A win-win combination of coffee and chocolate is impossible not to appreciate!
It is necessary
- - 180 ml flour;
- - 50 ml of cocoa powder;
- - 1 egg;
- - 1 tsp vanilla extract;
- - 1, 5 tsp baking powder;
- - 125 ml of sugar;
- - 50 g butter;
- - 50 ml of strong coffee;
- - 75 ml of yogurt;
- Cream:
- - 2 tbsp. cocoa powder;
- - 2 tbsp. fatty sour cream;
- - 3 tbsp. Sahara;
- - 1 tsp vanilla sugar.
Instructions
Step 1
Melt the butter in a microwave or water bath. Set aside and let cool slightly. Then add sugar and vanilla sugar to the butter and beat thoroughly with an electric whisk. Pour kefir, coffee to the oil mixture, add an egg and mix until smooth.
Step 2
Sift the flour into a separate container with the addition of cocoa powder and baking powder.
Step 3
Put the oven to preheat to 180 degrees and line the cupcake tins with special non-stick cuffs.
Step 4
To make fondant cream, mix cocoa, two types of sugar and sour cream in a small saucepan and put on medium heat. Bring to a boil, simmer for 2 minutes, then remove from heat and allow to cool to room temperature.
Step 5
Combine the liquid components of the dough with the dry ones, mix quickly and pour into molds. Bake for 30 minutes, let cool and cover with glaze. Refrigerate overnight. If desired, they can be sprinkled with grated chocolate, ground nuts or waffle crumbs for serving.
