CUPCAKES STUFFED WITH CHOCOLATE
Imagine biting into a fluffy cupcake only to discover a decadent surprise inside – a rich and gooey chocolate filling that oozes out with each delightful bite. These cupcakes, stuffed with velvety chocolate, combine the best of both worlds, offering a perfect balance of moist cake and luscious filling.
200 grams of sugar
200 grams of flour
7 grams of baking powder
1 tablespoon vanilla sugar
180 grams of butter
125 grams of chocolate fondant for the filling
FOR THE FILLING
30 milliliters of liquid cream
1. Melt the chocolate
Chop the chocolate and melt it in a small saucepan, in a bain-marie, along with the liquid cream. Stir continuously with a spatula until the chocolate is completely melted and let it cool to room temperature.
2. Grate the lemon peel
Cut the butter into cubes, place them in a bowl and let them soften at room temperature. Wash the lemon carefully under running water, dry it with a clean cloth and finely grate the skin with a small-hole grater. Preheat the oven to 185°C.
3. Cream butter and sugar
Using a whisk, beat the softened butter with the sugar and vanilla sugar. Add the eggs, one at a time, and continue beating until you obtain a creamy, whitish mixture.
4. Add the flour
Stir in the flour and yeast, dropping them through a sieve or fine-mesh strainer, and mix well. Lastly, add the lemon zest.
5. Fill the molds
Fill 12 curly paper capsules with a tablespoon of dough and distribute the melted chocolate on top. Finish filling the capsules with the dough until they are 2/3 full and place them in a muffin tin.
If you don’t have a mold, insert each capsule into another capsule. Thus, during baking, the muffin dough rises correctly and does not deform.
6. Bake the muffins
Bake the muffins in the oven at 185°C for 18 minutes or until they start to turn golden. Then, remove them and let them cool on a rack. If you wish, you can serve them sprinkled with icing sugar.