Chocolate cupcakes with buttercream
Description
It pairs perfectly with tea and coffee. The cupcakes themselves are not very sweet. Therefore, if you plan to make them without filling, increase the sugar by about 50 g. Beer in the baking is completely undetectable, but it gives it lightness and keeps it from being dry. The cupcakes contain quite a bit of alcohol, and if you intend to make them for children, omit it entirely. For this, the beer can be replaced with sparkling water, and the liqueur with condensed milk. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making chocolate cupcakes with buttercream.
- 2
Step 2
Place butter in a heavy-bottomed pot, pour in dark beer, and set over medium heat. Heat everything until the butter melts, but do not bring to a boil. Remove the pot from the heat and let the buttery liquid cool to a warm temperature.
- 3
Step 3
In a bowl, mix the flour, baking powder, and cocoa.
- 4
Step 4
Break the eggs into a bowl, add sugar, a pinch of salt and vanilla sugar. Beat everything into a light, fluffy mixture. The eggs should increase in volume by 2–2.5 times.
- 5
Step 5
Pour the butter‑beer mixture into the egg foam and gently whisk until smooth.
- 6
Step 6
Sift the cocoa powder into the mixture and gently knead from top to bottom to create a uniform, airy dough.
- 7
Step 7
Pour the batter into the cupcake liners up to two‑thirds of their height.
- 8
Step 8
Bake the cupcakes at 180 degrees for 20–30 minutes. Remove the baked cupcakes from the oven and let them cool completely.
- 9
Step 9
While the cupcakes bake and cool, prepare the filling. For this, heat the cream, but do not bring it to a boil. Remove it from the heat and add the chopped chocolate. Stir well until smooth. After that, pour in the cognac, stir again until homogeneous and place in the refrigerator for one hour.
- 10
Step 10
From the cooled cupcakes, cut out the center and fill it with filling. This is easiest to do using a cornet or a pastry bag with a tip.
- 11
Step 11
For the buttercream, place soft butter into a bowl and beat it into a fluffy mass. This will take about three minutes. Then add powdered sugar, liqueur, and beat again until the cream is smooth.
- 12
Step 12
Transfer the cream into a pastry bag with a tip and pipe the caps on top. Garnish as you like and serve the cupcakes to the table.
- 13
Step 13
Remove from the oven and serve warm or cooled.