Have you ever wanted a treat, but you were too lazy to make it?⠀
A funny question, but, as you know, laziness is a driver for progress))) so my desire for a sponge treat with almond-coconut taste made me choose in favor of cupcakes instead of a whole big cake. And I decided not to bother myself with the crispy filling, I hid the Rafaello candies inside the cupcake and... nothing bad happened to them!
- Melt the butter, combine with sour cream, sugar, egg, and whip everything; then sift the remaining ingredients twice (here, never be lazy) Heat the milk a little until warm, add it to the mixer bowl to our sweet mixture, and then gradually add the sifted dry ingredients. Add the coconut flakes.
- Leave the dough for 15 minutes. Meanwhile, preheat the oven to 180C (355F).
- We fill the molds by 1/2 and put a Raffaello candy into each. Pour a little dough on top of candies, since the dough will raise the sweets when baking and their top may become brown. Bake for 15-20 minutes. The dough is very tender and easy to dry, so the baking time depends on your oven but in any case the cupcakes should not become brown, they should be white.
Melt the chocolate in a water bath and leave to cool to room temperature. Whisk the cold cream with confectioners sugar until stiff peaks, then add cream cheese, and only after that add chocolate. You can also make this cream with mascarpone cheese, but since mascarpone is very picky, be sure not to whip the cream too hard after adding the cheese. Only at low speed, just until smooth.
You will get 20-24 cupcake in total with this amount of dough. Do not forget to put the cream on top of cupcakes.