Chocolate ganache cupcake

Chocolate icing muffins recipe.

These juicy and delicate chocolate cupcakes with thick icing from chocolate ganache are perfect size. And they are very simple in cooking. This dessert is suitable for any occasion, especially if add decoration to the holiday theme from above.

Nutritional Information per Serving: (24 cupcakes total) Calories one 59, total fats 12 g., saturated fats g., proteins 2 g., carbohydrates 14 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 1 hour. 40 min Difficulty: easy. Quantity: 24 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:

Cupcakes

• 60 gr finely chopped dark chocolate
• 1/4 Art. cocoa powder
• 1/4 Art. brown sugar
• 1/4 Art. hot brewed coffee
• 0.5 tbsp. premium flour
• 1/4 Art. granulated sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 large egg plus 1 egg yolk
• 1/4 Art. vegetable oil
• 1/4 Art. yogurt
• 1 tsp vanilla extract

Ganache cream

• 1 tbsp. fat cream
• 2 tbsp. l corn syrup
• 2 tbsp. l (30 gr.) Butter
• A pinch of salt
• 250 gr chopped bitter or semi-sweet chocolate

Recipes with similar ingredients: premium flour, chocolate bitter, semisweet chocolate, cocoa, brown sugar, eggs, yogurt, cream, molasses, vanilla extract, coffee

Recipe preparation:

1. Preheat the oven to 160 ° C. Cover the 24 portioned form for baking separate paper forms. Mix the chocolate cocoa powder and brown sugar in a large bowl; add hot coffee and beat until smooth. Allow to cool to room temperature. temperature.
2. Make cupcakes: mix flour, granulated sugar, salt and soda in a small bowl. Stir in an egg, egg yolk, vegetable oil, yogurt and vanilla in melted chocolate mixture. Add the flour mixture there and beat until smooth. Put a partial tablespoon of dough in each section of the mold. Bake for about 15 minutes, the toothpick should come out of the center dry and clean. Leave to cool for a few minutes in shape, then put on a wire rack until completely cooled.
3. At this time, prepare ganache cream: combine fat cream, corn syrup, butter and salt in a small stew and bring to a boil. Remove from heat; add chocolate and mix until smooth, then cool to room temperature temperature.
4. Half fill a large container with ice water. Shift chocolate mixture in a medium-sized bowl; then gently put it in ice water and leave for about 15 minutes., stirring occasionally until the mass thickens so that it can had to apply on cupcakes.
5. Put the icing in a pastry bag with a large nozzle star “and squeeze it onto the cupcakes.