Chocolate cupcakes for Valentine's
Delicious chocolate cupcakes, decorated with mini red fondant hearts, to surprise your love.
Servings: 18
Ingredients
For the Cupcakes
- 225 grams unsalted butter
- 225 grams sugar
- 4 units eggs Large
- 200 grams flour
- 1 teaspoon chemical leavening
- 25 grams pure unsweetened cocoa
- 2 tbsp liquid cream 35% mg
- 1 teaspoon vanilla extract
For the Chocolate Cream
- 180 grams black chocolate 52%
- 180 grams Philadelphia cheese
- 125 grams unsalted butter
- 200 grams icing sugar
- 40 grams unsweetened cocoa
- 180 grams fresh cream
Instructions
For the Cupcakes
- Preheat oven to 175 ° C and covered with paper capsules a baking cupcakes.In a bowl, mix flour with baking powder and cocoa, sieved and reserve.In a bowl, beat butter and sugar until the mixture is creamy and then add eggs one at a time , beating well after each addition. Add flour mixture in 3 times alternating with cream (start and end with flour). Finally add the vanilla and stir well.Spoon partitioning the mixture between the capsules without exceeding 2/3.You bake for 20-22 minutes or until the mixture rises, golden brown and a toothpick inserted in center comes out clean.Allow to cool outside the oven 10 minutes, demoulding and removing the cupcakes on a rack.
For the Chocolate Cream
- Melt chocolate bath and let cool to room temperature , stirring occasionally. Combine icing sugar with cocoa, sift and set aside.In a bowl, beat butter until creamy. Add the cream cheese and stir until homogenized. Add the mixture of powdered sugar and cocoa gradually, beating well until blended. Add the melted chocolate and cooled whisking. Add the fresh cream and stir until smooth cream.
- Fill a piping bag with a 2D nozzle Wilton, decorate the cupcakes and garnish with mini hearts red fondant.