Usually they take butter for the dough, but we cook it with vegetable oil - it has fewer calories. Cupcake cream is made with coffee, chocolate and cream for an incredible aroma.
It is necessary
- For the test:
- - 1/2 cup vegetable oil;
- - 1 1/2 cups flour;
- - 3/4 cup cocoa;
- - 1 1/4 cups of strong cold coffee;
- - 2 eggs;
- - 1 teaspoon of baking soda, baking powder, vanilla extract;
- - a pinch of salt.
- For filling:
- - 1/3 cup chocolate;
- - 1 1/4 cups strong coffee;
- - 3/4 cup heavy cream;
- - 1 tbsp. a spoonful of powdered sugar.
- For glaze:
- - 1 glass of chocolate pieces;
- - 2/3 cup heavy cream.
Instructions
Step 1
Preheat the oven to 175 degrees, grease the muffin tins with oil or insert paper "cups" into them. Approximately 18 molds are required.
Step 2
Sift flour with cocoa powder, baking powder, salt and baking soda. Beat eggs and sugar, butter and vanilla separately. Add dry ingredients to this mass, beat until smooth. Stir in the coffee, you don't need to stir for a long time after that!
Step 3
Spread the dough into the tins not to the very top, bake for about 25 minutes, checking the readiness with a toothpick. Then cool the muffins completely on the wire rack.
Step 4
Melt the chocolate in the coffee in a water bath, stirring occasionally. Cool slightly. Whip the cream until a thick, fluffy mass is formed. Pour the coffee-chocolate mixture into them.
Step 5
From the finished cupcakes, cut a 2 cm cone from the top or bottom (whichever is more convenient for you), cut off the tip from the cut part. Fill coffee muffins with cream, cover with cut-out lids. Refrigerate.
Step 6
Prepare the icing: heat the cream in a water bath, add the chocolate, stir the mixture until it is completely dissolved. Dip the top of the coffee cupcakes with cream in the icing and refrigerate for 10 minutes.
