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.

Cupcake chocolate cream recipe
Cupcakes with Chocolate Cream
    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
      Cupcakes with Chocolate Cream