A detailed recipe for making chocolate cream muffins ганаш. 
Time: 45 мин. Complexity: medium Quantity: 36 mini-cupcakes Recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
For cupcakes:
- 3/4 Art. self-rising flour
- 1/2 tbsp. very soft butter
- 7 tbsp. l Sahara
- 2 eggs
- 1 – 2 tsp vanilla extract
- A few tablespoons of whole milk
- Approximately 1 and 1/4 Art. sifted powdered sugar, or soluble royal glaze in 1-2 tbsp. l water
- 200 gr. chopped dark chocolate (minimum 70% cocoa), or 3/4 Art. chocolate drops mixed with 2 tbsp. l fat cream
For glaze:
- Food coloring in the form of paste (I use reddish purple)
- Golden chocolate drops (or any chocolate dragee in glaze)
- 1 serving of chocolate ganache (see recipe below)
- Additional equipment: 1 cupcake mold for 12 PC. or 3 forms for mini-cupcakes for 12 pcs., as well as paper matching molds
Recipes with similar ingredients: cupcake, chocolate syrup, flour premium, vanilla extract, icing sugar, bitter chocolate, eggs, cream, milk
Recipe preparation:
- Preheat oven to 205 ° C. For muffins: In the kitchen combine put all the ingredients for the muffins except milk, and well whisk. Then pour in the milk and whisk again until homogeneous test. Arrange the mixture into recesses for large cupcakes or in three small forms.
- Bake large muffins for about 15-20 minutes, and small about 10 minutes, although watch out for small ones. Cool cupcakes on the grill. For glaze: For royal glaze mix powdered sugar with 1-2 tbsp. l boiled recently or cold water (according to the instructions on the packaging) until it works out homogeneous, easily spreading paste. In both cases, add little water, the icing should not turn out liquid, and nothing is so annoying how to start sifting powdered sugar again and add to thicken.
- Just the smallest piece of dye (in my case, as I said, it’s reddish purple) will be enough for saturated color. Optionally, you can always add dye, but again, it’s important to protect yourself from adding a new serving powdered sugar. And if you were too clumsy and made icing very dark, then cook some more plain white glaze and add it to lighten the dark batch.
- With a sharp knife, cut off the protruding parts from the surface of the cupcakes, then pour them, dipping a spoon, with icing until the surface Each cupcake will not be covered with a thick and smooth layer. Or make a decoration with a culinary syringe. Let stand a couple of minutes for the icing to set a little, then sprinkle gold beads or other jewelry of your choice. Chocolate ganache: Put both ingredients in a pan, put it on low heat and heat until chocolate melts. Whip by hand or an electric mixer (which is more convenient for you and preferred) to make the mixture thick and shiny. Lay out on the finished cupcakes and even out. Leave for a few minutes until ganache do not grip slightly, then decorate to your liking. Output: enough glaze for 12 regular-sized muffins
