Do you know that chocolate lovers have their own day? July 11 - Chocolate Day, the day when chefs all over the world turn to their cookbooks and start looking for the best options for chocolate desserts. One of them is a cupcake with liquid chocolate inside.
This dessert is popular all over the world under the name "chocolate fondant". Believe me, having tried it once, you will never be able to resist it. And most importantly - the recipe for a cupcake with chocolate inside is extremely simple, so you can be sure that you will prepare this dessert more than once a year - on Chocolate Day. So, are you ready for a chocolate treat? Then let's get started!
Chocolate Cupcakes Inside: An Ingredient List
This dessert, despite all the sophistication and incredible taste, is distinguished by its ease of preparation. Just 20-25 minutes of your table will be decorated chocolate muffins, if they were brought from the best French pastry. Chocolate fondant will definitely become your signature dish! Although, be careful: it is likely that your family and friends will love this dessert so much that they will ask you to cook it every day. So, before you start cooking, make sure that the kitchen has the following products:
- 60 g of oil;
- 2 whole eggs;
- 1 egg yolk;
- 50 g of sugar;
- 150 g of dark chocolate;
- 2 tablespoons of flour;
- 2 teaspoons of cinnamon;
- powdered sugar.
It is important to note that compliance with the proportions is the key to successful cupcakes with chocolate inside. In no case should you ignore the numbers indicated in the recipe! So, let's begin.
Cupcakes with chocolate inside: recipe with photo
Step one: prepare the chocolate base. Pre-ground chocolate is placed in a glass bowl. We send it to melt in a water bath. When the chocolate takes on a liquid state, add oil to it and mix thoroughly. Now you can remove the mixture of chocolate and butter from the fire and let it cool.
Step two: prepare the dough. Break the eggs into a bowl, add the egg yolk and sugar and beat thoroughly with a mixer until a thick fluffy mass appears. Pour the cooled chocolate in it, mix with sifted flour mixed with cinnamon. Mix well.
Step three: prepare the dough for baking. Prepare small, preferably ceramic, baking tins. The dough must be divided into 2 or 4 parts - so we will get, respectively, 2 large or 4 small muffins with hot chocolate inside. Lubricate the molds with butter and sprinkle with powdered sugar. Spread the chocolate mass evenly over the tins.
Step Four: proceed to baking. Check that your oven was heated up to 190-200 degrees, and both PETN - upper and lower, produce heat. Send the molds to bake the dough for 10 minutes.
Baking time depends on the size of the forms. It’s best if you keep track of the chocolate muffins inside all the time, because you need to not miss the moment when the muffins are crusty but not completely baked.
Take a note: if you accidentally miss the moment and the cupcakes will be baked for too long, then although you don’t have liquid chocolate filling, the dessert will still have a very pleasant creamy consistency and will be as tasty as with liquid chocolate inside!
The fifth step: we get cupcakes from the molds, serve and serve to the table. If it seems to you that the time for cupcakes has come, then you should get them out of the oven and very carefully “free” them from the molds. Sprinkle with powdered sugar before serving. At will, we can also decorate them with fresh fruits. For example, chocolate cake with chocolate in perfect complement strawberries. However, perhaps one of the most common serving options for hot muffins is with vanilla ice cream.
Secrets of making muffins and features of the recipe
Cupcakes with chocolate inside - a traditional dessert of French cuisine. At home, his name is Chocolate Fondant, and the original name in translation sounds like “melting chocolate”. It is known that the French are extremely picky about the details. And although this dish was born quite by accident, when the cook mistakenly took cupcakes out of the oven before needed, this peculiarity of the French people’s mentality did not pass by the recipe for cupcakes with liquid chocolate inside. So how to make perfect chocolate muffins? Let's find out!
Bakeware
Chocolate muffins can be baked in any tins: silicone, ceramic or metal, you can even use paper containers. The main thing is to get the dessert out of the oven on time. However, it is worth noting that ceramic forms have a high insulating property (heat penetrates much more slowly than in the case of metal forms).
This should be taken into account, defining the baking time: in ceramic ware must be baked cakes from 10 to 12 minutes, while dough in tins from metal will be sufficient to 8 minutes.
oven temperature
The temperature in the oven also determines how quickly dessert is cooked. Culinary experts recommend heating it to 220 ° C, however, as experience shows, amateur chefs can stop at 200 ° C to avoid burning.
Dough
Interestingly, the dough can be made in advance and store it in the refrigerator or freezer until the moment when you wish not to bake cupcakes. However, before you send the dough in the baking dish to the oven, make sure it is at room temperature.
Filling
If you want to make chocolate muffins with cream, then this is not a problem at all! Just in the process of laying the dough on the molds, fill them in half, make a deepening in the raw dough and add your favorite filling (jam, cream or even a piece of chocolate) there. Pour some dough on top and put in the oven!
We get cupcakes from molds
Once you get your creations out of the oven, let them stand for about 30 seconds. They will become stronger and will definitely not break while you take them out of the molds.
Chocolate quality
The taste of muffins is largely determined by the quality of chocolate. It is recommended to use high-quality dark chocolate - so the final cooking result will definitely be the best.
Lack of flour
There is no flour in the original fondant recipe - due to this, the dessert has such a rich chocolate taste that does not spoil anything. Do not be afraid if the texture of the dough seems too liquid - the eggs present in it will do their job and replace gluten.
Do not be afraid to experiment
Add banana puree, ground nuts and dried fruits to the dough - this will not spoil the taste of the dessert, but only diversifies it. Among other things, if you are not a fan of dark chocolate or if each bar of chocolate is followed by an allergic reaction, then black chocolate can be replaced with white.
This will surprisingly change the taste of the dessert. You can even cook two types of dough, dark and white, and fill one half of the baking dish with one type of dough, and the other half with the other. Zebra muffins will come out that will surely surprise guests.
Tip
What if the cupcake came out not at all liquid, but rather dry inside? How to fix the situation? Add toppings! How? Read on.
One way to save the situation is the method of "stuffing" muffins. To do this, cut a small cone at the tops of already baked and chilled cupcakes. Fill the hole with your favorite filling (preferably liquid) and return the cone to its place. To hide the external imperfections of the top will help berries, icing sugar or icing, which should decorate ready-made "stuffed" muffins. So a delicious baked cupcake will not be dry, but rather surprise guests with an interesting filling!
A cupcake with liquid chocolate inside is a real pleasure even for those who do not consider themselves sweet tooth at all. Just imagine: you gently touch the delicate “body” of the dessert with a cutlery, and it literally explodes with chocolate! Among other things, the fondant is not just an aesthetically pleasing dish, it is also a heavenly gustatory delight: it melts in your mouth, ruthlessly reminding that chocolate is still the best sweetness in the world! Enjoy your meal!