Cupcakes with cream filling and chocolate icing

Votes: 2

How to Make - Cupcakes with Cream Filling and Chocolate Frosting

Time: 1 hour.
Complexity: average
Quantity: 18 cupcakes

Despite the lengthy preparation steps, making these airy cupcakes with a rich, sweet flavor isn't all that difficult. You'll likely have some extra frosting at the end, so you can reduce the amount by about half. You can also decorate the tops of the cupcakes with any unused filling using a pastry bag. Chances are, after tasting the delicious frosting while baking, the question of what to do with the excess frosting will disappear.

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

2 cups premium flour
2 tbsp. sugar
1/4 teaspoon salt
1/2 cup sour milk
1 teaspoon of baking soda
1 tsp vanilla extract
2 whole eggs
220 g butter
4 heaping tablespoons of cocoa powder
1 cup of boiling water

Ganache

1 cup heavy cream
6 tablespoons corn syrup
250 g of dark chocolate
2 tsp vanilla extract

Cream filling

110 g butter
1/2 cup margarine
4 cups powdered sugar
1/8 tsp salt
1/4 cup whole milk
1.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sour milk, cream, milk, eggs, vanilla extract, corn syrup, powdered sugar, dark chocolate, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius). Thoroughly spray 18 muffin tins with nonstick cooking spray.
For cupcakesFor the dough, mix flour with sugar and salt. Set aside for a while.

In a separate bowl, combine the sour milk, baking soda, vanilla, and eggs. Stir and set aside.

Melt the butter in a saucepan over medium heat. Add the cocoa and stir. Pour in the boiling water, let the mixture simmer for a few seconds, and then turn off the heat.

Pour the chocolate mixture into the flour mixture. Stir several times to cool. Pour in the sour milk mixture and stir again.
Fill the pans a little more than halfway (don't overfill). Bake for 13-15 minutes. Let the cupcakes cool in the pans for 5 minutes, then remove them and let them cool completely on a wire rack.
For the ganacheHeat the cream and corn syrup over medium heat. Chop the dark chocolate and place it in a separate bowl. Add the vanilla extract to the cream and drizzle it over the chocolate. Whisk until the mixture is melted, smooth, and glossy. Let the mixture cool slightly.
For the cream filling: Beat butter and margarine until light and fluffy.

Sift the sugar and salt together and add them to the butter mixture in several batches. Pour in the milk, then the vanilla extract, whisking constantly. Scrape down the sides of the bowl. Beat until very light and fluffy. Place the filling in a pastry bag fitted with a medium tip.
Once the cupcakes are completely cool, insert the tip of a piping bag into the bottom of the cupcake and fill with frosting. Then, spoon ganache over the top of each cupcake, or dip the cupcakes in the chocolate mixture.