How to create chocolate cream for cupcakes: recipes with photos

How to create chocolate cream for cupcakes: recipes with photos

Cupcakes were previously baked in small cups, hence the name of these cupcakes. Confectioners often decorate them with cream, glaze or mastic, and less often with sprinkles and other decorations. We offer several light and quick options for chocolate cream for decorating cupcakes.

Chocolate cream for cupcakes based on ganache

The base for the chocolate cream for cupcakes is based on a recipe for chocolate ganache. They decorate cupcakes with it, it fits perfectly under the mastic and is magical as an interior.

• 200 g chocolate (or 300 g for milk cream);
• 100 g cream with a fat content of more than 33%.

For dark chocolate cream for cupcakes, use dark chocolate in a 2:1 ratio to cream, but if you need snow-white (milk) ganache, then use the corresponding light chocolate and cream in a 3:1 ratio. In hot weather, it is recommended to increase the amount of chocolate used by 0.5-1 part (50-100 g) to maintain a stable mixture.

So, chop the chocolate very finely.

Heat the cream over medium heat, remove from heat, wait 1 minute and add chocolate to the cream. Shake the container with cream a little so that the chocolate sinks one hundred percent into it and let it melt.

Place our container on the lowest heat and, using a dry whisk, carefully stir the resulting mass, trying not to create bubbles, until the outer pieces of chocolate melt.

Without allowing the creamy chocolate mixture to cool, pour it into another container, which can later be put in the microwave. Cover with cling film and let sit overnight (that is, dark) on the kitchen counter.

Before adding the cream, warm it up slightly in the microwave at low power.

How to Create Chocolate Cupcake Cream That Holds Its Shape

If you need the cream decoration on cupcakes to keep its shape throughout the holiday, then you should pay attention to this recipe, in which chocolate cream for cupcakes keeps its shape. Its density is ensured by the oil in the composition and, despite the fat content of the cream, its taste is simply delicious.

• 230 g butter;
• 2 gr.st. sweet powder;
• 1/3 gr.st. cocoa powder;
• 170 g bitter chocolate;
• 1/4 gr.st. cream 35% fat;
• 1 tsp vanilla extract;
• 1 chip salt.

Remove the butter from the refrigerator and keep it at room temperature for a couple of hours. Carefully, in two steps, sift the sweet powder and cocoa.

Beat the soft butter with a mixer at medium speed for about 2 minutes. Add sweet powder to the oil and beat for another 2 minutes. Now add cocoa and beat again (4 minutes) until the cream is smooth and smooth.

Melt the chocolate, add it, vanilla extract and salt to the cream and, little by little, stir with a mixer at low speed. After the chocolate is moderately distributed, evenly add cream to the chocolate mixture, continuing to stir until desired airiness and evenly increasing the number of revolutions of the mixer.

The finished cream is enough for 24 small cupcakes.

Chocolate cream cheese recipe for cupcakes

If you are a big fan of cheesecakes and variations on their theme, then you will be curious to find out how to create chocolate cream for cupcakes. This gentle cream also holds its shape, but at the same time it is the least fatty and has the richest and most captivating taste, reminiscent of cheesecake. This chocolate cream cheese is suitable for cupcakes, sponge cakes or desserts; you can also serve it solo, placing it in a dessert bowl and garnishing with a mint leaf.

• 500 ml cream;
• 300 g curd cheese;
• 180 g chocolate;
• 100 g sweet powder.

Beat 450 ml of very cool cream with a mixer for 7 minutes, gradually speeding up. Place sugar in the cream and mix it with a mixer, then add curd cheese and mix again.

Heat 50 ml of cream, pour the crushed chocolate with cream and continue heating until all the chocolate has melted. Pour it into the whipped cream cheese cream and beat them together with a mixer until fluffy.

Ready!

How to Create Chocolate Cheese Cream for Cupcakes

The second version of chocolate cheese cream for cupcakes is based on the traditional recipe for cream cheese cream for a cake. The combination of rich cheese flavor and creamy chocolate tenderness is perfect for any dessert.

• 300 g soft cheese;
• 2 testicles;
• 100 g cream;
• 100 g sweet powder;
• 100 g chocolate glaze or cocoa powder;
• 0.25 tsp vanilla.

The photo of the recipe for chocolate cream for cupcakes shows the process of mixing cheese, sweet powder, vanilla and cocoa - uniformity in this matter is very important, make sure that the cream comes out without lumps. Add the cream evenly, stirring, into a homogeneous mass, followed by the separately beaten eggs. Beat the mixture until smooth and use as intended.

If you have used dry cocoa and the cream is not sweet enough for your taste, you can increase the amount of sweet powder by carefully mixing it with a mixer into the finished product.

Chocolate cream for cupcakes

A multi-colored flock of very beautiful and colorful butterflies. So you can call these unique desserts under the name cupcakes! These small portioned cakes fascinate and captivate with their mouth-watering beauty. And if you make chocolate cream for cupcakes, it will be an explosion of ecstasy not only for children and ladies, but even men will express their emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) .

Chocolate frosting recipe for cupcakes

Chocolate cream may contain various variants of its own composition. Depends on what mixture or color you need. If you need a cream that holds its shape, add butter to the composition. Thanks to it, creams containing such ingredients as ordinary condensed milk, creamy or curd mass included in a suitable recipe keep their shape perfectly. So the cupcakes are guaranteed chic “headdresses”. Chocolate cream that does not contain butter will not be as pretty, but its taste remains excellent. This cream is great for decorating cookies, and cupcakes will look good under it. Especially if you sprinkle them with nuts or coconut flakes. In general, it doesn’t matter what kind of sprinkles you have on hand.

Ingredients needed

• 200 g butter;
• 50 ml is better than heavy cream;
• 2 egg whites;
• 2 cups sweet sand;
• 3 tablespoons cocoa powder;
• 180 g dark chocolate;
• 5 g vanilla;
• 1 pinch of salt.

Step-by-step production

When starting the main process of making chocolate cream, make sure that all the necessary ingredients and equipment are at hand and you can start cooking.

Step 1

Before preparing the cream according to this recipe, about an hour or two in advance, remove the butter from the refrigerator so that it melts and softens perfectly.

Step 2

After the butter has melted to the appropriate temperature, beat it with a mixer for about a minute and a half. Then add sweet sand and beat with a mixer until the sugar is completely dissolved.

Step 3

After the sugar has dissolved one hundred percent, add cocoa to this mass and use the mixer again until the whipped mass is smooth and shiny.

Step 4

Now let's get down to the most delicious chocolate work. Melt the chocolate using any method that is comfortable for you. The quickest method is to melt it using a microwave. If you're not in a hurry, you can melt the chocolate using a double boiler.

To do this, take iron containers of similar diameter, preferably a pan and a bowl. Pour a third of the size of water into a saucepan and place over medium heat. When the water begins to boil, place a bowl of chopped chocolate on top and stir until the chocolate is one hundred percent melted.

Step 5

Combine the melted chocolate with whipped butter, sugar and cocoa, add vanilla and a pinch of salt and beat everything again with a mixer at low speed until smooth.

Step 6

When the bulk is ready, set the mixer to low speed. Whisking evenly, begin pouring cream into the chocolate mass. When you have added all the cream, increase the mixer speed and beat the mixture to the right size for you.

Step 7

Beat the egg whites to a good consistency, pour them into the chocolate mixture and beat well again.

Step 8

Let the finished cream cool, set and start decorating the cupcakes. There will be approximately 25 of them.

Video of making chocolate cupcakes with chocolate cream

Decorating cupcakes

Now let’s get creative, and specifically, decorate cupcakes. A pastry bag is useful for this. If this is your first experience working with a pastry bag, don’t worry, through trial and error you will certainly succeed. Start by filling it with the prepared cream. Then position it comfortably in your hand, this is very important. Place the finished cupcake in front of you and start creating a lovely creamy cap.

You probably won’t get the expected beauty the first time. Therefore, remove the unsuccessfully applied cream from the cupcake, put it back in the pastry bag and try to decorate your baked goods again. In the end, you will certainly end up with a flawless and very beautiful creamy cap that holds its shape very well. This fact will certainly amuse you because the cupcakes with cream decoration will last until they are served. And guests will definitely appreciate their beauty and deliciousness.

By the way, you can decorate the finished cupcakes with crushed nuts, berries, and fruit slices. Add condensed milk in a narrow stream, creating small drips. It will look very interesting. You can decorate with chocolate shavings or coconut flakes. Or you can simply sprinkle your dessert with sweet powder.

But if you decide to amaze your guests with the beauty of the dessert. Make decorations from melted chocolate, white or dark, or you can combine these two colors.

For this, you will need chocolate and a confectionery syringe; if you don’t have the latter at home, purchase an ordinary 5 or 10 cc syringe at the pharmacy.

First, prepare foil, tracing paper or any glossy surface. It will be useful for you to draw your openwork decorations on it. Then melt the chocolate, you will read above how to do it. Once the chocolate has melted, draw it in using a syringe without a needle and draw whatever you want to decorate your excellent cakes with.

Useful tips

The highlight of this cream is that it must be soaked before application. Therefore, it is recommended to create it in advance. For example, if you are going to bake cupcakes in the evening, prepare the cream in the morning. Place the finished cream in the refrigerator and let it sit there.

When you are going to create chocolate cream for cupcakes, go over in your head what it should be, in terms of color and thickness. If you want a very dark chocolate color, use dark chocolate with the highest percentage of cocoa and low percentage of sugar. Thick consistency will be provided by butter, curd cheeses and cream.

Perfectly whipped, homogeneous cream is the key to the good taste of the finished dessert.

It is better to consume snow-white chocolate with creamy curd ingredients, so they will complement each other.

A huge advantage of cupcakes with chocolate cream is that they can be stored for quite a long time. Naturally, they need to be stored in the cold and preferably in an airtight container, or use cling film. After standing for a couple of days, cakes are perfectly soaked in cream and will become even tastier than those made on the first day. Prepare them for yourself and your family as dessert for the whole work week. And a beautiful mood is guaranteed for you.

Chocolate cream for cupcakes

If you want to decorate cupcakes with chocolate cream, then this recipe is very useful for you. The cream will be very tasty, has a gentle silky texture and holds its shape perfectly.

Ingredients

• 150 g butter
• 150 g sweet powder
• 100 g dark chocolate
• 3 tbsp. cocoa powder
• 1 tsp instant coffee (can be replaced with a pinch of vanillin)

Recipe for making a dish at home

1. The butter must be taken out of the refrigerator in advance, cut into small pieces and left for 20-30 minutes at room temperature or warm, so that it becomes very soft.
2. Beat the melted butter with a mixer at high speed until fluffy. Without ceasing to beat, first add sweet powder a spoonful at a time, and then cocoa powder and knead until the mixture is homogeneous.
3. Chop the chocolate very finely and melt it in a water bath, stirring, or in the microwave. Remove the chocolate from the water bath and cool slightly. While stirring the buttercream with a whisk or spatula, pour in the melted chocolate, add coffee and stir until completely smooth.
4. After cooling, cover the cream with a lid or cling film and put it in the refrigerator for at least 20 minutes (preferably half an hour to an hour). The purchased chocolate cream can be used to decorate not only cupcakes, but also other desserts or baked goods.

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Top 8 recipes for cupcake creams that keep their shape

If you want to give ordinary muffins a new taste and a dressed-up appearance, we suggest making a unique cupcake cream that holds its shape and applying a wonderful decoration to the top of each cupcake. Thanks to the durability of the cream, the finished products will forever retain their original shape, will be beautiful, elegant, and will adequately decorate the festive table.

Recipe for making cupcake cream that holds its shape with egg white

The cream made according to the proposed recipe will not harm your health, since the proteins undergo high-quality pasteurization in a steam bath. This recipe is perfect for decorating cupcakes of all sizes and shapes.

Posted by RECIPES LIFE HACKS REVIEWS (@krem.tort) November 10, 2019 at 6:02 PST

Publication from 🔥 LIFE HACKS 🔥 RECIPES 🔥 REVIEWS (@krem.tort) Aug 18, 2019 at 10:31 PDT

What products are needed for a dense protein cream:

• egg white – from 2 eggs;
• vanilla – 0.5 teaspoon;
• sugar – 160 g;
• food coloring - at the discretion of the housewife.

1. Combine the whites with sugar and vanilla, add coloring.
2. Place the container on the steam bath.
3. Stir constantly with a whisk.
4. Heat the mixture over steam until the sweet crystals disappear completely (this will take at least 7 minutes).
5. After this, remove the saucepan with syrup from the heat and cool.
6. Beat the mixture with a mixer until it forms a fluffy foam.

The purchased cream must be immediately applied to the cupcakes, without waiting for the upcoming compaction of the structure. The result depends not only on the density of the cream structure, but also on the abilities of the confectioner himself. To make beautiful hats on your cakes, you need to learn how to decorate the products correctly using special devices (a syringe, a bag, etc.).

How to make curd cream for cupcakes that holds its shape

We invite you to familiarize yourself with the recipe that almost all chefs use. Despite the apparent simplicity of execution, you will get a stable cream for cupcakes with a unique taste.

To create a thick curd cream, the following products are useful:

• butter – 120 g;
• vanilla extract – just a little bit;
• cottage cheese – 180 g;
• heavy cream – 50 ml;
• sweet powder – 150 g.

One of the necessary criteria for obtaining a gentle mixture cream is that all products must be cooled in advance.

The production process consists of the following steps:

1. Combine cottage cheese with half the size of cream.
2. Beat the mixture with a mixer until a fluffy mass appears.
3. Add 2-3 drops of vanilla extract, stir and set aside.
4. In another container, mix the butter with sweet powder, beat with a mixer. Whipping should continue for 8 minutes.
5. Add the cottage cheese and cream mixture here. Continue beating.

The curd cream for cupcakes is ready, now it will literally be able to hold its given shape! All that's left is to put it in the cold for just half an hour. Now you can safely decorate our cupcakes.

Step-by-step recipe for sustainable mascarpone cheese cream

By following this recipe, you can prepare a wonderful cream with an unusual banana scent. If you wish, you have the opportunity to replace the banana with another puree made from available fruits.

• chilled 33% cream – 250 ml;
• granulated sugar – 65 g;
• cheese – 130 g (Mascarpone);
• vanilla essence – 1 teaspoon;
• medium-sized banana – 1 pc.

1. Prepare dishes for the cream. First, you need to put it in the refrigerator for half an hour, while the walls and bottom of the bowl will cool well.
2. Combine all ingredients in this bowl, except banana.
3. Beat with a mixer, using low speed at first, and then increasing the speed evenly. You should get a fluffy foam.
4. Mash the banana pulp with a regular fork and add in small portions, stir until smooth.

So that the acquired fluffy mass does not have time to soften and flow, it must be immediately placed in the refrigerator. Decorating cupcakes is done only with a chilled mixture.

Description of chocolate ganache

This recipe is suitable for making chocolate cream of various densities. In order for the mass to acquire the appropriate degree of thickness, a huge amount of chocolate is added with an amount of cocoa of at least 70%.