Chocolate cupcakes with liquid filling. Filled muffins: delicious and simple recipes Muffins with filling inside recipe

Cupcakes with filling are one of the favorite treats of all children and adults. Thanks to the variety of fillings that come from cream, chocolate, fruit and other products, this dessert will never get boring. It is impossible not to note the ease of preparing muffins: biscuit dough, which is the basis of most recipes, is kneaded for about 10 minutes, and every housewife can prepare it.

Chocolate is a classic filling for most cupcakes. It is worth noting that when buying chocolate for dessert, you should opt for natural dark chocolate without preservatives or additives, the first ingredient in which is not sugar, but cocoa powder. Then your filled cupcakes will turn out truly tender and without unnecessary aftertaste.

Ingredients:

• butter – 400 g;
• cottage cheese – 450 g;
• sugar – 200 g;
• flour – 2 tbsp;
• chocolate – 100 g;
• eggs – 6 pcs.;
• vanilla sugar - to taste;
• baking powder – 2 tsp.

Preparation:

1. Melt the butter. This can be done in a water bath or in the microwave by placing a plate of oil in it for 1 minute at standard power.
2. Meanwhile, in a separate bowl, mix eggs with sugar. Add a couple tablespoons of vanilla if desired. Beat the resulting mixture with a mixer or whisk until foamy.
3. Add flour there in parts, after sifting it. The last step in preparing the dough is to add the baking powder. It can be replaced with slaked soda, but you must add one of these ingredients to make the dough fluffy.
4. Grease baking pans with butter or vegetable oil. If you have silicone or paper molds, you can omit this step. Distribute half of the dough evenly among all the cells.
5. Break the dark chocolate bar into cubes. Place 1-3 chocolate cubes into each mold with dough, depending on their size. Lay out the remaining dough. Tap the bottom of the pans on the counter so that the batter is evenly distributed and the cupcakes are even on top.
6. Place the muffins in the oven preheated to 180 degrees for 25 minutes. Cool and top with whipped cream and sprinkles if desired.

Cupcakes with boiled condensed milk

Another great dessert option is filled cupcakes with condensed milk inside. Everyone will love this tea party surprise. Another advantage of this recipe is that you don’t need to measure exact proportions to prepare the dough. Even if you make a mistake with the proportions by a few tens of grams, you will still get very tasty muffins.

Ingredients:

• chicken eggs – 4 pcs.;
• flour – 250 g;
• granulated sugar – 200 g;
• butter – 200 g;
• baking powder – 1 tsp;
• condensed milk – 150 g.

Preparation:

1. When preparing muffins filled with condensed milk, you should start with the dough. Break the eggs into a deep bowl and add sugar there. Beat the sugar and eggs until the sugar is completely dissolved. Check that grains of granulated sugar do not settle on the bottom of the plate.
2. Butter is used. If you are mixing the ingredients by hand, melt the butter to make the process easier. If you use a mixer, you can easily handle hard butter. In a separate bowl, mix flour with baking powder, sift them through a sieve and only then add to the rest of the ingredients. Mix everything thoroughly.
3. You should have a thick, viscous dough. As stated above, ingredients do not need to be measured precisely. After all, even if you end up with a dough that is more liquid than necessary, you will just need to add a couple of tablespoons of flour.
4. Now you need to prepare the molds. The best option would be silicone molds, since getting the finished cupcakes out of them will not be difficult. Place half of the creamy mixture in the molds, and after placing 1-2 teaspoons of condensed milk in the middle, add the rest. There is no need to level the products before baking, since they will spread in the oven and take the required shape themselves.
5. Last step. Place the dessert in the oven, set the time (25 minutes) and set the required temperature (180 degrees). To check the readiness of the baked goods, you can use a toothpick: pierce the product with it and, after pulling it out, see if there are any crumbs left on the toothpick. If the toothpick is clean, the dessert is ready.

Pineapple cupcakes

This is one of the most exotic filled cupcake recipes, but that doesn't make it any more difficult to prepare. Once you try to bake this dessert, you will never forget it, as this delicious taste will amaze even the most experienced gourmets.

Ingredients:

• flour – 1 tbsp.;
• sour cream – 150 g;
• chicken egg – 1 pc.;
• sugar – ½ tbsp.;
• pineapple slices – 200 g;
• walnuts – 50 g;
• vegetable oil - 30 ml;
• baking powder – 1 tsp;
• salt.

Preparation:

1. The base of these filled muffins is prepared in the standard way: add sugar to the eggs, beat well. Place sour cream there and add vegetable oil. The second ingredient is added to ensure that the muffins with the filling inside are tender and soft. All that remains is to add baking powder, a pinch of salt and sifted flour. Mix everything thoroughly (it is advisable to use a mixer to avoid lumps).
2. Chop the walnuts with a knife and add them to the finished dough.
3. For this cupcake with filling, you can take either fresh pineapple and cut it into small slices, or already crushed canned pineapple. If you choose canned pineapples, you will need to add a little less sugar.
4. There are many opinions about how to make cupcakes with pineapple filling correctly. Some people think that pineapple cubes should be added directly to the dough, while others say that the pineapple should be laid out in a thin layer between the layers of dough. How you will do it is up to you, but in any case, the filled cupcakes will turn out very tasty.
5. The filled cupcakes are almost ready! All that remains is to put the mixture into molds and bake in an oven preheated to 200 degrees for 20 minutes.

Strawberry cupcakes

Cupcakes with filling, which are described below, occupy a leading position in coffee shops and bakeries. This dessert will be especially tasty if you use fresh rather than frozen berries.

Ingredients:

• flour – 450 g;
• eggs – 4 pcs.;
• granulated sugar – 200 g;
• milk – 250 g;
• butter – 150 g;
• strawberries – 500 g;
• baking powder – 50 g;
• vanilla sugar – 50 g;
• lemon zest - to taste;
• salt.

Preparation:

1. According to the recipe for filled muffins, you first need to mix all the dry ingredients, then the liquid ones in a separate bowl. This is done to ensure uniformity of the mass. So, mix vanilla sugar, crystal sugar and flour. Add 2 packets of baking powder. If you come across very sweet strawberries or just want to make the dessert less calorie, reduce the dose of sugar.
2. Now the liquid ingredients: eggs, milk and butter. For ease of mixing, melt the last ingredient in a water bath. When the mixtures of liquid and dry products are ready, combine them in one deep plate. Mix everything thoroughly.
3. Prepare the baking tins. If the appearance of the dessert is important to you, place paper molds on top of silicone or other baking molds. Fill them with the prepared dough. The amount of dough in each mold depends on what kind of muffins you want: if you want them to be flat, fill the cells halfway, and if you hope to get a heaped dessert, fill them 2/3 full.
4. Wash and cut the strawberries into several slices. Place them in filled forms and, if desired, “drown” them a little. It is not necessary to do this, since during the baking process the muffins will rise on their own and push the strawberry slices inside. If desired, top the muffins with lemon zest.
5. How to make cupcakes with filling inside perfectly baked? Change the temperature: for the first 10 minutes the muffins are cooked at a temperature of 210 degrees, for the remaining 20 minutes - 180 degrees.

Apricot and pumpkin seed muffins

This is probably one of the healthiest muffin recipes. But healthy does not mean tasteless! Make incredibly delicious and simple pumpkin seed muffins and see for yourself.

Ingredients:

• flour – 200 g;
• sugar – 100 g;
• eggs – 2 pcs.;
• sour cream – 300 g;
• canned apricots – 12 pcs.;
• butter – 100 g;
• coconut flakes - to taste;
• baking powder - 1 tbsp. l.;
• pumpkin seeds.

Preparation:

1. Remove the butter from the refrigerator in advance or melt it in the microwave. Grind it with sugar, add eggs. Mix everything thoroughly until smooth, add sour cream and sifted flour. Lastly, add the coconut and baking powder. Mix all the ingredients together again. It is advisable to do this using a mixer.
2. Grease the molds with butter or vegetable oil. If you bake muffins in paper tins, you can skip this step. Divide half the batter evenly among all the molds and place half of the canned apricots in each cavity. Fill the muffins with the remaining batter and sprinkle with pumpkin seeds.
3. Apricot muffins are usually baked at 180 degrees for 40 minutes. You can check readiness with a toothpick.

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What could be more pleasant than starting the morning with coffee and a delicious muffin that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial website wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to make.

Coconut cupcakes with chocolate filling

You will need:

• coconut flakes - 100 g
• butter - 150 g
• milk - 200 ml
• wheat flour - 350 g
• baking powder - 2 tsp.
• sugar - 100 g
• dark chocolate - 150 g
• chicken eggs - 2 pcs.
• almond flakes for decoration

Preparation:

1. For the dough, first combine chicken eggs with sugar.
2. Beat them until white and add very soft butter and milk. Mix.
3. Add coconut flakes and mix. Now add the sifted flour with baking powder.
4. Line muffin tins with paper capsules and place one tablespoon of batter in each. Then add a piece of chocolate.
5. Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
6. Decorate the muffins with almond flakes.

Tiramisu cupcakes

You will need:

For the test:

• flour - 1 ½ cups
• butter - 100 g
• sugar - 160 g
• egg - 2 pcs.
• salt - a pinch
• baking powder - 1 ½ tsp.
• milk - 200 ml
• vanillin - 2 g

For cream:

• mascarpone - 250 g
• cream 33-35% - 150 g
• powdered sugar - 5 tbsp. l.
• vanillin - 2 g
• cocoa - 2 tbsp. l.

For impregnation:

• freshly brewed coffee
• rum - 2 tbsp. l

Preparation:

1. Cream butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
2. Place the dough in paper molds 2/3 of the way up. Bake in an oven preheated to 180 ºC for about 25 minutes. Check readiness with a skewer.
3. While the muffins are baking, brew the coffee and let it cool. As soon as the cupcakes are baked, without removing them from the mold, make 10-12 punctures in each.
4. Soak the cupcakes in coffee. You can use a teaspoon or a brush. Don't skimp on the impregnation.
5. Then let the cupcakes cool completely.
6. Preparing the cream. To do this, beat the mascarpone. Separately, beat the cream with powdered sugar and vanilla.
7. Gently mix the mascarpone and cream. Using a pastry bag, pipe the cream onto the cupcake. Sprinkle cocoa on top of the cupcakes.

Red Velvet Cupcakes

You will need:

• 150 g sugar
• 150 g wheat flour
• 100 ml milk
• 100 g butter
• 1 egg
• 2 tbsp. l. cocoa
• 1 tbsp. l. red food coloring
• 1 tbsp. l. vinegar
• 1 tsp. baking powder
• vanilla sugar or vanillin
• a pinch of salt
• powdered sugar for decoration

Preparation:

1. The butter and egg must be removed from the refrigerator in advance - they should be at room temperature.
2. Mix soft butter with sugar and vanilla sugar (vanillin).
3. Beat the mixture until it lightens in color and becomes more fluffy.
4. Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
5. In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
6. Add a third of the flour mixture to the butter-egg base and fold in gently. Then pour in a third of the milk with the dye and stir until combined.
7. Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
8. Place paper tartlets into the muffin tin and fill them no more than two-thirds full with batter.
9. Bake the cupcakes at 170ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
10. Remove the finished cupcakes from the mold and sprinkle with half the powdered sugar, and when they have cooled, sprinkle on top again. This will create a delicate sweet crust on the surface.

Nutella and nut muffins

You will need:

• butter - 50 g
• nuts (any to your taste) - 100 g
• flour - 300 g
• baking powder - 1 tsp. l.
• cocoa - 50 g
• sugar - 100 g
• nutella - 200 g
• egg - 1 pc.
• sour cream - 150 g
• vanillin
• half a glass of milk

Preparation:

1. Combine sugar, cocoa, salt, chopped nuts and flour.
2. Mix the butter (melt and cool first), Nutella, egg, sour cream, vanilla and milk.
3. While whisking, pour the mixture into the dry ingredients, pour the resulting dough into the molds 3/4 full.
4. Bake at 180 ºC for 20-25 minutes. 10 minutes before ready, decorate with nuts.

Blueberry muffins with cottage cheese cream

You will need:

For the test:

• 300 g flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 150 g butter at room temperature
• 200 g sugar
• 3 large eggs at room temperature
• 2 tsp. vanilla extract
• 50 ml vegetable oil
• 2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

• 2 packs Philadelphia cream cheese
• 300 g butter
• 250 g powdered sugar
• 2 tsp. vanilla extract .

​Preparation:

1. Preheat the oven to 175°C. Place paper cups in muffin tin.
2. Wash the blueberries and dry them a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
3. Combine flour, starch, baking powder and salt. Beat butter and sugar with a mixer at high speed until white and fluffy.
4. Add the eggs one at a time, beating for a few minutes after each addition. Add vanilla extract.
5. Reduce speed to minimum. Add the flour mixture in three additions, alternating with two additions of vegetable oil, and beat until completely combined after each addition of ingredients.
6. Add blueberries to the dough and mix gently with a spatula by hand.
7. Fill the prepared pans evenly with the batter and bake for about 20-25 minutes until lightly golden brown.
8. Remove from oven and place on a wire rack to cool for 5 minutes. Then remove completely from the iron pan and cool on a wire rack for about an hour.
9. Butter and cream cheese must be at room temperature.
10. Beat butter with powdered sugar until white. Add vanilla extract and mix well.
11. Separately, beat the cream cheese with a mixer (about 5 minutes).
12. Add the whipped butter to the cream cheese and mix until smooth with a wooden spatula. And so on until you have added all the oil.
13. Decorate the cupcakes with cream and blueberries.

Marzipan cupcakes with dried apricots

You will need:

• flour - 300 g
• chicken egg - 2 pcs.
• butter - 100 g
• marzipan - 85 g
• dried apricots - 85 g
• brown sugar - 50 g
• milk - 100 ml
• baking powder - 10 g
• powdered sugar - 1 tsp.
• sea ​​salt - ½ tsp.

Preparation:

1. Preheat the oven to 190-200 °C.
2. Cut dried apricots into small cubes.
3. Melt the butter.
4. Mix flour with baking powder and salt.
5. Grate the marzipan on a fine grater.
6. Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is distributed evenly.
7. Lightly beat the eggs with a whisk, pour in the milk and, continuing to stir with the whisk, add the melted butter.
8. Pour the egg-milk mixture into the flour and marzipan and knead the dough.
9. Place paper liners in muffin tins and spread batter.
10. Bake muffins in preheated oven for 20 minutes.
11. Sprinkle the finished muffins with powdered sugar.

Chocolate Orange Cupcakes

You will need:

• flour - 250 g
• dark chocolate - 150 g
• egg - 3 pcs.
• brown sugar - 120 g
• butter - 100 g
• sour cream - 100 g
• candied orange peels - 2 handfuls
• milk - 175 ml
• cream - 50 ml
• cocoa - 40 g
• baking powder - 1 ½ tsp.
• sea ​​salt - ½ tsp

Preparation:

1. Preheat the oven to 200 ºС.
2. Melt the butter.
3. Mix flour with sugar, cocoa, baking powder and salt.
4. Add candied fruits to the flour and cocoa (leave a little for decoration), mix everything.
5. Chop 100 g of chocolate into small pieces with a knife, add to the flour with candied fruits and mix.
6. Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to lubricate the paper) and mix everything.
7. Add flour with baking powder and mix lightly.
8. Cut 10-12 squares of baking paper larger than the muffin tins, allowing the edges of the paper to hang out of the tins.
9. Brush the paper squares with the remaining melted butter, line the muffin tins and add the batter.
10. Bake the cupcakes in the preheated oven for 25 minutes.
11. Break the remaining chocolate into small pieces, place in a saucepan, pour in the cream and melt.

Pour chocolate glaze over the finished muffins and decorate with the remaining candied fruits.

Cupcakes are a favorite type of baking for many people with a sweet tooth. A distinctive feature of these confectionery products can be considered light airy dough that melts in the mouth, miniature shape and numerous filling options for every taste. Every experienced housewife knows how to make cupcakes tasty and appetizing, but not all chefs can answer the question of how to make a cupcake with filling in the center of baking. There are two main ways to fill cupcakes with liquid filling - put half the volume of dough into a mold, make a depression with a teaspoon and place jam, condensed milk or another type of filling there, and then pour the second part of the dough on top. Another common method is to add the filling to the finished cake. In this case, a hole is cut out in the middle of the baked cake and filled with filling.

There are many options for answering the question - how to make cupcakes with filling. Some of them can be described in detail, for example, a recipe for rich chocolate cupcakes with liquid chocolate filling. To prepare the baked goods, you will need the following ingredients: butter 100 g. , dark chocolate with a high percentage of cocoa – 200 gr. , flour 60 gr. , chicken egg 2 pcs. , powdered sugar 20 gr. , sugar 50 gr. , chicken egg yolks 3 pcs. , salt ¼ teaspoon. The dessert preparation process begins with melting chocolate and butter. Break the chocolate into pieces and cut the butter with a knife. Melt food in a microwave oven or in a water bath. Then beat the eggs and egg yolks with granulated sugar until foam forms. Add flour and salt to the egg mixture and knead into a batter.

To bake cupcakes, you can use silicone molds or disposable paper cupcake cups. These forms do not need to be greased with oil. Pour the dough into molds and place in an oven preheated to 200 degrees. Bake the cupcakes for no more than 10 minutes; this time will be enough for the surface of the product to bake and the filling to remain liquid. Before serving, the cupcakes should be sprinkled with powdered sugar and preferably consumed fresh, warm. Another popular recipe for cupcakes with filling is made from dough with sour cream and condensed milk. In this case, you can use any nuts, dried fruits, candied fruits, chocolate, “Korovka” candies cut in half, marmalade, jam berries or fresh fruits, etc. as a filling.

So, to prepare classic cupcakes with filling, you will need the following ingredients: 2 cups wheat flour, 1 cup granulated sugar, 200 ml sour cream 20% fat. , whole condensed milk 200 ml. , chicken eggs 2 pcs. , baking soda ¼ teaspoon, vinegar ¼ teaspoon. At the first stage of preparing the dish, you need to grind the eggs with sugar until foam forms. Then add condensed milk and sour cream, mix thoroughly. Gradually add the sifted flour, quench the soda with vinegar and knead the dough without lumps. Then fill the muffin tins halfway with the batter. If metal molds are used, they should first be greased with oil and sprinkled with flour. It is recommended to fold the paper molds in half to make them stronger.

Use a spoon to make a small hole in the dough and place any chosen filling there, pour the dough on top and smooth it with a spoon. Bake classic cupcakes in an oven preheated to 200 degrees for half an hour. You can check the readiness of the dough by piercing it with a toothpick or by external signs - the finished muffins will be browned and slightly cracked on top. An original and delicious recipe for cupcakes with lemon filling will not leave any gourmet indifferent. The dough of these cupcakes is crispy and dry, and it is complemented by a moist sweet and sour lemon filling. To get rid of the characteristic bitterness inherent in lemons, you should lightly boil the fruits in boiling water. This recipe also differs in the way the filling is added to the cupcakes.

So, to prepare cupcakes with lemon filling you will need the following ingredients - 200 g butter. , wheat flour 2 cups, powdered sugar 200 gr. , baking soda ¼ teaspoon, lemon 1.5 pcs. , granulated sugar 100 gr. , starch 1 teaspoon. The cooking process should begin by processing the lemon. To do this, put 1 lemon in a saucepan, add clean water, and bring to a boil. Then turn off the heat and leave the lemon in boiling water for 10 minutes to release the bitterness. Then remove the lemon, cool, cut out the pulp, select the seeds. Pass the lemon skin through a meat grinder or grind in a blender. Mix the resulting pulp with lemon pulp, the juice of half a fresh lemon, sugar and starch. Now you should start preparing the dough.

Mix melted butter, flour, powdered sugar and soda, as well as a teaspoon of lemon juice, in a separate container. Knead into an elastic dough, adding warm water if necessary. Place the resulting dough in the refrigerator for 20 minutes. After this time, remove the dough and cut off ¼ of it. Roll out this piece of dough into a thin layer, about 1 cm thick, and cut out circles to fit the muffin tins. Mix the remaining pieces of dough with the rest and divide into equal-sized balls to fill the molds with. Make indentations in the dough and place the lemon filling into it. Cover the filling with circles of dough and place in the oven to bake. Cook the muffins for 30-40 minutes at 200 degrees.

Perhaps most of us are familiar with such baked goods as muffins. They are small oval sweet cupcakes with a variety of fillings: fruits, berries, chocolate, cream, cottage cheese, etc. These pastries will decorate anyone, even a holiday table. Today we decided to bring to your attention some filled muffin recipes. Preparing them is not at all difficult, so even an inexperienced housewife can pamper her household and guests.

Muffins with chocolate filling: recipe

To prepare these small cupcakes, parchment molds are used, but if you don’t have them on hand, then you can get by with ordinary small-diameter silicone molds. This will make the filled muffins lose neither their great taste nor their attractive fluffy shape.

Ingredients

To prepare this delicacy we will need the following products: 200 g of flour, 100 g of sugar, 1 egg, 150 ml of kefir, 50 ml of vegetable oil, 1 teaspoon of baking powder, half a teaspoon of soda and chocolate or You can use it as a filling

Cooking process

Muffins filled with chocolate are very quick and easy to prepare. First, take a bowl and pour flour, sugar, baking powder and soda into it. Also add a pinch of salt and mix all the ingredients. Break the egg into another bowl, pour in the kefir and butter. Beat the mixture thoroughly until smooth, then pour it into a bowl with flour and sugar. Using a spoon, lightly stir the contents of the dish. You should not strive for homogeneity, otherwise the baked goods will turn out fluffy and airy. Place a couple of spoons of dough on the bottom of the cake tin, then a little or a piece of chocolate, and more dough on top. We send our future muffins to an oven preheated to 180 degrees. Bake for a quarter of an hour. Delicious muffins with chocolate filling are ready! You can sit down to drink tea or coffee. The dish is prepared very easily and quickly, and the result is always excellent. Bon appetit!

How to prepare liquid filling

This pastry will not leave any lover of sweets indifferent. Muffins prepared according to this recipe go perfectly with vanilla ice cream, so if you want to pamper your family and guests with something delicious, then be sure to try making these mini-muffins.

Required Products

In order to prepare chocolate muffins with liquid filling, we need the following ingredients: 5 chicken eggs (we will use two whole eggs and three yolks), 100 g butter, 200 g dark chocolate, 50 g sugar and flour each and a quarter teaspoon salt.

Cooking instructions

Since you will make the dough very quickly, it makes sense to immediately turn on the oven to preheat at 200 degrees. Break the chocolate. Cut the butter into small pieces. Melt the butter and chocolate in a steam bath, stirring thoroughly, until smooth and allow to cool slightly. Break two eggs into a deep bowl, add three pre-separated yolks and sugar. Beat it all with a mixer until well foamed. Then pour melted chocolate and butter into the egg-sugar mixture, add flour and salt and mix until smooth. Pour the dough into molds and place in the oven for 7-10 minutes. The finished muffins should be baked around the edges, but the filling should remain liquid. Cupcakes are best served hot. Bon appetit!

Making muffins with curd filling

This recipe is quite unusual. After all, muffins are most often prepared with chocolate, condensed milk and fruit filling. However, small muffins with cottage cheese inside will definitely please both you and all your family members and guests at home. So, if you decide to prepare excellent baked goods, then you should take care of the following ingredients: for the dough - 2 eggs, kefir - 100 ml, 150 g of sugar and flour, vegetable oil - 50 ml, two tablespoons of cocoa powder, a teaspoon of baking powder and a pinch of vanillin.

For the filling: cottage cheese - 180 g, two tablespoons of sour cream and sugar. You will also need powdered sugar for sprinkling.

Prepare the dough. Combine eggs with sugar and vanilla and beat with a mixer for seven minutes. Pour oil and kefir into the mixture and mix. Sift flour, baking powder and cocoa powder into the dough. Beat well. Let's move on to preparing the filling. To do this, mix cottage cheese with sugar and sour cream. Put a little dough into the molds, then a little filling and more dough. We send our future muffins to an oven preheated to 180 degrees. In 25 minutes, delicious pastries are ready! After the muffins have cooled a little, they need to be removed from the molds, placed on a beautiful dish and sprinkled with powdered sugar. A great dessert for tea or coffee is ready!

Chocolate fondant or, more understandable for a Russian person, a popular French dessert, literally translated as “melting chocolate” (French Fondant au chocolat). He is also known as Lava Cake(the name is used in English-speaking countries), translates as “lava cake,” so this dessert can often be found in Russia under the names “ chocolate lava" or " chocolate volcano" Another name for the dessert that I came across is “ chocolate flan«.

As often happens, they owe their appearance to a simple incident: the cook took his cupcakes out of the oven ahead of time and discovered that they were still liquid inside, and the hot filling flowed out like lava. Despite the mistake, the dessert has become incredibly popular in the best restaurants in the world.

Well, we realized that chocolate fondant aka Gosha, aka Zhora, aka Goga has many names, but the essence does not change. These are simply magical, which I strongly recommend you eat with ice cream!

Ingredients

• dark chocolate 60-80% 100 g
• butter 60 g
• sugar 40 g
• eggs 2 pcs.
• flour 40 g
• salt 1 pinch

Let's first deal with chocolate. I suggest cooking Chocolate fondant with dark chocolate (70-80% cocoa content), and I believe that it is precisely this chocolate that makes ideal cupcakes with liquid filling. The wonderful contrast of hot, dark chocolate with sweet, cold ice cream is what this was all about, but this, of course, is just my opinion. I have already come across reviews more than once that the cupcakes turned out to be very bitter. So, if you don’t like dark chocolate at all and prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I don't recommend using milk chocolate because... it makes the cupcakes too sweet and doesn’t look as appetizing.

It is also important that the chocolate is of good quality; the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to chocolate. Good chocolate requires the presence of only cocoa mass (crushed kernels of cocoa beans) and cocoa butter (butter squeezed out of ground cocoa beans) from cocoa products. The dried and crushed cake that remains after squeezing cocoa butter is cocoa powder. It, of course, costs much less than the main cocoa products, and therefore many Russian chocolate manufacturers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa butter equivalents. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, and when melted, such chocolate does not become liquid. And accordingly, you most likely won’t be able to create a liquid oozing filling with such chocolate.

And now that everything is probably clear with chocolate, let’s start cooking. From the specified amount of ingredients, 4-6 fondants are obtained (depending on the size of the molds).

Preparation

We prepare all the ingredients. It’s good if the eggs are not very cold, you can take them out of the refrigerator in advance or just keep them in warm water for a little while.

Break the chocolate into pieces and add butter to it. Melt them in a water bath or in the microwave (be careful not to overheat the mass, otherwise the chocolate may curdle. If melting in the microwave, do not put it in for a long time, remove the bowl with butter and chocolate from the microwave every 10-20 seconds and mix well ). Stir thoroughly until a homogeneous mass is obtained; if it turns out to be very hot, cool it. If at this stage the mass does not become liquid, then either you overheated the chocolate and it curdled, or it is not of very good quality and has poor fluidity.

Beat the eggs into a mixing bowl, add sugar and salt.

Mix them until smooth and sugar and salt are dissolved, no need to beat too much, just mix with a mixer, whisk or even just a fork.

Pour the cooled chocolate mixture into the egg mixture and stir. Be sure to make sure that the chocolate-butter mixture is not very hot, otherwise the eggs may curdle.

Sift the flour into the chocolate-egg mixture. Stir until smooth, but do not stir for very long, because... If you knead for a long time, gluten may be released from the flour and the dough will be dense; the muffins may turn out too dense.

If you use silicone molds, then simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then you should not only grease them with oil, but also sprinkle them with a thin layer of flour or cocoa powder. I like the second option better, because the flour may remain a little on the muffins after baking, which will ruin their appearance, and the cocoa will not be noticeable at all. It will be much easier to remove the finished cupcakes from molds prepared in this way without damaging them. Pour the dough into molds, I got 4 pieces. Place in an oven preheated to 200°C for 7-10 minutes (I remove the cupcakes from the oven when they rise slightly and the center sinks a little inward).

This is what the finished cupcakes look like, I just turn the cups over onto a plate.

So, chocolate fondant When ready, serve this dessert right away before it cools down. And don’t forget about my recommendations about ice cream, believe me, it’s hot chocolate cupcakes with liquid filling delicious with a scoop of cold ice cream. Bon appetit!