Chocolate cupcakes with caramel cream
These muffins are good and no cream, but with it they become much more tender and tastier.
Instead of cream, you can pour melted chocolate cupcakes or any icing to taste.
The amount of said ingredients is obtained 6-8 cakes.
Instead of cream, you can pour melted chocolate cupcakes or any icing to taste.
The amount of said ingredients is obtained 6-8 cakes.
Ingredients
dough:
- Butter 100 g
- Sugar 100 g
- 3 eggs
- 200 g of cream (10-20%)
- 3 tbsp Cocoa powder
- 2 tsp baking powder
- 150-200 g of flour
Cream:
- Butter 100 g
- 150 g of brown sugar (or white)
- 100 ml cream 33-35%
- vanilla stick (or 2 tsp vanilla sugar)
Preparation
Preparing the dough.
Butter with sugar.
Add eggs and mix.
Add sour cream and mix.
Add cocoa mix.
Add baking powder and flour, knead not very stiff dough.
Tins greased (silicone molds do not need to grease), put the dough, filling tins 2/3.
Put in a preheated 180 degree oven
Bake for 25-30 minutes.
Cooking cream.
Cut the vanilla stick, remove the seeds.
Melt butter.
Add the sugar.
Add cream.
Add the vanilla seeds (add the vanilla sugar at this stage) and mix.
With constant stirring, bring to a boil weight.
Boil for 5 minutes.
Cool.
The cooled mass whip.
With the help of culinary syringe (or spoon) put cream on cooled cupcakes.
Bon Appetite!
