Cupcakes with chocolate filling inside and with cream

Prepare a real chocolate masterpiece. Just an explosion of taste sensations! Absolutely delicious chocolate cupcakes with chocolate ganache inside and meringue cream on top. Do not be lazy to bake such a delicacy and the enjoyment of the taste will be provided to you! From these products, 12 cupcakes are obtained.

Nata

The author of the recipe

Cupcakes with chocolate filling inside and with cream

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Composition / ingredients

Servings:

For cupcakes:

Flour

160

Cocoa powder

Baking soda

0.5

Salt (shallow)

0.5

Sugar

200

Butter (room temperature)

Eggs (1 large or 2 small)

Vanilla Extract

0.5

Water (hot)

120

Dark chocolate (chopped or chocolate drops)

100

For ganache:

Fat cream

120

Dark chocolate (chopped or chocolate drops)

For cream:

Sugar

200

Egg whites (from large eggs)

Water

Wine Stone (powder)

0.25

Salt (large, pinch)

to taste

Vanilla extract

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 23 % 15 g

Carbohydrates 70 % 46 g

334 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Sift together: flour, cocoa, salt, soda. In another bowl, whisk the butter and sugar, add the egg, whisk again, then pour in the vanilla extract. Add half of the flour mixture to the bowl and mix. Pour in the water, mix again. Pour out the remaining flour mixture, mixing everything thoroughly again. Let the dough stand for 5 minutes, add the chocolate. Pour the dough into 2/3 molds covered with paper. Bake for 25 minutes at 180 degrees.
Step 2:
Bring the cream to a boil, add the chopped chocolate and stir until smooth. Let the ganache cool completely.
Step 3:
In each cupcake (they should also be cooled) squeeze out a recess that is filled with ganache.
Step 4:
Prepare the cream: water, sugar, proteins, tartar powder, vanilla extract and salt, beat with a mixer at low speed. Put the container with the future cream on a water bath, whisk for 5 minutes (until fluffy). Remove from the water bath and whisk for a few more minutes until the cream cools down. Decorate the cupcakes with cream on top.