2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Did you know that chocolate lovers have their day? July 11 is Chocolate Day, a day when chefs around the world turn to their cookbooks and start looking for the best chocolate desserts. One of these is a cupcake with liquid chocolate inside.
This dessert is popular all over the world under the name "chocolate fondant". Believe me, once you try it, you will never be able to resist it again. And most importantly - the recipe for a cupcake with chocolate inside is extremely simple, so you can be sure that you will cook this dessert more than once a year - on Chocolate Day. So, are you ready for some chocolate delight? Then let's get started!
Cupcakes with chocolate inside: ingredient list
This dessert, despite all the sophistication and incredible taste, is distinguished by ease of preparation. In just 20-25 minutes, your table will be decorated with chocolate cupcakes, as if they werebrought from the best French patisserie. Chocolate fondant will definitely become your signature dish! Although, be careful: there is a chance that your family and friends will fall in love with this dessert so much that they will ask you to cook it every day. So, before you start cooking, make sure you have the following items in your kitchen:
- 60g butter;
- 2 whole eggs;
- 1 egg yolk;
- 50g sugar;
- 150g dark chocolate;
- 2 tablespoons flour;
- 2 teaspoons cinnamon;
- powdered sugar.
It is important to note that proportions are the key to successful cupcakes with chocolate inside. In no case should you ignore the numbers indicated in the recipe! So let's get started.
Cupcakes with chocolate inside: recipe with photo
Step one: prepare the chocolate base. Place pre-chopped chocolate in a glass bowl. We send it to melt in a water bath. When the chocolate becomes liquid, add butter to it and mix thoroughly. You can now remove the chocolate and butter mixture from the heat and let it cool.
Step two: prepare the dough. Break the eggs into a bowl, add the egg yolk and sugar and beat thoroughly with a mixer until a thick fluffy mass appears. Pour chilled chocolate into it, mix with sifted flour mixed with cinnamon. Mix thoroughly.
Step three: prepare the dough for baking. Prepare small, preferably ceramic moldsfor baking. The dough must be divided into 2 or 4 parts - so we will have, respectively, 2 large or 4 small cupcakes with hot chocolate inside. Grease the molds with butter and sprinkle with powdered sugar. Divide the chocolate mass evenly over the molds.
Step four: start baking. Check that your oven is heated to 190-200 degrees, and that both heating elements - upper and lower, are generating heat. Send the molds with the dough to bake for 10 minutes.
The baking time depends on the size of the molds used. It's best if you keep an eye on the cupcakes with the chocolate inside at all times, as you need to watch for the moment when the cupcakes are crusty but not completely baked.
Take note: if you happen to miss the moment and the cupcakes bake too long, even though you don't have a liquid chocolate filling, the dessert will still have a very nice creamy texture and will be just as delicious as with liquid chocolate inside!
Fifth step: take the cupcakes out of the molds, serve and serve. If it seems to you that the time has come for cupcakes, then you should take them out of the oven and very carefully “free” them from the molds. Sprinkle with powdered sugar before serving. If desired, we can also decorate them with fresh fruit. For example, a chocolate muffin with chocolate inside is the perfect complement to strawberries. However, perhaps one of the most common serving options for hot cupcakes is with vanilla ice cream.
Cupcake making secrets and recipe features
Cupcakes with chocolate inside are a traditional French dessert. At home, it is called chocolate fondant, and the original name in translation sounds like “melting chocolate”. The French are known to be extremely picky about details. And although this dish was born quite by accident, when the chef mistakenly took the cupcakes out of the oven ahead of time, this feature of the mentality of the French people did not bypass the recipe for cupcakes with liquid chocolate inside. So how do you make the perfect chocolate cupcakes? Let's find out!
Bakeware
Chocolate cupcakes can be baked in any molds: silicone, ceramic or metal, you can even use paper containers. The main thing is to get the dessert out of the oven in time. However, it is worth noting that ceramic molds have a high insulating property (heat penetrates much more slowly than with metal molds).
This should be taken into account when determining the baking time: cupcakes should bake from 10 to 12 minutes in ceramic dishes, while 8 minutes will be enough for dough in metal molds.
Oven temperature
The temperature in the oven also determines how quickly the dessert will cook. Culinary experts recommend heating it to 220°C, however, as experience shows, amateur cooks can stop at 200°C to avoid burning.
Dough
Interestingly, the dough can be made ahead of time and stored in the refrigerator orfreezer until you want to bake cupcakes. However, make sure the dough is at room temperature before you send the dough in the baking pans to the oven.
Filling
If you want to make chocolate cupcakes with cream, then this is not a problem at all! Just in the process of laying the dough in molds, fill them halfway, make a recess in the raw dough and add your favorite filling (jam, cream or even a piece of chocolate) there. Pour some dough on top and put in the oven!
Taking cupcakes out of molds
Once you take your creations out of the oven, let them rest for about 30 seconds. They will become stronger and will definitely not break while you take them out of the molds.
Chocolate quality
The taste of cupcakes is largely determined by the quality of the chocolate. It is recommended to use high-quality dark chocolate - so the final result of cooking will definitely be the best.
No flour
There is no flour in the original fondant recipe - due to this, the dessert has such a rich chocolate flavor that nothing spoils. Do not be alarmed if the texture of the dough seems too liquid - the eggs present in it will do their job and replace the gluten.
Don't be afraid to experiment
Add banana puree, ground nuts and dried fruits to the dough - this will not spoil the taste of the dessert, but only diversify it. Among other things, if you are not a fan of dark chocolate or if an allergic reaction follows every chocolate bar, then dark chocolatecan be replaced with white.
This will change the taste of the dessert in an amazing way. You can even make two types of dough, dark and white, and fill one half of the baking dish with one type of dough and the other half with the other. Zebra cupcakes will be released, which will definitely surprise the guests.
Tip
What to do if the cupcake came out not liquid at all, but rather dry inside? How to fix the situation? Add toppings! How? Find out more.
One of the ways to save the situation is the method of "stuffing" cupcakes. To do this, it is necessary to cut a small cone in the tops of already baked and chilled cupcakes. Fill the hole with your favorite filling (preferably liquid) and return the cone to its place. Berries, powdered sugar or icing will help to hide the external imperfections of the top, which should be used to decorate ready-made “stuffed” cupcakes. So a delicious baked cupcake will not be dry, but on the contrary will surprise guests with an interesting filling!
A cupcake with liquid chocolate inside is a real treat even for those who do not consider themselves a sweet tooth at all. Just imagine: you gently touch the delicate “body” of the dessert with a cutlery, and it literally explodes with chocolate! Among other things, fondant is not just an aesthetically pleasing dish, it is also a heavenly taste delight: it melts in your mouth, ruthlessly reminding you that chocolate is still the best sweet in the world! Bon appetit!
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