Surprise your guests by serving these neat little chocolate cream muffins for tea instead of a big heavy cake!
It is necessary
- Cupcakes:
- - 150 g flour;
- - 2 tbsp. Sahara;
- - 2 eggs;
- - 100 ml of condensed milk;
- - 100 ml sour cream;
- - 1 tsp baking powder;
- - 2 tbsp. coffee liqueur;
- - vanillin on the tip of a knife.
- Cream:
- - 100 g of dark chocolate;
- - 100 cream cheese;
- - 4 tablespoons icing sugar.
Instructions
Step 1
Put the oven to warm up to 200 degrees and prepare 12 cupcake tins, lining them with special baking paper cuffs.
Step 2
Sift the flour, baking powder and vanilla mixture into a large bowl. Sifting gives the flour a lot of air and allows the baked goods to rise much better!
Step 3
Mix the condensed milk, sour cream and egg in a deep mixer bowl and beat until fluffy. Add 2 tablespoons of sugar and beat until completely dissolved. Then add 2 tablespoons of coffee liqueur (Baileys works great!). You can also use espresso or a mixture of coffee and alcohol.
Step 4
Distribute the dough into molds and send to the hot oven for 20 minutes.
Step 5
To prepare the cream, break the chocolate into pieces and put it in a saucepan, which is placed in a water bath. Wait until the chocolate melts, stir until smooth and set aside to cool.
Step 6
Whisk the chocolate, icing sugar and cream cheese by hand into the fluffy cream. Leave in the refrigerator for half an hour, then transfer to a pastry syringe and decorate the cupcakes! The beauty of the cream is that it keeps its shape perfectly even at room temperature.
