Flourless Chocolate Cupcakes with Red Velvet Liquid Filling
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 4 soufflés
Complexity: easily
Quantity: 4 soufflés
Melting chocolate cupcakes aren't just a simple fondant with a runny center, but a true delight that melts on your tongue with every bite. The main secret of these cupcakes is the absence of flour. Wheat flour in the batter is replaced with a couple of tablespoons of cocoa powder, which also gives the cupcakes, made with dark chocolate, a more intense flavor. To ensure the cupcakes rise in the oven, thoroughly beat the eggs with sugar beforehand, then fold this voluminous mixture into the chocolate batter. The liquid center of each cupcake is a chocolate truffle made from ganache, which melts during baking. Serve these melting cupcakes immediately after baking to enjoy their magical texture.
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:
Melting cupcakes
- 0.5 cups butter, cut into pieces
- 120 g dark chocolate, chopped
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- Powdered sugar, for sprinkling
- Whipped cream, for serving
Ganache
- 1/4 cup whipping cream
- 60 g dark chocolate, chopped
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Cooking the dish according to the recipe:
- GanacheHeat the cream until just above a boil, then pour it over the chopped chocolate. Let it sit for a minute, then gently stir with a spatula, starting from the center and moving in a circular motion, until the chocolate is completely melted and the ganache is smooth. Refrigerate for about 2 hours to set.
- Preheat oven to 220°C. Grease four 150ml ramekins, sprinkle with sugar, shaking off any excess, and place on a baking sheet.
- Melt the butter and chocolate in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove the bowl from the heat (the mixture may still be warm) and stir in 1/2 teaspoon of red food coloring.
- Whisk the eggs, egg yolks, and sugar until the mixture doubles in volume and forms a ribbon when lifted from the whisk, about 3 minutes. Stir in the melted chocolate, then sift the cocoa powder into the same bowl and mix in (using a mixer). Divide the batter among 4 ramekins and refrigerate for 15 minutes.
- Form the set ganache into 4 truffles (you can roll the truffles between your palms) and carefully place them in the center of each cupcake, pressing down slightly but not pushing them down to the bottom.
- Bake the melting cupcakes for about 9 minutes, until the tops of each cupcake are domed and dull. Let the cupcakes rest for 2 minutes. Using a towel, lift each cupcake and run a thin spatula between the cupcake and the sides of the ramekin to loosen it. Place a plate on top, invert, and remove the ramekin. Dust the cupcakes with powdered sugar and serve immediately.
You can also knead the dough, pour it into ramekins, and refrigerate until ready to bake and serve. In this case, increase the baking time by 2 minutes.
Recipe Chocolate cupcakes with oozing truffles.
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