Chocolate cupcake recipe step by step with photos. Recipes for making chocolate cupcakes Chocolate cupcakes are juicy

Ingredients for making chocolate cupcakes with chocolate-banana filling in the photo:

In a large container, combine all the dry ingredients and mix as in the photo.

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Add eggs to dry ingredients and mix.
Then add milk and mix again.
Lastly, add the melted butter. Knead the dough until a homogeneous mass without lumps is obtained.
We fill silicone molds lined with paper capsules with dough, filling them to ¾ of the volume. Bake cupcakes in an oven preheated to 180 degrees for 35 minutes.
Cut the banana into strips.
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Using a metal round punch, remove the centers from the cupcakes.
If you don't have a cutter, just cut out the centers with a knife.
Fill the centers with chocolate ganache and banana pieces.
Preparing cream for cupcakes. Combine soft butter with boiled condensed milk and beat until smooth. The cream is ready!
Using a pastry bag with a convenient nozzle, squeeze the cream onto the cupcakes, as in the photo.
We form cacti from sugar mastic and place them on wooden skewers or toothpicks.

The technology for making chocolate cupcakes is so simple, and the taste is so delicate and refined that this dessert deserves special attention. Translated from English, cup cake is “cake in a cup,” which perfectly characterizes the original delicacy.

How are cupcakes different from muffins and cupcakes?

The dessert was first mentioned at the beginning of the 19th century and has American roots. It differs from muffins and cupcakes in its decor in the form of cream, glaze and cream. In addition, muffins, unlike cupcakes, can even be salted, and cupcakes have a more porous dough. Cupcakes are made from butter sponge cake, and they show maximum creativity when serving. You can make them at home: just choose the recipe you like and prepare the necessary ingredients.

The first recipe is classic

If you are obsessed with chocolate, you will sooner or later learn the recipe for these cupcakes by heart. And now a few secrets.

For kitchen utensils, you will need 2 bowls (one for dry ingredients, the other for liquid ingredients), 1 whisk and 1 spatula. The base of these chocolate cupcakes and what is responsible for their super moist texture is butter. Also make sure you use natural, unsweetened cocoa powder. And don't be alarmed that we'll be using baking soda and baking powder together.

Fill muffin tins only halfway. Not two-thirds, not three-quarters, but half. Otherwise, you will get a squashed top and a damp dough inside.

So, prepare:

95 g wheat flour;
42 g cocoa powder;
¾ teaspoon baking powder;
1/2 teaspoon baking soda;
1/4 teaspoon salt;
2 large chicken eggs, previously removed from the refrigerator;
100 g white sugar;
100 g brown sugar;
80 ml vegetable (for example, sunflower) oil;
2 teaspoons vanilla extract;
120 ml buttermilk or curdled milk at room temperature.

Preheat oven to 177°C.
Combine flour, cocoa powder, baking powder, baking soda and salt in a deep bowl until you obtain a uniformly colored powder. Leave it alone.
In a medium bowl, beat eggs, granulated sugar, brown sugar, butter and vanilla until completely smooth.
Pour half of the liquid ingredients into the dry ingredients.
Then add half the buttermilk (or curdled milk). Shake gently for a few seconds. Repeat until everything is combined.
Pour or spoon the batter into the molds. Fill the molds only halfway.
Bake cupcakes for 18 to 21 minutes or until a toothpick inserted into the center comes out clean.

The second recipe is festive

At first glance, it seems that only an experienced pastry chef can create such a work of art, and even in miniature, but in fact, even a novice cook can cope with such work.

To create a test you will need:

2 cups of flour;
¾ stick of butter;
2 eggs;
140 g cocoa powder;
18 g baking powder;
half a glass of milk;
a glass of granulated sugar.

When all the ingredients are on hand, you can start making classic chocolate cupcakes.

Pour milk into a saucepan, add sugar, butter and cocoa, mix everything. It is advisable that the butter should initially be at room temperature, just like the milk.
Bring the mixture to a boil, stirring with a wooden spatula, then remove from the stove and cool.
Add eggs, mix.
Sift the flour through a sieve and add to the prepared chocolate mass along with baking powder. The resulting dough should not be thick.
Grease the molds and fill two-thirds full with base.
Bake in the oven for half an hour at 180 degrees.

In the meantime, you can start creating a delicate cream. To do this you will need the following products:

80 g each of granulated sugar and cocoa;
15 g butter;
80 g sour cream with a fat content of 20–25%.

The technology for making these chocolate cupcakes is very simple: you just need to pour all the ingredients into a saucepan, mix, bring the mixture to a boil, and then remove from the heat. When the cream has cooled, you can decorate delicious cupcakes with chocolate on top. If you want, you can add nuts or sprinkles. The recipe is quite simple and does not take more than 50 minutes to prepare.

Recipe three - with chocolate pieces

Housewives who want to surprise guests and household members with an exquisite delicacy are recommended to try making cupcakes with chocolate pieces. Cooking time is similar to the previous recipe. With the specified proportions of products, the output should be 18 mini-cakes.

It is recommended to use heat-stable chocolate drops as chocolate filling for cupcakes. An alternative is to simply chop up a dark chocolate bar.

List of required ingredients:

half a stick of butter;
a glass of flour;
1.5 cups granulated sugar;
3 chicken eggs;
half a glass of milk;
a teaspoon of baking powder;
a pinch of salt;
half a cup of chocolate chips.

Remove the butter from the refrigerator and let it warm to room temperature.
Mix it with granulated sugar and beat with a mixer.
Pour well-sifted flour into a separate container, add salt and baking powder. Mix all ingredients.
Add eggs to the sweet butter mixture and beat with a mixer. It is better to introduce eggs gradually, one at a time.
Pour milk into the same container, mix, add flour and baking powder, add chocolate chips.
Grease baking pans and fill two-thirds full with dough.
Bake for half an hour in the oven at 180 degrees.
Decorate with cream on top.

Such cupcakes with chocolate filling will not leave any sweet tooth indifferent and will become the real pride of any housewife. The dessert is perfect for a festive tea party.

Recipe four - with creamy filling

Mini-cakes with cream filling are very juicy and tender. And although preparation takes a little longer than in previous recipes, the result will amaze all guests and household members.

At the preliminary stage, you need to purchase the necessary products. For the chocolate dough you will need:

180 g wheat flour;
80 g powdered sugar;
50 g unsweetened cocoa powder;
a pinch of baking powder for dough;
package of vanilla sugar;
2 eggs;
2 tablespoons each of honey and cognac;
150 g butter;
¾ glass of milk;
a teaspoon of baking soda, slaked with vinegar.

To create the base, you need to mix all the dry ingredients in a large container and mix with a spatula.
Then add the rest of the products and beat with a mixer until smooth. Now the dough is ready. All that remains is to pour it into molds and put it in the oven for 25 minutes, remembering to set the temperature to 180 degrees.

As for the filling, it can be prepared in two ways.

Beat 2 tablespoons of mascarpone cheese, adding cream and granulated sugar to taste.
Mix 50 ml of cream with granulated sugar.

To prepare the ganache, you need to melt 2 bars of dark natural chocolate with 40 grams of butter in a water bath, then add half a glass of cream to the resulting mixture. Beat the mixture thoroughly until a homogeneous consistency is obtained.

Make small 10mm holes in the cupcakes and remove excess dough. Pour the filling into a pastry syringe and fill the voids. Decorate the dessert with chocolate cream on top and sprinkle with grated milk chocolate for beauty. Such delicious and satisfying delicacies will please all those with a sweet tooth and go well with tea.

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

Making chocolate cupcakes for future use (we more often call them muffins) 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 other;
eggs – 2 pieces;
butter (removed from the refrigerator ahead of time and warmed to room temperature) – 70 g;
chocolate (you need dark) - at least 100 g;
baking powder and soda - ½ teaspoon of each component;
milk – at least 200 ml;
vanilla extract - teaspoon;
salt.

Pour all bulk products (except vanilla) into one bowl, sift, and mix gently.

Use a mixer to transform granulated sugar and soft cow butter into a fluffy light mass. Add eggs (yolks only) and chocolate (preliminarily melted in a water bath) to the butter-sugar mixture. Mix the products until a homogeneous, beautiful substance comes out.

Pour ½ of the flour mixture into it and pour in half the amount of milk. Mix again. We wait half a minute and enter the rest. Let's stir again. Add the egg whites to the almost finished dough after lightly beating them with a wooden spatula. We do this carefully so that the dough does not lose air. It turns out moderately liquid.

All that remains is to grease the molds with oil and fill them with dough. By 2/3, because the heat will cause the dough to “grow.” Approximately 20 minutes in an oven preheated to 175°C, and the cupcakes are ready to decorate and taste.

With liquid chocolate filling

This treat is reminiscent of small, tender bundles of joy.

Cupcakes are made from:

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

It is not necessary to remove the butter from the refrigerator in advance. Anyway, it (cut into pieces) is waiting for a water bath along with broken chocolate. When the ingredients “float”, mix the chocolate-butter mass to get a beautiful uniform shade and let it cool.

Turn on the mixer and process the eggs with granulated sugar until foam is achieved. And carefully, so as not to “blow away”, we introduce the resulting mixtures into it. 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 with kefir

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

What do you need for baking?

Natural cow butter (soft) – 100 g;
granulated sugar – 0.75 cups;
eggs – 2 pieces;
kefir – at least 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.

Distribute it among the molds and put it in an oven heated to 180°C. When, after checking (piercing the central cupcake), 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 delicacy will bake faster.

Chocolate cupcakes from Andy Chef

There is one incredible recipe with a biscuit structure and banana flavor. Cooking with it is easy and quick. And it turns out very tasty. However, cupcakes couldn’t be any different. Shall we try?

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

Melt natural butter. Cut the banana into thin slices. Add these products to the bulk mixture. By the way, it is also acceptable to use vegetable oil (odorless). But it works better with the cow component.

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

Baking dishes 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 baked goods cool slightly, wrap them together with the molds in cling film and leave them like that for 24 hours.

Recipe from Yulia Smol

To avoid mistakes, we will use a 250 ml measuring glass.

So, you will need:

cocoa powder – ½ cup;
flour - take one and a half glasses (without the “cap”);
milk and granulated sugar - ¾ cup of the first and second is enough;
eggs – at least 3, large;
baking powder - no 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 together with baking powder. All that remains is to mix all the dry ingredients. To make it work as it should, we’ll do it with a whisk.

In another container we get a light foam from eggs, sugar and salt. Using a 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 and milk liquid to the bulk “company”; it also contains the sugar and egg mass.

The last step is another stir. It is better to make it with a whisk. But you can also use a mixer turned on at the lowest power. Anyway The manipulation should not last more than 30 seconds so that the dough does not lose its 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. It will help your chocolate chip cupcake batter rise and bake better than using butter.

For dessert you will need:

margarine – 150 g;
granulated sugar – 100 g;
cognac - no 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 granulated sugar using a mixer. Pour cognac into the sugar-margarine mixture. Need to beat again.

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

Carefully stir in the chocolate crumbs using a spoon.

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

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

With cherry filling

Chocolate combined with cherries - everyone will be happy with this duet, and for children such a delicious treat 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 – at least 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;
thicker cream – 250 g;
pitted cherries (frozen or in their own juice) – 150 g, including juice;
starch, lemon juice - ½ tablespoon of each;
gelatin – ½ teaspoon.

The day before we prepare the cream from cream and chocolate. Add slightly heated cream to the melted chocolate (2/3 of the norm). Mix with a whisk until you get a homogeneous chocolate-creamy mass of a pleasant shade. It should stand in the refrigerator for at least 8 hours.

You also need to take care of the cherry filling in advance. Cook cherries, starch, lemon juice and sugar over low heat. When it all thickens and the sugar disappears from sight, you can remove it from the stove. Then add the gelatin that has swollen in cold water. Once it has completely melted and the mixture has cooled, put it in 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 - grind it in another bowl along with butter, using a mixer. Break the eggs one at a time into the sugar-egg mixture without turning off the appliance.

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

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

From chocolate dough with cheese cream

Any chocolate dough recipe is suitable for this dessert. For example, described in the previous recipe. And instead of cherries and cream, you can top the cupcakes with Cheese cream.

Let's prepare it from:

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

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

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

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

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

Add the melted chocolate to the whipped creamy curd mixture and turn on the mixer for the last time.

100 gr. dark chocolate

70 gr. drain oil room pace

150 gr. Sahara

150 gr. flour

0.5 tsp. soda

0.5 tsp. baking powder

200 ml. milk room pace.

1 tsp vanilla sugar

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

Add flour mixture, part milk, part mixture and part milk to the cream mixture, alternating and kneading the mixture each time.

Beat the whites to stiff peaks and carefully mix into the dough.

Bake for 20-25 minutes at 175 C

If you follow the recipe, everything will work out 100%

Cooled ones 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 take out my mixer, everything can be mixed perfectly with a whisk. The ingredients are very affordable, they are usually present in the kitchen of any housewife. It takes about 15 minutes to prepare and 20 minutes to bake. It's definitely worth a try!

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

Ingredients for 10-12 pieces:

210 gr. flour
250 gr. Sahara
3 eggs
90 gr. cocoa powder
180 ml. kefir
100 ml. coffee
75 ml. vegetable oil
1.5 tsp. soda
1 tsp baking powder
a pinch of salt
vanilla sugar

Preparation:

Sift flour, cocoa, baking powder into a large bowl.

Add sugar, vanilla sugar and a pinch of salt, 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 the dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.

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

Turn on the oven at 180 degrees, let it heat up.

Fill our molds with dough. Attention, the dough rises very well, so fill them halfway or a little more.

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

After they are baked, let them rest first in the pan for about 15 minutes, then transfer them to a wire rack to cool.

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

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

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

Here's what I got.

And here is the cut.

Delightful aroma, delicate pulp that melts in your mouth and a coffee-chocolate aftertaste. The cupcakes are not cloyingly sweet and, combined with the filling and cream, are simply bliss for lovers of chocolate pastries.

Bon appetit.

Both adults and children love to eat chocolate cupcakes. There are a large number of recipes for delicious chocolate cupcakes. Each has its own flavor, but there are several win-win flavor combinations (chocolate + mascarpone, coffee, caramel, etc.). By following the recipe, you can easily create a confectionery masterpiece that will appeal to children and adults.

Chocolate cupcakes with delicate butter cream

Not too sugary cupcake dough with a rich chocolate flavor goes perfectly with the most delicate cream cheese cream.

Ingredients (for 10-12 pcs.):

For the test:

premium wheat flour - 120 g;
dark 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;
butter - 120 g;
vanilla - 1/2 tsp;
powdered sugar - 200 g;
salt - a small pinch.

Preparation:

Cut the butter into small cubes, break the chocolate into pieces, place 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 (by hand or using an immersion blender).

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

The finished mass is placed in molds. You can use special paper liners for baking, but if you don’t have them on hand, just grease the baking dish with margarine. The molds should be filled no more than 3/4 full.

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

Ready-made muffins must be removed from the baking pan and cooled. At this time, you can start preparing the creamy mixture.

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

Cooled cupcakes are decorated with creamy mixture on top using a pastry bag and served.

Chocolate coffee cupcakes recipe

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

Ingredients (for 12-15 pcs.):

For the test:

premium wheat flour - 300 g;
butter - 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:

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

Preparation:

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

Chocolate cupcakes with cherry filling and mascarpone

The most delicate combination of white glaze with mascarpone, and inside filled with juicy cherries - a delicious and easy-to-prepare dessert.

Ingredients (for 10-12 pcs.):

For the test:

premium wheat flour - 120 g;
butter - 100 g;
chicken egg - 2 pcs.;
cocoa powder - 70 g;
baking powder - 3/4 tsp;
dark 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 (if using frozen ones, do not drain the juice) - 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.

Preparation:

Break the chocolate into pieces, cut the butter into small cubes, mix and melt in a water bath. Let the mixture cool slightly, beat in the eggs, add sugar and beat until smooth. Add sour cream and mix thoroughly.
Sift the flour with cocoa, baking powder, soda, combine with the liquid mixture and knead the dough. Fill the molds (greased with margarine or with special paper baskets) 3/4 full. Bake in an oven preheated to 180 degrees for half an hour.
For the cherry filling, beat the yolks with cornstarch. Place the cherries in a saucepan, add sugar, bring to a boil and simmer 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.
Add cherry puree to the egg mixture (pour in a thin stream, stirring with a whisk), put on the stove and, stirring constantly, cook until thickened.
Important: as soon as the cherry filling begins to boil, it must be immediately removed from the stove so that the yolks do not curdle.
The filling must be cooled, and while it is cooling, prepare the cream.
Mash the mascarpone with a spoon, melt the chocolate in a water bath or in the microwave. Mix the ingredients. If the mass is not sweet enough, you can add a little powdered sugar.
Remove the core from the cooled muffins and fill it with cherry filling. Squeeze the cream out of the pastry bag on top.

How to decorate finished cupcakes

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

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

Ingredients for 10-12 pieces:

210 gr. flour
250 gr. Sahara
3 eggs
90 gr. cocoa powder
180 ml. kefir
100 ml. coffee
75 ml. vegetable oil
1.5 tsp. soda
1 tsp baking powder
a pinch of salt
vanilla sugar

Preparation:

Sift flour, cocoa, baking powder into a large bowl.

Add sugar, vanilla sugar and a pinch of salt, 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 the dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.

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

Turn on the oven at 180 degrees, let it heat up.

Fill our molds with dough. Attention, the dough rises very well, so fill them halfway or a little more.

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

After they are baked, let them rest first in the pan for about 15 minutes, then transfer them to a wire rack to cool.

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

I decorated the top with cupcakes (lately I like them more, but in my city heavy cream is very difficult to buy, so I had to turn to this recipe this time).

Here's what I got.

And here is the cut.

Bon appetit.

Making chocolate cupcakes for future use (we more often call them muffins) is a thankless task. This delicious dessert disappears from the table almost instantly.

There are already plenty of recipes for such a dessert. But traditional chocolate cupcakes, from the basic list of products, are still loved by many.