Cupcakes with Cream Cheese Frosting and Chocolate Filling

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cupcakes with cream cheese frosting and chocolate filling

Ingredients

Butter - 12.3 oz
Wheat Flour - 8.1 oz
Powdered Sugar - 7.1 oz
Semi-soft cream cheese - 7.1 oz
20% Sour Cream - 5.3 oz
Liquid dark chocolate - 1.8 oz
Vanillin - a pinch
Baking Powder - 1 teaspoon
Chocolate eggs - 3 pieces
Frozen Raspberries - 3.5 oz
Milk - 1 fl oz

Step by Step guide

Step 1

Prepare the ganache: Melt 50 g of chocolate in a water bath, ensuring it doesn't exceed 40°C. Remove from heat and gradually mix in 50 g of room temperature butter until smooth.

Step 2

For the batter: Mix 2 eggs, 100 g of powdered sugar, and 200 g of butter until homogeneous. Then add 100 g of sour cream, 200 g of flour, baking powder, and vanillin. Mix thoroughly to avoid lumps.

Step 3

Pour the batter into the bottom of the mold (about 1 finger high), then using a pastry syringe or spoon, place a small (1 teaspoon) portion of room temperature ganache (it should not be runny; you can chill it in the refrigerator) on top, and then fill the mold with batter up to 2/3 full. Place in a COLD OVEN. Bake for 25 minutes at 190°C. Do not immediately remove the cupcakes from the oven; wait about 10 minutes for the temperature to drop evenly so that the tops remain fluffy and do not crack.

Step 4

For the frosting: Combine soft cottage cheese (you can pass regular cottage cheese through a fine sieve) with powdered sugar and crushed raspberries, then add sour cream. Mix thoroughly. Meanwhile, heat the milk, add 30 g of flour (2 tablespoons, leveled) and one yolk. Wait until the flour is cooked. Add the prepared mixture to the cottage cheese mixture. Then add 100 g of room temperature butter and beat with a mixer on medium speed. Chill in the refrigerator for 20 minutes.