Chocolate Cupcakes with Chocolate Cream

Baking and Desserts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate Cupcakes with Chocolate Cream

Ingredients

Cocoa Powder - 1.2 oz
Vanilla extract - 0 fl oz
Freshly brewed green tea - 3 fl oz
Wheat Flour - 7.1 oz
Baking Powder - ½ teaspoon
Salt - 1¾ teaspoons
Butter - 6 oz
Activated Baking Soda - ½ teaspoon
Sugar - 7.6 oz
Farm fresh eggs - 2 pieces
Sour Cream - 4.2 oz
Bittersweet Chocolate - 7.9 oz
Heavy cream - 9 fl oz
Caramel Syrup - 1.4 oz

Step by Step guide

Step 1

Whisk together the coffee, cocoa, and vanilla extract.

Step 2

Similarly, mix the flour, baking soda, and salt.

Step 3

Melt the butter and sugar in a saucepan, whisk with a mixer for 5 minutes until the mixture cools. Add the eggs one at a time, then the cocoa and coffee mixture. Gradually add half of the flour mixture. Next, add the sour cream, mixing well. Finally, add the remaining mixture.

Step 4

Divide the batter into molds and place in a preheated oven at 347°F for about 20 minutes.

Step 5

Bring the cream and syrup to a boil. Finely chop the chocolate, place it in a wide dish, and pour the hot cream over it. After 15–20 seconds, gently stir the melting pieces until you have a completely homogeneous mixture, starting from the center and gradually incorporating more chocolate.

Step 6

Place the cream in the refrigerator and stir occasionally until it thickens enough to hold its shape. Pipe onto the cooled cupcakes and decorate as desired.