print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Choco-cream Fancy Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Choco-cream Fancy Cupcakes
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
0
Print

Ingredients

for
9
For the cupcakes
3
¾ cup
cup
butter (melted)
1 teaspoon
1 ¼ cups
1 ½ teaspoons
1 pinch
½ cup
grated, plain Dark chocolate (60% cocoa solids)
¼ cup
2 teaspoons
For the cream filling
½ cup
1 ¼ cups
½ cup
1 tablespoon
cream (48% fat)
1 teaspoon
For the buttercream
0.333 cup
plain Chocolate (60% cocoa solids, chopped)
1 cup
3 cups
½ teaspoon
To decorate

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 9-10 paper cases in a muffin tin.
2.
Whisk together the eggs, sugar and butter in a mixing bowl until frothy.
3.
Sift in the flour, baking powder and salt and mix until just combined. Divide the mixture between 2 bowls; about 1/3 and 2/3 in each bowl.
4.
Mix together the chocolate, milk and cocoa powder and stir into the 1/3 mixture.
5.
Place the both mixtures in separate piping bags.
6.
Pipe a stripe of chocolate mixture in the centre of the paper cases, then a stripe of plain mixture on each side side and on top of the chocolate mixture.
7.
Bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.
8.
Remove the tops of the cupcakes with a sharp knife.
9.
For the cream filling: whisk together all the ingredients until light and fluffy.
10.
Spoon or pipe the filling on top of the cakes and replace the tops.
11.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
12.
Beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla and melted chocolate. Beat well until blended.
13.
Spoon into a piping bag and pipe swirls on top of the cupcakes. Decorate with sugar pearls.