Chocolate cupcakes with buttercream

Chocolate cupcakes with butter cream will not leave anyone indifferent! Cream for cupcakes is prepared with the addition of corn starch, it is thanks to him that the cream turns out to be stable and keeps its shape well. You can decorate cupcakes with raspberries and grated chocolate. Bon appetit!

Ingredients

• For test:
• Butter - 100 g
• Milk - 50 ml
• Eggs - 2 pcs.
• Flour - 150 g
• Sugar - 150 g
• Cocoa powder - 2 tbsp. l.
• Baking powder - 1 tsp
• Vegetable oil - for greasing molds
• For cream:
• Cream 33% - 200 ml
• Powdered sugar - 2 tbsp. l.
• Corn starch - 2 tsp
• For decoration (optional):
• Raspberries (or other berries) - 12 pcs.
• Dark chocolate - 30 g

Directions

1. Put the butter on a low heat until it is completely melted. Leave to cool, the oil should not be very hot.
2. Beat eggs with sugar using a mixer.
3. Then, continuing to whisk, pour in the cooled melted butter and milk.
4. Combine flour, cocoa and baking powder.
5. Sift the mixture of dry ingredients and add to the whipped mass in portions.
6. You should get a thin dough.
7. Grease molds with odorless vegetable oil. Fill molds 2/3 full with batter.
8. Bake chocolate cupcakes in an oven preheated to 160 degrees for 20 minutes. Remove the finished cupcakes from the molds and let cool completely.
9. Prepare buttercream for cupcakes. In order for the cream to whip well, cool both the dishes and the beaters. The cream should also be very, very cold. Whip the chilled cream at first at low speed of the mixer, gradually increasing the speed. When the cream has thickened slightly, add the powdered sugar and corn starch in batches while continuing to beat the cream until stiff peaks form.
10. Cream for cupcakes is ready!
11. Using a pastry bag, pipe the buttercream onto the chocolate muffins.
12. Decorate chocolate cupcakes with butter cream with fresh raspberries and grated chocolate.
13. Bon appetit!