mixed with salt, soda and cocoa into a deep container. Place softened cream-based butter and sugar in a separate bowl. The ingredients must be beaten well to obtain an airy and light mass. You need to add eggs to the mixture one at a time. In this case, it is worth following the rule. After each egg, the mixture should be beaten. Finally, vanilla must be added to the resulting mixture.

Add milk and flour alternately to the creamy substance in small portions. Finally, the mixture must be beaten again.

How to bake

Bake chocolate cupcakes in an oven heated to 180˚C. Muffin tins should be lined with parchment or well greased with butter and lightly sprinkled with flour. After this you need to fill them with dough. The mass should fill no more than ¾ of the entire volume of the mold.

The dessert baking process takes no more than 17 minutes. You can check the readiness of the dessert with a toothpick. Simply pierce the cupcake in the center. If it is baked, the toothpick will be dry. When the baked goods have cooled, you can decorate them with your favorite cream or whipped cream. Sprinkle all this on top with coconut flakes or multi-colored sprinkles. To make the cakes look more original, you can use fresh berries or pieces of fruit.

Cupcakes with liquid filling

How to make chocolate cupcakes with filling? The recipe for this delicacy is quite simple. First you need to prepare the products:

Choosing chocolate

To get perfect chocolate cupcakes with chocolate cream inside, you should use only dark chocolate. At the same time, the cocoa content in it should be from 70 to 80%. Then you will get a liquid filling. It is worth considering that cupcakes with this component are slightly bitter. However, such products go perfectly with creamy ice cream. If you prefer sweet baked goods, then it is better to use dark chocolate, which contains from 50 to 60% cocoa.

Do not use milk chocolate to make cupcakes. With this component, baked goods turn out too sweet and rise very poorly. It is also not recommended to use chocolate bars to make cupcakes, but only the real thing.

Combine butter and chocolate

To make cupcakes with chocolate filling, you need to cut the butter from the cream into pieces. The chocolate should be carefully broken. The components should be placed in a deep container. All this should be placed in a water bath. The butter and chocolate need to be melted and mixed until a homogeneous mass is obtained. If the mixture is too hot, it should be cooled.

You can also melt food in the microwave. However, with this method, you should make sure that the chocolate does not curdle. To do this, the mixture must be gently heated and stirred every 10 seconds. You should not immediately set the timer for a long time. This will only spoil the products. Also, avoid melting butter and chocolate directly on the stove.

Knead the dough

Everyone loves cupcakes with chocolate cream. Even novice pastry chefs can master the recipes for such a delicacy. When the chocolate mass is ready, it should be cooled. During this time, you can prepare the eggs and sugar. These components should be combined and then whipped to form a thick white foam. Carefully add the cooled chocolate into the container with the egg mixture. The products must be mixed until a homogeneous mass is obtained. The main thing is that the chocolate is not hot. Otherwise the egg will curl.

In the resulting composition it is necessary to add flour mixed with salt and pre-sifted. The dough needs to be mixed well. However, you should not knead it for a long time. Otherwise, the flour will begin to release gluten, which will make the dough very dense, and the cupcakes simply will not rise.

How to bake

The muffin tins should be thoroughly greased and then filled with batter. The specified number of ingredients makes 9 cupcakes. Do not fill the molds to the very top. It is worth leaving a little space, as such baked goods will still rise during the cooking process.

The molds should be placed in the oven, preheated to a temperature of 200˚C. The baking process takes no more than 10 minutes. You can tell when the cupcakes are ready by their appearance. They rise and begin to crack slightly. Chocolate cupcakes with liquid chocolate filling inside are best served hot with a portion of creamy ice cream.

Delicacy with chocolate cream

To make delicious cupcakes with chocolate cream, you will need:

• natural cocoa - 60 grams;
• boiling water - 100 milliliters;
• flour - 250 grams;
• soda and salt - 0.5 teaspoon each;
• baking powder - 0.5 teaspoon;
• cream-based butter - 150 grams;
• sugar - 200 grams;
• eggs - 2 pieces;
• vanilla sugar - 1 large spoon;
• sour cream - 120 grams.

To prepare the cream you need:

How to cook

Cocoa must be poured with boiling water and then stirred until smooth. Sugar and butter should be placed in a deep container and put on fire. The ingredients must be cooked until the butter is completely melted. In this case, the mixture should be constantly stirred.

When the butter and chocolate have cooled, you need to beat them with a mixer until the mixture reaches room temperature. This takes about 5 minutes. Add the eggs one at a time into the resulting substance. Add sugar and cocoa to the mixture and then beat until smooth.

Flour should be mixed with baking powder, soda and salt, and then sifted. Add the liquid component of the dough into the dry ingredients in small portions, alternating it with sour cream.

Chocolate cupcakes, the recipes of which are basically similar, should be baked in muffin tins, pre-greased with butter from the cream. They should only be filled to ¾ of the entire volume. Cupcakes should be baked in ovens at 180˚C. Cooking time takes from twenty-five to thirty minutes. You can check readiness with a match or toothpick. The baked goods should be removed and left to cool completely.

Prepare the cream and decorate

While the cupcakes are cooling, you can prepare the frosting. To do this, melt the chocolate in a water bath. You can also do this in the microwave. But at the same time, you should ensure that the product does not curl.

Powdered sugar must be mixed with cocoa. Beat the cream cheese and softened butter until smooth. You should add chocolate, cocoa and powdered sugar to the mixture. The products should be beaten again.

The finished cream should be transferred to a pastry bag with a nozzle. After this, you can start decorating the cupcakes. Once the pattern is laid out, you can sprinkle the cakes with colorful sprinkles or shavings of coconut pulp.

You can do it differently if you wish. Remove the core from cooled cupcakes. Chocolate filling for cupcakes is poured into the hole formed. After that you can decorate everything. The top of the pastry is completely covered with a layer of cream. It is best to do this using a nozzle. You can put fresh strawberries or cherries on top. This will make the cupcakes more original and delicious.

Chocolate pastries are the most popular dessert of all the variety of sweets. Maybe because the taste and aroma of chocolate makes the world around us more comfortable and calming. You take just one bite, close your eyes and suddenly feel like you're finally truly at home. Sit in a soft chair, wrapped in a warm blanket, a cat purring on your lap, and next to you a large cup of hot cocoa and cupcakes with chocolate filling. Opening your eyes, you realize that there is the same cafe around and your lunch break is coming to an end, but the feeling of comfort remains with you for a few more moments, until the next bite.
Do you want to learn how to bake cupcakes that will make your guests feel comfortable and smile, remembering all the best? Today on the menu are delicate cupcakes with chocolate, as well as their delicious photos.

Chocolate Cupcakes Recipe

There are several types of cupcakes:

• Chocolate dough and any cream
• Any dough and chocolate cream
• Any dough, any cream, but chocolate filling.

These options can be combined with each other in any way you like. Let's start with the base of the cake.

We collect the necessary products

• 200 g flour
• 100 g cocoa powder
• 180 ml. kefir
• 250 g sugar
• 1 teaspoon baking powder
• Half a teaspoon of salt
• 2 eggs
• 100 ml. strong coffee
• 75 ml. vegetable oil
• Vanilla to taste.

Coffee can be used both instant and ground (pre-brew using your favorite method). If you don't like the coffee taste, you can use regular hot water instead of coffee.

Chocolate miracle: how to cook

As usual, culinary miracles begin when we turn on the oven. You need to heat it up to 180 C.

In a large bowl, combine all the dry ingredients of the recipe: sugar, baking powder, cocoa, flour and salt.

In another cup, mix kefir, eggs, hot coffee (or water), vegetable oil and vanilla. Beat everything with a mixer and pour into a bowl with dry ingredients.

You need to stir the dough for about 4-5 minutes until smooth.

The dough should be homogeneous and not very thick (as in the photo).

Pour the chocolate batter into cupcake molds and place jam cherries in each cupcake.

Bake the cakes in the oven for about 20 minutes.

You can decorate the dessert with any cream you like or just have it on hand. You can leave the cupcakes undecorated.

Tip: if you bake cupcakes not in paper, but in silicone molds, then let them cool a little before removing the cakes.

Cupcakes with delicate chocolate filling

There is a separate type of cupcakes, which have a delicate, chewy filling inside. Sometimes they are called fondants. Making such a dessert will not be difficult, and your household will be pleasantly surprised by the new type of “tasty for tea.”

Prepare the ingredients

The recipe is simple and requires only a few ingredients.

• 2 eggs
• 40 g flour
• 50 g butter
• 50 g sugar
• 150 g chocolate (at least 70% cocoa beans)

Let's start the magic

Turn on the oven at 180 C.

1. Divide the chocolate and butter into pieces and melt in the microwave (you can also use a water bath).
2. Beat eggs with sugar. There is a nuance. If you beat the dough like a sponge cake (yolks and whites separately), the cupcakes will turn out more tender and airy.
3. Add butter and chocolate to the eggs and mix.
4. Add flour. Don't be surprised that there is not enough flour - the dough for cupcakes with filling should be liquid.
5. Grease the molds with oil and fill two-thirds with dough.
6. You need to bake cupcakes for 5-10 minutes, no more. The dough inside should remain liquid - this will be an amazing filling.
7. Cool the dessert well and turn it upside down onto a plate before serving.

You can do it differently: make classic cupcake dough, fill the molds a third with it, put chocolate pieces and top up with dough to 2/3 of the mold. The dough will be baked golden brown, and the chocolate will melt and form a magical filling.
Fans of chocolate baking will love the recipes "" and

Cupcakes with chocolate hat

We won’t give the recipe for the cupcakes themselves here, since any recipe can be used for the base. Let's consider the most delicious types of chocolate creams in order to make cute hats for our cakes.

Creamy chocolate cream

The most popular of chocolate creams. For it you will need:

• 200 ml. heavy cream (about 30% fat or more)
• 100 g powdered sugar
• 2-3 tbsp. spoons of cocoa.

Making the cream is easy, although not very fast.

1. Cold cream should be whipped with a mixer until it just begins to thicken.
2. Add sugar and cocoa powder and continue whisking until desired thickness.

The cream turns out airy, and the taste is rich and unobtrusive.

Honey-chocolate

This cream is ideal for coffee cupcakes. Prepare:

• 50 ml. liquid honey
• 250 ml. heavy cream
• 200 g dark chocolate

The recipe is simple and does not take long to prepare.

1. Mix honey with cream and put on fire.
2. Bring the mixture to a boil, then add dark chocolate to the cream in small pieces.
3. Don't forget to stir the future cream until the chocolate has completely dissolved.
4. As soon as the mass becomes homogeneous and boils, remove the saucepan from the heat.
5. Cool the cream first at room temperature and then in the refrigerator.

You can also add cocoa to curd or butter cream - it turns out very beautifully - you can take a dozen great photos.

Whatever recipe you choose, your cakes are sure to turn out tender, tasty and aromatic. By the way, for real “chocoholics” you can easily prepare chocolate cupcakes with chocolate filling and chocolate hats; your guests will definitely be shocked.

In contact with

Hi all. Today I will share with you a recipe for chocolate cupcakes. They are prepared according to the principle, with the addition of hot coffee. This produces an incredible aroma and rich dark brown color.

Cupcakes are very easy to prepare, I didn’t even have to take out my mixer, everything can be mixed perfectly with a whisk. The ingredients are very affordable, they are usually present in the kitchen of any housewife. It takes about 15 minutes to prepare and 20 minutes to bake. It's definitely worth a try!

How to make chocolate cupcakes at home, recipe with photos step by step.

Ingredients for 10-12 pieces:

1. 210 gr. flour
2. 250 gr. Sahara
3. 3 eggs
4. 90 gr. cocoa powder
5. 180 ml. kefir
6. 100 ml. coffee
7. 75 ml. vegetable oil
8. 1.5 tsp. soda
9. 1 tsp baking powder
10. a pinch of salt
11. vanilla sugar

Preparation:

Sift flour, cocoa, baking powder into a large bowl.

Add sugar, vanilla sugar and a pinch of salt, mix everything with a whisk.

Add soda to kefir, mix and leave for 5 minutes so that the soda is extinguished.

In another bowl, mix eggs, butter, hot coffee and our kefir, mix well with a whisk.

Add our mixture to the dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.

At this time, prepare the baking dishes. I have silicone molds, I inserted paper capsules into them.

Turn on the oven at 180 degrees, let it heat up.

Fill our molds with dough. Attention, the dough rises very well, so fill them halfway or a little more.

We put our cupcakes in a preheated oven for 18-22 minutes, as always, we check the readiness with a wooden skewer.

After they are baked, let them rest first in the pan for about 15 minutes, then transfer them to a wire rack to cool.

In principle, cupcakes can already be served. But it will be tastier to fill them with boiled condensed milk and make a cap out of the cream.

I have a special device for making neat holes for the fillings. You can just use a knife. Only, in order for our cupcakes not to crack during this procedure, they must cool completely. You can use whatever you like as a filling. These chocolate cupcakes go well with boiled condensed milk, toffee (a 50/50 mixture of boiled milk and butter), homemade caramel, cherry or orange jam/curd/jam. Here, the imagination is limitless.

I decorated the top with cupcakes (lately I like them more, but in my city heavy cream is very difficult to buy, so I had to turn to this recipe this time).

Here's what I got.

And here is the cut.

Delightful aroma, delicate pulp that melts in your mouth and a coffee-chocolate aftertaste. The cupcakes are not cloyingly sweet and, combined with the filling and cream, are simply bliss for lovers of chocolate pastries.

Bon appetit.

Hello, my young friend! Today we have chocolate cupcakes with mascarpone cream and liquid filling on our agenda.

How is summer going in general? Passing by again?

I'm passing by. But, to be honest, I’m not particularly upset anymore. Lately I have become somewhat indifferent to summer.

She's gotten old, apparently. I began to appreciate coolness, rain and peace. The scorching sun and all the associated consequences began to stress me out.

But what does this have to do with the matter? None.

And our issue is the following...

The history of these cupcakes

A box of these chocolate cupcakes was supposed to go straight to Moscow as a gift to a young lady who was visiting Greece with her parents, her husband’s friends. But at the last moment something went wrong, and I didn’t have time to deliver these cupcakes.

However, as you can guess, the cupcakes were not wasted. Our three nephews and their husband adopted them for their kind souls.

Everyone liked them, so I’ll tell you the recipe.

Why vegetable oil and not butter?

If you look through my section “ Muffins and cupcakes“, you will see that I have a shovelful of recipes for them. But exactly chocolate cupcakes in boiling water and vegetable oil not yet.

What I like vegetable oil dough, although it tastes a little inferior to the one with cream, the thing is that such cupcakes can be safely stored in the refrigerator along with the caps. At the same time, cupcakes that have a cupcake with butter become a little wooden after cooling, as the butter hardens. To keep cupcakes soft, store them at room temperature or remove them from the refrigerator at least 1-2 hours before serving. But if cupcakes with cream are left at room temperature for a long time, the cream may melt and the cap may lose its beautiful shape.

Therefore, cupcakes made with vegetable oil are a win-win option; they do not harden in the refrigerator and remain soft under any conditions.

So now if I cook cupcakes, not muffins, then I try to put vegetable oil, not butter, so that the cupcakes can be easily stored in the refrigerator and not show off.

For the filling we will take the most ordinary chocolate ganache. Well, or not quite ordinary. Okay, we’ll use a very cool ganache for these cupcakes!

And for the cream Let's take our favorite - with mascarpone and add a good handful of good cocoa to it.

However, for cream you have a lot of options to choose from in my article about. They all hold their shape perfectly.

Chocolate Cupcakes Recipe

Makes 14-16 cupcakes

Ingredients for the dough:

• flour - 130 gr.
• sugar - 210 gr.
• cocoa powder - 43 gr.
• soda - 1 tsp.
• salt - ½ tsp.
• egg, large - 1 pc.
• kefir - 120 gr.
• vegetable oil - 120 gr.
• vanilla extract - ¾ tsp. (can be replaced with a packet of vanilla sugar)
• boiling water - 120 gr.

Filling ingredients:

• heavy cream, 33−35% - 125 gr.
• liquid honey - 20 gr.
• instant coffee - 1 tsp. (optional)
• dark chocolate, 65−70% - 100 gr.
• butter - 35 gr.

Ingredients for cream:

• cold heavy cream, 33−35% 250 gr.
• cold mascarpone cheese - 120 gr.
• powdered sugar - 80 gr.
• cocoa powder - 1−2 tbsp. (try to your taste and color)
• vanilla extract - 1 tsp.

Preparation

Cupcake batter:

1. Preheat the oven until 150º. Place paper capsules in a muffin tin.
2. Mix all dry ingredients with a whisk in a deep bowl and set aside.
3. In a separate bowl, mix the egg, kefir, vegetable oil and vanilla extract.
4. Pour this mixture into the dry ingredients and stir until smooth.
   

   There is no need to beat anything. Just mix with a whisk.

5. Then pour in boiling water and stir again until smooth. The dough turns out liquid.
6. Fill the molds about halfway with dough and bake at 150º for 20 minutes. Check readiness with a skewer.
   Please note that the skewer will not come out dry, since the dough in vegetable oil is quite wet. However, the dough should not be raw.
7. Transfer cupcakes to a wire rack and cool completely.

Filling:

1. Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Place finely chopped chocolate and butter in a bowl.
3. Pour the hot cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
4. Cover the ganache tightly with cling film and leave to cool at room temperature.
5. After the ganache and cupcakes have cooled, make holes in the center and fill with filling.

Chocolate cream:

1. Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk. Additional cooling will help us whip the cream much faster.
2. Then add mascarpone, powdered sugar, cocoa, vanilla extract to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
3. Transfer the cream into a pastry bag and cover the cupcakes with a cap.

As I said above, cupcakes can be stored in the refrigerator for up to 3 days. After this, they will not only deteriorate, but, let’s say, they will lose their presentation.

That's all I wanted to say.

See you again, friends!

Subscribe to IG, FB, VK and OK.

Or write to me right here in the comments ⇓

Olya Athenskaya

Helping you bake better