Delicate chocolate cupcakes with cream and cocoa – Christmas cookies
Ingredients
Dough
- 150 g flour
- 100 ml milk
- 60 g sour cream
- 50 g dark chocolate
- 100 g butter
- 3 tbsp baking cocoa
- 70 g sugar
- 1 p. baking powder
- 1 egg
Frosting
- 250 g mascarpone
- 3 tsp iced coffee powder
- 2 p. vanilla sugar
- 200 ml whipped cream
- 1 p. Cream stiffener
- Sugar sprinkles
Utensils
- bowl
- hand mixer
- muffin tins
- piping bags
Instructions
Muffin batter
- Mix together the flour, baking cocoa, sugar, and baking powder.
- In a saucepan, bring the milk and butter to a boil over low heat, stirring occasionally.
- In a bowl, whisk the sour cream with the egg.
- The Pour the creamy chocolate mass into the dry ingredients while stirring constantly.
- Add the sour cream with the egg and work everything into an even dough.
- Spread the finished dough into muffin tins.
- Bake at 180-200 degrees for 20-25 minutes and leave to cool .
For the frosting
- Mix the mascarpone with dry iced coffee powder and vanilla sugar.
- Whip the whipped cream with the cream stiffener and add to the mascarpone mixture.
- Mix everything well.
- Spread the cream over the cupcakes with a piping bag.
- Feel free to use Decorate with sugar sprinkles, etc.
- Chill the cupcakes until ready to serve.
