Biscuit mini cakes are loved by both adults and children. Various fillings, beautiful cream caps and colorful paper molds - this is a holiday!
It is necessary
- For the test:
- - 1 glass of flour
- - 100 g butter and a little more for lubrication
- - 2 chicken eggs
- - 150 g sugar
- - 1/2 cup milk
- - 1 bar of dark chocolate
- - 2 tbsp. l. cocoa powder
- - 1 tsp baking powder
- For the cream:
- - 200 g Philadelphia cheese
- - 2 tbsp. l. icing sugar
- - 100 g fresh raspberries and a few more for decoration
- - chocolate topping for decoration
Instructions
Step 1
Let's make the dough. Grind the softened butter with a fork, or with a blender, with eggs and sugar. Break the chocolate into pieces and put it in a saucepan. Melt in a water bath. Pour the melted chocolate into the butter and egg mixture, along with the milk. Mix thoroughly. Add dry ingredients: cocoa powder, flour and baking powder. Mix gently with a whisk until smooth.
Step 2
Grease the bottom of the molds with butter and pour the dough over them. Leave for 10 minutes, then bake in an oven preheated to 180 C for 20-25 minutes. The cupcakes should rise and turn golden brown. You can check the readiness with a wooden stick; after piercing the cake, it should remain dry.
Step 3
Let's prepare the cream. To do this, the raspberries need to be mashed to make it more silky, rub it through a sieve. Then beat the curd cheese with raspberry puree and powdered sugar in a blender until smooth. Here the cream is ready. We put it on top of the cooled cupcakes in the shape of a "hat". Decorate with raspberries and pour over with chocolate topping.
