Ultra-Rich Soft Chocolate Cupcakes
Ultra-rich French chocolate cupcakes made with melted dark chocolate and whipped chocolate heavy cream.
Ingredients
baking chocolate (chopped)
100 g
butter (cubed)
90 g
eggs (separate yolks and whites)
3
caster sugar
70 g
flour
50 g
baking chocolate (chopped, for chocolate whipped cream)
120 g
liquid heavy cream (for whipping)
20 cl
chocolate sprinkles (for garnish)
to taste
Instructions
1
Prepare Chocolate Butter
Preheat oven to 150°C (setting 5). Chop the chocolate, place it in a bowl, and add cubed butter. Microwave twice for 30 seconds each time, then stir until smooth.
2
Make Egg Yolk Sugar Mixture
Separate the egg yolks and whites. Beat the yolks with sugar until the color pales and the mixture becomes foamy. Add the melted chocolate butter mixture and stir thoroughly. Mix in the flour.
3
Whip Egg Whites and Combine
Whip the egg whites with an electric hand mixer until stiff peaks form. Gently fold them into the chocolate batter with a spatula.
4
Bake
Divide the batter into cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 25 minutes. Cool on a wire rack.
5
Make Chocolate Whipped Cream
Chop the chocolate, melt it in the microwave twice for 30 seconds each time, and stir until smooth. Let it cool to slightly warm. Whip the heavy cream until it forms stiff peaks. While stirring, slowly drizzle in the warm melted chocolate. Continue whipping until the mixture is evenly combined. Transfer to a star-shaped piping bag.
6
Decorate
Pipe the chocolate whipped cream onto the cooled cupcakes, then sprinkle with chocolate sprinkles. Store in the refrigerator. Let the cupcakes stand at room temperature for 10 minutes before serving.
