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.
Ingredients:
5 eggs
200 grams of sugar
200 grams of flour
7 grams of baking powder
1 tablespoon vanilla sugar
180 grams of butter
1 lemon
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.
