Chocolate dessert - what could be better for the New Year's table? Especially if it's airy muffins from a porous biscuit dough with a tender white ganache.


  • Dark chocolate - 180 g
  • Butter 82,5% — 120 g
  • Eggs — 4 PCs
  • Sugar — 200 g
  • Cacao — 75 g
  • Flour — 75 g
  • Baking powder — 1/2 tsp

For the ganache

  • White chocolate – 120 g
  • Cream 33% – 180 g
  • Butter 82.5% - 50 - 60 g
  • Marshmallow for decoration

Method of preparation

  1. Butter and dark chocolate to melt in a saucepan on low heat
  2. Beat the eggs and sugar with a mixer until the foam
  3. Carefully fold into the egg mixture with the chocolate, add the sifted flour and cocoa, baking powder
  4. Gently knead the dough with a spatula, keeping the airy texture
  5. To prepare a paper or metal forms for cupcakes and fill them with dough two-thirds (easiest to do using a pastry bag). Bake in a preheated oven at 170 degrees until ready
  6. For the ganache: white chocolate, pour the cream and melt in a water bath or in a saucepan on low heat
  7. Add the chocolate butter and stir well. Ganache put into the refrigerator for a few hours before applying to the cupcakes to warm to room temperature so the mass has reached the desired consistency
  8. Cupcakes cover with ganache, decorate marshmallow