Chocolate cupcakes with liquid filling
Content
Making muffins is a quick and easy task for those who don't want to spend too much time in the kitchen. Mixing the ingredients takes no more than 15 minutes, and the muffins bake in about 25 minutes at most. Even if you're planning to make muffins with a runny filling, this won't affect the baking time in any way, and some recipes even suggest reducing the baking time to ensure the muffin filling is runny. This is the recipe we will be considering today:
Chocolate muffins with a liquid center
Ingredients:
- Flour – 100 gr.
- Eggs – 4 pcs.
- Butter – 140 gr.
- Dark chocolate – 200 gr.
- Sugar or powdered sugar – 70-100 g.
- Salt – 1/5 teaspoon
Recipe:
- Preheat the oven to 180 degrees Celsius. Grease the molds with butter or spray with baking spray.
- Melt the chocolate, butter, and 2/3 of the sugar in the microwave or over a double boiler. Once all the ingredients have formed a paste, set the mixture aside to cool.
- Beat the eggs and remaining powdered sugar/sugar until fluffy.
- Add the cooled chocolate paste to the egg-sugar mixture and mix well.
- The next step is to add salt, then sifted flour and mix the mixture until smooth.
- After this, fill the molds 3/4 full with the resulting dough, as it will rise during the process.
- Now bake the molds in the oven for 7-8 minutes. They'll crack slightly on top when done, but that's normal.
- When removing muffins with liquid filling from the molds, do it as carefully as possible so that the filling does not leak out prematurely.
Muffins with liquid filling go great with a scoop of vanilla or caramel ice cream, or simply dusted with powdered sugar.
An equally intriguing recipe is for muffins filled with various jams. Muffins with jams are like surprise cakes, because without warning, no one will expect a delicious filling hidden inside. Strawberry jam muffins are the most popular, but it all depends on your preference. The main rule is that the jam should be thick enough to not spread too much. It should be slightly less runny than peanut butter, which, by the way, can also be used for filling.
With jam filling
Ingredients:
- Eggs – 4 pcs.
- Sugar – 140 gr.
- Butter at room temperature – 150 g.
- Flour – 150 gr.
- Baking powder - 1 teaspoon.
- Jam to taste.
Recipe:
- Preheat the oven to 180 degrees Celsius. Prepare the molds. If using metal ones, grease them with oil or spray with baking spray. You can also use disposable paper molds—simply insert them into the metal base.
- In a medium bowl, beat eggs and sugar until fluffy.
- While whisking continuously, add softened butter.
- Now add baking powder to the resulting mixture, stir and begin to gradually add flour, stirring until smooth.
- Once the dough is ready, begin filling the molds. Mentally divide the mold into four parts. Fill one-quarter of the mold with dough.
- After this, use a teaspoon to put a little jam in the middle so that it is slightly submerged in the dough.
- Then, using a circular motion, press the dough around the filling, starting from the edges. This will ensure that the jam doesn't leak out between the layers of dough. This way, you'll fill the mold 3/4 full, leaving 1/3 for the dough to rise.
- We repeat this with all the molds, then place the mold in the oven. Jam muffins bake like regular muffins, about 25 minutes. We won't check them with a toothpick; we'll just let them bake for the required amount of time and then leave them in the now-turned-off oven, with the door slightly ajar.
Muffins filled with jam or spread don't need any additional garnish, just a light dusting of powdered sugar. The liquid filling will give the muffins extra softness and eliminate the potential dryness typical of cupcakes. However, remember that if you won't be eating the muffins right away, it's best to place them in a paper or plastic bag and refrigerate them to prevent them from drying out. Enjoy!
