Chocolate Cupcakes

Chocolate Cupcakes - фото рецепта

I want to share with you a recipe for chocolate cupcakes, they are just super chocolatey. The cupcakes themselves turn out soft, slightly moist inside, and very delicious. And when combined with a delicate creamy chocolate frosting - simply perfect and incredibly tasty!

For the batter:
Eggs
2 pcs
Sugar
2 cups
Salt
a pinch
Flour
2 cups
Cocoa
1 cup
Baking Soda
1.5 tsp
Baking Powder
2 tsp
Vegetable Oil
2/3 cup
Milk
2/3 cup
Boiling Water
4 tbsp
For the frosting:
Heavy Cream
1 cup
Dark Chocolate
7 oz
Cream Cheese (Almette)
8.8 oz
Powdered Sugar
1/2 cup
To make chocolate cupcakes, sift flour and cocoa into a separate container, add baking soda and baking powder. Mix everything with a whisk.
Beat eggs with sugar and a pinch of salt until the mixture is white and fluffy. Then add oil and milk. Beat a little more until smooth.
Then add the dry ingredients and beat again until smooth.
Next, add 4 tbsp of boiling water, briefly beat. The batter should be of medium consistency, like sour cream - not too liquid, but not too thick.
Divide the batter into paper molds, fill each mold slightly less than half full as the batter rises well during baking.
The number of cupcakes depends on the size of the molds. I had small ones with a bottom diameter of 2 inches, top diameter of 3 inches, height of 1 inch. I ended up with 24 of such molds.
Bake the chocolate cupcakes at 180 degrees Fahrenheit for 20-25 minutes. Check with a wooden skewer, if it comes out dry - the cupcakes are ready. It's important not to overbake them.
For the frosting, bring cream to almost boiling but not boiling. Break dark chocolate into pieces and pour hot cream over it. Let it sit for about half a minute and stir until the chocolate is completely melted. Cover the ganache with plastic wrap touching its surface and refrigerate until completely cooled.
This ganache can be made in advance and left overnight in the refrigerator.
Then beat cream cheese with powdered sugar until fluffy and homogeneous, and add the thickened ganache.
Beat everything briefly at medium speed with a mixer until the frosting becomes smooth and uniform.
Scoop the frosting onto the cooled cupcakes, it turns out dense and holds its shape well. Perfect chocolate cupcakes are ready!