Chocolate cupcakes with lemon filling

Ingredients

• premium flour - 50 g
• sugar - 250 g
• milk - 60 ml
• butter - 120 g
• egg - 2 pcs.
• cocoa - 20 g
• baking powder - 1 tsp
• 1/2 milk chocolate bar
• curd cheese Philadelphia - 150 g
• lemon - 1.5 pcs.
• vanillin - to taste
• raspberries - for decoration (other berries are possible)

Cooking

Step 1

Combine flour, cocoa, baking powder, 100 g sugar and 50 g softened butter. Rub everything thoroughly. Then add 1 egg and warm milk. Beat the mixture with a mixer. Add chopped chocolate into small pieces. Fill the molds and place in an oven preheated to 180 degrees for 15-20 minutes. until ready.

Step 2

Cream for decoration: beat 50 g butter with 100 g powdered sugar so that the latter dissolves completely and does not creak. Add the juice of half a lemon and the zest of one lemon. Enter cold curd cheese. Add vanillin. Mix gently with a mixer at low speed. Put the resulting mass in the refrigerator.

Step 3

Filling for cupcakes: beat the yolk of 1 egg with 50. Sahara. Add lemon juice 1 tsp. and the zest of half a lemon. Put on fire or water bath. Mix until thickened. You can add 1/2 tsp. Starch for greater density. Add 15 g of butter and mix. Cool the mixture.

Step 4

Cut off the tops of the prepared cupcakes, carefully scoop out the pulp with a spoon and put the lemon filling. Top with chilled cream cheese and berries using a pastry bag. Serve chilled.