Musta pohja Cupcakes
Vaikka keraamiset, nämä suklaakakkakastikkeet, joissa on marmorilla päällystetty kermajuustotäytteys, eivät riipu makuista tai ulkonäöstä. Niiden sileät topit tekevät niistä ihanteelliset ehdokkaat leivontaan cupcakes to-go.
Kokonaisaika
prep
tuotto
Dane
26.04.2023 @ 23:33
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text in Finnish to English.
“Although ceramic, these chocolate cake sauces with marble-coated cream cheese filling do not depend on taste or appearance. Their smooth tops make them ideal candidates for baking cupcakes to-go. 1 hour 15 min 40 min Costs 24 cupcakes Total time prep yield ingredients Cupcakes 6 tbsp Dutch process cocoa powder 6 tbsp hot water 1 1/2 cups flour 3/4 tsp coarse salt 1/2 tsp baking soda 1/2 tsp baking powder 12 tbsp (1 1/2 sticks) unsalted butter 1 cup plus 2 tbsp sugar 1 large egg, room temperature 1/2 cup sour cream, room temperature 1 tsp pure vanilla extract For cream cheese filling 1 pound cream cheese, room temperature 1/2 cup sour cream, room temperature 1/2 cup sugar 2 large eggs, room temperature 1 tsp pure vanilla extract Pinch of coarse salt instructions 1. Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners. 2. Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter is melted and mixture is combined; transfer to a medium bowl and let cool slightly, 4-5 minutes. Add egg and beat until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; mix until just combined (do not overmix). 3. Filling: In a medium bowl, mix cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth. 4. Spoon 2-3 tablespoons cupcake batter into each muffin cup, tapping tin firmly on counter to level and evenly distribute batter. Smoothly divide cream cheese filling between muffin cups, adding spoonfuls to each to fill about three-quarters full. Spoon remaining cupcake batter on top. Using the handle or tip of a paring knife, make figure-eight motions for a marbled effect on each cupcake surface. Bake until filling is set, 22-25 minutes. Cool completely on tin.”