Sour cream cupcakes with chocolate cream

Following this simple recipe, you can cook a delicious dessert made from available ingredients. Delicate sour cream cupcakes dough with topping of light and airy chocolate cream will cheer up all lovers of sweets. Share with friends: Time: 1 hour. 35 min Difficulty: easy Amount: 12 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.

Ingredients for the recipe:

Cupcakes

• 2 tbsp. flour
• Decorative confectionery topping for decoration
• 2 tsp baking powder
• A pinch of salt
• 165 gr. butter at room temperature
• 1.5 tbsp. Sahara
• 3 eggs
• 1.5 tsp vanilla extract
• 1/2 tbsp. milk
• 3/4 Art. sour cream

Chocolate cream

• 340 gr crushed dark chocolate
• 330 gr butter at almost room temperature
• 1 tsp vanilla extract
• A pinch of coarse salt
• 1/2 tbsp. powdered sugar
• Special equipment: muffin mold with 12 cell paper cupcake capsules

Recipes with similar ingredients: flour, confetti, butter, sugar, eggs, vanilla extract, milk, sour cream, dark chocolate, powdered sugar

Recipe preparation:

1. Cupcakes:

   Preheat the oven to 180 ° C.

2. Combine the flour, baking powder and salt in a large bowl. Leave in side.
3. In a bowl of a stationary mixer, combine the butter and sugar. Using beat the butter and sugar until light and air consistency. Turn off the mixer and scrape the mixture with the walls of the bowl.
4. Stir the eggs one at a time. Slowly add vanilla extract, milk and sour cream. Scrape the mixture off the sides of the bowl when necessary. Gradually stir the flour with a mixer on medium speed.
5. Place the paper capsules in the muffin dish. Fill out paper capsules about 2/3, evenly distributing the dough between form cells.
6. Place in a preheated oven and bake for about 20 minutes. In the middle of baking, check how the process goes, and also rotate the cupcake mold.
7. Cupcakes are ready when a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack. then glaze and decorate.

8. Cream:

   Put crushed chocolate in a heatproof bowl. Pour in stew the water with a layer of 2.5 cm and place a bowl of chocolate on top. Bring water to a boil over medium heat. Mix gently chocolate in a circle until it melts 3/4. Remove the bowl from stew-pan and mix occasionally until the chocolate is completely will melt.

9. Beat in a bowl of a stationary mixer with a spatula butter to a light and airy consistency. Scrape off mix from the walls of the bowl and add the icing sugar, vanilla extract and salt. Mix at low speed until the ingredients combine. Then switch the mixer to a moderately high speed and beat in within 30 sec. Turn off the mixer and gradually add chocolate. Turn on the mixer again and beat until chocolate is completely intervenes and the cream does not become light and airy.