These cupcakes are incredibly tender and light thanks to the unusual dough preparation method.
It is necessary
- Dough:
- - 110 g of sugar;
- - 1 full tbsp. cocoa;
- - 60 ml of hot water;
- - 0.25 tsp soda;
- - a pinch of salt;
- - 50 ml of vegetable oil;
- - 1 egg;
- - 60 g flour;
- - 1 tbsp. thick sour cream.
- Cream:
- - 180 g of pasty cottage cheese;
- - 3 tbsp. icing sugar;
- - 1 tsp vanilla sugar.
Instructions
Step 1
All the sugar for making the dough, a heaped tablespoon of unsweetened cocoa powder, a pinch of salt and soda, mix in a saucepan, pour hot water and put on fire. Bring the mixture to a boil, stirring constantly. Once the mixture boils, reduce heat to low and simmer for about 8-10 minutes. Set it aside from the stove and let cool.
Step 2
Preheat the oven to a temperature of 180 degrees and prepare the cupcake tins, grease them with oil and lightly sprinkle with flour. Also, for convenience, you can use special baking cuffs to fit your molds.
Step 3
Sift the flour to the chocolate mixture, add the egg, vegetable oil, a tablespoon of thick sour cream and beat thoroughly with a mixer or whisk all the ingredients until smooth. Pour into prepared molds and send to a preheated oven for 15 minutes.
Step 4
While the muffins are baking, prepare the curd cream. To do this, grind soft cottage cheese with two types of sugar until smooth. Put the finished cream in the refrigerator.
Step 5
The cream should only be applied to completely cooled muffins using a pastry syringe or spoon. Optionally, baked goods can be additionally decorated with nuts, grated chocolate or meringues.
