Airy cupcakes-rings, flavored with coffee and poured with silky chocolate icing in combination with vanilla ice cream - an excellent dessert.
It is necessary
- For coffee dough:
- - 125 g flour;
- - 2 eggs;
- - 40 g of instant coffee;
- - 125 g butter;
- - 1 tablespoon of warm water;
- - 1 teaspoon baking powder;
- - 125 g of fine crystalline sugar (golden).
- For chocolate glaze:
- - 1 tablespoon of milk;
- - 125 g of dark chocolate;
- - 75 g butter.
- For coffee glaze (optional):
- - 60 g of milk;
- - 225 g of icing sugar;
- - 50 g butter;
- - 40 g of instant coffee.
- For decoration:
- - 200 ml of cream (fatty);
- - 50 g milk chocolate, fresh strawberries, chocolate figurines.
- Utensil:
- - 6 portion molds, baking sheet, wire rack;
- - a pastry bag with an asterisk attachment, a culinary brush.
Instructions
Step 1
Take 2 teaspoons of instant coffee and stir with 1 tablespoon of warm water, cool.
Make a dough. Whisk the butter and sugar in a bowl until fluffy. Combine flour with baking powder. Add eggs one at a time, adding a spoonful of flour with each so that the mass does not stratify.
Step 2
Then add the remaining flour and instant coffee to the butter mass. The dough can be flavored with chocolate. To do this, in the dough, replace instant coffee with 1 tablespoon of cocoa powder, combined with 1 tablespoon of warm water, after cooling it down. Then enter along with flour.
Step 3
Divide the finished dough into the tins with two teaspoons. There will be enough dough to dispense 5 teaspoons into each mold. Smooth the surface of each ring with a small spatula knife.
Step 4
Bake for 12-15 minutes in an oven preheated to 180 ° C. Products should be springy to the touch and rise to the upper edge of the molds. Leave the rings to cool for 30 minutes in the mold, then turn over onto the wire rack.
Step 5
Prepare your chocolate frosting. Place chopped chocolate in a fireproof bowl, add milk and chopped butter. Place the creamy chocolate mass in a hot water bath and heat until the chocolate and butter are completely melted, stirring constantly to obtain uniformity.
Step 6
Place the coffee rings on a wire rack on the baking sheet to catch the dripping frosting. Using a brush, spread the chocolate icing on the baked goods all over the surface. Let stand for 1 hour.
Step 7
Coffee glaze can be made if desired. Heat softened butter with milk and instant coffee over low heat. Stir the mixture periodically until smooth. Remove from heat and add the sifted icing sugar in portions, rubbing thoroughly after each portion. Let cool and brush over baked ring muffins.
Step 8
Then melt 50 g of milk chocolate and, filling a pastry pen, place in thin strips over the dark glaze. Arrange the glazed muffins on a plate. Garnish with whipped cream and strawberries. Arrange the chocolate figurines on top of the cream.
