Chocolate cupcakes

Name: Chocolate cupcakes
Total time: 35 min
Yield: 12
Cuisine: American, European
Ingredients: Sugar - 140 g; Chicken egg - 120 g; Wheat flour for baking - 130 g; Cocoa powder - 50 g; Sour cream - 100 g; Baking powder - 5 g; Cream cheese - 50 g; Butter - 80 g; Powdered sugar - 80 g; Dark chocolate - 80 g

Cookinero 1 Apr 2025

4660

Cupcakes with chocolate filling appeared in Italy. They are made with chocolate cream. They need to decorate the pastry after it has cooled down, otherwise there is a risk that the cream will flow. To get a real chocolate bomb, use dark chocolate for the cream. In addition to it, the recipe uses a lot of butter. For a better taste, try to use homemade butter from cream or sour cream.

How to cook Chocolate cupcakes

Step 1

Prepare the dough. To do this, add pieces of dark chocolate to 30 g of butter and melt these ingredients in the microwave or in a water bath. Leave the mixture to cool slightly. Add sugar and stir until its crystals dissolve completely. Also add eggs, sour cream and stir again. Sift flour, cocoa and baking powder through a fine sieve and mix thoroughly into the dough.

Step 2

Bake the cupcakes. Turn on the oven and preheat it to 180 degrees. Put the dough into the molds, filling them 2/3 full. Bake the cupcakes for about 25 minutes. You can check the readiness with a wooden toothpick. If the dough does not stick to it, the cupcakes are ready. Remove the hot cupcakes from the oven and leave to cool.

Step 3

Chocolate cupcakes can be decorated with chocolate cream. Take cream cheese and the remaining butter and beat them until fluffy. Melt the chocolate in a convenient way. Mix the ingredients and pour powdered sugar into the chocolate cream. Adjust the amount of powder to taste. Beat everything with a mixer until smooth. Decorate the cupcakes from a pastry bag.

Chocolate cupcakes - FAQ About Ingredients, Baking Time and Storage

Can I use milk chocolate instead of dark chocolate for the cupcakes?

Yes, milk chocolate can be used, but it will make the cupcakes sweeter and less rich in cocoa flavor. Adjust sugar slightly if needed.

How should I store the chocolate cupcakes, and how long will they stay fresh?

Store cooled cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temp before serving.

Can I make these cupcakes gluten-free?

Yes! Substitute the regular flour with a gluten-free all-purpose flour blend. Ensure baking powder is gluten-free as well.

What’s the best way to freeze these cupcakes?

Freeze unfrosted cupcakes in a single layer, then transfer to an airtight container for up to 2 months. Thaw at room temp before decorating.

Can I use a substitute for sour cream in the recipe?

Greek yogurt or plain yogurt can replace sour cream for a similar texture and tang. Buttermilk also works but may require slight flour adjustment.

How can I make the cupcakes more moist?

Adding 1-2 tbsp of vegetable oil or substituting some butter with oil can enhance moisture. Avoid overbaking for best results.

Is there a dairy-free option for the chocolate cream frosting?

Use dairy-free cream cheese and plant-based butter. Melt dairy-free chocolate, and ensure powdered sugar is vegan if needed.

Can I make mini cupcakes instead of regular-sized ones?

Yes! Fill mini cupcake liners 2/3 full and reduce baking time to ~12-15 minutes. Check earlier for doneness with a toothpick.

What’s the best way to reheat cupcakes if serving warm?

Microwave unfrosted cupcakes for 10-15 seconds or warm in a 300°F oven for 5 minutes. Frost after reheating.

Can I omit the eggs for a vegan version?

Yes! Replace each egg with ¼ cup applesauce or a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg). Texture may be denser.

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