Cupcakes with Cream Cheese Frosting and Chocolate Filling
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
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.
Step 5
Decorate the cooled cupcakes with frosting using a pastry syringe, and top with a raspberry. Enjoy your meal!
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