Cupcake with chocolate icing
Votes: 2
Time: 45 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
The cupcakes are moist, with a distinct chocolate flavor, but without the bitterness. They resemble brownies with a dense consistency. Since the batter contains no leavening agents, it's important not to overbeat the mixture. The elegant appearance of the cupcakes, coated with a shiny black ganache, and the vibrant chocolate flavor will keep you reaching for more.
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.
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:
Cupcake
- 110 g of butter at room temperature
- 1 cup of sugar
- 4 very large eggs at room temperature
- 470 ml. chocolate syrup
- 1 tbsp vanilla extract
- 1 cup premium flour
- 1 teaspoon instant coffee granules
Ganache cream
- 1/2 cup heavy cream
- 250 g dark chocolate chips
- 1/2 tsp instant coffee granules
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Recipes with similar ingredients: premium flour, eggs, cream, biscuit dough, vanilla extract, chocolate syrup, chocolate chips (granules), dark chocolate, coffee
Cooking the dish according to the recipe:
- Preheat oven to 160 degrees Celsius. Line 12-cupcake tins with paper liners.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Add the eggs one at a time. Stir in the chocolate syrup and vanilla. Add the flour and coffee and mix until smooth. Don't overmix the batter, or the cupcakes will be dense.
- Spoon the batter into cupcake tins and bake for 30 minutes, or until the cupcakes are set inside. Be careful not to overbake them. Let the cupcakes cool completely in the tins.
- For the ganache, heat the heavy cream, chocolate chips, and coffee in a double boiler over simmering water until the mixture is smooth and warm. Stir occasionally to ensure the heat from the melted chocolate chips melts the remaining chocolate.
- Dip the tops of the cupcakes in the ganache. Do not refrigerate.
Recipe cupcakes with ganache cream.
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