Chocolate cupcakes with creamy heart.
Simple, quick, delicious!
The chocolate cupcakes with creamy heart are soft, fragrant, and delicious little sweets; they are prepared in no time and are uniquely tasty… They literally melt in your mouth, and with their creamy white chocolate heart, they will be a hit!
The chocolate cupcakes with creamy heart are perfect sweets for the whole family; kids will love them, and they are also great for buffets and parties.
The size and number depend on the size of the baking cups you use.
Try also:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Filling Ingredients:
- 3.4 oz fresh liquid cream
- 5.3 oz white chocolate 35%
- 3 large eggs (at room temperature)
- 1 container yogurt (4.4 oz, I used vanilla)
- 1.5 cups all-purpose flour
- 0.4 cup potato starch
- 0.4 cup unsweetened cocoa powder
- 0.7 cup sugar
- 6 tbsp corn oil
- 1 packet baking powder
- zest of 1 untreated lemon or orange
- 1 pinch salt
- to taste powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Small saucepan
- Baking cups
- 1 Sieve
Steps
FILLING:
First, prepare the white chocolate cream, which should be kept in the freezer for at least 30 minutes.
Chop the chocolate in a mixer.
Put the cream in a small saucepan and bring it to a boil, add the chopped chocolate, and stir with a spatula until the chocolate melts and everything becomes creamy.
Let the cream cool to room temperature.
Once cold, it becomes much firmer; take a little at a time with a spoon and form balls with your hands, placing them on a tray lined with parchment paper, then put them in the freezer for at least 30 minutes (I prepared the cream in advance and left it in the freezer overnight).
Preheat the oven to 340°F.
In a stand mixer or with electric whisks in a bowl, whip the eggs with sugar and grated lemon zest.
Mix the flour with cocoa, potato starch, a pinch of salt, and sifted baking powder.
Add the pinch of salt, yogurt, and oil to the egg mixture, and mix.
Add the flour mixture to the liquid mixture and mix quickly until a smooth and homogeneous batter is obtained.
Place the paper baking cups on the oven tray, I put at least two inside each other to prevent them from deforming.
With a spoon, place the batter in the baking cups, leaving at least 1.2 inches from the edge.
Put a cream ball from the freezer in the center of each cupcake.
Bake at 340°F in a preheated oven for about 19 minutes (depending on the size of the baking cup), remove from the oven and let cool.
Once cooled, sprinkle with powdered sugar.
The chocolate cupcakes with creamy heart are ready to be enjoyed.
Prepare the filling cream as indicated above.
Preheat the oven to 340°F.
Place the eggs, sugar, pinch of salt, yogurt, and oil in the bowl 40 sec/speed 3.
Add the grated lemon zest, baking powder, flour, cocoa, and potato starch 30 sec/speed 3.
Spatulate, and work for another 20 sec/speed 3.
Place the paper baking cups on the oven tray, I put at least two inside each other to prevent them from deforming.
With a spoon, place the batter in the baking cups, leaving at least 1.2 inches from the edge.
Put a cream ball from the freezer in the center of each cupcake.
Bake at 340°F in a preheated oven for about 19 minutes (depending on the size of the baking cup), remove from the oven and let cool.
Once cooled, sprinkle with powdered sugar.
The chocolate cupcakes with creamy heart are ready to be enjoyed.
The chocolate cupcakes with creamy heart are ready to be enjoyed… Enjoy your dessert!
Try all the other muffins, find the recipes BY CLICKING HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, for lots of recipes every day.
SIGN UP BY CLICKING HERE TO MY FACEBOOK GROUP.
CLICK HERE TO FOLLOW ME ON INSTAGRAM
CLICK HERE TO FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES EVERY DAY FOR FREE ON YOUR SMARTPHONE.
If you prepare one of my recipes, send me a photo, I will be happy to publish it on my Facebook page.
