Chocolate cupcakes with chocolate cream
Description
The recipe won't take much time. These little pastries resemble chocolate candies. You can add nuts if desired. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a 48-cup candy mold or a 24-cup mini muffin pan with paper liners. Instead of using paper liners, you can grease the pan and lightly dust it with flour, then shake off the excess.
- 2
Step 2
2. Make the dough. Coarsely chop the chocolate and place it in a large bowl. Melt the butter in a small saucepan over medium heat. Pour the melted butter over the chocolate and whisk until smooth. In another bowl, mix together sugar, flour, starch, and salt. Add the flour mixture to the chocolate mixture in 3 batches, whisking after each addition. Add 2 eggs and whisk, then add the remaining 2 eggs and whisk again. Do not overmix the batter.
- 3
Step 3
3. Pour the batter into a measuring cup and fill the mold cavities up to three-quarters full.
- 4
Step 4
4. Bake until the cupcakes begin to crack on top, 12 to 15 minutes. Cool in the pan for 10 minutes, then remove from the pan and cool completely. To make the frosting, place finely chopped chocolate into a small bowl. Heat the cream in a small saucepan until almost boiling. Pour the hot cream over the chocolate and let stand for 1–2 minutes. Stir with a rubber spatula until the chocolate is completely melted.
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Step 5
5. Make sure the pastries are completely cooled. Holding the pastries by the edges, carefully dip them into the cream, allowing excess to drip off. Place the pastries on a rack and let them sit in a cool place for 1 hour. Do not put the pastries in the refrigerator, otherwise condensation will form on the surface. The only way to prevent condensation is to place the pastries in an airtight container before putting them in the refrigerator. Before serving, allow the pastries to come to room temperature. Serve the pastries immediately after baking or store them in an airtight container in the refrigerator for up to 5 days.