Dark Chocolate Cupcakes with Creamy White Chocolate Coffee Filling

Name: Dark Chocolate Cupcakes with Creamy White Chocolate Coffee Filling
Prep time: 45 min
Yield: 12
Ingredients: 2 eggs, medium; 1 cup flour; 3 tablespoons plain yogurt; 1 tablespoon cow's milk; 3 tablespoons vegetable oil; 150 grams couverture chocolate, dark; 150 grams couverture chocolate, white; 1 teaspoon baking powder; 1 teaspoon vanilla essence; 90 butter; 12 tablespoons hazelnut chocolate cream, with chocolate; 1 cup icing sugar; 1/2 cups sugar; 1 espresso coffee, or one tablespoon of instant coffee in 1/4 cup of water

Nadia Ramos Zamora

Delicious recipe for cupcakes filled with a creamy white chocolate coffee filling, so creamy that it makes your mouth water just to see them, with a topping of hazelnut cream and chocolate.

Reviewed by Editorial Team of Kiwilimón

Published: 17-04-2013

Preparation

45 mins

Low

Preheat the oven to 180 degrees In a round bowl, mix one by one, the eggs, oil, sugar, yogurt, milk, baking powder, vanilla essence, and flour, whisk for best results. Melt the dark chocolate in the microwave, first heat for 40 seconds, stir it, put it back in for 30 seconds and stir again, repeat this until it is completely melted, usually, it only needs to be done a couple of times. Include the melted chocolate in the mixture, place the mixture in the 12 cupcake molds with the liners in place, fill just over halfway, if there is leftover mixture you can use other molds. Bake in the oven for 15 to 20 minutes, insert a toothpick into a cupcake to see if no mixture comes out, if it comes out clean they are done, turn off the oven and let rest for 5 minutes. Melt the white chocolate in the microwave as we saw before, in a bowl, cream the butter and add the white chocolate and a quarter cup of powdered sugar, beat until creamy, add the espresso, continue beating until you have a creamy and delicious filling. Remove the cupcakes from the oven, let them cool for 15 minutes, remove the center with a knife or a fruit corer, using a piping bag, fill them with the white chocolate and coffee mixture. Finally, cover the cupcakes with the hazelnut and chocolate cream, one tablespoon for each cupcake, this can be done with a piping bag or with a spoon.