Step-by-step recipe for chocolate muffins with liquid filling. Muffins with liquid chocolate inside. How to make chocolate fondant: two basic recipes

Choose the best recipe for chocolate muffins: with filling, banana addition, cognac and the most delicious chocolate. Very tasty, tender, delicious chocolate muffins!

I decided to bake chocolate cupcakes for the first time - and they turned out very tasty. Try these chocolate muffins, you will love them too! Recipe makes about 12 cupcakes (depending on the size of the molds).

butter 100 g
All recipes with "butter"
flour 230 g
sugar 200 g
milk 150 ml
cocoa (if you take Nesquik, you need 9 tbsp., and sugar - 150 g) 6 tbsp.
salt a pinch
milk chocolate 50 g
eggs 3 pcs.
baking powder 1 tbsp

Melt the butter in the microwave or in a water bath.

Add cocoa and sugar to the butter.

Mix well and leave to cool (the mass should be warm, but not hot).

Add eggs, flour, salt and baking powder and chocolate pieces to the cooled cocoa mass (they are not visible in the photo, but they are there!).

Mix everything well.

Place the cupcakes in the tins in the oven. Muffins are baked for 15-25 minutes, check readiness with a toothpick.

Chocolate muffins are ready. Bon appetit!

Recipe 2: Banana and Chocolate Chunk Muffins

Chocolate muffins recipe with chocolate. The muffin dough is made with yogurt and milk, with the addition of cocoa powder, bananas and chocolate pieces.

Large banana - 1 pc.
Cocoa powder - 0.25 cups
Chocolate chips or chocolate (broken) - 0.5 cups
Natural yogurt - 0.75 cups
Whole wheat flour - 2 cups
Baking powder - 1 tbsp. l.
Brown sugar - 0.5 cups
Milk - 1 glass
Large egg - 1 pc.
Butter - 4 tbsp. l.

Turn on the oven to preheat to 200 degrees. Line 12 muffin cups with paper cups.

Sift flour into a large bowl, add baking powder, cocoa, sugar and chocolate chips.

In another bowl, combine yogurt, milk and egg, beat lightly. Mash the banana into a puree using a fork.

Melt butter in a saucepan, add banana puree, stir. Pour this mixture into the milk mixture.

Mix the dry ingredients with the banana milk mixture and stir until smooth. Pour the dough into the prepared molds and place in the preheated oven. Bake the chocolate chip muffins for about 20 minutes until a wooden stick comes out clean when pierced.

Remove the finished muffins from the oven and let cool in the tins. Then remove and serve the chocolate chip muffins immediately.

Tips from the pastry chef

The following recommendations will help you avoid the most common mistakes and get a tasty and beautiful dish:

There is nothing wrong with leaving a muffin with liquid filling in the oven. In this case, it will simply be fully baked, and you will get a very ordinary cupcake.
If you don’t like the way the muffins look, external defects can be masked. To do this, use icing or powdered sugar to cover the cracks. Cocoa powder is also suitable for this role.
Silicone muffin molds are not greased.

Tin molds, on the contrary, must be carefully processed inside. Otherwise, the cupcakes will stick and burn, and the middle will leak out.

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” - these are all names of the same dessert, which is essentially muffins with liquid chocolate.

The history of the origin of this delicious dish is too curious: due to an unfortunate mistake, the French pastry chef took the baked goods out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that the main secret of this delicacy lies.

Contrary to the master’s fears, the public enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Recipe 3: tender chocolate muffins (step by step)

Delicious muffins that melt in your mouth! With a bright chocolate flavor and a loose, moist texture. A very simple and affordable recipe that a novice housewife can handle.

Butter (margarine) - 150 g
Sugar - 150 g
Milk – 100 ml
Cocoa powder - 5 tbsp. l.
Chicken egg - 2 pcs
Baking powder (1 tsp slaked soda) - 2 tsp.
Wheat flour - 200-250 g

Mix butter, cocoa, sugar, milk in a saucepan. Bring to a boil, stirring, remove from heat.

Cool. Add eggs to the cooled mixture and mix.

Add baking powder and flour, knead a not very thick dough.

Grease the molds a little with oil (I have silicone ones, I spray them with water), fill 2/3 full with dough. Place in an oven preheated to 180 degrees and bake for 20-25 minutes.

Cooled muffins can be coated with cream or chocolate glaze. But they are already amazingly delicious!

Recipe 4: Chocolate muffins with liquid filling

dark chocolate - 80 g
butter - 80 g
chicken eggs - 2 pcs.
sugar - 100 g
wheat flour - 2 tbsp. l.
cognac - 2 tbsp. l.

We will prepare all the necessary products for the muffins - classic dark chocolate (78%), butter (fat content 67.7%), sugar, homemade eggs, flour and cognac. Combine the pieces of chocolate and butter in a heatproof saucepan.

Using a microwave oven, melt the chocolate and butter, turning it on at maximum power three times for twenty seconds, without any special breaks. Stir the butter-chocolate mixture until smooth.

Break pre-washed and dried fresh chicken eggs into a container suitable for mixing muffin dough and add sugar.

Beat the sugar and eggs a little.

Add flour to sugar-egg mixture. The dough needs to be lightly beaten again.

Stir the butter-chocolate mixture into the dough.

Knead the dough thoroughly, beating it, and add the final touch of taste and aroma - good cognac, in a small amount.

Turn on the oven (“top – bottom”) at 200 degrees. It will have time to warm up while we work on baking molds for chocolate muffins with liquid filling. Grease each ceramic (silicone) fondant baking pan with butter. Sprinkle the molds with flour.

Divide the dough evenly into five pans and place them in the oven.

After raising the dough, keep the baked goods in the oven for another 3-5 minutes so that the dessert has time to bake, but the middle remains liquid. Remove from the oven and immediately serve the chocolate muffins with liquid filling to the table. Have a pleasant gastronomic experience!

Cooking technology

Chocolate muffins with liquid filling are a popular recipe enjoyed all over the world. The technology for making cupcakes with liquid chocolate inside is extremely clear, simple and affordable. Mixing all ingredients takes about fifteen minutes, and baking takes no more than 25. If you want to make muffins with liquid filling, this does not affect the cooking time. Interestingly, some recipes suggest reducing the time the muffins spend in the oven to ensure a liquid filling.

Before you start cooking, it’s worth figuring out what kind of chocolate is best to use for this recipe. Chocolate fondant or muffins with liquid chocolate are best prepared with dark chocolate; it should contain at least 70-80% cocoa.

As for the light and unobtrusive contrast of cold ice cream and hot chocolate, this is certainly one of the best desserts in the whole world. However, for some, 80% dark chocolate provides a lot of inconvenience, so you can take 50-60% cocoa. To prevent the muffins from turning out too sweet and cloying, you should not use milk chocolate or white. In addition, cupcakes with milk chocolate do not rise well and are not as appetizing as those with bitter chocolate.

When it comes to making chocolate muffins with liquid filling, the recipe allows you to use simple, affordable ingredients.

Ingredients:

chicken eggs - 3-4 pieces;
wheat flour - about 100 grams;
dark chocolate – 200 grams (2 bars);
powdered sugar – 100 grams;
butter – about 150 grams;
salt – ¼ teaspoon.

Cooking algorithm:

Prepare all the necessary products noted in the proposed recipe.
Preheat the oven to 180-190 degrees Celsius. Grease special molds with butter.
Break the chocolate into small pieces, melt in a steam bath or in the microwave. Don't forget to mix it with sugar (2/3) and butter.
You should end up with a kind of chocolate paste, which needs to be slightly cooled.
The remaining powdered sugar needs to be combined with the eggs, and then beaten until a not very fluffy foam is obtained. Add chocolate mass, mix thoroughly.
The next step in preparation is to add a little salt, flour and mix. You should get a homogeneous consistency. Fill the molds ¾ full with dough, as the dough will rise during baking. Place them in the oven for eight minutes, but no more.
The top may crack during baking, don't worry, this is completely normal. When the muffins are ready, remove them from the molds very carefully, otherwise the filling will leak out earlier than necessary.
Ready-made cupcakes with liquid chocolate can be sprinkled with powdered sugar, poured over melted chocolate and decorated with a scoop of any ice cream.

Thus, the technology for preparing dessert is very simple and understandable, so there is no need to be afraid and prepare something new. The proposed step-by-step recipe will help you prepare the best and most delicious muffins. Bon appetit everyone!

Recipe 5, step by step: muffins with chocolate filling

Very tasty magical chocolate cupcakes with liquid filling, recommended to be eaten with ice cream.

dark chocolate 70-80% – 200 gr
butter - 100 g
sugar - 50 gr
eggs - 3 pcs
flour - 60 gr
salt - ¼ tsp.

Cut the butter into pieces, break the chocolate and place them in a bowl or shallow plate.

Melt the butter and chocolate in a water bath or in the microwave (do not overheat the mixture, otherwise the chocolate may curdle. If melting in the microwave, do not immediately place it for a long time, take out the bowl with butter and chocolate and stir every 10-20 seconds). Stir thoroughly until a homogeneous mass is obtained; if it turns out to be very hot, then cool it.

Beat eggs with sugar until thick foam is obtained.

Pour the cooled chocolate mixture into the egg foam and stir. Be sure to make sure that the chocolate-butter mixture is not very hot, otherwise the eggs may curdle.

Mix flour and salt and sift them into the chocolate-egg mixture. Stir until smooth, but do not stir for very long, because... Gluten may be released from the flour and the dough will be dense, the muffins will not rise well.

Grease the muffin tins with oil and pour the resulting dough into them, you get 9 pieces. Place in a preheated oven at 200 degrees. Leave for 7-10 minutes (remove when they rise and begin to crack on top).

Serve dessert hot. Bon appetit!

Classic chocolate cupcake recipe

Ingredients

Wheat flour – 50 g + –
Butter – 100 g + –
Chicken eggs – 3 pcs + –
Salt - a pinch + -
Granulated white sugar – 50 g + –
Chocolate – 200 g + –

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How to make chocolate cupcakes

We recommend using only dark chocolate with the highest possible content of cocoa beans to prepare this delicacy. The fact is that traditionally such cupcakes are served with a scoop of ice cream, so all the bitterness is offset by the sweetness of the ice cream.

The butter should be cut into small pieces to help it melt better. We break the chocolate bar into slices and add it to the container with the butter.
Now we need to melt all this mass. It is best to use a water bath for this - it is simply impossible to overheat the chocolate or burn it. In the same case, if you do not have such an opportunity, then you can use the microwave, just be careful and watch the mixture.
When our mixture has warmed up well and acquired a homogeneous structure, stir it with a spoon and set it aside to cool slightly.
Break the eggs into a separate bowl, add sugar and use a mixer or whisk to beat thoroughly.
By this point, the chocolate mixture should have cooled down a little; we cooled it so that when it comes into contact with the eggs, the whites do not begin to curl. Mix everything.
Separately mix the wheat flour with salt; this loose mass must be sifted thoroughly. Then add it to the liquid ingredients.
Mix everything until smooth. Do not overdo it and do not knead the dough for too long, otherwise our cupcakes will turn out not soft, but clogged.
Preheat the oven to 200 degrees, and at this time grease the molds with vegetable oil and pour our dough into them.
Place the cupcakes in the oven for 10 minutes. It is quite possible that baking will take less time; keep an eye on the cupcakes - if they start to crack on top, you can remove them.

It is quite possible that you have a natural question - where is the liquid filling? In fact, it forms inside itself. The outside of the cupcakes is baked to create a sort of dough crust, while the dark chocolate melts inside and becomes liquid.

Recipe 6, classic: delicious chocolate muffins

Chocolate – 200 gr
Butter/margarine – 100 g
Granulated sugar - 80 gr
Chicken egg - 2 pcs
Wheat flour - 150 gr
Cocoa - 2 tbsp.
Milk – 50 ml
Vanilla sugar - 1 tsp. or vanilla essence - 2 drops
Baking powder - 1 tsp. or soda + vinegar - ½ tsp.

Pour milk into a saucepan, add granulated sugar, cocoa and 150 grams of chocolate and heat, stirring constantly, until the ingredients are completely dissolved.

Add butter, dissolve, mix. Cool the resulting mass slightly.

Add chicken eggs, mix quickly.

Add flour with baking powder, mix.

The dough should have the consistency of thick sour cream; it should slowly flow from the spoon, forming a slide.

Fill muffin cups halfway with batter.

You can bake muffins in silicone or paper molds.

You can use any molds: disposable paper molds, Teflon and silicone ones do not need to be lubricated, metal ones need to be lubricated with vegetable oil. Preheat the oven to 180 degrees and bake the muffins on medium level for 20 minutes.

Pour the remaining (50 g) melted chocolate over the finished muffins.

List of ingredients

To prepare cupcakes with a liquid center you will need the following set of products:

dark chocolate – 200 g;
butter – 120 g;
sugar – 80 g;
eggs – 4 pcs.;
flour – 80 g;
salt – ¼ tsp.

Depending on the size of the molds, the amount of ingredients indicated in the recipe should yield 8-12 cupcakes. It is recommended to use dark chocolate with a cocoa content of at least 7%. It is the one that has the best texture. When serving such a cake, delicious chocolate will well flow out of the middle like real lava. All ingredients used should be at room temperature.

Recipe 7, simple: muffins - chocolate cupcakes

Use a very accessible recipe to bake chocolate muffins (step by step recipe with photos). For them, take good quality chocolate, black, with a high cocoa content (at least 60%). I advise chocoholics to add chocolate drops to the dough - it’s very chocolatey and delicious!

Remove the butter from the refrigerator in advance. If you didn’t do this for some reason, then simply cut the cold block into pieces, combining it with a broken chocolate bar.

Then take a larger bowl and pour hot water into it.

Place the bowl with chocolate and butter in the water, stirring the ingredients occasionally.

As a result, the hot water will melt the chocolate and butter.

Remove the bowl from the water, pour sugar into the resulting butter-chocolate mixture. Mix everything.

Add eggs to the mixture one at a time, stirring each time.

All that remains is to add the sifted flour and baking powder. Stir until smooth, but not for long. Add the chocolate chips at this point.

Take special molds. It is better if they are silicone, then there is no need to lubricate them. If you take others (metal, for example), then be sure to lubricate them with oil. Divide the dough into the pans, but remember that it will rise somewhat in height during baking, so do not fill the container to the brim.

Preheat the oven to 140 degrees and bake the muffins for about 40 minutes. After the specified time they are completely ready. Of course, when serving these delicious muffins, don’t forget to brew some coffee or tea. Bon appetit!

Recipe 8: chocolate muffins with yogurt (with photo)

Those who love a crispy crust on their baked goods will definitely love this muffin recipe. Chocolate treats are prepared using wheat flour and any yogurt.

flour – 250 g;
egg – 2 pcs.;
salt – 0.5 tsp;
cocoa – 2 tbsp. l.;
sugar – 180 g;
soda – 0.5 tsp;
yogurt – 200 ml;
baking powder – 1 tsp;
butter – 100 g;
dark chocolate – bar weighing 200 g.

First, the chocolate bar is broken and heated together with chopped butter in a water bath. Add sugar to the mixture, mix and keep on the stove for another 3 minutes. Then pour the eggs into the mass and mix again, add yogurt and once again thoroughly knead the entire composition.

Combine flour with salt, baking powder, cocoa powder and soda. Stir the dry mass thoroughly.

The chocolate oily composition is poured into the flour and mixed from top to bottom. As soon as the flour turns into dough, the action is stopped.

Now they are working on the oven. The unit is heated to 200°C. Place paper utensils on a muffin tray. Spoon the mixture into them. To get a neat top, fill the molds a little more than halfway. To obtain lush products, the mixture is added in excess.

Place a baking sheet in a hot oven and bake for 20 minutes. The readiness of the baked goods is checked with a stick or match. Its dryness indicates that the muffins can be tasted.

It is better to eat the product the next day. After standing overnight, they will become more tender and soft from the inside. The recipe provided makes 12 servings. Try it yourself and treat your loved ones. Enjoy your tea!

Curd cupcakes with liquid chocolate inside

If you like baked goods that contain cottage cheese, then you will probably really like these cupcakes. The texture of this delicacy is somewhat denser, which makes it more satisfying.

Ingredients

Cottage cheese – 250 g;
Butter – 200g;
White granulated sugar – 100 g;
Vanilla sugar – 1 tsp;
Wheat flour – 1 cup;
Baking powder – 1 tsp;
Chicken egg – 3 pcs;
Chocolate – 50 g.

How to make cottage cheese cupcakes with liquid filling

First of all, let's deal with the butter. We need to melt it, this can be done in a water bath or in a microwave oven.
Now using a mixer in a separate container, beat the eggs and vanilla sugar to form a thick foam.
Then add cottage cheese and pour in our melted butter, mix.
Mix flour and baking powder separately, sift and add to liquid ingredients. Mix the dough.
Grease the molds with oil and place a small amount of the resulting dough inside each of them.
Divide the chocolate into slices and place one at a time on top of the dough.
Cover the top of the chocolate with the same amount of dough. As a result, we should have a little free space at the top of each mold.
Place our cupcakes in an oven preheated to 180 degrees and wait 20 to 25 minutes until ready.

As you can see, chocolate cupcakes with liquid filling have many cooking methods; you can experiment and create your own recipe, which will be highly appreciated not only by your loved ones, but also by your guests.

Step 1: Prepare the flour mixture.

A very important point in making muffins is preparing the flour. First you need to sift it, then it will be saturated with oxygen and get rid of excess lumps. In addition, the dough will also turn out great: tender, airy and very tasty. Therefore, pour the flour into a sieve and sift directly over a dry medium bowl. Then add baking powder and salt to the container and, using a tablespoon, mix everything well until smooth. That's it, the flour mixture is ready!

Step 2: prepare the egg-sugar mixture.

Using a knife, break the eggshells and pour the yolks and whites into an empty medium bowl. Pour sugar here and, using a mixer, beat everything at medium speed until a homogeneous fluffy mass is formed from the ingredients.

Step 3: prepare the muffin dough.

Pour the semolina into the bowl with the flour mixture and, using a tablespoon, mix everything thoroughly until smooth. Pour milk into the container with the egg-sugar mixture in a thin stream and at the same time beat everything with a mixer at low speed. At the end, add vegetable oil and mix everything well again. Now, in small portions, we begin to pour the flour mixture into a bowl with the egg-sugar mixture and, at the same time, beat everything with available equipment so that no lumps appear. Subsequently, we should have a liquid dough.

Step 4: prepare muffins with chocolate filling.

We place special paper containers in the muffin tin, and then pour the dough into each one using a tablespoon. Attention:
do not forget that the muffins will increase in size during baking.
3 tablespoons
will be enough for each mold .
And before the penultimate one, add 1 teaspoon
of chocolate paste.
Now turn on the oven and preheat it to a temperature of 180 degrees
.
Immediately after this, put the pan on the middle level and cook the muffins for 20–25 minutes
. During this time they should become hard and acquire a beautiful golden color. At the end, turn off the oven, and remove the container using oven mitts and set it aside.

Recipe 9: Simple Chocolate Chunk Muffins

Oil – 150 g
1 and ½ tbsp. flour (about 200 g)
75 g sugar
2 chicken eggs
2 tbsp. cocoa
Baking powder – 2 tsp.
Dark chocolate pieces

Chocolate muffins require the following ingredients: flour, butter, eggs, sugar, cocoa and chocolate.

Let's start preparing the dough. The full amount of butter must be melted to a liquid state in any convenient way (on the stove, in the microwave). Pour the melted butter into a bowl and add granulated sugar there. If desired, you can add a little vanilla sugar or vanillin.

Add two raw chicken eggs to the butter and sugar and beat everything a little using a whisk or mixer.

Before using to prepare the dough, flour must be mixed with baking powder and sifted all together (to saturate with air and avoid debris or lumps getting into the dessert). Gradually add flour to the remaining ingredients and begin to gently knead.

Pour cocoa powder into a bowl.

The last stage of dough preparation is the final mixing. Here you need to ensure the disappearance of any lumps and the formation of a homogeneous thick mass of a pleasant chocolate color. The finished mass should be spooned into molds (paper, silicone or metal) to fill approximately two-thirds of the volume and stick a small piece of chocolate on top. For baking, heat the oven to 180 degrees. Cooking time is about 25 minutes.

Dessert is ready! You can decorate them with a sprig of mint and sprinkle with powdered sugar.

How to cook

To make muffins with a liquid center, you will need the following ingredients:

chocolate – 200 g;
flour – 100 g;
butter – 150 g;
powdered sugar – 100 g;
chicken egg – 4 pcs.;
salt - a quarter of a teaspoon.

Having prepared all the necessary ingredients and preheated the oven to 190 degrees, you can begin preparing the muffin with liquid filling. To do this, it is recommended to use step-by-step instructions.

Melt the chocolate in a water bath. To do this, you need to take two enamel pans of different sizes. Pour some water into a large container and boil it. Place the smaller pan into the larger one so that one bottom does not touch the other. The process should take place over low heat with constant stirring of the chocolate lying in a small container.
Add butter and 75 grams of powdered sugar to the melted chocolate. Mix the resulting paste thoroughly until the lumps disappear. Then it is recommended to cool it a little.
In another container, beat the eggs with the remaining 25 grams of powdered sugar. You need to beat until the sugar is completely dissolved, but not until a thick, high foam forms.
Combine the chocolate paste with the egg mixture, add salt and flour and stir thoroughly. The result should be a homogeneous substance without lumps.
Fill previously washed, dried and greased molds with the mixture. It should be remembered that the dough increases in size during baking. Therefore, it is recommended to fill the molds approximately three-quarters full.
Place in the oven for 8 minutes.
Carefully remove the muffins from the tins. If cracks have formed on top (don’t be alarmed, this is an absolutely normal process), you should remove the products without tilting them. This will help prevent the chocolate mass from leaking out prematurely from the inside.
Ready-made muffins can be lightly sprinkled with powdered sugar, grated nuts, coconut flakes, or topped with chocolate glaze. The classic serving option would be one or more scoops of ice cream.
The great thing about this dough is that it can be stored in the refrigerator for some time. If there is such a need, you need to let it warm up for 10–15 minutes at room temperature. Then put it in the oven, increasing the baking time to 12 minutes.

Delicious recipe! How to cook rice porridge for a 1 year old child

Chocolate muffins with liquid filling are quick and easy to make. If you follow the instructions correctly, an excellent result is almost guaranteed. It’s worth trying yourself as a professional pastry chef just once, and this dish will become a permanent and welcome guest on the table.

Recipe 10: delicious chocolate muffins with banana

There is time to please your loved ones with delicious, homemade baked goods, then be sure to prepare banana chocolate muffins. Their unique taste, delicate banana dough combined with attractive chocolate, will be appreciated not only by those with a sweet tooth, but also by those who are indifferent to sweets. At the same time, any housewife can prepare them and it will take very little time.

Flour 225 grams
Cocoa 3 tablespoons
Bananas 3 pieces
Chicken eggs 2 pieces
Sugar 100 grams or to taste
Vegetable oil 125 milliliters
Soda 1 teaspoon

Peel the bananas and place them on a plate.

We arm ourselves with a fork or potato masher and mash the banana pulp into a puree.

Wash the eggs under hot running water and break them into a separate plate. Pour in sugar and vegetable oil and beat with a whisk until smooth. Then pour it into the banana puree and mix everything thoroughly with a tablespoon.

Next, pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide, convenient bowl and mix. You need to sift in order to get rid of lumps, and also to enrich everything with oxygen, because this way the baked goods will turn out even more airy and tender.

So, pour the sweet banana mass into the flour and whisk everything thoroughly with a whisk or using a mixer. The batter should be uniform in color and without lumps.

Carefully coat the baking dish with butter or vegetable oil or, as in our case, lay out paper molds. Then spread the prepared dough with a tablespoon, filling the molds about 2/3, because our dough will rise a little. And you can move on to baking.

Preheat the oven to 220 degrees Celsius and only after that, place the mold in the oven. Bake the muffins until fully cooked for 15 - 20 minutes. During this time they should rise and become covered with a beautiful crust. And you can check readiness with a toothpick, skewer or fork. If, when sticking a skewer, there remains a trace of raw dough on it, then the baking is not ready yet, and if it is dry, then feel free to turn off the oven and take out the mold, helping yourself with oven mitts.

Preparing chocolate muffins with liquid filling means decorating and diversifying a regular and holiday table. This dessert is very tasty and easy to prepare. You can bake it in the oven or in a slow cooker. Just read the recipes and follow all the cooking tips.

The liquid chocolate inside successfully complements the taste of the muffins. Thanks to its addition, the dessert becomes much richer and more tender.

Required Ingredients

To bake chocolate muffins with liquid filling, prepare the following ingredients:

200 g milk chocolate;
100 g wheat flour;
150 g butter;
100 g powdered sugar;
four chicken eggs.

Cooking method

Immediately before cooking, preheat the oven to 190 degrees. Prepare muffins according to the given algorithm.

Melt the chocolate in a water bath, for which:

use two pans (preferably enameled) of different diameters;
Pour a small amount of boiling water into a large container;
Immerse the small one in the larger one so that its bottom does not touch the other.

Melt the chocolate, stirring constantly, over low heat. Then add butter and 75 g of powdered sugar. Mix the formed mass thoroughly until small lumps disappear. Then cool it.

In another container, beat four chicken eggs with 25 g of powdered sugar. It is necessary to beat the mixture until the sugar is completely dissolved. In this case, the composition should not be a dense, high foam.

Following steps for the recipe for chocolate muffins with liquid filling:

Combine with egg mixture. Add salt and flour to it, mix thoroughly. The result should be a homogeneous mass without lumps.
Fill the containers with this mixture. But before that, wash them, dry them and grease them with butter.
Fill the molds approximately 75%. This is due to the fact that when baking the dough increases in size.
Place the future delicacy in the oven for about eight minutes.
Carefully remove the muffins from the tins. Sprinkle them a little with powdered sugar. Or you can add grated nuts, coconut or chocolate glaze. Another version of serving would be pieces of ice cream - one or several.

An unusual characteristic and advantage of this test is that it can be stored for some time simply in the refrigerator.

If necessary, let it reach the desired temperature for 10–15 minutes outside the refrigerator. Then place the future dessert in the oven and increase the baking time to 12 minutes.

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Ingredients

The new muffins contain a large percentage of products that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder; the structure of the baked goods is provided by beaten eggs.

You need to choose your chocolate bar with special care. Dairy won't do. Only the fondant gives a bright bitter taste. It is advisable to use a high-quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes too sweet and will not make them look so appetizing.

So, to prepare chocolate muffins with a liquid center you will need the following products:

Ingredients

Servings: – + 4

Dark chocolate 100 g.
Butter 70 g.
Granulated sugar (or powdered sugar) 60 g.
Chicken egg (selected) 2 pcs.
Premium wheat flour 50 g.
Salt 1 pinch.
powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fat: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Break the chocolate bar into pieces the size of half a window. Place in a convenient container that can be placed in a water bath or in the microwave. Add cubes of soft butter to the crushed chocolate. Melt the ingredients carefully in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during heating. You should get a liquid chocolate mass. If this does not happen, it means that either the chocolate is of the wrong quality, or you have overheated the mixture. If the mixture turns out to be very hot, it needs to be cooled. Otherwise the eggs may curl.

Break the eggs into a container suitable for beating. Add granulated sugar (or powdered sugar). Add some salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness and the baked goods a rigid structure, but you need a mixture with high fluidity.

Pour the cooled chocolate mixture into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. No need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. There is no need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare the molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter need to be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, just short of the edges.

Bake the muffins in a hot oven at 180-200 degrees for approximately 7-12 minutes (depending on the characteristics of your oven). The cupcakes should be taken out when they have risen well and their centers have sunk. It is important not to overdo it!

To prevent a “lava eruption” from occurring prematurely, you need to take the cupcakes out of the molds very carefully. Carefully invert the ramekins over a plate. The muffins will end up on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle the pastries with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

To enhance the chocolate taste, experienced confectioners advise adding 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into the liquid ingredients.
An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and stir the mixture. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery ambience.
You can diversify the taste of fondant by adding cognac or liqueur. For the specified amount of food, 30 g of alcoholic drink will be enough. This advice only applies to baking for adults.

If you want to surprise your friends with an original recipe, but don’t know exactly when they will arrive, you can prepare the dough in advance.

The mass, poured into disposable foil molds greased with butter and cocoa, needs to be frozen, and then the muffins should be baked in the presence of guests.

This dough tolerates freezing perfectly, but it makes no sense to store it in a regular refrigerator even for 1 hour.

Chocolate muffins with liquid filling should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, and taste of the elements of this dessert is intended for true gourmets with a sweet tooth.

Chocolate muffins are a quick and tasty dish that adults and children love. Muffins can be prepared according to the classic recipe, with pieces of chocolate, with liquid filling inside, or with the addition of fruit in the oven.

This article is intended for persons over 18 years of age

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Delicious chocolate muffins

What to cook from

dark chocolate - 120 g;
milk - 50 ml;
butter - 120 g;
sugar - 130 g;
instant coffee - 60 g;
cocoa powder - about 85 g;
eggs - 3 pcs;
baking powder - 1 sachet;
flour - 120 g.

How to make delicious muffins

Turn on the oven, set the temperature to 220 degrees and leave to heat up.
Place a saucepan on the fire (it is advisable to choose one with a thick bottom so as not to burn), put butter, 80 g of dark chocolate in it, add coffee. Mix all ingredients well and bring to a homogeneous consistency. After this, turn off the heat and pour in the warm milk.
Beat the eggs into a deep bowl and start beating, gradually add sugar to them (without ceasing to beat). In a separate container, mix the bulk ingredients of the recipe: flour, baking powder and cocoa. Mix them well and combine with beaten eggs.
Pour the contents of the saucepan into the resulting mixture and mix well again. At the very end, pour out the remaining chocolate
, after breaking it into small pieces.
The dough should be like thick sour cream. We put it in prepared forms that are greased with oil, but do not fill them to the very top.
Cook chocolate muffins
for 15-17 minutes. You can check if they are baked using a wooden stick by sticking it into the finished product.

Muffins with chocolate chips

Components of the dish

sugar or powdered sugar - 120 g;
premium flour - 250 g;
butter - 120 g;
eggs - 3 pieces;
dark chocolate - 90 g;
dough powder - 1 package;
vanilla sugar - 20 g;
salt - on the tip of the knife.

Recipe

In order for the baked goods to turn out fluffy and tasty
, it is best to prepare it not from cold ingredients, so we first remove the necessary ingredients from the refrigerator.
Turn on the oven at 220 degrees. While it is heating up, prepare the baking dishes and grease them with oil.
To prepare
the dough, take butter and sugar, knead them well (you can use a mixer at low speed). After a few minutes, add eggs one at a time and continue beating.
Next we add vanilla sugar and chocolate pieces. Do not break it very finely so that it does not melt completely.
In a separate bowl, combine the sifted flour, dough powder and a few grains of salt. Pour all this into the liquid ingredients and mix thoroughly.
Place the finished dough (it should not be very thick) into molds, place in a preheated oven and bake for about 20 minutes. You can check readiness with a wooden toothpick by inserting it into the finished product.

Muffins with liquid chocolate inside

What to cook from

dark chocolate (70-90%) - 180 g;
butter - 75 g;
chicken eggs - 2 pcs.;
premium flour - 65 g;
yolks - 2-3 pcs.;
sugar or powdered sugar - 65 g;
salt - on the tip of the knife.

Step by step recipe

Step 1. First, turn on the oven at 220 degrees so that it heats up while we knead the dough.

Step 2. Prepare a water bath (put a saucepan with water on the fire, bring to a boil, place a deep container on top), spread chocolate

and butter, knead them until you get a liquid consistency without lumps.

Step 3. Beat the eggs into a separate container, add the yolks, previously separated from the whites, and beat them with a whisk until sharp peaks form, gradually add sugar.

Step 4. Remove the chocolate mixture from the water bath and add it to the beaten eggs, knead thoroughly but gently. Add flour, salt, mix everything again.

Step 5. Grease the muffin pans with oil, place the finished dough so that it does not completely fill the pans, and place in the oven for 6-7 minutes. It is important to observe the temperature and cooking time here, otherwise the muffins will

They will be completely baked inside, and there will be no
liquid filling inside
.

White chocolate muffins

Ingredients for White Chocolate Muffins

wheat flour - 260 g;
eggs - 3 pieces;
cocoa powder – 30 g;
baking powder for dough - 20 g;
butter - 100 g;
sugar or powdered sugar - 100 g;
white chocolate - 90 g;
sour cream - 250 g;
salt - a pinch.

Step by step recipe

Prepare the oven - turn it on at 220 degrees so that it heats up and the muffins
turn out fluffy and
tasty
.
Beat the eggs one at a time into a deep bowl, add sour cream, soft butter, and knead. Gradually add sugar, stirring continuously until it is completely dissolved.
Next you need to break the chocolate into several parts. We try not to chop it too much so that it doesn’t melt during cooking.
In a separate container, mix the bulk ingredients of muffins with white chocolate inside
: wheat flour, baking powder, a few grains of salt. Add chopped chocolate here and mix.
In one bowl, combine the ingredients in both bowls and mix well. dough with chocolate pieces inside
is ready.
Place the dough in the prepared and greased pans, but do not fill to the top, because the desserts will begin to rise during baking and lose their shape.
The preparation time for a delicious
sweet
dish is
20-25 minutes. We check with a toothpick whether they are baked inside, remove them from the molds, decorate with melted chocolate, cream, powdered sugar or jam and serve.

Chocolate muffins in a slow cooker

Ingredients

chicken egg - 3 pcs;
sugar - 120 g;
cocoa powder - 25 g;
wheat flour - 65 g;
vanilla sugar - 20 g;
salt - a few grains.

How to cook muffins in a slow cooker

First we need to carefully separate the yolks from the whites. It is best for the eggs to be chilled so they beat better. Add salt to the eggs, turn on the mixer and begin to beat them, gradually adding sugar.
After adding all the sugar, you need to start whisking the ingredients more intensively until the sugar is completely dissolved and a dense and thick foam forms.
Set aside the whipped whites and begin sifting the flour and cocoa. This procedure will saturate them with oxygen and make the dough fluffy.
Combine the protein mass with the bulk ingredients, knead everything together with gentle movements, add vanilla sugar.
Grease silicone or paper molds with oil, distribute the dough over them, but do not fill them to the very top so that the dough can rise.
Turn on
the “Baking” mode
in the multicooker After the multicooker
, we test
the chocolate muffins
to see if they are ready and serve.

Chocolate muffins with curd filling inside

Components

premium wheat flour - 240 g;
dark dark chocolate - 90 g;
chicken eggs - 3 pcs.;
low-fat cottage cheese - 250 g;
softened butter - 125 g;
sugar or powdered sugar - 185 g;
cocoa powder - 50 g;
dough powder - 40 g;
milk - 1 glass;
vanilla sugar or vanillin - 1 package.

How to make chocolate muffins with curd filling inside

For a tasty center, mix cottage cheese, 60 g of sugar or powder and one yolk in a deep container (you must first separate the yolk from the white). Add vanilla sugar and mix thoroughly.
For the chocolate dough, take the remaining whites and beat the eggs with a mixer, first at low speed, adding sugar little by little and increasing the speed of the whisk.
Melt the chocolate in a steam bath, add milk and butter. Mix all this well so that the mass is free of lumps, and pour into the egg mixture.
In another bowl, mix the sifted flour, cocoa and baking powder, carefully add the dry mixture into our dough.
We prepare the molds for the dough, grease them with oil, put the dough a third of the size of the mold, roll a small ball from the cottage cheese and place it on the dough, put a little more dough on top to cover the filling.
In a preheated oven (optimal temperature - 180 degrees), bake chocolate muffins
with curd filling
inside
. The average baking time is 20 minutes.
Let the baked desserts cool a little and serve the delicious pastries to the table.

Chocolate muffins in a slow cooker

In addition to the classic recipe for muffins with liquid chocolate, we offer one more. Its main difference is that cooking requires a multicooker, not an oven. This recipe has several features that are worth paying attention to.

Products for muffins

Use the following ingredients for preparation:

200 g butter;
four eggs;
250 g granulated sugar;
100 ml milk with fat content 3.2%;
two glasses of wheat flour;
five tbsp. l. cocoa powder.

Cooking process

Melt the butter in a medium sized saucepan. Then add sugar and cocoa powder to it. Stir the mixture and heat it until the sugar crystals are completely dissolved.

Cool the creamy chocolate mixture slightly. Pour some of it into a separate bowl. It is needed to decorate the finished muffins.
Pour the rest of the mixture into a deep and wide bowl. Then add sifted flour and the specified amount of baking powder to it.
Beat eggs, preferably not from the refrigerator. To do this, take either a whisk or a mixer with a special attachment. The result should be a homogeneous mass.
Add eggs and wheat flour into a bowl. Mix the mixture thoroughly.
Add natural vanilla, seedless raisins and dried salted nuts to the dough. These products will wonderfully highlight the taste of chocolate cupcakes. You can also add dried apricots or prunes to the recipe.
Grease the multicooker bowl with oil. Additionally, for reliability, it is advisable to use parchment paper soaked in water.

If you add nuts, chop some of them first. They sprinkle the top of the chocolate dough placed in the multicooker bowl. The cake should be baked in the “Baking” mode for 50 to 65 minutes. If necessary, after turning off the program, the cake can be turned over and the second side can be cooked. To do this, use the “Frying” mode.

Chocolate cupcakes with liquid filling are simply an irreplaceable option for those who want to please their family with something tasty and unusual, while spending a minimum of effort, time and money. Moreover, even the most demanding gourmets will not be able to remain indifferent to such an interesting dessert.

Already from the name of the dish it becomes clear what the dessert will look like. Some may even form a personal opinion about the supposed taste of the cupcakes. However, the result may exceed all expectations. But this becomes possible only if all the subtleties and recommendations for making these sweets, which are also called muffins (derived from the French word “moufflet” (soft bread) or the German word “muffe” (German type of bread)), are followed.

Below you will find 2 recipes and tips for making the dessert, which you will certainly need when preparing it, so that the first attempt does not turn out to be a “lump”, but can please even the most demanding tasters. And thanks to two options for preparing cupcakes, you can choose the one you like and will be more convenient to prepare. Its time to begin!

Preparation

We prepare all the ingredients. It’s good if the eggs are not very cold, you can take them out of the refrigerator in advance or just keep them in warm water for a little while.

Break the chocolate into pieces and add butter to it. Melt them in a water bath or in the microwave (be careful not to overheat the mass, otherwise the chocolate may curdle. If melting in the microwave, do not put it in for a long time, remove the bowl with butter and chocolate from the microwave every 10-20 seconds and mix well ). Stir thoroughly until a homogeneous mass is obtained; if it turns out to be very hot, cool it. If at this stage the mass does not become liquid, then either you overheated the chocolate and it curdled, or it is not of very good quality and has poor fluidity.

Beat the eggs into a mixing bowl, add sugar and salt.

Mix them until smooth and sugar and salt are dissolved, no need to beat too much, just mix with a mixer, whisk or even just a fork.

Pour the cooled chocolate mixture into the egg mixture and stir. Be sure to make sure that the chocolate-butter mixture is not very hot, otherwise the eggs may curdle.

Sift the flour into the chocolate-egg mixture. Stir until smooth, but do not stir for very long, because... If you knead for a long time, gluten may be released from the flour and the dough will be dense; the muffins may turn out too dense.

If you use silicone molds, then simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then you should not only grease them with oil, but also sprinkle them with a thin layer of flour or cocoa powder. I like the second option better, because the flour may remain a little on the muffins after baking, which will ruin their appearance, and the cocoa will not be noticeable at all. It will be much easier to remove the finished cupcakes from molds prepared in this way without damaging them. Pour the dough into molds, I got 4 pieces. Place in an oven preheated to 200°C for 7-10 minutes (I remove the cupcakes from the oven when they rise slightly and the center sinks a little inward).

This is what the finished cupcakes look like, I just turn the cups over onto a plate.

So, chocolate fondant

When ready, serve this dessert right away before it cools down.
And don't forget about my recommendations about ice cream, believe me, hot chocolate cupcakes with liquid filling
are very tasty with a scoop of cold ice cream. Bon appetit!

First dessert recipe

To make muffins with liquid chocolate inside, you will need:

chocolate (cocoa content must be at least 70%) – 150 grams;
wheat flour – 40 grams;
butter – 50 grams;
eggs – 2 pieces;
sugar – 50 grams;
cocoa powder - for dusting.

This number of ingredients makes approximately 4 cupcakes (it all depends on the molds that are used), but, at your discretion, you can make them more or less, while maintaining the proportions in the ingredients.

How are they prepared? Here are the step-by-step instructions:

First you need to melt the chocolate along with the butter. This can be done in a water bath, in the microwave or in the oven. In order to melt them in a water bath, you need to place a dish with pieces of tiles on a pan of boiling water so that its bottom does not touch the surface of the boiling water. All the time until the mixture dissolves, it is necessary to stir it. To melt butter and chocolate in the microwave, you need to put a bowl with them in the oven and set the temperature to the lowest setting. So you need to turn it on at intervals of 30 seconds, and between them stir the mixture until it melts. In order for the chocolate pieces and butter to melt in the oven, the container with them needs to be placed in it for 5-10 minutes and set to the lowest temperature. Then take it out and mix everything.
Take eggs and beat them with sugar until white foam. It is best to use a mixer, but if you don’t have one, you can use a simple whisk.
Add the cooled chocolate and butter mixture, stirring gently. Next, knead the dough, adding sifted flour to it in parts so that no lumps form. The consistency of the dough should not be very liquid or very thick.
Take the molds. They can be either ceramic or silicone. You can use metal ones, but not paper ones. Sprinkle them with cocoa powder and fill them with dough, but not completely, but about 2/3 full.
Preheat the oven to 180 degrees Celsius. Place the filled molds on the rack and bake the muffins for 5-10 minutes (this will depend on the type of oven: if it is electric, cooking can last about 7-8 minutes).
Remove the cupcakes from the oven. Decorate them by sprinkling with powdered sugar. Ready!

How to make chocolate fondant: two basic recipes

Recipe for chocolate fondant with dark chocolate

It is better to start experiments with this recipe; when basic skills are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

175 g dark chocolate (72% or higher)
175 g butter
4 eggs
200 powdered sugar
90 g flour
Cocoa powder and a little butter for greasing the molds

Preparation:

Turn on the oven until it is properly preheated.
Break the eggs, add powdered sugar and beat with a mixer or whisk.
In a saucepan, combine broken chocolate and soft butter. Melt in a water bath, stir occasionally.
Let the chocolate mass cool slightly and pour it into the beaten eggs and sugar in a thin stream.
Add flour and stir from bottom to top. Use a spoon to scoop the dough from the bottom and lift it to the top.
Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to remove fragile fondants. Sprinkle cocoa powder over the butter.
Fill the molds ¾ full with dough.
Place on a baking sheet and place in the oven for 7 minutes. Baking temperature 180 o C. Do not open the door ahead of time.
After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be liquid.
Let the cakes cool slightly and try to remove them from the molds. If the fondant does not slide, do not force it, carefully turn the pan over.

Serve warm chocolate fondant with ice cream, chocolate glaze or fruit.

Chocolate fondant made from white chocolate (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liqueur and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. White fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and is a favorite with kids.

Compound:

White non-porous chocolate bar (100 g)
120 mg condensed milk
40 g flour
50 g butter
2 eggs

Preparation:

Melt the broken chocolate.
Beat the eggs.
Add condensed milk, beat again.
Combine the slightly cooled chocolate with the egg-milk mixture. Knead from bottom to top.
Add flour. Knead.
Grease the molds with oil. Fill ¾ full with dough.
Bake for 7 minutes at 180 o C.

Before serving, the fondant needs to be beautifully decorated - this dessert is very tasty, but it does not shine with beauty. A scoop of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

Second muffin recipe

To prepare, you need to take the following ingredients:

dark chocolate (minimum 70% cocoa content) – 200 grams;
butter – 100 grams;
granulated sugar – 60 grams;
wheat flour – 60 grams;
eggs – 2 pieces;
egg yolks – 4 pieces;
salt - a pinch.

What is so interesting about this cooking option? It is noteworthy that the composition contains egg yolks, as a result of which this recipe will definitely come in handy for the housewife who often prepares meringues, but does not know how to use the remaining yolks. And now the cooking sequence:

Beat the yolks with sugar. It is best to use a mixer as they should turn white. Next add the egg and beat everything well again.
As in the previous recipe, melt the butter with the dark chocolate chips. The methods you can use have been described above.
Add the beaten egg mixture to the cooled melted mixture. Mix well. Combine with sifted flour and salt. Mix carefully again. The dough should be of medium consistency and free of lumps.
Preheat the oven to 200 degrees Celsius. Take the molds (more about them is written above) and grease them with oil. If desired, you can sprinkle them with cocoa powder. Pour the dough into them, leaving a little space (about a third of the total volume of the mold). You need to bake the cupcakes for 7-10 minutes until fully cooked (how to know when it’s time to take the pans out of the oven is described in the tips). Place on a platter, sprinkled with powdered sugar. Ready!

This needs to be remembered

Next we will talk about some subtleties that were not mentioned in the above recipes. In any case, before preparing dessert, you should familiarize yourself with these tips to avoid possible mistakes and learn something interesting about preparing this dish. Therefore, to ensure that every chocolate cupcake with liquid filling brings a lot of pleasure, it is very important to listen to the following recommendations:

To make it easier to determine the cooking time for the muffins (it may vary depending on the oven, molds, and even the selected ingredients), you must first prepare one of them and check for doneness, and then put the rest in the oven.
Readiness is checked as follows: one of the cupcakes is pierced with a toothpick. The edges and bottom should be well baked and dry. The middle remains liquid.
The amount of sugar depends on the cocoa content in the chocolate bar. The more cocoa in chocolate, the more sugar should be added. It is also important to consider personal tastes.
To make the dessert more delicious, it is recommended to serve it hot. But what if guests are invited the next day? You can prepare the dough in advance! After this, it must be immediately poured into molds. You can store the dough for about a day in the refrigerator. Before serving, remove them from the refrigerator and bake for 10-12 minutes.
As already mentioned, before serving, the dessert can be decorated by sprinkling with powdered sugar. It is appropriate to add sorbet, jam, ice cream, fresh fruit and berries to the muffins.

Bon appetit!

Have you ever eaten cupcakes with liquid filling? If yes, then you know exactly how delicious this dessert is. It is recognized throughout the world as one of the most delicious treats.

For the first time, chocolate cupcakes with liquid filling appeared in France, they were called Fondane.

Today, their recipe has been improved and modified more than once, but still, when eating such chocolate cupcakes, special associations with French cuisine arise in your head, with its special delicacy and uniqueness.

Cupcakes with liquid chocolate can be served with an interesting addition in the form of ice cream. Since the baked goods are served hot, ice cream will give them a special coolness.

Step-by-step video recipe

The baking time is quite short. This is due to the fact that the filling should not be baked. Only the outside of the cake is baked, but in the center the consistency remains runny.

The dessert has an amazing taste, and if you bake the cupcake at home, it will be twice as delicious. The dough needs to be made for chickens. eggs and dairy products.

As a rule, these are milk, kefir and sour cream. The recipe specifies the use of fats in the form of sl. oils, vegetable butter or margarine. The option of replacing each other is not excluded.

The mixture based on the components should be mixed with dry products. These are cocoa, flour, baking powder and vanilla. The dough will turn out thick, like sour cream. It should be put in a tablespoon when filling the molds.

They can be silicone, metal or paper. In the latter case, you should make sure that you have a special stand so that the bottom does not bend.

And now I suggest you choose a recipe, prepare a delicious dessert at home, and not just admire the cupcakes in the attached photos in the article.

What is fondue

Fondane is a chocolate dessert of French cuisine. There are two cooking options that differ in the proportions of ingredients and heat treatment time.

Melting chocolate or fondant au chocolat is a cake with hard walls and liquid chocolate inside.
Soft chocolate or moelleux au chocolat - the filling is airy, but baked.

Essentially, fondant dessert is a chocolate sponge cake made from eggs, sugar, butter, flour and chocolate or cocoa. Alcohol, cream, spices are sometimes added to cakes, and dark chocolate is replaced with white. The recipe is simple, but requires precise execution and adherence to time and temperature conditions.

Fondant differs from muffins in that it has a liquid center; the chocolate inside may flow or be a little viscous, but its texture should be softer than the crispy shell. Once you break off a piece of biscuit with a spoon, the chocolate filling will flow out onto the plate. A chocolate cake with soft chocolate inside has the right to be called fondant, but it cannot claim to be a true and impeccable fondant au chocolat.

Classic recipe for chocolate cupcakes with gooey filling

120 gr. flour; 100 gr. Sahara; 6 pcs. chickens yolks and 4 pcs. chickens eggs; 400 gr. dark chocolate; 200 gr. sl. oils; salt.

Cooking algorithm with photo:

Sl. I cut the butter into small pieces. I crumble the chocolate. Sl. I melt the butter and chocolate in a water bath. If you have a microwave oven at home, you can use it for these purposes.
Chicken eggs and chickens I beat the yolks together. I add sugar. Get a thick foam. I add it to the mixture with sl. butter and chocolate, which should have cooled by that time. I stir.
I sow the flour, add it to a bowl, add salt. I stir so that there is not a single lump.
I cover the molds with chocolate dough. Be sure to lubricate the plant. oil so that there are no problems with removing the baked goods later.
The oven should be preheated to 200 gr. I send the cupcakes to bake for 10 minutes. That's all.
I serve warm and top it with berries or a scoop of creamy ice cream.

"One moment"

These are very quick muffins with a liquid filling in the center. From the specified number of ingredients, you can bake 2 servings of cupcakes. The recipe is presented a little below.

Components:

40 gr. sl. butter and chocolate; 20 gr. flour; 30 gr. Sahara; 1 PC. chickens egg.

Cooking algorithm:

I melt the chocolate in a saucepan, add slurry. oil. I take high quality products.
I kill the chickens separately. egg and sugar. I beat it with a whisk.
Add flour to the bowl and mix.
I mix the dough and pour it into molds. I bake for 10 minutes at 160 degrees. in the oven. It will be raw inside, and the dessert will be covered with a crust on top, on which a small crack will appear.
I take the cupcakes out of the pans and place them on dishes. Serve with berries, ice cream or fruit.

Walnut Fondant

These moist chocolate desserts will surprise all the guests present. If you follow everything that the algorithm of actions indicates, you can bake a delicious dessert that will delight you and improve the mood of everyone who eats the cupcake.

Components:

100 gr. chopped hazelnuts; 110 gr. flour; 4 things. chickens eggs; 120 gr. sl. oils; 4 tbsp. sah. powders; 2 tbsp. chocolate-nut mass; 2 tbsp. cocoa powder; 200 gr. dark chocolate; salt and baking powder.

Cooking algorithm:

I chop the chocolate into small pieces and heat it in a water bath to form a liquid mass. I introduce the sweet mass and so on. oil, continue stirring in a water bath. It is necessary that all components are properly connected to each other.
I'm whipping chickens. eggs, add sugar. powder to make a thick foam. I add flour, baking powder, salt and cocoa. Then I add nuts. I stir.
Let the chocolate cool. Gradually introduce the egg mass. I smear the molds with a paste. oil I send it to bake for 7 minutes in the oven at 200 degrees.
I take out the finished cupcakes and put them on dishes. I bring it to the table.

Mini cupcakes in a mug with liquid filling

This recipe will appeal to all microwave oven owners. It will be a great helper for preparing delicious mini-desserts.

Many people also like these muffins because they are prepared using readily available ingredients. You can add chopped nuts to the mix, then the dough will be less soft and viscous. The dessert will delight you with its taste. Components:

100 gr. flour; 80 gr. dark chocolate; 2 tbsp. cocoa; 50 gr. Sahara; 15 ml water; 1 PC. chickens egg; cinnamon; sl. oil.

Cooking algorithm:

Chicken I beat the eggs together with sugar. I add sifted flour, cinnamon and cocoa powder.
I stir and add water.
I add chopped chocolate to the mixture. I pour the mixture into mugs. Bake for 1 minute in the microwave at maximum power.

Dessert is ready, you can eat. Just keep in mind that during baking the dough in the mug will rise, and therefore you should fill the mold ¾ of the way, no more.

American cupcakes with delicious liquid filling

The recipe, originally from America, is distinguished by its originality. Muffins come with a liquid filling.

But the most interesting thing is that to bake moist cupcakes with cream, you don’t need to have a lot of culinary experience behind you. Everything is very accessible and simple.

Components:

50 gr. sugar, words oils; 45 gr. flour; 2 pcs. chickens eggs; 150 gr. chocolate.

Cooking algorithm:

I chop the chocolate, heat it in a water bath with chopped milk into pieces. oil The mixture will be homogeneous.
Chicken I beat the eggs and sugar to make a foamy mass.
I mix the flour with the mixture. I distribute the dough into greased molds. butter in advance.
I bake in the oven for 7 minutes at 180 degrees. temperature. The cupcakes will be baked around the edges but still runny in the middle.
I take the chocolate desserts out of the oven. Place on serving dishes and serve warm. If desired, they can be covered with homemade cream.

You can prepare the dough for baking fondant cupcakes even 2 days before baking. You can store it in the refrigerator. Just keep in mind that it will need to be baked 2 times longer than a fresh batch.
Cupcakes with a gooey filling should be served warm so that the chocolate does not harden. The filling will become dense, and the chocolate dessert will lose its originality. The baked goods will still be delicious. So, there is no need to waste time and immediately after preparation you need to brew tea and eat the treat.
To make a batch of melted center cupcakes at home, you can use silicone molds. It is most convenient to work with them.
Not everyone succeeds in making chocolate fondant cake the first time. But you shouldn’t hang your nose, because as you gain experience, your French chocolate cake will turn out better and better.
I advise you to cook the cupcakes gradually. First bake 1 piece, check how long you need to bake so that the dessert is perfect: raw on the inside, baked on the outside. And only then bake the cupcakes, adjusting the time and temperature of the oven.
It is recommended to combine warm chocolate dessert with vanilla ice cream. From my own experience I will say that it goes amazingly with caramel, berries, and buttercream. You can complete the composition with a couple of fresh mint leaves.

I would like to wish each reader of my site exceptionally successful experiments in the kitchen, a good mood and a pleasant tea party with the family.

Step 1: melt chocolate and butter.

Break the dark chocolate into bars, cut the butter into 2x2 cm pieces and place in the prepared bowl. Melt everything in a steam bath, making sure to mix thoroughly so as not to burn. For a bath, a double boiler or the classic “2-pot” method is suitable. To do this you will need 2 pans of different diameters. Pour water 1/3 of the total volume into the larger one, and put chocolate into the smaller one. Place the pan with chocolate in a pan with water and wait until the mass becomes homogeneous.

Step 2: prepare the muffin dough with liquid filling.

Using a mixer, beat the eggs with yolks and sugar until foamy. Add melted chocolate and butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve homogeneity of the mixture using a mixer or whisk.

Step 3: Prepare muffins with liquid filling.

For this baking, I recommend using silicone molds, since the cupcakes do not burn in them, they are easy to take out and they are easy to clean. So, pour the prepared dough into 1/3 of the volume of the mold (the muffins will rise)
and place in

an oven
to 200 C for 7-10 minutes
.

Step 4: Serve the muffins with the liquid filling.

Take the finished muffins out of the oven and let them cool for a couple of minutes, then put them out of the pan onto a serving plate.
The edges of the dough should be baked, but the filling should remain liquid. Muffins should be served hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Bon appetit! Muffins can be served with a scoop of ice cream.

If you are using silicone muffin tins, it is not necessary to grease them; if you are using ceramic muffins, be sure to grease them.

If you want to prepare muffins just before your guests arrive, you can put the dough in the mold in the refrigerator. When your guests arrive, you put the muffins in the oven, and in 10 minutes they will be ready.

Fondant history

Chocolate fondant with a delicious liquid filling fits so organically into exquisite French cuisine, but 40 years ago such a dish did not exist. Fondant was invented in 1981 by the famous chef, winner of three Michelin stars, Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate creation as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and delight loved ones. One day, after a ski trip, the chilled Bras family warmed up by the fireplace. The weather was chilly, everyone was frozen and warmed up with hot chocolate. The cook was watching ,

how the mood improves and the atmosphere warms with a cup of tonic drink, and I was mesmerized by the moment. Then the idea of a warm cake with liquid chocolate inside began to emerge. A whole team of pastry chefs, led by Bras, worked to perfect the recipe for about two years, and now the muffin filled with melting chocolate turned out exactly as the chef intended.

The classic French chocolate recipe is quite complex and is followed in the best restaurants. According to Bras' strict plan, you need to freeze it to a certain temperature, and then add the sponge dough inside and bake it just enough so that the filling and shell acquire the desired density. The effect depends on the combination of two different textures at different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that its creator is almost no longer remembered. Fondant became a national treasure, its recipes were simplified so much that they could be repeated without professional skills.

The first and main piece of advice is don’t be upset if the chocolate fondant with a liquid center doesn’t work out the first or even the second time. Remember that even a chef took a couple of years to create a wet cake. Over time, you will learn to determine the optimal temperature and baking time in your oven, but until then you can be satisfied with delicious muffins.

Some useful tips to help you:

Use warm, soft butter to ensure the batter is smooth and bakes evenly.
To ensure that your efforts and experiences are not overshadowed by imperfect taste, use high quality products. Choose dark chocolate with a high cocoa content (from 72%) and without extraneous additives such as palm oil.
Before beating, cool the eggs and add a pinch of salt to make the whites foamy. It is better to beat the yolks and whites separately, and then carefully combine them.
Baking in which flour is replaced with cocoa turns out very tender and light.
Wet cakes need to bake evenly on all sides, so a heat distribution (convection) oven is the best option.
It is important to take into account the features of the oven. To avoid major failures, bake the first brownies one at a time to determine the optimal time.
You will need medium-sized metal, silicone or ceramic molds. Fondants are baked in thin silicone for 7-8 minutes at a temperature of 180 o C. Metal and ceramic molds must be greased with butter and sprinkled with cocoa. Forms without a bottom are convenient - fondants can be easily taken out of them.

The dough will rise during baking, so fill the molds three-quarters full. After rising, the fondants will settle a little - this is normal.
The baked goods should not be overcooked, otherwise the center will lose its fluidity and the fondants will turn into cupcakes. The first sign of a cupcake is a high top, and the fondant should have a shallow depression in this place.
Do not open the oven while the cakes are baking. Observe their behavior through the window.
The more eggs, the denser the dough will be.
Sometimes recipes recommend keeping the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
Fondants should be removed from the oven when a film forms on their surface.