Mega Chocolate Cupcakes - Incredibly Delicious

Kitchen appliances and utensils: stove, oven, mixer, sieve, kitchen scale, stewpan, deep plate, spatula, bag or cling film, 3 deep bowls, cupcake tins, baking tray, spoon, pastry bag.

Ingredients

Step cooking

Ganache

1. First you need to cook ganache, for this you need to take 200 g of dark chocolate 56% and 200 g of cream 33%. Bring the cream to a boil (but do not boil), and then pour them into a deep plate with chocolate.
   
2. Let the mixture stand for several minutes, and then with a spatula, begin to mix gently from the middle to the edges. To make the mass more homogeneous, it can be interrupted by a submersible blender. Cover the cooled ganache with a foil or bag and put in the refrigerator for 8 hours.
   

Cupcakes

1. Sift 100 g of cocoa into a deep bowl, add 6 g of sifted soda to it, as well as 280 g of flour and 10 g of baking powder, mix thoroughly. For baking, it is better to use alkalized cocoa powder, then the taste will be more pronounced, and the color will be saturated. Then set the dry ingredients aside and start mixing the wet ones.
   
2. In a separate bowl with a mixer, combine 2 chicken eggs, a pinch of salt, 400 g of sugar. Beat these ingredients at high speed for several minutes until a lush, light mass forms.
   
3. Next, add to the beaten eggs and sugar 150 g of refined sunflower oil and 150 g of milk. Continue whisking the ingredients at low speed until smooth. After you have mixed the eggs with milk and butter, add dry sifted products to them, then at a slow speed mix until smooth. Make sure there are no lumps in the test.
   
4. Continuing to beat, add 4 tbsp to the chocolate dough. l boiling water. The consistency dough should resemble thick sour cream.
   
5. The oven must be preheated. Pour the chocolate dough into prepared paper or silicone molds. Note that the dough in the forms should be no more than half, or better, a little less, otherwise your cupcakes will rise too much and “run away” from the form.
   
6. Put the baking tray with the molds in the oven and bake at 180 degrees for 20-25 minutes (depending on your oven). You can check the readiness of the test with a toothpick: if you immerse it in the middle of the cupcake and it is completely dry, then the baking is ready.
   

Cream

1. In 250 g of cream cheese, add 50 g of powdered sugar. Beat the mixture with a mixer for several minutes. Remove the chilled ganache from the refrigerator and add to the cream cheese. Beat with a mixer again at low speed until smooth.
   
2. Set the cream aside for 20 minutes so that it becomes room temperature and it is easier to decorate cupcakes. Put the cream in a special pastry bag or disposable bag with a cut out tip, and then decorate the cupcakes to your liking.
   

Video recipe

In the video presented, the author will tell you how to make delicious chocolate cupcakes with chocolate cream. After watching the video, you can easily repeat this recipe without the experience of making desserts.