Amazing chocolate dessert with a drop of orange liquor, a rose from the most delicate ganache, decorated with white chocolate shavings. Due to the content of chocolate and cocoa in the dough, the taste cupcakes turns out to be very bright and saturated. друзьями: 
AT ремя: 2 час. 30 min. Difficulty: easy. Quantity: one 2 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 3 tbsp. l cocoa
- 60 gr pure chocolate without sugar, chop
- 1 tbsp. premium flour
- 1/2 tsp soda
- 1/8 tsp salt
- 6 tbsp. l (90 gr.) Butter at room temperature
- 1 tbsp. granulated sugar
- 2 large eggs
- 1/3 Art. whole milk
- 1 tbsp. l orange liquor, rum or brandy, optional
Ganache cream
- 300 gr chopped semisweet chocolate
- 1.3 tbsp. fat cream
- A pinch of fine salt
- 1 tbsp. l powdered sugar
- White Chocolate Chip Topping
Recipes with similar ingredients: premium flour, eggs, milk, cream, dark chocolate, semi-sweet chocolate, icing sugar, Orange liquor, rum
Recipe preparation:
- Preheat the oven to 170 ° C. Put paper liners in muffin mold with 12 cells.
- Make cupcakes: mix cocoa and 1/4 tbsp. water in small bowl until smooth. Put the chocolate in a glass cookware and heat in the microwave at intervals, stirring every 30 sec. until the chocolate melts; let cool.
- Sift flour and soda into a large bowl; mix in the salt. Вbeat the butter in a separate large bowl with a mixer at medium speed with granulated sugar. Enter the eggs one at a time, mix until connections. Switch the mixer to low speed and add diluted cocoa and melted chocolate; mix to mix. Add the flour mixture in 2 servings, alternating with 2 servings of milk, mix to mix. Stir in the liquor.
- Spread the dough evenly between the tins, filling each 3/4. Bake for about 20-25 minutes, while inserted in the center the toothpick will not come out clean. Allow to cool for 10 minutes. in the form and then remove the cupcakes onto the wire rack to fully cool.
- Make chocolate ganache at this time: Combine semisweet chocolate, 1 tbsp. heavy cream and salt in heat resistant a bowl mounted over a pot of boiling water; stir until melted and homogeneous for about 8 min Remove the bowl from the water bath and set aside for about 1 hour, until the ganache cools down and thickens (but it should not harden). Use it to fill the finished cupcakes, and to decorate the tops.
- Beat with a mixer the remaining 1/3 tbsp. fat cream with sugar powder in a large bowl until soft peaks form. Add 1/4 Art. cooled ganache and mix until smooth. Knife for peeling vegetables, with a pointed end, cut a small hole (about 1.3 cm deep) in the center of each cupcake. Using a small measuring spoon, fill the hole with whipped chocolate cream.
- Beat the remaining ganache with a mixer at medium speed until light and air consistency for 3-5 minutes. Be careful not to re-beat, otherwise the ganache will become grainy. Arrange whipped ganache into a pastry bag with a star nozzle and squeeze onto cupcakes. Garnish with white chocolate chips.
