Chocolate cupcakes with liquid filling

Votes: 1

Time: 25 min.
Complexity: easily
Quantity: 20 cupcakes

These cupcakes are a true chocolate delight. Hidden within the chocolate sponge is a delight for all sweet tooths and chocoholics—a liquid truffle filling that remains soft even the day after baking. The cupcakes are topped with a delicious chocolate glaze. This dessert will be a sure-fire treat for any celebration.

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 unsweetened chocolate, chopped
0.5 cups butter
1 and 1/3 cups brown sugar
1 and 1/3 cups + 0.5 cups milk
2 eggs, room temperature
1 tsp vanilla extract
1 and 1/3 cups premium flour
1 teaspoon of baking soda
0.5 tsp salt

Truffles

6 tablespoons whipping cream
90 g dark chocolate, chopped

Glaze

90 g dark chocolate, chopped
3 tbsp (45 g) butter
0.5 cup sour cream
1 tsp vanilla extract
2 cups sifted powdered sugar + extra for thickening

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, dark chocolate, cream, sour cream, milk, eggs, truffles

Cooking the dish according to the recipe:

To prepare trufflesBring the cream to a boil and pour it over the chopped chocolate. Let it sit for a minute, then gently whisk until smooth. Refrigerate until the cream sets, about 2 hours. Spoon 20 truffles out of the ganache and roll them into 2-cm diameter balls with your hands. Refrigerate the truffles until ready to use.
Preheat oven to 180°C and line 20 muffin tins with paper muffin cups.

In a saucepan, melt the chocolate and butter, stirring over low heat. Then whisk in 2/3 cup brown sugar and 1/3 cup milk, stirring over medium heat until the sugar dissolves (don't worry if the mixture looks uneven—it will smooth out later). Pour this mixture into a bowl and whisk in the remaining 2/3 cup sugar. Let cool to room temperature. Then whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, sift the flour, baking soda, and salt. Stir the flour mixture into the chocolate mixture in 3 additions, alternating with the milk, beginning and ending with the flour, and whisking well after each addition (the batter will be quite runny). Pour the batter into the prepared muffin tins, filling them halfway.
Carefully place a truffle in the center of each cupcake, being careful not to press them in, as the truffles need to be coated in batter on all sides during baking. Bake the cupcakes for about 20 minutes, until the cake springs back when lightly pressed. Cool the cupcakes completely before frosting. Cupcakes can be stored at room temperature in an airtight container for up to 2 days. Do not refrigerate..

Culinary note

When eaten within 24 hours of baking, the truffle filling remains soft and almost runny. After a day, the truffle hardens but remains quite soft.
GlazeMelt the chocolate and butter in a saucepan over low heat, stirring until completely melted. Transfer to a bowl and whisk in the sour cream and vanilla. Add the powdered sugar and beat until the mixture is smooth and pasty, adding more powdered sugar if necessary. Spread the icing over each cupcake or pipe it using a piping bag.