- flour - 1 1/2 cups
- cocoa powder - 3/4 Glass
- soda - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- softened butter - 1/2 cup
- sugar - 1 glass
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- sour cream - 1 glass
- mint cheesecake-mini - 16-18 pieces
- unsalted butter, room temperature - 1 cup (cream)
- powdered sugar - 450 Grams (cream)
- salt - 1/4 Teaspoons (cream)
- fatty cream - 1-2 Art. spoons (cream)
- vanilla extract - 1 teaspoon (cream)
- mint extract - 1/4 teaspoons (cream)
- food coloring (optional) - 1 To taste (cream)
1. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners. In a medium bowl, mix the flour, cocoa, soda, baking powder and salt. Whisk together butter and sugar in a large bowl. Add eggs, one at a time. Stir with vanilla extract. Add 1/3 of the flour mixture to the bowl and mix. Add half the sour cream and mix. Repeat, alternating the remaining flour in 2 sets with the remaining sour cream in 1 set. 2. Put 1 tablespoon of dough into each paper insert. Put a mini-cheesecake on top and gently squeeze. 3. Put 1 tablespoon of dough on top and smooth it. Bake for 15-18 minutes. Allow to cool completely before applying the cream. 4. To make the cream, in a large bowl, beat the butter for about 30 seconds. Beat with sugar and salt. Add 1 tablespoon of thick cream, whisk for 3 to 4 minutes. If the glaze is too thick, add more cream, 1/2 teaspoon at a time, until the desired consistency is reached. Stir with vanilla extract, mint extract and dye if used. Garnish with cappuccino mint cream.
Servings: 6-8