Bakery products

Cupcake with hot chocolate inside

Cupcake with hot chocolate inside

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Hot Chocolate Cupcake Ingredients

Ingredients for making hot chocolate muffin inside:

  1. Chocolate (bitter) 150 grams
  2. Cocoa Powder 30 grams
  3. Coffee expresso natural half a teaspoon
  4. Butter for dough 75-78% fat content 120 grams
  5. Butter for molds (softened) 60 grams
  6. Premium wheat flour 120 grams
  7. Sugar 200 grams
  8. Baking soda teaspoon
  9. Baking powder food floor teaspoon
  10. Salt half a teaspoon
  11. Sour cream from 25 to 30% fat content 60 milliliters
  12. Chicken egg (large) 1 piece
  13. Liquid vanilla extract 1 teaspoon
  14. Chocolate dragees or chocolates about 200 grams or to taste

For registration:

  1. Powdered sugar to taste
  2. Berries (any) to taste
  • Main Ingredients Eggs, Butter, Flour, Cocoa and Chocolate
  • Serving 1 serving
  • World Cuisine


Deep bowl - 2 pieces, Fine mesh strainer, Whisk, Stewpan, Stove, Wooden kitchen spatula, Mixer, Oven, Non-stick mold for muffins or cupcakes, Kitchen towel, Fork, Tablespoon, Teaspoon, Knife, Dessert plate - as needed

Making a cupcake with hot chocolate inside:

Step 1: prepare the dry mass.

Sift the desired amount of wheat flour into a deep bowl with a fine mesh sieve. Add sugar, soda, salt and a baking powder. Stir the ingredients with a whisk until smooth.

Step 2: prepare the liquid mass.

In the deep stewpan, put the right amount of butter and a broken bar of dark dark chocolate into pieces. Place the container on a stove that is turned on a small level and, stirring the ingredients with a wooden kitchen spatula, melt them to a homogeneous consistency. Do not bring the mass to a boil! After the ingredients melt and mix, remove the stewpan from the stove. Add the required amount of cocoa powder to the hot chocolate mass. And aromatic, natural coffee expresso. Stir the liquid mass with a whisk to a homogeneous consistency without lumps.

Step 3: prepare the batter.

Combine the chocolate mass with the dry mass. Mix the ingredients with a wooden spatula until smooth, at first you will not get the perfect structure of the batter, but do not worry as it should. Place a bowl under the mixer blades, beat the eggshell without an egg into it, add the right amount of sour cream and liquid vanilla extract. Beat the ingredients at medium speed with a mixer for 3 to 4 minutes to a homogeneous, smooth consistency.

Step 4: prepare the baking dish and pour the dough.

At this stage, you can already preheat the oven to 200 - 210 degrees Celsius. Now take muffin tins or small muffin tins and grease them with a little butter, a quarter teaspoon of softened fat is sufficient for each cut. Pour the dough into the recesses so that each is a little more than half full, this is approximately 4 - 5 tablespoons of dough per 1 notch. Then choose your favorite chocolate toppings for fillings such as jelly beans or chocolate truffles. Put one candy to each recess, if you use dragees then put 2 - 3 pieces in 1 recess. Dip the sweets in batter and check the oven, it should already have warmed up to the temperature you need.

Step 5: bake a cupcake with hot chocolate inside.

Put the form with the still raw confectionery into the preheated oven. Bake cupcakes for 10 - 12 minutes, no more, otherwise you can dry the dough. After that, remove the cupcake forms from the oven, helping yourself with a kitchen towel, put them on the kitchen table and let the fragrant masterpieces cool down a bit, just 5 to 7 minutes. Then, using the table fork very carefully, pry out each muffin, thus helping the flour product to freely exit the baking dish. With a sharp knife, cut a couple of muffins and see if there is enough liquid chocolate in each, this will help you determine the portions of sweets that you put in the batter. Re-grease the molds with butter and cook the second batch of muffins in the same way.

Step 6: make a cupcake with hot chocolate inside.

After cooking, you can immediately serve cupcakes to a sweet table, but for a greater effect, they can be beautifully designed. For example, place a cupcake on a large flat plate and sprinkle it with powdered sugar using a fine mesh sieve. You can decorate your dessert with strawberries. Or raspberries with whipped homemade cream, it all depends on your desire.

Step 7: Serve the hot chocolate muffin inside.

A cupcake with hot chocolate inside is served warmly laid on a dessert plate and optionally sprinkled with icing sugar or supplemented with fresh berries, such as strawberries, raspberries, cherries, currants, and these are just a few options. You can also decorate your products with fresh fruits, apples, bananas. Sour cream, whipped home-made cream or regular spray cans go well with such a confectionery. Although without all these tricks, such a cupcake will be a real decoration of your table! Enjoy it! Enjoy your meal!

Recipe Tips:

- - The liquid, melted chocolate begins to harden after 30 minutes, if this happens put your flour product in the microwave, heat for 1 - 2 minutes, and again you will get cupcakes with hot chocolate inside.

- - Instead of liquid vanilla extract, you can use vanilla sugar, based on the above amount of ingredients, 2 packets of 15 grams.

- - You can use cream margarine or olive oil to lubricate the molds.

- - If you don’t have a bar of chocolate on hand, you can replace it with 120 milliliters of clean, hot water or milk, and add more cocoa powder about 60 grams.

- - Cupcakes with hot chocolate inside can be stored in the refrigerator for no more than 6 weeks, after packing them in plastic containers with a tight-fitting lid.

- - Chocolate with butter can be melted in a steam bath or using a double boiler.

- - If desired, crushed nuts, such as almonds, cashews, macadamia, hazelnuts or walnuts, can be added to the dough.