Chocolate cupcakes with cream and chocolate glaze
Description
The recipe won't take much time. This recipe yields 12 cupcakes. They have very generous cream topping, making them especially appealing. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. In a large bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar together. Add melted chocolate and beat thoroughly. Add eggs, one at a time, beating continuously. Add vanilla extract and sour cream, and beat for 1 minute. Add half of the flour mixture and mix well. Add water, then add the remaining flour and mix thoroughly.
- 2
Step 2
2. Line the mold with paper liners and fill each about 3 tablespoons of batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- 3
Step 3
3. To make the cream, mix all ingredients in a medium bowl. Place the bowl over a saucepan of boiling water.
- 4
Step 4
4. Beat the mixture with a mixer for 10 to 12 minutes. The mixture should reach a temperature of 70 degrees. Remove the bowl from the heat and continue beating at high speed for another 2 minutes. You can also beat the mixture by hand for 10 to 12 minutes until it reaches 70 degrees. After that, pour the mixture into a bowl and beat with a mixer at high speed for about 10 minutes.
- 5
Step 5
5. To make the glaze, place the chopped chocolate and butter in a bowl set over a saucepan of boiling water. Stir the mixture until completely melted. Remove from heat and cool for 15–20 minutes.
- 6
Step 6
6. Place about 1/2 cup of cream on each cupcake.
- 7
Step 7
7. Pour the chocolate glaze over the top.
- 8
Step 8
8. Let stand at room temperature for 20 minutes, then place in the refrigerator for 30 minutes. Serve or chill further for 2 hours.