Chocolate Cupcakes with Butter Cream
by Editorial Staff
Chocolate cupcakes with butter cream will not leave anyone indifferent! Cream for cupcakes is prepared with the addition of corn starch, it is thanks to him that the cream is stable and keeps its shape well. You can decorate cupcakes with raspberries and grated chocolate. Bon Appetit!
Ingredients
- Butter – 100 g
- Milk – 50 ml
- Eggs – 2 pcs.
- Flour – 150 g
- Sugar – 150 g
- Cocoa powder – 2 tbsp
- Baking powder – 1 teaspoon.
- Vegetable oil – for lubricating molds
* - For the cream:
- Cream 33% – 200 ml
- Powdered sugar – 2 tbsp
- Corn starch – 2 teaspoon
* - For decoration (optional):
- Raspberries (or other berries) – 12 pcs.
- Dark chocolate – 30 g
Directions
- Put butter on a small fire so that it melts completely. Leave to cool, the oil should not be very hot.
- Beat eggs with sugar using a mixer.
- Then, while continuing to beat, pour in the cooled melted butter and milk.
- Combine flour, cocoa and baking powder.
- Sift the mixture of dry ingredients and add portions to the whipped mass.
- You should get a thin dough.
- Grease the molds with odorless vegetable oil. Fill the molds with dough to 2/3 of the volume.
- Bake the chocolate muffins in the oven at 160 degrees for 20 minutes. Remove the prepared muffins from the molds and allow to cool completely.
- Prepare buttercream for cupcakes. In order for the cream to whip well, cool both the dishes and the whisk. The cream should also be very, very cold. Whisk the chilled cream first on a low mixer speed, gradually increasing the speed. When the cream has slightly thickened, add the icing sugar and cornstarch in portions, whisking until firm peaks.
- Cupcake cream is ready!
- Using a pastry bag, place the buttercream onto the chocolate muffins.
- Decorate the buttercream chocolate cupcakes with fresh raspberries and grated chocolate.
- Bon Appetit!
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