Cupcakes with a liquid center: recipes, ingredients and baking features

All cupcakes with liquid filling are based on the recipe for the famous French cake, better known as chocolate brownie. There are several varieties of it. One such dessert is called Fudgy brownies. This is nothing more than a cake with a liquid center inside. The dessert may have the consistency of a cake or cookie. In our article we will present photos and recipes for cupcakes with a liquid center. First of all, we will focus on the classic version of preparing this popular cake.

Classic brownie cupcakes with runny center

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This dessert owes its appearance to a simple occasion. One day, an inexperienced French chef took his cupcakes out of the oven ahead of time. And imagine his surprise when they turned out to be incredibly tasty. The liquid filling flowing out from the middle of the cake made the dessert unusually juicy and tender. Today it is extremely popular all over the world.

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The process of making muffins with a liquid center is not as simple as it might seem at first glance. Even experienced pastry chefs are not always able to find the line when a half-finished cake needs to be removed from the oven. The dessert is served exclusively warm, since after cooling the filling will no longer be liquid. And this is the highlight of this delicacy.

How to cook

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

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.

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.

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.

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!

Chocolate muffins are an incredibly tasty and delicate dessert that will instantly make you fall in love. Chocolate muffins with liquid filling are especially famous. If you arm yourself with the right homemade step-by-step recipes, then preparing this delicious delicacy is easy even at home. Treat yourself to a culinary feast and experience the powerful magic of chocolate muffins!

Step-by-step recipe for chocolate cupcakes with a liquid center

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Even a novice housewife can prepare this delicious dessert. The following instructions must be strictly adhered to:

Preheat oven to 200°.
Build a water bath on the stove. Place the broken chocolate and soft butter in a bowl on top.
Melt the ingredients until smooth. The chocolate-cream mass should be smooth and glossy. At this stage it is important not to overheat the chocolate to prevent it from curdling.
Break the eggs into a mixer bowl. Add sugar and salt to them. Many housewives skip the last ingredient, but it is what emphasizes the sweetness of the dish.
Beat the ingredients on low speed mixer for 1 minute. Fluffy foam is not needed in this case.
Pour the chocolate mixture into a bowl. Mix well with a spoon or spatula. It is important that the chocolate part of the dough is not hot. Otherwise the eggs may curdle.
Grease baking pans with butter and sprinkle with cocoa powder or flour. The first option is more preferable when it comes to making chocolate pastries.
Place the baking sheet with the molds in the oven.
Bake the cupcakes with the liquid center for 10 minutes. When they rise a little and the center begins to fall in a little, the brownies can be removed from the oven.
Turn the hot muffins out of the pans onto plates. It is recommended to serve dessert with a scoop of vanilla ice cream.

Cooking secrets and tips

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. In thin silicone fondants, they are baked in 7-8 minutes at a temperature of 180°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.

Chocolate brownies in the microwave

The following recipe belongs to the “guests on the doorstep” category. It is recommended to prepare such muffins in a large mug. But if time allows, you can pour the dough into silicone molds and put them in the oven instead of microwave for 10 minutes. It will take a little longer, but will look more presentable.

So, the recipe for microwave brownie cupcakes with a liquid center is as follows:

Prepare a cup with a volume of at least 300 ml.

Pour 30 g of flour, 50 g of sugar and 10 g of cocoa powder into it. Add baking powder (¼ tsp) and a pinch of salt.

Melt the butter and add exactly 3 tablespoons to the dough.

Pour in 45 ml of milk.

Add 1 egg, beaten with a fork, and vanilla extract (¼ tsp).

Mix the ingredients thoroughly to form a homogeneous dough.

Place 3-4 pieces of chocolate bar in the middle and pour in 1 tablespoon of water. This is the main secret to getting a liquid center.

Place the cup of dough in the microwave for 1.5-2 minutes. During this time, the dough should rise at the edges, but the middle should remain moist.

What do you need to cook baked goods in a slow cooker?

Multicookers are now found in almost every apartment, as they significantly save time and make cooking easier. Many people do not know that in addition to main dishes, you can also bake in it.

At the same time, the baked goods turn out fluffy, tall, juicy and very tasty if done correctly.
If you don’t have the opportunity to bake in the oven, we offer you the option of a chocolate cupcake in a slow cooker .
Ingredients :

Butter or margarine – 200 grams
Wheat flour – 2 cups
Sugar – 2 cups
Milk - half a glass
Cocoa - half a glass (use cocoa without sugar)
Chocolate (preferably bitter 70%) – 1 bar (100 grams)
Eggs – 4 pieces
Baking powder - half a teaspoon

Cupcake making steps:

Decide right away whether you will cook in a separate bowl or in the thicket itself. The recipe is designed for pre-cooking the dough in a separate bowl.
Combine slightly melted butter with cocoa, sugar and milk. Mix everything thoroughly.
Mix the eggs into the mixture one at a time to form a light foam.
Mix flour with baking powder and combine with liquid ingredients until completely dissolved.
Finely chop the chocolate into cubes and mix into the dough very carefully so as not to melt .
Turn on the multicooker to the “baking” mode for 50-60 minutes. Lubricate the multicooker bowl with oil (just grease it, not pour it in; you also need to treat the walls). Place the prepared dough there and close the lid. During baking, try to open the multicooker lid very rarely , as the cake may settle. After the signal, keep the cake warm for 5-10 minutes, but no more.
Cool, then carefully remove the crust from the sides of the bowl with a spatula and invert onto the plate in which you plan to serve.

Chocolate cupcakes with condensed milk inside

Anyone can prepare this sweet delicacy:

In the microwave or in a water bath, slowly melt 50 g of dark chocolate and 60 g of butter.

Beat eggs (2 pcs.) with sugar (100 g) until completely dissolved.

Connect both masses together.

Add sifted flour (60 g) with baking powder (½ tsp) and cocoa (20 g).

Preheat the oven to 180°.

Prepare the muffin tins by greasing them or lining the inside with baking paper.

Distribute the dough among the molds. First pour 1 tablespoon of chocolate mixture, then put 1 tsp in the middle. boiled condensed milk. Top the filling again with a tablespoon of dough.

Bake for 15 minutes.

Decorate cooled chocolate cupcakes with a liquid center with whipped cream and cream cheese frosting. If desired, add cocoa to the cream.

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.

Chocolate muffins with cream cheese filling

This delicious dessert tastes more like a real chocolate cheesecake than a cupcake. And to be sure of this, you just need to try cooking it. Moreover, this is not difficult to do:

Preheat the oven to 180°.

In a deep bowl, combine flour (90 g), sugar (0.5 tbsp), cocoa (3 tbsp), soda and salt (0.25 tsp each).

Make a well in the center of the dry mixture. Pour water (0.5 tbsp), vinegar (0.5 tbsp), vegetable oil (0.25 tbsp) into it.

Using a whisk, knead into a smooth and homogeneous dough.

Prepare the filling. To do this, combine 60 g of cream cheese, a teaspoon of milk, a tablespoon of sugar and ¼ cup of chocolate chips.

Divide the dough among the molds, leaving an indentation on top for the filling. Put cream cheese with milk and sugar in it.

Bake muffins for 20 minutes. Serve warm.

The cupcakes prepared according to this recipe with a liquid center are enough for a whole group of guests. There are as many as 24 of them, but they fly off the table in 10 minutes.

"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.

Chocolate brownie with cherry jam

The recipe for this easy-to-prepare, yet delicious dessert consists of the following steps:

Sift all dry baking ingredients together. This will be 1 cup of flour, sugar and cocoa (3 tbsp each), baking powder and cinnamon (1 tsp each).

Separately, combine water (6 tbsp), vegetable oil (4 tbsp) and cherry syrup from canned berries or jam (0.5 tbsp).

Knead the dough. It should be thick enough not to fall off the spoon.

Prepare muffin tins. Fill them halfway with dough. Make a well in the center and put thick cherry jam in it (½ tsp each). Fill the mold to the top with dough.

Place the cupcakes in the preheated oven for 15 minutes. If you serve them hot, jam will ooze out when you break them. When cold, it will thicken and you will get a juicy cherry filling.