English!
Chocolate cupcakes with more chocolate than you could ever imagine in such a small dessert as cupcakes… I guess this is the best way to describe these amazing cupcakes. You have cocoa, dark chocolate and milk chocolate in just one small, cute cupcake. The dark chocolate’s bitterness in the batter complements perfectly the sweetness of the milk chocolate I used for the ganache cream on top, which I also flavoured with orange zest for a last kick of awsomeness :)):P What I love about cupcakes is that they can be done in many flavours varities and they can be each decorated differently, which is really important when baking them with and for your kids. These might have a little too much chocolate for a kid, but there will be more recipes coming soon 😉
Ingredients:
- 150g plain flour
- 150g sugar
- 1 dash of salt
- 1 teaspoon baking powder
- 40g cocoa
- 100g dark chocolate
- 120ml milk
- 2 eggs
- 70g melted butter or vegetable oil
- 50g chocolate drops (I haven’t used any this time)
Directions:
- Mix the flour with sugar, salt, baking powder and cocoa in a bowl. In another bowl, whip the eggs with milk and melted butter or oil.
- Add the wet ingredients over the dry ones and give them a good mix (don’t overmix them though). After the batter is smooth, add the melted dark chocolate and the chocolate drops if you plan to use them.
- Using an icecream scoop (it’s easy to use and you’re sure to get some even cupcakes) fill your muffin cases, then bake them at 180C for about 20-25min or until they pass the toothpick test.
- After they’re done, remove them from the oven and allow them to cool down then, using a small cookie cutter, cut a small hole into each cupcake which will later be filled with ganache cream.
Milk chocolate ganache:
- 350ml heavy cream
- 200g milk chocolate
- zest from one small orange or orange extract/flavour
Directions:
- Pour your heavy cream in a saucepan and bring it to a boil.
- Remove from heat then add the orange zest. Let is infuse for a few minutes then strain your mixture. Pour the heavy cream back to the saucepan and bring to another boil.
- Meanwhile, in a heatproof bowl, break the milk chocolate into small bits, then pour the hot heavy cream over it. Leave it as it is for 5 minutes then, using a spatula, start mixing it until it’s smooth and shiny.
- Pop the bowl into the fridge to cool it down. Once it’s completely cooled, using a mixer, whip the ganache for a few minutes. You will notice it changes color and becomes really fluffy and delicious.
- Use this ganache to fill the little holes in your cupcakes, then using a piping bag, pipe the rest of the cream on top of each cupcake. Enjoy your triple chocolate cupcake.
Romana!
Ciocolata cu ciocolata, cam asa as putea descrie desertul de azi. Un cupcake pufos, umplut cu o crema ganache de ciocolata cu lapte aromata cu portocala. Usoara amaraciune a blatului se completeaza perfect cu dulceata ciocolatei cu lapte, cireasa de pe tort fiind aroma cojii de portocala pe care o simti usor abia la final.
Cupcakes sunt un desert minunat, usor de facut si cu un aspect extraordinar ce vor impresiona orice musafir, oricat de pretentios. Au avantajul nu doar ca pot fi facute cu arome diferite, ci si ca pot fi decorate fiecare diferit, in special cand le gatim pentru cei mici. In materie de arome si combinatii folosite nu cred sa existe limita.. de la vanilie si ciocolata, la lamaie si portocale ori combinatii mai exotice precum nuca de cocos ori chiar bacon. Limita e doar imaginatia dumneavoastra 😉
Ingrediente:
- 150g faina
- 150g zahar
- 1 praf de sare
- 1/2 pachet praf de copt
- 40g cacao
- 100g ciocolata neagra
- 120ml lapte
- 2 oua
- 70g unt topit sau ulei
- 50g fulgi de ciocolata (optional..eu nu am folosit)
Directions:
- Sunt usor de facut, pe cuvant de cercetas 😛
- Intr-un bol, amestecati faina cu cacao, zaharul, praful de sare si praful de copt. In alt bol, bateti usor ouale si amestecati-le cu laptele si untul topit sau uleiul. Uniti cele doua compozitii, omogenizati bine (nu exagerati totusi :P), iar la final incorporati ciocolata neagra topita. Daca folositi si fulgi de ciocolata, tot la final ii incorporati si pe ei.
- Puneti cate o lingura de blat in tava de muffins, apoi coaceti la 180C pana trec testul scobitorii (20-25minute aproximativ).
- Cand sunt gata, ii scoateti din cuptor si ii lasati sa se raceasca, dupa care scobiti-i usor, folosind un cutter de fursecuri rotund cum am facut eu, sau pur si simplu cu o lingurita sau un cutit. Veti umple acest spatiu mai trziu cu ganache.
Ganache de ciocolata cu lapte:
- 350ml frisca lichida
- 200g ciocolata cu lapte
- fasii de coaja de la o portocala sau 1 lingurita esenta de portocala
- Puneti frisca lichida intr-un vas pe foc, adaugati fasiile de coaja de portocala (nu folositi si partea alba caci e amaruie) si aduceti la punctul de fierbere.
- Intr-un alt vas rezistent la caldura rupeti ciocolata bucatele, apoi turnati frisca lichida fierbinte deasupra, strecurand-o de fasiile de portocala.
- Lasati vasul sa stea 5 minute, apoi incepeti sa amestecati folosind o spatula pana ce compozitia se omogenizeaza. Dati vasul la rece, iar cand ganacheul e complet rece, mixati-l pana se deschide la culoare si devine cremos, pufos.
- Folositi acest ganache pentru a umple adanciturile din cupcakes, apoi puneti restul de ganache intr-un pos si ornati dupa preferinta.
Â
ce buni sant!! complimente pentru blog,minunat
Yummy!!!