Chocolate cupcake with ganache cream

Votes: 2

These moist and tender chocolate cupcakes with a rich chocolate ganache frosting are the perfect size. They're also incredibly easy to make. They're perfect for any occasion, especially when topped with a holiday-themed decoration.

Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Calories 159, total fat 12 G., saturated fats G., proteins 2 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.

Recipe for cupcakes with chocolate icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

60 g finely chopped dark chocolate
1/4 cup cocoa powder
1/4 cup brown sugar
1/4 cup hot brewed coffee
0.5 cups premium flour
1/4 cup granulated sugar
1/2 tsp salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk
1/4 cup vegetable oil
1/4 cup sour milk
1 tsp vanilla extract

Ganache cream

1 cup heavy cream
2 tablespoons corn syrup
2 tbsp (30 g) butter
A pinch of salt
250 g chopped dark or semi-sweet chocolate

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, semi-sweet chocolate, cocoa, brown sugar, eggs, sour milk, cream, corn syrup, vanilla extract, coffee

Cooking the dish according to the recipe:

Preheat oven to 160°C.

Line a 24-piece baking pan with individual paper liners. Combine the chocolate, cocoa powder, and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
Make cupcakesMix the flour, granulated sugar, salt, and baking soda in a small bowl. Stir the egg, egg yolk, vegetable oil, sour milk, and vanilla into the melted chocolate mixture. Add the flour mixture and beat until smooth. Place a heaping tablespoon of batter into each section of the pan.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

Meanwhile, prepare the ganache cream.Combine heavy cream, corn syrup, butter, and salt in a small saucepan and bring to a boil. Remove from heat; stir in the chocolate until smooth, then cool to room temperature.
Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let it sit for about 15 minutes, stirring occasionally, until the mixture thickens enough to spread on cupcakes.
Transfer the frosting to a piping bag fitted with a large star tip and pipe it onto the cupcakes.