Irish
Description
Perfectly pairs with tea and coffee. Describing the aroma and delicate taste of these cupcakes is quite a challenge... But I'll try. The warm, spicy fragrance is so tempting that you'll want to eat a couple of these wonderful muffins right away. Irish chocolate rum bombs have an incredibly tender texture and simply melt in your mouth. A cup of fragrant coffee or warm cocoa would go wonderfully with them. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Preheat the oven to 130 degrees. Meanwhile, in a saucepan over medium heat, bring a mixture of beer and 200 grams of butter to a boil. Then add cocoa powder, stir, and remove from heat.
- 2
Step 2
2. In a separate container, use a mixer to beat the eggs and sour cream until smooth. Gradually add the cocoa mixture to the eggs and mix thoroughly.
- 3
Step 3
2. Combine the dry ingredients with the liquid mixture: sift flour, sugar, baking powder, and salt. Knead the dough and distribute it into molds. Bake the cupcakes for 15 minutes.
- 4
Step 4
4. For the glaze, beat the butter, powdered sugar, and vanillin until a creamy consistency is achieved.
- 5
Step 5
6. In a saucepan over a double boiler, melt the chocolate chips in the cream, then add the rum and cornstarch. Using a pastry syringe, fill the cupcakes with the chocolate ganache.
- 6
Step 6
7. Decorate the cooled ready cupcakes with white cream and enjoy the dessert.