Satisfy your chocolate cravings with these moist chocolate cupcakes topped with a mascarpone chocolate cream.
Choco Cupcakes with Cream
Rich, fluffy chocolate cupcakes topped with creamy, decadent chocolate frosting. These treats are a chocolate lover's dream come true, perfect for any occasion! Each bite melts in your mouth with deep cocoa flavor and smooth, velvety cream irresistibly delicious!
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Instructions
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Preheat the Oven and Prepare the Molds
Preheat the oven to 180°C and place cupcake liners in the cupcake mold.
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Make the Cupcake Batter
In a mixing bowl, beat the eggs, granulated sugar, vanilla sugar, and salt on medium-high speed for two minutes until creamy. Gradually pour in the sunflower oil and mix until fully absorbed. Sift the baking powder, flour, and cocoa powder together, then add to the batter and mix on low speed. Finally, mix in the milk.
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Stir the Batter
Use a spatula to scrape along the sides and bottom of the bowl, ensuring the batter is well-mixed..jpg)
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Fill the Cupcake Molds
Spoon about two full tablespoons of batter into each cupcake mold (approximately one full ice cream scoop per mold)..jpg)
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Bake the Cupcakes
Bake the cupcakes in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
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Prepare the Chocolate Cream
Sift the powdered sugar and cocoa powder into the mascarpone. Beat on high speed for about two minutes until smooth and free of lumps.
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Whip the Cream
Beat the heavy cream at high speed for about a minute. Cover the bowl with aluminum foil and refrigerate for 30 minutes to allow the cream to stiffen.
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Pipe the Chocolate Cream
Transfer the chocolate cream into a piping bag and pipe decorative swirls of cream onto the cooled cupcakes.
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User Reviews
These chocolate cupcakes are a chocolate lover’s dream—moist, rich, and topped with silky, creamy frosting. Pure delight
These cupcakes are everything 🤩 As a beginner the most difficult part was definitely piping the cream in a nice shape