Usuba
Chocolate Cupcakes with Ganache
Delicate chocolate cupcakes with an intense cocoa and coffee flavor, decorated with smooth chocolate cream. The batter turns out moist and fluffy thanks to sour cream, while the ganache is glossy and pliable.
- Total
- 30 min
- Standard serving
- 247.5 g
Ingredients
Total 14- Cocoa powder
5.83 g - Vanilla extract
1.67 ml≈ 1/3 tsp - Freshly brewed coffee
15 ml≈ 1 tbsp - Wheat flour
33.33 g≈ 4 tbsp - Baking powder
0.32 g - Salt
0.85 g - Butter
31.132 ml≈ 2 tbsp - Baking soda
0.44 g - Sugar
35.83 g≈ 3 tbsp - Chicken egg
16.5 g≈ 1/3 pcs - Sour cream
19.802 ml≈ 1.5 tbsp - Dark chocolate
37.5 g≈ 3.5 slice - Cream35%
45 ml≈ 3 tbsp - Molasses
6.67 g≈ 1 tsp
Instructions
- 1
Step 1
Whisk together freshly brewed coffee, cocoa powder, and vanilla extract.
- 2
Step 2
In a separate bowl, mix wheat flour, baking soda, and salt.
- 3
Step 3
Melt the butter with sugar in a saucepan. Beat with a mixer for about 5 minutes until the mixture cools down.
Add eggs one by one, then pour in the cocoa and coffee mixture.
Add half of the flour mixture and stir. Add the sour cream and stir. Then add the remaining flour mixture and stir until smooth.
- 4
Step 4
Divide the batter into cupcake liners. Bake in a preheated 175 °C oven for about 20 minutes, until the cupcakes rise and turn golden brown.
Let the cupcakes cool completely before decorating.
- 5
Step 5
Bring the cream with molasses to a boil. Finely chop the dark chocolate and place it in a wide dish.
Pour hot cream over the chocolate. Wait 15–20 seconds, then stir gently, starting from the center and gradually incorporating all the chocolate until you get a smooth, uniform mixture.
- 6
Step 6
Place the cream in the refrigerator. Stir periodically until it thickens enough to hold its shape.
Spread the frosting on the baked cupcakes and decorate as desired.
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