These cupcakes combine the scent of cinnamon, coffee and chocolate, inside the truffle is hidden, and they are decorated with a spiral cream, similar to soft creamy ice cream. Cupcakes (literally “cake in a cup”) in essence are portioned cakes. Yes the recipe of these cupcakes are almost identical to biscuit cakes. Everywhere they known as one of the most beloved american desserts and the modern recipe was indeed first published in the culinary a book printed in 1976 in the USA. However, the roots of the cupcake British Peasants in the UK baked small dough in portions and added various fillings to it. Such pastries were it is convenient to take with you to the snack box. Share with friends: 
Time: 2 hour. Difficulty: easy Amount: 24 cupcake In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate Cupcakes
- 2 tbsp. premium flour
- 2 tbsp. Sahara
- 2/3 Art. cocoa powder
- 1 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp Chinese seasoning Wuxiangmyan “5 spices”
- 1/4 tsp soda
- 1/4 tsp salt
- 2 eggs, room temperature
- 1 tbsp. milk fat content of 1.5-2%, room temperature
- 3/4 Art. strong coffee, cool to room temperature
- 0.5 tbsp. vegetable oil
- 1 tsp vanilla extract
Cinnamon truffles
- 115 gr. dark chocolate cut
- 0.5 tbsp. whipping cream (30-35%)
- 2 cinnamon sticks
Curd cream
- 230 gr. cream cheese, room temperature
- 0.5 tbsp. butter, room temperature
- 3.5 tbsp. icing sugar
- 1 tsp vanilla extract
- 85 gr. chocolate, cut, melt and cool
Recipes with similar ingredients: premium flour, chocolate dark, cocoa, coffee, eggs, milk, cream, cream cheese, cinnamon
Recipe preparation:
- Cinnamon Truffles: Pour chocolate into a bowl. On medium-low heat for 5 minutes. warm the cream with with cinnamon sticks so that the cream absorbs its aroma. Remove the cinnamon and pour hot cream on chocolate, let stand for 1 min. Neatly stir until chocolate melts, then cool until freeze for at least 2 hours
- Preheat oven to 160 ° C and fill in a baking dish 24 cupcakes with large paper cupcakes.
- Cupcakes: sift flour with sugar through a sieve, cocoa, baking powder, cinnamon, seasoning usyanman “5 spices”, soda and salt. In a stationary mixer with installed with a spatula, mix the flour mixture for several seconds to make it more uniform.
- In a separate bowl, beat eggs lightly, then add milk, coffee, vegetable oil and vanilla extract (oil rises up). Add this mixture to the bowl with flour, and mix first on slow speed, then increase the speed to medium and beat for 2 minutes The dough will turn out very wet.
- Pour the dough into molds, filling them in about 3/4. Bake for about 25 minutes, until a toothpick is inserted into the center of the cupcakes will not stay clean. Allow the cakes to cool in forms for 10 minutes, then transfer them to a rack or grill so that they cool completely.
- To fill in truffle cupcakes, use spoon for watermelon balls: use it to remove part of the top each cupcake. Dip the same spoon in warm water and scrape off about the size of a ball from a bowl of cinnamon truffle, gently push the ball into the cupcake.
- Curd cream: whip cream cheese with cream oil until smooth and airy. Add powdered sugar and vanilla extract and beat first at low speed, and then high until the cream is light and airy consistency. Put half the cream in a separate cup. TO mix the melted chocolate with the rest.
- Prepare a large pastry bag with a large sprocket nozzle. Use a spoon to fill one side of the bag. vanilla cream, and fill the other side of the bag with chocolate cream. Squeeze out a little cream to mix both colors and the effect of “twist” appeared, then in a spiral, apply to each cake. Chill the cupcakes for at least 1 hour before serving. Cupcakes are best served chilled and can be stored in refrigerator for 3 days.
