Special soft-centre cupcake

Special soft-centre cupcake

An inviting dessert with a melt-in-the-mouth dark chocolate centre, the ideal showpiece to end a meal.

time required:[ 40min. ] servings:x 3
difficulty level:[ difficult ] vote!x 73


  • Chocolate cupcake
  • Icing sugar
  • Forest fruits


Melt the chocolate at 50° in a bain marie, add the melted butter, the eggs and the yolks (1 yolk at a time, emulsifying thoroughly) and mix delicately (picture 1); add the flour and sugar sieved together, mixing with a hand whisk into a smooth cream.

Use a sac-à-poche to pipe the mixture into the individual moulds, coated with butter and flour (picture 2) and cook at 220° for 7-8 minutes. Do not fill the moulds up to the brim; leave at least 1 cm (picture 3).

While the cupcakes are cooking in the oven, use a toothpick to check they remain soft in the centre.

Turn the cupcakes out onto a dessert plate and decorate with forest fruits (picture 4) and slivers of dark chocolate.

Photo of the end result (picture 5).


  • Stable, even surface for cupcakes

    Before baking, keep in the fridge for an hour to make the cupcake more stable, with a more even surface.

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