A delicious dessert with a rich taste and coffee aroma, coated with chocolate cream based on butter. Filling cupcakes made from truffle ganache with the addition of chocolate liquor. A great addition to a cup of coffee. Share with друзьями: 
Time: 1 hour.15 minutes. 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:
Cake
- 2 tbsp. granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 tbsp. whole milk
- 1/2 tbsp. vegetable oil
- 1 and 3/4 Art. premium flour
- 1 tbsp. cocoa
- 1.5 tsp baking powder
- 1.5 tsp soda
- 1 tsp salt
- 1 tbsp. hot coffee
Chocolate Fondant
- 2/3 Art. greasy cream warmed for 1 min.
- 2 tbsp. milk chocolate chips
- 1 tbsp. l chocolate liquor
Whipped chocolate cream
- 450 gr butter at room temperature
- 4 tbsp. powdered sugar
- 2 tsp vanilla extract
- 1 tbsp. cocoa
- 1/2 tbsp. butter cream whipped
Recipes with similar ingredients: premium flour, eggs, milk, cream, vanilla extract, chocolate chips (granules), chocolate milk, chocolate liquor, icing sugar, cocoa, coffee
Recipe preparation:
- Preheat oven to 160 ° C. Put in the form for cupcakes 24 paper liners.
- Add sugar, vanilla and eggs to the mixer bowl and mix until dissolving sugar. Switch the mixer to low speed, add milk and vegetable oil, mix until fully combined ingredients.
- In a separate bowl, combine flour, cocoa, baking powder, soda and salt. Add dry ingredients to the egg mixture and mix with a mixer at medium speed for about 2 minutes, until the dough will become homogeneous. Turn off the mixer and add hot coffee. Stir at low speed for another 2 minutes.
- Fill the paper molds with 3/4 dough and bake for 14 minutes When the cupcakes have cooled completely, cut out the middle of each cupcake with a knife to peel its sharp vegetables side.
- Use a small ice cream spoon to fill each cupcake with 1 tablespoon of chilled chocolate truffle cream. Using a pastry bag with a 1M nozzle, squeeze onto cupcakes a cream chocolate cream rose making sure that the hole in which the filling was introduced is completely filled with cream.
Chocolate Fondant
Pour the boiling cream onto the chocolate chips and stir until chocolate does not completely melt. Add liquor, mix well and cool.
Whipped chocolate cream
Beat the butter with a mixer at high speed for 2 minutes. before airiness. Add the powdered sugar in batches of 1 in whipped butter Art., mix thoroughly. Add vanilla extract and mix. Add cocoa and mix at medium speed until complete connection of components. Switch the mixer to low speed, slowly enter the heavy cream. When fat cream intervene, switch the mixer to high speed and beat in within 3-4 minutes
