Despite the long list of cooking steps, do these airy cupcakes with a rich sweet taste are not so difficult. Most likely, in the end there will be excess cream, so its amount permissible to reduce (about 2 times). Can also decorate cupcakes on top of an unused filling using a pastry bag. It is likely that after tasting a delicious cream in cooking time the question of where to put its excess will disappear itself share it with your friends: 
Time: 1 hour. Difficulty: medium Amount: 18 cupcakes 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:
Cupcakes
- 2 tbsp. premium flour
- 2 tbsp. Sahara
- 1/4 tsp salt
- 1/2 tbsp. yogurt
- 1 tsp soda
- 1 tsp vanilla extract
- 2 whole eggs
- 220 gr butter
- 4 tbsp. l (with a slide) of cocoa powder
- 1 tbsp. boiling water
Ganache
- 1 tbsp. fat cream
- 6 tbsp. l corn syrup
- 250 gr dark chocolate
- 2 tsp vanilla extract
Cream filling
- 110 gr. butter
- 1/2 tbsp. margarine
- 4 tbsp. powdered sugar
- 1/8 tsp salt
- 1/4 Art. whole milk
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, yogurt, cream, milk, eggs, vanilla extract, corn syrup, icing sugar, bitter chocolate, cocoa
Recipe preparation:
- Preheat the oven to 170 degrees. Sprinkle 18 forms thoroughly for cupcakes a culinary non-stick spray.
- For cupcakes: For the dough, mix the flour with sugar and with salt. Set aside for a while. In a separate bowl, combine the yogurt, soda, vanilla and eggs. Shuffle and set aside. Melt in a saucepan. butter over medium heat. Add cocoa and mix. Pour in boiling water, let the mixture simmer for a few seconds, and then turn off the fire.
- Pour the chocolate mass into the flour mixture. Shuffle a few times to cool. Pour in the mixture with yogurt and again mix.
- Fill out the forms a little more than half (do not put too a lot of dough). Bake for 13-15 minutes. Leave the cupcakes to cool for 5 minutes in the molds, and then remove and let them cool completely on bars.
- For ganache: heat cream with corn syrup on medium heat. Chop the dark chocolate and pour it into a separate a bowl. Add the vanilla extract to the cream, and pour the chocolate on them. Whisk with a whisk until the mass melts, becomes homogeneous and glossy. Allow the mixture to cool slightly.
- For cream topping: whisk butter with margarine to a light and lush consistency. Sift sugar with salt and in a few strokes add to the oil mixture. Pour in milk, and then vanilla extract, continuing to whisk all the time. Scrape the mixture off the sides of the bowl. Whisk until very light and lush consistency. Put the filling in a pastry bag with middle tip.
- When the cupcakes are completely cool, insert the tip pastry bag into the bottom of the cupcake and fill with cream. After apply ganache with a spoon so that it completely covers the top each cupcake, or dip the cupcakes into the chocolate mixture.
