Raw ingredients (for 24 cupcakes):
12 socket pattern lined with paper crowns / muffin cups (it is recommended to use the Roso socket pattern, which is available at the "Cook & Bike" chain)
For cupcakes:
280 grams (2 cups) flour
40 grams (4 tablespoons) quality cocoa
Teaspoon baking powder
Teaspoon baking soda
1/4 teaspoon salt
3 eggs L
85 g (1/4 cup) silane
200 grams (cup) of sugar
180 ml (3/4 cup) oil
400 ml (¾ cup) sweet cream
For the chocolate cream:
200 grams of chopped dark chocolate
150 ml (1/2 cup + 2 tablespoons) sweet cream
20 grams of butter
45 ml (3 tablespoons) coffee liqueur or chocolate liqueur
For decoration:
24-12 units of Ferrero Rocher or colored candies
Chocolate cupcakes and Ferrero Rocher, Photo: Eliran Maman
Preparation:
The cupcakes:
Preheat oven to 180 degrees (top-bottom heat).
In a large bowl, sift together the dry ingredients: flour, cocoa, baking powder, baking soda and salt, and mix to combine.
In another bowl, whisk together the eggs, sugar and sesame seeds until a uniform mixture is obtained.
Add oil and sweet cream, and continue to whisk until combined.
Pour the dried mixture into the wet mixture, and mix gently just until the mixture becomes uniform (and not beyond that, so as not to damage the cupcake texture).
Using a spring ice cream spoon (you can also use a icing bag) pour the mixture into a baking tray lined with paper crowns / cups for muffins up to 3/4 of the height, not beyond, as the cupcakes are very puffy during baking.
Bake for 20-15 minutes or until a toothpick stuck in the center of the cupcake comes out dry.
Cool to room temperature.
The chocolate cream:
Place sweet cream in a cauldron or small saucepan and bring to the boil.
Place the chocolate in a separate bowl and pour the boiling cream into it.
Cover the bowl and wait a minute.
Mix the chocolate well until completely dissolved and until a uniform texture is obtained.
Towards the end of mixing, it is recommended to use a stick blender or whisk for a uniform texture.
Add the butter and liqueur to enrich the texture, and with the help of a blender, grind to a smooth cream.
Cover with cling film and refrigerate for an hour and a half or until the ganache hardens slightly, but is convenient to sprinkle.
Transfer the cream to a icing bag with a serrated center 10 mm in diameter and sprinkle mounds on top of the cupcakes. Place over Ferrero Rocher or garnish with candies - and serve.
Remarks:
The cupcakes can be kept in an airtight container in the refrigerator for 6 days.
The cupcakes with the chocolate cream can be stored in an airtight container in the refrigerator for only two days.
Before serving, it is recommended to heat them slightly in the microwave.
It is advisable to decorate the cupcakes before serving.
Eliran Maman is a home design stylist and recipe developer, a member of the "Israeli Kitchen" Instagram page team.
For more recipes in "Israeli Kitchen", click here.