Melting chocolate muffins are not just a liquid fondant, but a real pleasure that melts in the tongue with every bite. After all, the main secret of these cupcakes is the lack of flour. Wheat flour in the dough replaces a couple of spoons of cocoa, which also makes dark chocolate muffins more intense taste. For cupcakes to rise in the oven, you must first beat eggs with sugar thoroughly, and then mix in this bulk mass in chocolate dough. The chocolate center will be the chocolate center ganache truffle that melts when baked. Serve melting muffins need immediately after baking to enjoy their magic texture. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Amount: 4 souffle B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Melting cupcakes
- 0.5 tbsp. diced butter
- 120 gr. dark chocolate chopped
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 Art. Sahara
- 2 tbsp. l cocoa powder
- Powdered sugar, for sprinkling
- Whipped cream for serving
Ganache
- 1/4 Art. whipping cream
- 60 gr dark chocolate chopped
Recipes with similar ingredients: dark chocolate, cocoa, butter cream, icing sugar, cream, eggs, truffles
Recipe preparation:
- Ganache: heat the cream, slightly bringing to a boil, and then pour them onto crushed chocolate. Let stand minute, then gently mix with a spatula, starting from the center and moving in a circle until the chocolate is completely melted and ganache will become homogeneous. Refrigerate for about 2 minutes. hours.
- Preheat the oven to 220 ° C. Oil Four Ramekin 150 ml., sprinkle them with sugar, shaking off excess, and place on a baking sheet.
- Melt butter and chocolate in a metal bowl, set over a pot of slowly boiling water, stirring until obtaining a homogeneous mass. Remove the bowl from the water bath (mass all it may still be warm) and stir 1/2 tsp. red food dye.
- Beat eggs, egg yolks, and sugar until the mixture doubles in volume, and will drain with a ribbon from a raised whisk, about 3 minutes. Mix melted chocolate, then sift into the same a bowl of cocoa powder and stir (using a mixer). Pour the dough 4 ramekina and refrigerate for 15 minutes.
- Form 4 truffles from the frozen ganache (you can skate truffles between the palms) and gently place them in the center of each cake, pressed a little, but not lowering to the bottom.
- Bake melting cupcakes for about 9 minutes, until the top of each cupcake will not rise with a dome and will not tarnish. Leave the cakes for 2 minutes. Take each cupcake while holding with a towel, and walk a thin shovel between the cupcake and the walls to loosen it, cover with a plate on top, turn over and remove the ramekin. Sprinkle the muffins with powdered sugar and immediately serve. You can also knead the dough, pour it on the ramekina and refrigerate until ready to bake and serve. Only in this case, increase the baking time by 2 minutes. Chocolate cupcakes with flowing truffle.
