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.


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


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.

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