Cupcake chocolatier recipe. Chocolate cupcakes: recipe with step by step photos

How to cook the most delicious recipe for chocolate cupcakes - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Cooking chocolate cupcakes (we often call them cupcakes) is a thankless task. This delicious dessert disappears from the table almost instantly.

You will need:

• flour and granulated sugar - take 150 g of one and the second;
• eggs - 2 pieces;
• butter (prepared ahead of time from the refrigerator and heated to room temperature) - 70 g;
• chocolate (need dark) - at least 100 g;
• baking powder for dough and soda - ½ teaspoon of each component;
• milk - not less than 200 ml;
• vanilla extract - a teaspoon;
• salt.

Pour all bulk products (with the exception of vanilla) into one bowl, sift, mix gently.

We turn granulated sugar and soft cow butter with a mixer into a lush light mass. In the butter-sugar mixture, add eggs (only yolks), chocolate (melted before that in a water bath). We mix the products until a homogeneous beautiful substance comes out.

Pour ½ of the flour mixture into it and pour in half the norm of milk. We mix again. We wait half a minute and enter the rest. We interfere again. Add the egg whites to the almost ready dough after lightly beating them with a wooden spatula. Do this carefully so that the dough does not lose air. It turns out to be quite liquid.

It remains to grease the molds with oil and fill them with dough. At 2/3, because the dough will begin to “grow” from the heat. Approximately 20 minutes in an oven heated to 175 ° C, and cupcakes can be decorated and tasted.

With liquid chocolate filling

Such a treat resembles small tender lumps of joy.

Cupcakes are made from:

• eggs - 3 pieces;
• natural cow butter - 100 g;
• chocolate (ideally black) - at least 200 g;
• granulated sugar - 50 g is enough;
• flour - 60 g;
• salt - ¼ teaspoon.

Oil does not have to be taken out of the refrigerator in advance. All the same, a water bath awaits him (cut into pieces) along with broken chocolate. When the components “float”, mix the chocolate-butter mass so that a beautiful uniform shade comes out, and let it cool.

We turn on the mixer and process the eggs with granulated sugar until we achieve foam. And already in it, carefully, so as not to “blow off”, we introduce the resulting mixtures. And also add salt and flour. We get the dough.

Pour it into greased molds and put it in the oven, heated to 200 ° C. Cupcakes with chocolate filling should stay there for no longer than 10 minutes.

Cooking on kefir

If you include kefir in the list of products, then cupcakes will turn out the way they like in England, especially lush and soft.

What do you need for baking?

• Natural cow butter (soft) - 100 g;
• granulated sugar - 0.75 cups;
• eggs - 2 pieces;
• kefir - not less than ½ cup;
• flour - one and a half glasses;
• chocolate (black is more suitable) - 50 g;
• cocoa powder - 3 tablespoons is enough;
• soda - ½ teaspoon;
• salt - a pinch.

Beat butter with sugar. We spare our hands and use a mixer.

Without turning off the device, add eggs to the butter-sugar mixture, one at a time. They are followed by kefir and soda powder. We knead all this, but now we use a spoon.

We distribute it in molds and put it in an oven heated to 180 ° C. When, after checking (piercing the central cake), the wooden skewer remains dry, the dessert must be pulled out.

You can fill small forms with dough, or place it in one large one. In the first case, the treat will bake faster.

Chocolate Cupcakes by Andy Chef

There is one incredible recipe with a biscuit texture and banana flavor. It's easy and fast to cook. And it turns out very tasty. However, cupcakes cannot be different. Shall we try?

Pour cocoa powder, flour, baking soda and granulated sugar into one bowl and sift. Then we mix it all up.

Melt natural butter. Banana cut into thin slices. We add these products to the loose mixture. By the way, the use of vegetable oil (odorless) is also acceptable. But with the cow component it comes out better.

That's where the eggs go. And then the mixer comes into play, turning the components into a thick homogeneous dough in which the banana is not visible.

Bakeware can be prepared in two ways:

• cover with parchment;
• grease with any oil and sprinkle with flour.

The oven needs a temperature of 160°C. We will check the readiness of chocolate cupcakes from Andy Chef with wooden skewers.

Let the cake cool slightly, wrap it with cling film and leave it in this form for 24 hours.

Recipe from Julia Small

In order not to be mistaken, we will use a 250 ml measuring cup.

So, you will need:

• cocoa powder - ½ cup;
• flour - take one and a half glasses (without a "cap");
• milk and granulated sugar - enough for ¾ cups of the first and second;
• eggs - at least 3, large;
• baking powder - not less than a teaspoon;
• vegetable oil (refined) - ¼ cup;
• salt - a small pinch is enough.

Mix cocoa powder with ½ cup flour. Sift the dry mixture into a bowl. Then we pass the rest of the flour through a sieve in the company with baking powder. It remains to mix all the loose components. To get it right, let's do it with a whisk.

In another container, we get light foam from eggs, sugar and salt. We use the mixer: the taste and tenderness of the products depend on how well the eggs are beaten.

Pour milk into a glass, add vegetable oil to the top. We send the butter-milk liquid to the bulk "company", and the sugar-egg mass also goes into it.

The last step is another mixing. It is better to make it with a whisk. But you can also use a mixer turned on at the lowest power. Anyway manipulation should not last more than 30 seconds so that the dough does not lose airiness.

We bake in the oven (at 180 ° C), you can do this in a slow cooker. 30-40 minutes will be enough.

With chocolate chips

The list of ingredients includes margarine. With it, the dough for cupcakes with chocolate chips will rise and bake better than with butter.

For dessert you will need:

• margarine - 150 g;
• granulated sugar - 100 g;
• cognac - not less than a tablespoon;
• vanilla - 10 g;
• flour - 200 g is enough;
• chocolate, naturally, black - 100 g;
• eggs - a couple of pieces;
• baking powder.

Beat margarine with sugar using a mixer. Pour cognac into the sugar-margarine mass. Need to beat again.

Then it's time for the eggs. We drive them into the cognac mixture until the sugar is completely dissolved. Sift the flour and baking powder into the resulting mass and do not turn off the mixer, transferring it to low speed. It should be dough.

Carefully, already with a spoon, stir in the crumbs obtained from chocolate.

You can send the dough into molds, filling them 2/3.

Having heated the oven to 180 C, we bake the dessert from 20 to 25 minutes. If desired, decorate the top with melted chocolate.

with cherry filling

Chocolate combined with cherries - everyone will be happy with such a duet, and for children such a yummy will be a real gift.

What do you need?

• Chocolate (chopped, black) - take 350 g;
• cocoa powder - 40 g;
• coffee (strong, hot and black) - at least 180 ml;
• butter, not cold - not less than 60 g;
• granulated sugar - 190 g;
• eggs - a couple of pieces;
• flour - a little less than 100 g;
• baking powder for dough - ½ teaspoon;
• salt - a pinch;
• fatter cream - 250 g;
• pitted cherries (frozen or in their own juice) - 150 g, including juice;
• starch, lemon juice - ½ tablespoon of one and the other;
• gelatin - ½ teaspoon.

The day before, we prepare a cream of cream and chocolate. To the melted chocolate (2/3 of the norm), add slightly heated cream. Mix with a whisk until you get a homogeneous chocolate-creamy mass of a pleasant shade. It must be kept in the refrigerator for at least 8 hours.

You also need to take care of the cherry filling in advance. Cook on low heat cherries, starch, lemon juice and sugar. When all this thickens, and the sugar disappears from view, you can remove it from the stove. Then add gelatin swollen in cold water. As soon as it has completely melted and the mixture has cooled, we send it to the refrigerator.

For the chocolate cupcake batter, melt the remaining chocolate in hot coffee and dissolve the cocoa powder. In a separate container we combine bulk products. We exclude granulated sugar - we grind it in another bowl along with butter using a mixer. One by one, we break the eggs into the sugar-egg mass, without turning off the device.

Now you need to send the coffee-chocolate liquid and flour there and knead the dough.

We fill deep molds with them almost to the top (those in which muffins are baked are suitable). We remove for 15 minutes in the oven preheated to 180 ° C. Cover the finished cupcakes while still hot with a cherry filling, and then with a creamy chocolate cream.

From chocolate dough with cheese cream

For such a dessert, a recipe for any chocolate dough is suitable. For example, described in the previous recipe. And instead of cherries and cream, you can pour Cheese cream on cupcakes.

Let's prepare it from:

• cream, at least 33% fat - half a liter;
• cottage cheese - 300 g;
• powdered sugar - 100 g;
• chocolate, as usual, black - 200 g.

It is important to follow the instructions exactly, literally to the gram. Only in this case, the cream will turn out to be a real "Cheese" - not too cloying and well-kept in shape.

Take out the cream that has stood for 8 hours in the refrigerator. Pour 50 grams of cream into a separate bowl. Using a mixer, beat them, first at medium, then at maximum speed. The process should take at least 8 minutes.

Without turning off the device, pour in the powdered sugar. Then add cottage cheese to the creamy-sugar mixture and mix again.

Boil the rest of the cream and pour over the chocolate. To make the melting process go faster, you can grind the sweetness with a knife or break it with your hands.

We send the melted chocolate to the whipped creamy curd mass and turn on the mixer for the last time.

100 gr. dark chocolate

70 gr. drain. room oils pace

150 gr. Sahara

150 gr. flour

0.5 tsp soda

0.5 tsp baking powder

200 ml. room milk pace.

1 tsp vanilla sugar

Sift flour, baking powder, soda, salt together. Beat butter with sugar, add yolks, vanilla sugar and melted chocolate, mix.

In the creamy mixture, add the flour mixture, part of the milk, part of the mixture and part of the milk in parts, alternating and kneading the mixture each time.

Beat egg whites to peaks and fold gently into the batter.

Bake 20-25 minutes at 175 C

If you follow the recipe, then everything will turn out 100%

Cooled can be stored in a bag in the refrigerator, but it is better to eat on the same day, filling the middle with any cream, nutella, caramel

Hi all. Today I will share with you a recipe for chocolate cupcakes. They are prepared according to the principle of a biscuit in boiling water, with the addition of hot coffee. This produces an incredible aroma and rich dark brown color.

Cupcakes are very easy to prepare, I didn’t even have to get my mixer, you can mix everything perfectly with a whisk. The ingredients are very accessible, they are usually present in the kitchen of any housewife. It takes 15 minutes to prep and 20 to bake. This is definitely worth a try!

How to make chocolate cupcakes at home, step by step recipe with photos.

Ingredients for 10-12 pieces:

1. 210 gr. flour
2. 250 gr. Sahara
3. 3 eggs
4. 90 gr. cocoa powder
5. 180 ml. kefir
6. 100 ml. coffee
7. 75 ml. vegetable oil
8. 1.5 tsp soda
9. 1 tsp baking powder
10. a pinch of salt
11. vanilla sugar

Cooking:

In a large bowl, sift flour, cocoa, baking powder.

Add sugar, vanilla sugar and a pinch of salt there, mix everything with a whisk.

Add soda to kefir, mix and leave for 5 minutes, so that the soda is extinguished.

In another bowl, mix eggs, butter, hot coffee and our kefir, mix well with a whisk.

Add our mixture to dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.

At this time, we will prepare the baking dishes. I have silicone molds, I inserted paper capsules into them.

Turn on the oven to 180 degrees, let it heat up for now.

We fill our molds with dough. Attention, the dough rises very well, so fill them in half or a little more.

We send our cupcakes to the preheated oven for 18-22 minutes, as always, we check the readiness with a wooden skewer.

After they are baked, we leave to rest first in the form of about 15 minutes, then we transfer them to a wire rack to cool.

In principle, cupcakes can already be served on the table. But, it will be tastier to stuff them with boiled condensed milk and make a cream cap.

I have a special device for making neat holes for fillings. You can just use a knife. Only, in order for our cupcakes not to crack during this procedure, they must be completely cool. As a filling, you can take whatever you like. With such chocolate cupcakes, boiled condensed milk, toffee (50/50 mixture of boiled butter with butter), homemade caramel, cherry or orange jam / curd / jam go well. Here, the imagination is limitless.

On top, I decorated the cupcakes with cream cheese in butter (recently I prefer cream cheese cream, but in my city it is very difficult to buy heavy cream, so I had to turn to this recipe this time).

Here's what I got.

And here is the cut.

Delicious aroma, tender pulp melting in your mouth and coffee-chocolate aftertaste. Cupcakes are not cloyingly sweet and in combination with filling and cream - it's just bliss for lovers of chocolate baking.

Bon appetit.

Chocolate cupcakes are loved by both adults and children. There are many recipes for delicious chocolate cupcakes. Each has its own zest, but there are several win-win flavor combinations (chocolate + mascarpone, coffee, caramel, etc.). Following the recipe, you can easily create a confectionery masterpiece that will appeal to children and adults.

Chocolate cupcakes with soft cream

Not too sugary cupcake dough with a rich chocolate taste is ideally combined with the most delicate cream based on cream cheese.

Ingredients (for 10-12 pieces):

For test:

• premium wheat flour - 120 g;
• black chocolate - 60 g;
• butter - 100 g;
• baking powder - 3/4 tsp;
• cocoa powder - 70 g;
• chicken egg - 2 pcs.;
• baking soda - 1/3 tsp;
• natural yogurt without additives (can be replaced with sour cream or kefir) - 100 g;
• sugar - 120 g;
• salt - a small pinch.

For cream:

• cream cheese - 240 g;
• oil - 120 g;
• vanilla - 1/2 tsp;
• powdered sugar - 200 g;
• salt - a small pinch.

Cooking:

Cut the butter into small cubes, break the chocolate into pieces, put in a clean container and melt in a water bath.

Cool the melted mass a little, add sugar, beat in the eggs and beat until smooth with a whisk (manually or using an immersion blender).

Add yogurt (sour cream or kefir) to the warm whipped mixture, mix thoroughly. Pour the flour sifted with soda, baking powder and cocoa powder, knead the dough.

The finished mass is laid out in molds. You can use special paper liners for baking, but if they are not at hand, it is enough to grease the baking dish with margarine. Forms should be filled no more than 3/4.

Place cupcakes for half an hour in an oven preheated to 180 degrees.

Ready cupcakes must be removed from the baking dish and cooled. At this time, you can start preparing the cream mixture.

Mix cheese and butter, then beat with a mixer. Add vanilla and, gradually adding powdered sugar, beat the mass until a thick homogeneous consistency (the cream should not spread).

The cooled cupcakes are decorated on top with a creamy mass using a pastry bag and served.

chocolate coffee cupcake recipe

The classic combination of dark chocolate and coffee turns these cupcakes into a gourmet treat.

Ingredients (for 12-15 pieces):

For test:

• premium wheat flour - 300 g;
• oil - 75 g;
• natural yogurt without additives (can be replaced with low-fat sour cream) - 150 g;
• baking powder - 1 tsp;
• cocoa powder - 100 g;
• chicken egg - 1 pc.;
• baking soda - 1 tsp;
• sugar - 250 g;
• coffee (strong) - 100 ml.

For cream:

• black chocolate - 70 g;
• instant coffee - 1 tsp;
• cocoa powder - 50 g;
• butter - 100 g;
• powdered sugar - 115 g.

Cooking:

1. Due to the presence of strong coffee and cocoa in this recipe, the color of the finished chocolate cupcakes is very rich.
2. Melt the butter (in a water bath or in the microwave). In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and mix thoroughly with a whisk.
3. In a separate bowl, beat the egg with yogurt (sour cream) and mix with the dry mixture. Fill the cupcake molds 3/4 with the finished dough and send for 20 minutes in an oven preheated to 175 degrees.
4. For cream, beat soft butter at room temperature for 5 minutes. Then gradually add to the cocoa butter with powdered sugar, whisking thoroughly. The mixture should be thick.
5. Melt the chocolate (in a water bath, microwave or fondue). Add melted chocolate to the cream, a spoonful of dry instant coffee, put in the refrigerator for 15-20 minutes.
6. Before serving, decorate the finished cooled cupcakes with cream.

Chocolate cupcakes with cherry filling and mascarpone

The most delicate combination of white icing with mascarpone and juicy cherry filling inside is a delicious and easy-to-prepare dessert.

Ingredients (for 10-12 pieces):

For test:

• premium wheat flour - 120 g;
• butter - 100 g;
• chicken egg - 2 pcs.;
• cocoa powder - 70 g;
• baking powder - 3/4 tsp;
• black chocolate - 60 g;
• baking soda - 1/3 tsp;
• natural yogurt without additives (can be replaced with low-fat sour cream or kefir) - 100 g;
• sugar - 120 g;
• salt - a small pinch.

For filling:

• pitted cherries, preferably fresh (when using frozen juice, do not drain) - 400 g;
• juice from 1 lemon;
• sugar - 100 g;
• yolk - 3 pcs.;
• corn starch - 2 tbsp. l.

For cream:

• white chocolate - 100 g;
• mascarpone cheese - 0.5 kg.

Cooking:

1. Break the chocolate into pieces, cut the butter into small cubes, mix and melt in a water bath. Allow the mixture to cool slightly, beat in the eggs, add sugar and beat until smooth. Add sour cream and mix thoroughly.
2. Sift flour with cocoa, baking powder, soda, combine with liquid mixture and knead the dough. Fill them with molds (greased with margarine or with special paper baskets) 3/4. Bake in an oven preheated to 180 degrees for half an hour.
3. For the cherry filling, beat the egg yolks with the corn starch. Put the cherries in a saucepan, add sugar, bring to a boil and boil over low heat for 10 minutes. Remove from heat, grind with a blender to a puree consistency, rub through a sieve, pour in lemon juice, and then bring to a boil again.
4. Add cherry puree to the egg mass (pour in a thin stream, stirring with a whisk), put on the stove and, stirring constantly, cook until thickened.
5. Important: as soon as the cherry filling starts to boil, it must be immediately removed from the stove so that the yolks do not curl.
6. The filling must be cooled, and while it is cooling, prepare the cream.
7. Mash the mascarpone with a spoon, melt the chocolate in a water bath or in the microwave. Mix ingredients. If the mass is not sweet enough, you can add a little powdered sugar.
8. Remove the core from the cooled cupcakes, fill it with cherry filling. Squeeze cream from the top of the pastry bag.

How to decorate ready-made cupcakes

Cupcake (cupcake - cupcake in a cup) is an amazing dessert that has won a huge audience of connoisseurs and admirers of its unsurpassed taste, elegant shapes and all kinds of design designs. A variety of fillings and additives, dough recipes, hats, sizes makes it unique every time. Today cupcakes with chocolate decorate any holidays, celebrations, make family tea parties especially cozy. Just a few benefits of this miracle dessert will surely win you over:

• delicate texture of dough and fillings;
• impeccable taste with a charming aroma;
• airy dough remains so even after a couple of days;
• light and nutritious, which will be appreciated by the sweet tooth;
• for cooking do not require special skills and culinary skills;
• prepared in a very short time, without keeping you waiting.

Among the various variations, the leader is cupcakes with chocolate. Recipes and photos of the most popular desserts are presented below. They will allow even an inexperienced hostess to easily prepare amazing cupcakes to the delight of loved ones and to the delight of guests.

Chocolate Cupcakes: Recipe for 6 servings

It will take you about an hour to make a chocolate cupcake with chocolate. The proposed set of ingredients is designed for 6 servings. The recipe sequence is quite simple:

1. Thoroughly mix 100 g butter with 1/2 cup sugar. It is not worth additionally heating the oil; during mechanical grinding, it will acquire the desired consistency.
2. Separately, beat 3 chicken eggs and slowly add to the oily mixture, stirring and rubbing the lumps.
3. Mix the resulting test base with 200 g of wheat flour, 4 teaspoons of cocoa and 2 teaspoons of baking powder.
4. Chop the chocolate bar into pieces and add to the dough.
5. Put paper baskets or parchment paper in special molds for baking. To get the correct shape of cupcakes, it is better to use a double layer of paper or two baskets.
6. Pour the dough evenly into molds and bake in an oven heated to 180 degrees for about 25 minutes.
7. As a decoration, you can melt a chocolate bar with a water bath and pour over baked desserts. Powder can serve: nuts, grated chocolate, colored culinary sprinkles.

This recipe can be adjusted using all kinds of chocolate: black, milk, white. Cupcakes with white chocolate will be especially tender and refined.

Chocolate Chip Cupcakes: Recipe for 12 servings

An alternative version of cupcakes with chocolate chips in just 40 minutes will allow you to prepare 12 servings with excellent taste and alluring aroma. It is enough to follow simple steps in creating a masterpiece:

1. Prepare the oven by preheating it to 180 degrees.
2. For the dough, you need to mix 70 g of butter, 60 g of sugar, 1 tablespoon of cocoa, 50 ml of milk and 40 g of chocolate. Thoroughly knead the mass on fire, bringing it to a boil.
3. Cool the dough and add one egg, beating it lightly. If the mixture is hot, the egg may form "cooked" lumps.
4. Pour 120 g of wheat flour and a teaspoon of baking powder into the dough base, mixing well until a homogeneous mass is formed.
5. Fill the prepared forms with dough by 2/3 and add chopped chocolate (60 g) to it, slightly drowning it.
6. The duration of baking is about 25 minutes.

Recipe for mini cupcakes with soft chocolate inside

Especially popular are mini-cupcakes with delicate fillings, which can be either with chocolate flavor or with all kinds of fruit additives, caramel, cottage cheese.

An excellent recipe for a cupcake with chocolate inside will be the pride of any hostess and a "lifeline" when meeting intruders. Its preparation will require more dark chocolate. This is what will allow you to feel the soft chocolate filling inside the cupcake. Step-by-step recipe includes simple steps:

1. Mix 100 g of butter and 300 g of bitter dark chocolate, melting in a water bath.
2. Beat until a thick foam forms 50 g of sugar, 2 eggs and 3 yolks.
3. Combine two mixtures in one container, adding 60 g of wheat flour and a pinch of salt.
4. Pour into molds, trying to fill them only 2/3.
5. Leave to bake in an oven preheated to 200 degrees for 10 minutes.

Such cupcakes with soft chocolate inside will look elegant and appetizing with cream decoration or using all kinds of toppings.

Recipe for tender chocolate cupcakes with liquid chocolate inside

Lovers of delicate and light desserts will love cupcakes with liquid chocolate inside. Skillful housewives can add caramel sauce to the chocolate filling. Making such exquisite sweets takes no more than half an hour:

1. To begin with, it is worth preparing the oven, which should warm up well to 200 degrees.
2. Dark chocolate will need 200 g, and it should contain more than 70% cocoa. The tile must be broken and mixed with 200 g of butter, heated over low heat, stirring well so that the mass does not burn.
3. In another container, beat 2 eggs well with the addition of 1-2 yolks and 110 g of sugar. The egg-sugar mixture should acquire a thick foamy consistency.
4. Cooled chocolate with butter and 35 g of well-sifted flour are alternately added to the egg mass. It is necessary to mix until a homogeneous mass is obtained.
5. Provide baking molds with paper baskets in which to place the dough. In the middle, you can additionally drown a piece of chocolate and a spoonful of caramel sauce.
6. Bake in a preheated oven for no more than 12 minutes. Try not to "overexpose" the cupcakes, otherwise the filling will become undesirable density.

Recipe for chocolate cupcakes with chocolate and banana slices

The taste of any dessert becomes more intense with the use of all kinds of fruits and berries. Masters of culinary arts conducted many experiments that allowed them to create truly masterpieces. Some recipes for chocolate cupcakes with chocolate and fruits are offered below.

Unconditional superiority among fruit muffins belongs to cupcakes with banana and chocolate. Its cooking sequence pleases with its simplicity and efficiency:

1. Mix 150 g of sugar with 130 g of flour, a teaspoon of baking powder, 40 g of cocoa and a pinch of salt. To get airiness in cupcakes, flour should be sifted several times.
2. In a separate container, mash a banana with the addition of one egg, 100 ml of milk, 50 g of pre-melted butter and 50 g of crushed chocolate. Add a bag of vanilla sugar to this mixture.
3. Mix both homogeneous masses together. Put the resulting dough into prepared molds with parchment or paper baskets.
4. Bake in the oven for 20-25 minutes at a temperature of 180 degrees.

The duration of the heat treatment depends on the size of the cupcakes, so it is worth checking the level of readiness with a toothpick.

Amazing cupcakes with chocolate and cherries

In the summer, cherries, raspberries, currants will be an unsurpassed addition to a chocolate dessert. Amazing cupcakes with chocolate and cherries can be prepared quite simply and quickly by any housewife. To do this, follow these steps in the recipe:

1. Melt 80 g of dark chocolate while mixing with 45 g of butter. The oil must be fatty, at least 82.5% fat.
2. When the chocolate mixture has cooled, add 1 egg and a glass of milk. Mix everything thoroughly until a homogeneous consistency is obtained.
3. Use a different container for dry ingredients. In it, mix 200 g of flour, 100 g of sugar and 2 teaspoons of baking powder.
4. Mix prepared pitted cherries with potato starch. This will ensure they are evenly placed in the baked goods and prevent them from sinking to the bottom.
5. Combine all mixtures in a bowl, mix thoroughly. Outwardly, the resulting dough should resemble thick sour cream, small lumps are allowed.
6. Add cherries to the dough and literally stir a couple of times with a spoon to evenly distribute the berries in it.
7. Pour the dough into the prepared molds, but not to the brim, as the cupcakes should “grow up” during baking. Sprinkle each cupcake with sugar, this will give a special appetizing look to the finished dessert.
8. Baking time is about 10 minutes at 200 degrees.

As an experiment, you can replace cherries with strawberries or currants. Such sweets will have an alluring aroma and a great taste of summer vacation.

Orange treat: chocolate and orange cupcakes

Citrus fruit lovers will not remain indifferent to cupcakes with orange and chocolate.

Just one hour - and simple culinary actions will allow you to please your household with an impeccable dessert. The preparation steps include simple "manipulations":

1. Beat 3 eggs well with 0.8 cup sugar until foamy.
2. In the resulting foamy mixture, add 5 tablespoons of 20% sour cream and 4 tablespoons of vegetable oil. Mix everything thoroughly until a homogeneous mass is obtained.
3. The zest of one large orange must be grated into the dough. Clean the middle of the fruit from the white film and cut into slices.
4. Alternately add 2 cups of flour, 1 teaspoon of baking powder and 100 g of chopped milk chocolate to the dough. The mixture in its structure should resemble thick sour cream.
5. We fill the baking molds with dough and “drown” orange slices in it. Bake for 30 minutes at 180 degrees.

Cooled orange cupcakes with chocolate can be decorated with airy buttercream or. This will give a special piquancy to the citrus notes of this delicacy.

Elite sweets: cupcakes with chocolate and mascarpone

Cupcakes surprise with their variety and all sorts of flavor variations. The use of familiar culinary toppings can enhance the unsurpassed taste, shading it with Italian or French "notes".

The most popular among elite sweets are cupcakes with chocolate and mascarpone. Their preparation requires quite simple steps:

1. Mix 150 g dark chocolate with 100 g butter. Stir over low heat until the ingredients are completely melted.
2. Add 90 g of sugar and a bag of vanilla sugar to the chocolate mixture.
3. In a separate bowl, beat 3 eggs into a thick foam, adding 4 tablespoons of 20% sour cream, a pinch of salt. Gradually add the chocolate mixture to the resulting mass, kneading it thoroughly.
4. Add 250 g of sifted wheat flour and 1 teaspoon of baking powder to the dough. The resulting mixture should be slightly viscous.
5. Next, prepare baking dishes by placing paper baskets in them. Fill the containers halfway with the dough, put a teaspoon of mascarpone and again cover with a small amount of dough on top. It is worth remembering that the forms cannot be filled to the brim.
6. Bake no more than 25 minutes, checking readiness with a toothpick.

Cupcakes with chocolate filling

For a change, cupcakes may not always be chocolate. Many recipes are based on creamy dough with cream or chocolate content.

So, to prepare a creamy cupcake with chocolate filling, you need to follow simple recommendations:

1. The dough is prepared with uniform mixing of the following ingredients: 80 g of butter, 1 egg, 100 g of 10% fat cream, 100 g of sugar, 120 g of flour, 1 teaspoon of baking powder, a pack of vanilla sugar. Place the resulting dough into molds and bake for 20 minutes at 180 degrees.
2. For the filling, you need to break 50 g of chocolate and, together with 50 g of 10% fat cream, heat over low heat. The melted mixture should be completely homogeneous.
3. Cut small holes in the cupcakes for the filling. On top of the dessert, you can decorate with buttercream made from butter, powder and cream cheese.

Just a couple of steps - and an Oscar-worthy masterpiece is ready!

The proposed recipes for delicate chocolate cupcakes with chocolate and other fillings will be the pride of any housewife who can “conjure” divine desserts in a matter of minutes.

He needs to infuse, so I suggest preparing ganache in advance, conveniently - overnight. I made ganache on milk chocolate in a ratio of 1: 1. 250 g chocolate and 250 g cream 33%. See technology.

Let's make dough!

Wash the orange, remove the zest with a fine grater. It is more convenient if the orange is thick-skinned and cellulite.

Let's squeeze the juice. It will come in handy for the syrup. Let's put it aside.

In a large bowl, beat with a mixer at high speed 100 g of butter at room temperature and 200 g of powdered sugar.

Add 2 eggs one at a time, beating each time.

Add zest and stir.

In a separate bowl, mix 110 g of hot coffee (in a liquid state, cook the delicious one you like, or dissolve freeze-dried) and 120 g of sour cream 20%.

In another bowl, sift and mix 200 g flour, 50 g cocoa powder and 1 tsp. soda.

Now alternately add dry and liquid ingredients to the egg-butter mixture. Stir thoroughly each time. Here we poured flour.

And here is the coffee with sour cream.

Finish off with dry ingredients.

The dough is ready!

Bake the base for cupcakes!

We take a metal form for cupcakes, suitable in size to our capsules. Insert capsules. And fill with dough for 2/3. The easiest way to do this is with an ice cream scoop! I've heard of this before, but now I've tried it and I love it! I tried to squeeze it out of a pastry bag - it's troublesome and inconvenient, a spoon is just class!

Filled and knocked on the table with a form to smooth out the dough a little.

And then put in the oven, preheated to 160 degrees. Sometimes it is advised to put cupcakes in a cold oven, they say, then the tops do not rise, but I tried and the trick failed (the fakir was drunk). Still getting up! So you can warm up. Bake, if you have large capsules like mine, for about 40 minutes. If the capsules are smaller - about half an hour. We take out. And let it cool right in the form.

Let's make syrup!

In the juice of 1 orange, which we squeezed in advance, add 100 g of water and about 50 g of sugar (but in fact - to your taste: depending on the sweetness of the orange, it can be more or less), put on fire, bring to a boil and dissolve sugar, remove, cool.

Making chocolate decor

While the cupcakes are cooling, you can make a simple chocolate decoration. For this . Place in a dry and clean piping bag.

We take an acetate tape (a strip of any dense film).

Cut off the small end of the bag. And draw lines. We'll see how it goes:)

And on top of them are the same - in the other direction.

Let it crystallize for 15-20 minutes. Make sure the room is cool! Open a window or turn on the air conditioner.

Once the chocolate has hardened, cut into squares. The knife can be heated. This is the most difficult thing here - to make exactly even squares. As I understand it, only practice will help. Part of me broke, but it still looked beautiful, especially with kandurin. The thinner the mesh, the more difficult, keep in mind if you do.

This is how things turned out.

And now we have nothing to do - take out the middles from the cupcakes (I showed how to do this). Lightly saturate cupcakes with syrup, pouring directly into the resulting recess. In addition, you can pierce the cake in several places with a skewer to make it easier for the syrup to penetrate inside. Fill cupcakes with prepared orange cinnamon jam. Remove the ganache from the refrigerator, beat it lightly, place an open star (or whatever you prefer) in a piping bag with a nozzle and set off the caps. I gave MK on them. Now all that's left is to decorate the cupcakes! I used roasted almonds, chocolate chips we just made, golden kandurine, and Maltesers. Oreo cookies also look good.

And this is what they look like cross-sectional!

Recipe chocolate cupcakes with cream:

Prepare the ingredients for the dough. Break the chocolate into small pieces, cut the butter into cubes. Melt the butter with chocolate in a water bath or in the microwave. Let it cool down a bit.

Add sugar and two eggs to the cooled chocolate mass. Stir with a whisk.

Add sour cream and stir.

Sift together flour, baking powder and cocoa powder. Pour the dry mixture into the dough.

Mix until you get a smooth and thick dough.

Pour batter into cupcake molds. Fill molds no more than ¾ full.

Bake them in an oven preheated to 180 C for 17-20 minutes until cooked. Depending on the size of the molds, the baking time may vary slightly, check the readiness with a skewer. Transfer the finished cupcakes to a wire rack and leave to cool completely.

Prepare buttercream. To do this, beat the butter until fluffy and add cream cheese. Whisk until smooth.

Add powdered sugar and beat until completely dissolved.

Send the finished cream to the refrigerator so that it grabs well. By the way, for convenience, such a cream can be prepared in advance.

Fill a pastry bag or regular plastic bag with cream, cut off the corner, and decorate the tops of the cupcakes.

If desired, you can decorate the dessert with fresh berries, sprinkles or mint leaves.

Cupcakes can be served immediately.

A cupcake is a small portioned cupcake in the shape of a cup with a filling on top. Chocolate cupcakes look very similar to muffins, which can be seen in photo 1. However, these 2 types of dessert are actually very different, not only in the composition of the ingredients, but also in the method of preparation. A chocolate cupcake is a regular cake, a buttery biscuit that is baked in special molds.

Photo 1. Cupcakes with triple chocolate.

What is the difference between cupcakes and muffins?

Cupcakes have American roots, muffins first appeared in England, while cupcakes originated in France. Cupcakes are small cakes in paper cups, just like cupcake muffins. The term cupcake was first mentioned in 1828 in a cookbook by E. Leslie. In the old days, very often cakes were baked in ceramic dishes the size of a teacup, hence the name of this dessert. Today, a cupcake is called any small-sized cake.

Cupcakes have a clear difference: this is a decoration in the form of cream, cream, icing, etc., which are used to decorate cakes. These little goodies are in great demand for children's tables and holidays. Such a dessert quickly became popular throughout America, and then conquered Europe.

The main differences between cupcakes and cupcakes and muffins:

• cupcakes are whipped more during cooking, so they turn out to be more airy and porous;
• muffins are flatter in shape than cupcakes, and they are made not only sweet, but also salty, while cupcakes and muffins are always made sweet;
• cupcakes and muffins are generally not decorated.

Even an inexperienced hostess can handle the preparation of chocolate cupcakes according to the classic recipe. The result is a spectacular and tasty dessert, especially if you pay attention to additional decoration.

This dish will please the whole family and pleasantly surprise guests.

To prepare the base, you need to prepare the following ingredients:

• butter (margarine) - 150 g;
• sugar - 150 g;
• milk - 100 ml;
• cocoa powder - 5 tbsp. spoons;
• chicken eggs - 2 pcs.;
• baking powder - 2 tsp. You can replace 1 teaspoon of soda slaked with vinegar;
• flour - 200 g.

To make cream for small cakes you will need:

• sour cream (at least 20%) - 5 tbsp. spoons;
• cocoa powder - 4 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• butter - 1 tbsp. spoon;
• nuts or confectionery powder - optional and to taste.

The above ingredients are enough to prepare a fairly large number of chocolate cupcakes.

To make the dough, mix cocoa powder, butter, milk and sugar. Bring the mixture to a boil in a saucepan and then remove from heat. Allow the dough to cool, then add the eggs, mix everything well until smooth and add flour with baking powder. You should get a mass of not very thick consistency.

Oiled cupcake molds must be filled with 2/3 dough and sent to a preheated oven at 180 ° C for 20-30 minutes.

While the base is baking, you can prepare the cream. To do this, mix sour cream with butter, cocoa and sugar in a separate container. The resulting mixture must be put on fire until the first boiling bubbles appear, and then removed. The cooled cream can be spread on the finished base. This recipe will not spoil, but only complement the decoration with chopped nuts or colored chips (photo 2).

Cupcakes with filling

The recipe for small ones with filling is an option for real sweet tooth and gourmets.

To make cupcakes, you will need the following ingredients:

• flour - 90 g;
• cocoa - 25 g;
• baking powder - 1/3 teaspoon;
• vanilla sugar;
• cognac - 1 tbsp. spoon;
• honey (dark molasses) - 1 tbsp. spoon;
• chicken egg - 1 pc.;
• powdered sugar - 40 gr;
• melted butter - 75 g;
• milk - 75 ml;
• soda slaked with vinegar or lemon - 0.5 tsp.

The filling can be prepared in 2 ways. For option 1 you need:

• cream cheese mascarpone - 1 tbsp. spoon;
• cream or milk to taste;
• sugar to taste.

For the 2nd option you will need:

• fat cream - 25 ml;
• sugar to taste.

To make ganache you need:

• milk chocolate - 100 g;
• cream - 45 ml;
• butter - 20 g.

It is also necessary to prepare for decoration 2 tbsp. spoons of chopped milk chocolate.

To prepare the base of cupcakes, you need to sifted flour and mix all the dry ingredients, then add the remaining ingredients and beat everything with a blender until smooth. Slaked soda is recommended to be added last. The resulting dough is laid out on paper forms by 3/4. Cupcakes are baked in the oven for about 20 minutes.

While the cupcakes are cooking, you can start preparing the filling. To do this, mix mascarpone with milk and sugar, beat everything with a blender. Or you can just mix sugar with cream. The resulting mass must be put in a pastry bag. You should also prepare the ganache in advance by melting chocolate with butter in a water bath and adding cream, then beat until smooth.

After the base has cooled, you need to make 1 cm holes on top with a knife and remove a little dough from the middle. The holes are filled with cream, and on top of the cupcakes are covered with ganache. Top dessert can be decorated with milk chocolate shavings. The result is a dessert, as in photo 3. Bon appetit!