These cupcakes are a real chocolate treat. In the middle chocolate biscuit hidden the joy of all the sweet tooth and chokoholics – liquid truffle filling, which even the day after Baking stays soft. Appetizing caps for cupcakes chocolate icing. Such a dessert will be a win-win treat for любом празднике. 
Time: 25 мин.Difficulty: easy. Quantity: 20 cupcakes. Recipes used. volumetric containers: one 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 unsweetened chocolate chopped
- 0.5 tbsp. butter
- 1 and 1/3 Art. brown sugar
- 1 and 1/3 Art. + 0.5 tbsp. milk
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 and 1/3 Art. premium flour
- 1 tsp soda
- 0.5 tsp salt
Truffles
- 6 tbsp. l whipping cream
- 90 gr. dark chocolate chopped
Glaze
- 90 gr. dark chocolate chopped
- 3 tbsp. l (45 gr.) Butter
- 0.5 tbsp. sour cream
- 1 tsp vanilla extract
- 2 tbsp. powdered sugar + optionally for thickening
Recipes with similar ingredients: premium flour, chocolate bitter, dark chocolate, cream, sour cream, milk, eggs, truffles
Recipe preparation:
- To cook truffles, heat the cream to a boil and fill them with chopped chocolate. Let stand a minute, then mix gently with a whisk until smooth. Put in refrigerator to freeze the cream for about 2 hours. Put the spoon from ganache 20 truffles and roll them into balls 2 cm in diameter with your hands. Put the truffles in the refrigerator until ready for further use.
- Preheat the oven to 180 ° C and lay out paper molds to muffins in 20 baking dishes.
- Melt chocolate and butter in a saucepan, stirring occasionally on low heat, then stir in 2/3 tbsp. brown sugar and 1/3 tbsp. milk, stir over medium heat until sugar dissolves (do not worry if the mixture looks heterogeneous – it will become homogeneous later). Pour this mixture into a bowl and stir. the remaining 2/3 Art. sugar, cool to room temperature. Then whisk one egg at a time with a whisk, mixing well after each addition. Stir in the vanilla.
- Sift flour, soda and salt into a separate bowl. Mix flour mix in chocolate in 3 sets, alternating with milk, starting and ending with flour, and whisking well after each addition (dough will be quite liquid). Pour the dough into prepared forms for muffins, filling them in half.
- Gently put the truffle in the center of each cupcake, do not pushing them in because truffles when baking should be on all sides wrap yourself with dough. Bake cupcakes for about 20 minutes until the biscuit is springy with a light press. Cool the cupcakes completely before coating them with icing. Cupcakes stored at room temperature in a sealed container for 2 days. Do not put them in refrigerator. Culinary note cupcakes within 24 hours after baking, truffle filling Remains soft and almost fluid. After a day, the truffle freezes, but still stays pretty soft.
- Frosting: in a saucepan over low heat, melt the chocolate and butter, stirring until the mass has completely melted. Pour it into a bowl and stir with whisk sour cream and vanilla. Add icing sugar and beat until mixture is smooth and pasty, adding more powdered sugar if necessary. Spread each cupcake with icing or squeeze it out of a pastry shop bag.
