Chocolate cupcakes
Moist chocolate cupcakes with a creamy, chocolatey frosting with mascarpone and espresso. This recipe is super delicious and literally melts in your mouth.
INGREDIENTS
12 muffin cups
FOR THE DOUGH
125g soft butter
150g sugar
2 eggs
100g flour
40g cocoa powder
½ tsp baking powder
1 pinch of salt
100g cream
100 ml hot espresso
FOR FROSTING & DECORATION
200 g dark chocolate couverture
30 g cocoa powder
50 ml hot espresso
175g soft butter
75 gmpowdered sugar
1 pinch of salt
100g mascarpone
30 g chocolate shavings
PREPARATION
1st step
Place the muffin cases in the muffin tray and preheat the oven to 180°C (fan oven: 160°C). Mix the soft butter with the sugar until fluffy, gradually add the eggs to the butter-sugar mixture. Mix the flour with baking powder and cocoa powder and sift twice, add to the mixture and stir until all ingredients are mixed.
2nd step
Add salt, cream and espresso and mix briefly; the dough will become more liquid and can be portioned more easily. An ice cream scoop is a great help for even filling, but 2 tablespoons can also be used. Bake cupcakes in the preheated oven for 20-25 minutes.
3rd step
For the frosting, melt the couverture in a water bath, stirring constantly. Set aside and let cool.
Our trick
This is how you can “measure” the temperature of the chocolate coating
The best way to test the temperature is to hold some couverture to your lower lip; it should feel cold. Then the couverture is at the right temperature.
4th step
Mix the cocoa powder and hot espresso together until a chocolate paste forms. Cream the butter and powdered sugar until creamy. This can take up to 7 minutes!
