Cupcakes with white chocolate cream

Name: Cupcakes with white chocolate cream
Ingredients: 100 g dark chocolate; 6 medium eggs; 200 g sugar; 200 g yogurt; 150 ml oil; 250 g flour; 2 tablespoons cocoa powder; 1 sachet baking powder (10 g); 1 teaspoon rum extract; 200 g whipping cream (30% fat); 200 g white chocolate; 200 g strawberries; 100 g dark chocolate

Dessert - Cupcakes with white chocolate cream by Iulia I. - Recipia

Cupcakes with white chocolate cream have a soft cocoa and dark chocolate center, topped with a layer of whipped white chocolate cream. The center stays soft and dark, while the cream holds its airy shape over the strawberries and grated chocolate. I prefer to leave the small strawberries whole on each cupcake. Prep: 20 minutes. Cook: 27 minutes. Rest: 180 minutes. Total time: 227 minutes. Servings: 12. Approximately 535 kcal and 9 g protein per serving.

Ingredients

For the cupcakes

100 g dark chocolate
6 medium eggs
200 g sugar
200 g yogurt
150 ml oil
250 g flour
2 tablespoons cocoa powder
1 sachet baking powder (10 g)
1 teaspoon rum extract

For the cream

200 g whipping cream (30% fat)
200 g white chocolate

For decoration

200 g strawberries
100 g dark chocolate

Preparation

1. Melt the dark chocolate in a double boiler for 5 minutes, stirring until glossy. Leave it to cool a little. 2. Beat the eggs with the sugar until pale. Add the yogurt, then the oil and melted chocolate. Fold in the flour, cocoa and baking powder, then the rum extract; the batter should be smooth. 3. Divide the batter among cupcake cases, filling them three-quarters full. Bake in an oven preheated to 180 °C for about 20 minutes, until a toothpick comes out clean. Leave them to cool. 4. Heat the whipping cream in a small saucepan over low heat for 2 minutes, until warm but not boiling. Take the pan off the heat, add the white chocolate and stir until melted. 5. Chill the cream in the fridge for 3 hours, then beat it until firm and fluffy. 6. Decorate the cooled cupcakes with the cream, strawberries and grated dark chocolate.

Notes

Mini cases bake faster than standard ones, so start checking them before the 20 minutes are up. For the cream, choose whipping cream, not cooking cream; halve large strawberries so they sit well on the cupcakes. If the dark chocolate is too intense, you can replace it with the same amount of milk chocolate, and the centers will be sweeter. They contain gluten, eggs and dairy; I serve them with black coffee. Keep them covered in the fridge and eat them within 3 days.