To give regular cupcakes a more dramatic look, intervene melted chocolate and some cocoa in a piece of pastry. Put in molds alternately vanilla and chocolate dough and with For wooden skewers, create light marble stains on the dough. At with minimum effort you will get chic cupcakes with amazing a combination of vanilla and chocolate. Garnish them with chocolate icing, dipping into the ganache only the tops of the cupcakes so that their side remains visible marble pattern.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: one час. 40 min Difficulty: easy Quantity: 12 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
- 130 gr butter a little cooler than room temperature
- 200 gr. Sahara
- 2 large eggs at room temperature
- 100 gr. sour cream
- 2 tsp vanilla extract
- 180 gr. premium flour
- 1 tsp baking powder
- 0.5 tsp salt
- 85 gr. dark chocolate, melted and cooled
- 2 tsp sifted cocoa powder
Chocolate glaze
- 115 gr. dark chocolate chopped
- 60 ml. whipping cream
- 2 tbsp. l (30 gr.) Butter, cut into pieces
Recipes with similar ingredients: premium flour, chocolate dark, cocoa, eggs, sour cream, cream
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate and sprinkle with flour 12 cupcake shape with holes in the middle, shaking off excess flour.
- By hand or stationary mixer with spatula nozzle beat butter with sugar until lush. In a separate bowl shake the eggs lightly with a fork and add them a little to the oil mixture, whipping it at an average mixer speed. Mix sour cream with vanilla and also add to the dough.
- Sift flour, baking powder and salt into a separate bowl. Add dry the mixture into the dough, whisking at low speed and scraping the dough from the walls of the mixer bowl to mix everything evenly.
- Transfer a third of the dough into another bowl. Interfere with it melted chocolate and cocoa powder. Put the dough in 2 pastry bag with simple tips (or without tips) and squeeze vanilla and chocolate dough into each cake pan, alternating them. Stir the dough a little with bamboo skewers.
- Bake muffins for about 20 minutes, until the wooden skewer, inserted into the center of the cupcake will not come out clean. Cool muffins in for 30 minutes in the form, then lay them out to fully cool before applying glaze.
- Frosting: Mix chocolate, cream and butter in a metal bowl mounted over a slowly boiling pan water. Gently stir the mixture until it melts. Dunk tops of cupcakes in icing and place them back on a baking sheet, to freeze the chocolate. You can serve cupcakes right away or put them in the refrigerator if you do not plan to serve them in the next 4 hours. Cupcakes can be stored in the refrigerator for 2 days.
