Cupcake with liquid filling and chocolate cream

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 cupcakes

A delightful dessert with a rich flavor and coffee aroma, topped with a chocolate buttercream frosting. The cupcake filling is made with truffle ganache and chocolate liqueur. A perfect accompaniment to a cup of coffee.

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:

Cupcake

2 cups granulated sugar
2 tsp vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 and 3/4 cups premium flour
1 cup cocoa
1.5 tsp baking powder
1.5 tsp of baking soda
1 teaspoon of salt
1 cup hot coffee

Chocolate fondant

2/3 cup heavy cream, heated for 1 minute.
2 cups milk chocolate chips
1 tbsp chocolate liqueur

Whipped chocolate buttercream

450 g of butter at room temperature
4 cups powdered sugar
2 tsp vanilla extract
1 cup cocoa
1/2 cup heavy cream, whipped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream, vanilla extract, chocolate chips (granules), milk chocolate, chocolate liqueur, powdered sugar, cocoa, coffee

Cooking the dish according to the recipe:

Preheat oven to 160°C (325°F) with fan-assisted heating. Line a cupcake pan with 24 paper liners.
Add sugar, vanilla, and eggs to the bowl of a stand mixer and mix until the sugar dissolves. Reduce the mixer speed to low, add milk and vegetable oil, and mix until completely combined.

In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture and mix with a mixer on medium speed for about 2 minutes, until the dough is smooth. Turn off the mixer and add the hot coffee. Mix on low speed for another 2 minutes.
Fill the paper cupcake liners 3/4 full with batter and bake for 14 minutes. Once the cupcakes are completely cool, use the sharp side of a paring knife to cut out the center of each cupcake.
Using a small ice cream scoop, fill each cupcake with 1 scoop of chilled chocolate truffle frosting. Using a piping bag fitted with a 1M tip, pipe a rose-shaped chocolate buttercream onto the cupcakes, ensuring the opening where you piped the filling is completely filled.

Chocolate fondant

Pour the boiling cream over the chocolate chips and stir until the chocolate is completely melted. Add the liqueur, stir well, and chill.

Whipped chocolate buttercream

Using a mixer, beat the butter on high speed for 2 minutes until fluffy. Add the powdered sugar, 1 cup at a time, to the creamed butter and mix thoroughly. Add the vanilla extract and mix. Add the cocoa powder and mix on medium speed until fully combined. Reduce the mixer speed to low and slowly beat in the heavy cream. Once the heavy cream is incorporated, reduce the mixer speed to high and beat for 3-4 minutes.