Cupcakes with chocolate cream
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ingredients
250 g plain flour 100 g sugar 2 teaspoons baking powder 2 pcs eggs 200 ml milk 85 g melted and cooled butter salt vanilla sugar’
Cream
1 crucible whipping cream 180 g white, milk or dark chocolate
progress
Firm muffins with light chocolate cream.
1.
Mix all the ingredients for the batter.
2.
Place the batter in the cupcake tins. Bake for 20-25 minutes at 180 degrees.
3.
In a saucepan over medium heat, bring the cream to a boil. When it starts to bubble take the saucepan off the heat and pour in the chocolate. Wait about 5 minutes for the chocolate to melt and use a whisk to stir the mixture until smooth.
4.
Pour the cream into a clean bowl and chill in the fridge for 1 hour. Stir occasionally with a rubber spatula.
5.
Whip the cream after it has cooled. Fill a pastry bag. Put the cream on the cupcakes.
