Cupcake with chocolate filling

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Quantity: 12 cupcakes

A stunning chocolate dessert with a splash of orange liqueur, a rose of the most delicate ganache, and garnished with white chocolate shavings. The chocolate and cocoa content in the batter give these cupcakes a rich and vibrant flavor.

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

3 tbsp cocoa
60 g pure chocolate without sugar, chopped
1 cup premium flour
1/2 teaspoon of baking soda
1/8 tsp salt
6 tbsp (90 g) butter at room temperature
1 cup granulated sugar
2 large eggs
1/3 cup whole milk
1 tbsp orange liqueur, rum or brandy, optional

Ganache cream

300 g chopped semi-sweet chocolate
1.3 cups heavy cream
A pinch of fine salt
1 tbsp powdered sugar
White chocolate shavings for topping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream, dark chocolate, semi-sweet chocolate, powdered sugar, Orange liqueur, rum

Cooking the dish according to the recipe:

Preheat oven to 170°C. Line a 12-cup muffin tin with paper liners.
Make cupcakesMix cocoa and 1/4 cup water in a small bowl until smooth. Place the chocolate in a glass bowl and microwave in small increments, stirring every 30 seconds, until melted; let cool.

Sift the flour and baking soda into a large bowl; stir in the salt. In a separate large bowl, beat the butter and granulated sugar with a mixer on medium speed until pale. Add the eggs one at a time, mixing until combined. Reduce the mixer to low speed and add the diluted cocoa and melted chocolate; mix until combined. Add the flour mixture in 2 additions, alternating with 2 additions of milk, mixing until combined. Stir in the liqueur.
Divide the batter evenly among the cupcake liners, filling each 3/4 full. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the cupcakes to a wire rack to cool completely.
Meanwhile, prepare the chocolate ganache.Combine the semisweet chocolate, 1 cup heavy cream, and salt in a heatproof bowl set over a saucepan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the heat and set aside for about 1 hour, until the ganache has cooled and thickened (but not set). Use it to fill the finished cupcakes and to decorate the tops.
Beat the remaining 1/3 cup heavy cream with the powdered sugar in a large bowl with an electric mixer until soft peaks form. Add 1/4 cup cooled ganache and mix until smooth. Using the pointed end of a paring knife, cut a small hole (about 1/2 inch deep) in the center of each cupcake. Using a small measuring spoon, fill the hole with whipped chocolate frosting.
Beat the remaining ganache with a mixer on medium speed until light and fluffy, about 3-5 minutes. Be careful not to overbeat, or the ganache will become grainy. Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Decorate with white chocolate shavings.