Coffee Cupcakes with Cream
by Editorial Staff
The recipe for coffee cupcakes with cream inside. Usually, muffin dough is made from butter. And this recipe uses vegetable – fewer calories, less cost. The cupcake cream inside is made from cream, coffee and chocolate.
Ingredients
- Flour – 1 ½ cups
- Cocoa powder – ¾ glass
- Baking soda – 1 teaspoon.
- Baking powder – 1 teaspoon.
- Salt – ¼
- Eggs – 2 pcs.
- Sugar – 1 ¾ cup
- Vegetable oil – ½ cup
- Vanilla extract – 1 teaspoon
- Strong coffee, chilled – 1 1/4 cups
*
Filling:
- Pieces of chocolate – 1/3 cup
- Strong coffee – 1 1/4 cups
- Fat cream – ¾ glass
- Powdered sugar – 1 tbsp
*
Glaze:
- Fat cream – 2/3 cup
- Pieces of chocolate – 1 glass
Directions
- Preheat oven to 175 degrees. Lubricate (or cover with paper) cupcake tins (18 pieces).
- Sift flour with cocoa, baking powder, baking soda and salt. Beat eggs separately with sugar, butter and vanilla. Add dry ingredients to wet ingredients. Whisk everything until smooth. Stir in coffee (do not stir for long).
- Place the dough in the tins (but not up to the top) and bake for about 25 minutes (check done with a wooden stick to keep it clean). Cool muffins completely on a wire rack.
- For the filling, melt the chocolate in the coffee in a water bath, stirring occasionally. Cool slightly.
- Whip the cream until thick and fluffy. Whisk in the chocolate-coffee mixture.
- Cut out a 2 cm cone from the bottom or top of the cupcakes. Cut off the tip from the cut part.
- Fill coffee muffins with cream and cover with cut-out lids. Refrigerate the cream muffins.
- Heat the cream in a water bath (almost bring to a boil). Add chocolate and melt while stirring. Dip the cream-filled muffins into the chocolate icing. Place the creamy coffee muffins in the refrigerator.
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