🍰 Creamy Chocolate Vanilla Cupcakes

Name: Creamy Chocolate Vanilla Cupcakes
Total time: 30 min
Yield: 4 servings
Ingredients: sunflower oil 150 ml; sour cream 200 g; egg whites 4 pcs.; vanilla extract 2 tsp; sugar 220 g; salt pinch; wheat flour, Type 405 200 g; baking powder 1 tsp; coating chocolate, dark 300 g; whipping cream 200 g; milk 250 ml; egg yolks 4 pcs.; cornstarch 20 g; butter 250 g

628 kcal · 30 min · 4 servings

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Ingredients

sunflower oil 150 ml
sour cream 200 g
egg whites 4 pcs.
vanilla extract 2 tsp
sugar 220 g
salt pinch
wheat flour, Type 405 200 g
baking powder 1 tsp
coating chocolate, dark 300 g
whipping cream 200 g
milk 250 ml
egg yolks 4 pcs.
cornstarch 20 g
butter 250 g

Instructions

1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. Line a muffin tin with paper liners.
3. Whisk sunflower oil, sour cream, egg whites, and one teaspoon of vanilla extract in a large bowl with a whisk.
4. Add 150 grams of sugar, a pinch of salt, flour, and baking powder.
5. Stir the ingredients well until a smooth batter forms.
6. Divide the batter evenly into the liners using a portion scoop.
7. Bake the muffins for 25 minutes in the preheated oven.
8. Remove the muffins from the oven and let them cool completely.
9. Finely chop the dark chocolate coating (couverture).
10. Bring the cream to a boil and remove it from the heat.
11. Stir the chopped chocolate into the hot cream until melted.
12. Pour the chocolate ganache into a container and let it cool covered.
13. Whisk a little milk with the egg yolk, 70 grams of sugar, starch, and one teaspoon of vanilla extract until smooth.
14. Stir the remaining milk into the egg mixture.
15. Bring the pudding to a boil while stirring constantly over medium heat.
16. Strain the hot pudding through a sieve into a clean bowl.
17. Stir the butter into the strained pudding.
18. Let the pudding cool covered, stirring occasionally to prevent a skin from forming.
19. Core the center of the cooled muffins using an apple corer or a knife.
20. Fill the cooled vanilla cream into a piping bag.
21. Pipe the vanilla cream into the hollowed-out muffins.
22. Cover the filling with the removed cake lid.
23. Place the chocolate ganache in the refrigerator for 5 minutes.
24. Stir the ganache briefly with a hand mixer without whipping it stiff.
25. Fill the ganache into a piping bag fitted with a large star tip.
26. Pipe dollops of ganache onto the filled muffins.

Nutrition per serving

kcal: 628
Protein: 6 g · Fett/Fat: 39 g · Carbs: 58 g