John Myers
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Chocolate Cream Cupcakes
The perfect chocolate cream cupcakes recipe with a picture and simple step-by-step instructions.
For the dough
- 100 g Butter
- 100 g Dark chocolate couverture chopped
- 2 Pc. Eggs
- 45 g Sugar
- 1 tbsp Flour
- 0,5 packet Chocolate pudding powder
- 50 g Dark chocolate couverture chopped
- 0,5 packet Baking powder
For the cream
- 225 ml Milk
- 0,5 packet Chocolate pudding powder
- 1 tbsp Sugar
- 1 tbsp Unsweetened cocoa
- 50 g Dark chocolate couverture
- 125 g Soft butter
- 15 g Sugar
- Chocolate flakes to decorate
- For the pudding, which will be needed later for the cream, bring 200 ml of milk with 1 tablespoon of cocoa to the boil and mix the remaining 25 ml with the custard powder and 1 tablespoon of sugar. Prepare a pudding as usual.
- In the meantime, melt the butter for the dough, remove it from the stove and add 100 g of finely chopped dark chocolate couverture to the butter, stir until it has dissolved. Briefly beat the eggs with the sugar, add the remaining ingredients and stir.
- Fill the dough into the muffin molds (about 2/3) and bake at 140 ° C (top / bottom heat) for about 20-25 minutes. The dough can still be a bit “mushy”, but the pudding powder makes it firm and particularly juicy when it cools. Remove the cupcakes and let them cool.
- For the cream, stir 125 g of soft butter with about 15 g of sugar (use more or less depending on your preference) until frothy and gradually stir in the cooled pudding until a homogeneous mixture is formed. Cut out a piece at the top of the cupcakes (approx. 2 cm deep and 3 cm in diameter). fill the hole with the cream, then place the cut out with the tip facing up and cover with the rest of the cream. Decorate with a few chocolate shavings or something similar. Store in a cool place because they taste best when cold 🙂
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