Step 1: Melt chocolate with butter.
We break the dark chocolate on the tile, cut the butter into pieces 2x2 cm and put it in the prepared bowl. We melt everything in a steam bath, be sure to mix thoroughly so that it does not burn. For a bath, a double boiler or the classic "2 pots" method is suitable. To do this, you need 2 pans of different diameters. In the larger one, pour 1/3 of the total volume of water, and in the smaller one, put the chocolate. We put the pan with chocolate in a pan with water and wait until the mass becomes homogeneous.Step 2: prepare the batter for muffins with a liquid filling.
With a mixer, beat the eggs with yolks and sugar into foam. Add the melted chocolate and butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve the homogeneity of the mixture with a mixer or whisk. Step 3: Preparing muffins with a liquid filling.
For this baking, I recommend using silicone molds, since the cupcakes do not burn in it, they are easily removed from it and it is easy to clean. So, pour the prepared dough into 1/3 of the volume of the form (muffins will rise) and put in hot up to 200 С° oven for 7-10 minutes.
Step 4: serve muffins with liquid filling.
We take out the finished muffins from the oven and let them cool for a couple of minutes, then put them out of the mold on a serving plate. The edges of the dough should be baked, and the filling should remain liquid. Muffins should be served hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Enjoy your meal! Muffins can be served with a scoop of ice cream.
If you are using silicone muffin molds, you don't need to grease them, if you use ceramic ones, be sure to grease them with oil.
If you want to prepare muffins just in time for the arrival of guests, then you can put the dough in the form in the refrigerator. When the guests arrive, you put the muffins in the oven, and in 10 minutes they are ready.
Chocolate cupcakes with liquid chocolate inside are called fondant. Such pastries are prepared quite simply, but the most important thing is to "guess" the time it will take for the filling to remain liquid. For each hostess, this time may vary slightly due to the characteristics of the ovens and the selected molds. Chocolate should be of high quality, with a cocoa content of at least 70%.
To prepare chocolate muffins with a liquid filling, prepare the necessary products from the list.
Put the butter and chocolate, broken into pieces, in a ladle or saucepan.
Place the ladle on the steam bath and heat until the chocolate and butter have melted. Stir the mass periodically. Then the mass should be cooled.
Break the eggs into a bowl and add 3 yolks. Add salt and sugar to them.
Beat the mass with a whisk until fluffy foam.
Add the cooled chocolate mass to the eggs and mix.
Then add the sifted flour and powdered sugar. Leave a little powder for dusting.
Mix the chocolate dough with a spatula until smooth.
Divide the dough into silicone molds. You can also bake chocolate muffins with liquid chocolate inside in ceramic molds, but then they must be oiled and sprinkled with cocoa so that later you can turn the muffin onto a plate. I love baking in silicone molds.
Preheat the oven to 200 degrees and bake the cupcakes for 8-10 minutes. I got two pieces in 8 minutes, and the rest in 10.
The cupcake, which was baked for 8 minutes, was left with a liquid filling, and as soon as I touched it with a spoon, the filling immediately began to flow out.
This cake was baked for 10 minutes. As you can see, the filling remained liquid, but the cupcake holds its shape perfectly. For me, this is the perfect choice.
If you don’t get a liquid filling the first time, it only means that you need to adapt to your oven and choose the best option. Serve these delicious liquid-filled chocolate cupcakes with tea or coffee, sprinkle with powdered sugar on top, and enjoy!
Enjoy your meal!
Have you ever eaten cupcakes with liquid filling? If yes, then you know exactly how exquisite this dessert is. It is recognized around the world as one of the most delicious treats.
For the first time, chocolate muffins with a liquid filling appeared in France, they were dubbed under the name Fondane.
Today, their cooking recipe has been improved and modified more than once, but all the same, eating such chocolate muffins in the head there are special associations with French cuisine, with its special sophistication and uniqueness.
Cupcakes with liquid chocolate can be served with an interesting addition in the form of ice cream. Since baking is served hot, ice cream will give it 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, and in the center the consistency remains thin.
The dessert has an amazing taste, and if you bake a cupcake at home, it will be doubly delicious. The dough must be made for chickens. eggs and dairy products.
As a rule, this is milk, kefir and sour cream. The recipe indicates the use of fats in the form of sl. oils, vegetable butter or margarine. The option of replacing each other is not ruled out.
A mixture based on components should be mixed with dry products. These are cocoa, flour, baking powder and vanilla. The dough will be thick, like sour cream. It is worth putting a tablespoon, filling the molds.
They can be silicone, metal or paper. In the latter case, you should take care that you have a special stand so that the bottom does not curve.
And now I propose to choose a recipe, cook a delicious dessert at home, and not just admire the cupcakes in the attached photos in the article.
Classic recipe for gooey chocolate muffins
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 chocolate. Sl. melt butter and chocolate in a water bath. If you have a microwave oven at home, you can use it for these purposes.
- Kur. eggs and chickens. I beat the yolks together. I bring in sugar. Get a thick foam. I introduce into the mixture with the next. butter and chocolate, which should have cooled by then. I mix.
- I sow flour, put it in a bowl, add salt. I mix so that there is not a single lump.
- I cover the molds with chocolate dough. Be sure to lubricate the rust. oil, so that later there are no problems with removing the pastries.
- The oven must be preheated to 200 gr. I send cupcakes to bake for 10 minutes. That's all.
- Serve warm, topped with berries or a scoop of creamy ice cream.
"One moment"
These are very fast muffins, in the center of them there is a liquid filling. From the indicated number of components, it will be possible to bake 2 servings of cupcakes. The recipe is 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 sl. oil. I take high quality products.
- I kill chickens separately. egg and sugar. I interrupt with a whisk.
- Add flour to the bowl, stir.
- Mix the dough and pour into molds. I bake for 10 minutes at 160 gr. in the oven. Inside it will be raw, and on top of the dessert will be covered with a crust, on which a small crack will appear.
- I take the cupcakes out of the molds and put them on the dishes. Serve with berries, ice cream or fruit.
Walnut Fondant
Such moist chocolate desserts will be able to 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 a cupcake.
Components:
100 gr. chopped hazelnuts; 110 gr. flour; 4 things. chickens. eggs; 120 gr. sl. oils; 4 tbsp sugar powders; 2 tbsp chocolate-nut mass; 2 tbsp cocoa powder; 200 gr. dark chocolate; salt and baking powder.
Cooking algorithm:
- I grind the chocolate into small pieces and heat it in a water bath to get a liquid mass. I introduce sweet mass and sl. oil, continue to stir in a water bath. It is necessary that all components are well connected to each other.
- I'm slaughtering chickens. eggs, add sah. powder to make a thick foam. I introduce flour, baking powder, salt and cocoa. Then I add nuts. I mix.
- I let the chocolate cool. Gradually introduce the egg mass. I smear the forms. oil. I send to bake for 7 minutes in the oven at 200 gr.
- I take out the finished cupcakes and put them on the dishes. I bring it to the table.
Mini cupcakes in a mug with liquid filling
This recipe will appeal to all owners of a microwave oven. It will be a great helper for making delicious mini-desserts.
Many people like these cupcakes also because they are prepared on the basis of available ingredients. You can add chopped nuts to the batch, then the dough will be less soft and viscous. Dessert will delight you with its taste.
Components:
100 gr. flour; 80 gr. dark chocolate; 2 tbsp cocoa; 50 gr. Sahara; 15 ml of water; 1 PC. chickens. egg; cinnamon; sl. oil.
Cooking algorithm:
- Kur. beat eggs with sugar. I add sifted flour, cinnamon and cocoa powder.
- I mix and add water.
- I add chopped chocolate to the mixture. I pour the mass into circles. I 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 it is worth filling the form into ¾ parts, no more.
American cupcakes with delicious liquid filling
The recipe originally from America is distinguished by its originality. Muffins are obtained with a liquid filling.
But the most interesting thing is that you don’t need to have a lot of culinary experience behind you to bake moist cupcakes with cream. Everything is very accessible and simple.
Components:
50 gr. sugar, sl. oils; 45 gr. flour; 2 pcs. chickens. eggs; 150 gr. chocolate.
Cooking algorithm:
- I grind the chocolate, drown it in a water bath with chopped into pieces sl. oil. The mixture will be homogeneous.
- Kur. I interrupt the eggs and sugar to make a foamy mass.
- I mix the flour with the mass. I distribute the dough in forms, greased with rast. oil in advance.
- I bake in the oven for 7 minutes at 180 gr. temperature. Cupcakes will be baked around the edges, but will remain liquid in the middle.
- I take chocolate desserts out of the oven. Put on serving dishes and serve warm. If desired, they can be covered with homemade cream.
- You can prepare the dough for baking Fondane cupcakes even 2 days before baking. You can store it in the refrigerator. Just keep in mind that it will need to bake 2 times longer than a fresh batch.
- Serve cupcakes with viscous filler should be warm so that the chocolate does not harden. The filling will become dense, and the chocolate dessert will lose its originality. The cake will still be delicious. So, it’s not worth wasting time, and immediately after preparation, you need to brew tea and eat a treat.
- To make a portion of cupcakes with a melted center 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 do not hang your nose, because with the gaining experience, your French chocolate cake will turn out better and better.
- I advise you to cook cupcakes gradually. First bake 1 piece, check how long it takes to bake so that the dessert is perfect: raw inside, baked outside. And only then bake cupcakes, adjusting the time and temperature of the oven.
- It is recommended to combine a warm chocolate dessert with vanilla ice cream. From my own experience, I will say that it goes amazingly with caramel, berries, buttercream. You can complete the composition with a couple of fresh mint leaves.
I want to wish every reader of my site extremely successful experiments in the kitchen, good mood and pleasant tea drinking in the family circle.
Have you ever eaten cupcakes with liquid filling? If yes, then you know exactly how exquisite this dessert is. It is recognized around the world as one of the most delicious treats.
For the first time, chocolate muffins with a liquid filling appeared in France, they were dubbed under the name Fondane.
Today, their cooking recipe has been improved and modified more than once, but all the same, eating such chocolate muffins in the head there are special associations with French cuisine, with its special sophistication and uniqueness.
Cupcakes with liquid chocolate can be served with an interesting addition in the form of ice cream. Since baking is served hot, ice cream will give it a special coolness.
Features of the preparation of cupcakes with liquid filling
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, and in the center the consistency remains thin.
The dessert has an amazing taste, and if you bake a cupcake at home, it will be doubly delicious. The dough must be made for chickens. eggs and dairy products.
As a rule, this is milk, kefir and sour cream. The recipe indicates the use of fats in the form of sl. oils, vegetable butter or margarine. The option of replacing each other is not ruled out.
A mixture based on components should be mixed with dry products. These are cocoa, flour, baking powder and vanilla. The dough will be thick, like sour cream. It is worth putting a tablespoon, filling the molds.
They can be silicone, metal or paper. In the latter case, you should take care that you have a special stand so that the bottom does not curve.
And now I propose to choose a recipe, cook a delicious dessert at home, and not just admire the cupcakes in the attached photos in the article.
Classic recipe for gooey chocolate muffins
Components:
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 chocolate. Sl. melt butter and chocolate in a water bath. If you have a microwave oven at home, you can use it for these purposes.
- Kur. eggs and chickens. I beat the yolks together. I bring in sugar. Get a thick foam. I introduce into the mixture with the next. butter and chocolate, which should have cooled by then. I mix.
- I sow flour, put it in a bowl, add salt. I mix so that there is not a single lump.
- I cover the molds with chocolate dough. Be sure to lubricate the rust. oil, so that later there are no problems with removing the pastries.
- The oven must be preheated to 200 gr. I send cupcakes to bake for 10 minutes. That's all.
- Serve warm, topped with berries or a scoop of creamy ice cream.
"One moment"
These are very fast muffins, in the center of them there is a liquid filling. From the indicated number of components, it will be possible to bake 2 servings of cupcakes. The recipe is 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 sl. oil. I take high quality products.
- I kill chickens separately. egg and sugar. I interrupt with a whisk.
- Add flour to the bowl, stir.
- Mix the dough and pour into molds. I bake for 10 minutes at 160 gr. in the oven. Inside it will be raw, and on top of the dessert will be covered with a crust, on which a small crack will appear.
- I take the cupcakes out of the molds and put them on the dishes. Serve with berries, ice cream or fruit.
Walnut Fondant
Such moist chocolate desserts will be able to 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 a cupcake.
Components:
100 gr. chopped hazelnuts; 110 gr. flour; 4 things. chickens. eggs; 120 gr. sl. oils; 4 tbsp sugar powders; 2 tbsp chocolate-nut mass; 2 tbsp cocoa powder; 200 gr. dark chocolate; salt and baking powder.
Cooking algorithm:
- I grind the chocolate into small pieces and heat it in a water bath to get a liquid mass. I introduce sweet mass and sl. oil, continue to stir in a water bath. It is necessary that all components are well connected to each other.
- I'm slaughtering chickens. eggs, add sah. powder to make a thick foam. I introduce flour, baking powder, salt and cocoa. Then I add nuts. I mix.
- I let the chocolate cool. Gradually introduce the egg mass. I smear the forms. oil. I send to bake for 7 minutes in the oven at 200 gr.
- I take out the finished cupcakes and put them on the dishes. I bring it to the table.
Mini cupcakes in a mug with liquid filling
This recipe will appeal to all owners of a microwave oven. It will be a great helper for making delicious mini-desserts.
Many people like these cupcakes also because they are prepared on the basis of available ingredients. You can add chopped nuts to the batch, then the dough will be less soft and viscous. Dessert will delight you with its taste.
Components:
100 gr. flour; 80 gr. dark chocolate; 2 tbsp cocoa; 50 gr. Sahara; 15 ml of water; 1 PC. chickens. egg; cinnamon; sl. oil.
Cooking algorithm:
- Kur. beat eggs with sugar. I add sifted flour, cinnamon and cocoa powder.
- I mix and add water.
- I add chopped chocolate to the mixture. I pour the mass into circles. I 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 it is worth filling the form into ¾ parts, no more.
American cupcakes with delicious liquid filling
The recipe originally from America is distinguished by its originality. Muffins are obtained with a liquid filling.
But the most interesting thing is that you don’t need to have a lot of culinary experience behind you to bake moist cupcakes with cream. Everything is very accessible and simple.
Components:
50 gr. sugar, sl. oils; 45 gr. flour; 2 pcs. chickens. eggs; 150 gr. chocolate.
Cooking algorithm:
- I grind the chocolate, drown it in a water bath with chopped into pieces sl. oil. The mixture will be homogeneous.
- Kur. I interrupt the eggs and sugar to make a foamy mass.
- I mix the flour with the mass. I distribute the dough in forms, greased with rast. oil in advance.
- I bake in the oven for 7 minutes at 180 gr. temperature. Cupcakes will be baked around the edges, but will remain liquid in the middle.
- I take chocolate desserts out of the oven. Put on serving dishes and serve warm. If desired, they can be covered with homemade cream.
- You can prepare the dough for baking Fondane cupcakes even 2 days before baking. You can store it in the refrigerator. Just keep in mind that it will need to bake 2 times longer than a fresh batch.
- Serve cupcakes with viscous filler should be warm so that the chocolate does not harden. The filling will become dense, and the chocolate dessert will lose its originality. The cake will still be delicious. So, it’s not worth wasting time, and immediately after preparation, you need to brew tea and eat a treat.
- To make a portion of cupcakes with a melted center 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 do not hang your nose, because with the gaining experience, your French chocolate cake will turn out better and better.
- I advise you to cook cupcakes gradually. First bake 1 piece, check how long it takes to bake so that the dessert is perfect: raw inside, baked outside. And only then bake cupcakes, adjusting the time and temperature of the oven.
- It is recommended to combine a warm chocolate dessert with vanilla ice cream. From my own experience, I will say that it goes amazingly with caramel, berries, buttercream. You can complete the composition with a couple of fresh mint leaves.
I want to wish every reader of my site extremely successful experiments in the kitchen, good mood and pleasant tea drinking in the family circle.
Let there always be a portion of delicious and original pastries on your table, and you can always find its recipe on the pages of my culinary site!
My video recipe
Cooking muffins is an activity for those who don't want to spend too much time in the kitchen. Mixing the ingredients takes no more than 15 minutes, and cupcakes are baked for about 25 minutes at most. Even if you are going to make muffins with a liquid filling, this will not affect the manufacturing time, and some recipes even imply a reduction in baking time so that the muffin filling is just liquid. This is the recipe we will take for consideration today:
Ingredients:
- Flour - 100 gr.
- Egg - 4 pcs.
- Butter - 140 gr.
- Chocolate bitter - 200 gr.
- Sugar, or powdered sugar - 70-100 gr.
- Salt - 1/5 tsp. spoons
Recipe:
- Turn on the oven to heat up to 180 degrees. Grease the molds with oil or spray with a special baking spray.
- In the microwave or in a water bath, melt the chocolate, along with the butter and 2/3 of the sugar. When all the ingredients have turned into a paste, set aside the mixture to cool.
- Whisk eggs and remaining icing sugar/sugar until fluffy.
- Add the cooled chocolate paste to the egg-sugar mixture and mix well.
- The next step is to add salt, and then the sifted flour and mix the mass until smooth.
- After that, we fill the molds with the resulting dough by 3/4, as it will rise in the process.
- Now we send the molds to the oven for 7-8 minutes. When cooked, they will crack a little on top, but this is normal.
- When you take muffins with a liquid filling from the molds, do it as carefully as possible so that the filling does not leak out ahead of time.
Liquid-filled muffins go great with a scoop of vanilla or caramel ice cream, or simply sprinkled with powdered sugar.
No less curious is the recipe for muffins, in which various jams act as fillings. Filled muffins are like cakes with a surprise, because if you do not warn in advance, no one will expect that a delicious filling can be hidden inside the cupcake. The most popular are strawberry jam muffins, but it all depends on your preference. The main rule is that the jam should be thick enough not to spread too much. It should be slightly less liquid than peanut butter, which, by the way, can also be used for filling.
With jam filling
Ingredients:
- Eggs - 4 pcs.
- Sugar - 140 gr.
- Butter at room temperature - 150 gr.
- Flour - 150 gr.
- Baking powder - 1 tsp. a spoon.
- Jam to taste.
Recipe:
- Turn on the oven to 180 degrees. Prepare molds. If you are using metal ones, brush them with oil or apply a special baking spray. You can also use disposable paper molds - just put them in a metal base.
- In a medium bowl, beat eggs and sugar until light foam forms.
- Whisking continuously, add soft butter.
- Now add the baking powder to the resulting mass, mix and begin to gradually introduce the flour, stirring until smooth.
- After our dough is ready, we begin to fill the molds. Mentally divide the volume of the mold into four parts. Fill one fourth of the molds with dough.
- After that, put a little jam in the middle with a teaspoon so that it is slightly sunk into the dough.
- Then, in a circular motion, "close" the filling with dough, starting from the edges. This will ensure that the jam does not run out between layers of dough. Thus, you will have 3/4 molds filled and 1/3 will be left so that the dough has room to rise.
- Repeat this with all the molds, after which we put the mold in the oven. Jam muffins are baked in the same way as regular muffins, about 25 minutes. We will not check them with a toothpick, but we will hold them for exactly as long as necessary for baking and then leave them in the already turned off oven, only slightly opening its door.
Muffins filled with jam or paste do not need to be additionally decorated with anything liquid or creamy, you can only lightly sprinkle them with powdered sugar. The liquid filling will give the muffins extra softness and remove the possible dryness inherent in cupcakes. But it should be remembered that if you do not eat the muffins immediately, then it is best to put them in a paper or plastic bag and put them in the refrigerator so that they do not dry out. Enjoy your meal!
Video recipe for chocolate muffins with liquid filling
