Cupcakes with Chocolate Cream

Tasty cupcakes with black chocolate cream and cream cheese. Cupcake is a small cake with or without filling and decorated with cream or fruits on top: an excellent dessert for a party or holiday menu.


CHOCOLATE CREAM CUPCAKES

Ingredients (12 pieces)

FOR CUPCAKES

  • 100 g Plain Flour
  • 100 g Butter (room temperature)
  • 100 g Sugar
  • 2 Eggs (room temperature)
  • 1 tsp Vanilla Essence
  • 1 tsp of Baking Powder
  • Salt

for THE cream

  • 30 g Butter
  • 70 g Icing Sugar
  • 110 g Black Chocolate
  • 120 g Cream Cheese (like Philadelphia)
  • 12 Candied Cherries

INSTRUCTIONS

Cut 100 g of butter into cubes. Add 100 g of sugar. Grind to a smooth consistency.

Add eggs one by one, stirring, and 1 tsp of vanilla extract. Add baking powder.
Sift flour into the dough, add a pinch of salt. Stir well until smooth. Put the dough in a pastry bag.

Grease the form with butter, sprinkle with flour. Fill the forms to 3/4 with the dough — Bake for 14 minutes at 180°C.

Take out the finished cupcakes, let them cool a little in the form. Transfer on a wire rack and leave to cool.

Melt the black chocolate in a water bath. Leave to cool. Put 30 g of butter in the mixer, add cream cheese and icing sugar. Stir well.
Add warm chocolate, stir, pour into a pastry bag with a nozzle. Put in the fridge for 30 minutes.

Put the cooled cupcakes into the paper plates. Decorate each cupcake with cream, decorate with a candied cherry on top and sprinkle with nuts.

Tasty cupcakes with black chocolate cream and cream cheese
    Tasty cupcakes with black chocolate cream and cream cheese.

    Cupcakes with Chocolate Cream

    Servings: 8

Ingredients

    FOR CUPCAKES
  • 100 g Plain Flour
  • 100 g Butter (room temperature)
  • 100 g Sugar
  • 2 Eggs (room temperature)
  • 1 tsp Vanilla Essence
  • 1 tsp of Baking Powder
  • Salt
  • FOR THE CREAM
  • 30 g Butter
  • 70 g Icing Sugar
  • 110 g Black Chocolate
  • 120 g Cream Cheese (like Philadelphia)
  • 12 Candied Cherries

Instructions

  1. Cut 100 g of butter into cubes. Add 100 g of sugar. Grind to a smooth consistency. Add eggs one by one, stirring, and 1 tsp of vanilla extract. Add baking powder. Sift flour into the dough, add a pinch of salt. Stir well until smooth. Put the dough in a pastry bag. Grease the form with butter, sprinkle with flour. Fill the forms to 3/4 with the dough — Bake for 14 minutes at 180°C. Take out the finished cupcakes, let them cool a little in the form. Transfer on a wire rack and leave to cool.
  2. Melt the black chocolate in a water bath. Leave to cool. Put 30 g of butter in the mixer, add cream cheese and icing sugar. Stir well. Add warm chocolate, stir, pour into a pastry bag with a nozzle. Put in the fridge for 30 minutes.
  3. Put the cooled cupcakes into the paper plates. Decorate each cupcake with cream, decorate with a candied cherry on top and sprinkle with nuts.
    cupcakes, chocolate cream