Quick & Easy Bubble Chocolate Cupcakes

Introducing our delectable Bubble Chocolate Cupcakes—a delightful treat that perfectly balances rich chocolate and the sweet tang of apricot jam. These muffins are ideal for any occasion, from a cozy afternoon tea to a special breakfast indulgence. What sets these muffins apart is their unique filling of apricot jam, which adds a burst of fruity sweetness that complements the deep, chocolatey flavor of the cake. Topped with a luscious dark chocolate ganache and crunchy chocolate-covered cereal balls, these muffins offer a delightful texture contrast that will satisfy any sweet tooth. Whether enjoyed warm from the oven or savored as a chilled dessert, these muffins are sure to be a hit with anyone who tries them.

What Are Bubble Chocolate Cupcakes?

Bubble chocolate cupcakes are a delightful variation on traditional chocolate cupcakes, characterized by their light and airy texture. The "bubble" aspect often refers to the incorporation of aerated chocolate, which originated in the mid-20th century when confectioners discovered methods to introduce air bubbles into chocolate, creating a unique mouthfeel and a lighter, melt-in-the-mouth experience. This type of chocolate became popular in Europe, particularly in countries like the UK and Switzerland, where iconic aerated chocolate bars were first developed.

Incorporating bubble chocolate into cupcakes brings a playful twist to classic recipes, adding a fun texture and a slightly different flavor profile. The use of aerated chocolate in baking is not only innovative but also reflects the evolving nature of dessert trends, where texture and experience are as crucial as taste. These cupcakes have become a favorite for their whimsical appearance and the delightful surprise of light, bubbly chocolate in every bite.

Tips for The Best Bubble Chocolate Cupcakes

• Use a kitchen scale for precise measurements, especially for flour, sugar, and cocoa powder, as slight deviations can affect the texture and taste.
• When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense, tough muffins.
• Fill each muffin cup about ⅔ full to allow room for the muffins to rise. Overfilling can cause them to overflow.
• Let the muffins cool completely before coring and filling with apricot jam. This prevents the jam from melting and the ganache from sliding off.
• For the best texture, add the chocolate-covered cereal balls right before serving to keep them crunchy.

What Type of Oil Should I Use for The Cupcakes?

It's best to use a neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. These oils won't overpower the taste of the other ingredients and will provide the desired moisture and tenderness to the muffins. Avoid strong-flavored oils like olive oil, as they can alter the taste of the muffins.

Can I Switch Oil for Butter?

Yes! Use melted butter in an equal amount to the oil called for in the recipe (80 ml of oil equals approximately 80 grams of butter). Keep in mind that using butter will result in a slightly richer flavor and denser texture, as butter solidifies at room temperature, unlike oil.

What Type of Chocolate is Best for The Ganache?

For the ganache, it's best to use high-quality dark chocolate with at least 60% cocoa content. This type of chocolate provides a rich, deep flavor and smooth texture. Avoid using milk chocolate or chocolate with lower cocoa content, as they can make the ganache too sweet and may not set as well.

How Do I Keep My Cupcakes Moist?

To keep the cupcakes moist, be careful not to overmix the batter and avoid overbaking. Store them in an airtight container at room temperature to prevent them from drying out. You can also add a tablespoon of sour cream or yogurt to the batter for extra moisture.

Can I Change the Filling With Something Else?

Of course! You can use other types of fruit jams, like raspberry or strawberry, or opt for a creamy filling such as chocolate ganache, Nutella, or peanut butter. You could also try a custard or cream cheese filling for a different flavor and texture.

Help! Why Did My Cupcakes Sink in The Middle?

Cupcakes can sink in the middle due to overmixing the batter, which incorporates too much air, or underbaking them, leaving the center undercooked. Opening the oven door too early during baking can also cause them to collapse. Ensuring the correct oven temperature and baking time, along with gentle mixing, can help prevent this issue.

Why Did My Cupcakes Come Out Dense and Flat?

Dense and flat cupcakes can result from overmixing the batter, which develops too much gluten, or using too much flour. Additionally, insufficient leavening agents, expired baking powder, or not enough air incorporated during mixing can also lead to this problem. Ensuring the right proportions and gently mixing the batter can help achieve a light and fluffy texture.

What Other Cereals Can I Use as Toppings?

For the topping, you can use other types of cereals like crushed cornflakes, rice crisps, or even granola. These alternatives will add a different texture and crunch to the cupcakes. You can also experiment with flavored cereals, like chocolate or honey-flavored varieties, to complement the overall taste.

How Do I Get the Cereals to Stick to The Ganache?

To get the cereals to stick to the ganache, add them while the ganache is still slightly warm and soft. Gently press the cereals into the ganache to ensure they adhere. As the ganache cools and sets, the cereals will stay in place.

Can I Make These in Advance?

You can bake the cupcakes a day or two ahead and store them in an airtight container at room temperature. For the best texture, fill and top them with ganache and cereal on the day you plan to serve them. If storing for longer, keep them in the refrigerator and bring them to room temperature before serving.

Can I Freeze These Cupcakes?

Yes! Freeze the unfrosted cupcakes in an airtight container or tightly wrapped in plastic wrap for up to 3 months. Thaw them at room temperature and then add the filling, ganache, and cereal topping just before serving for the best texture and flavor.

How to Store Bubble Chocolate Cupcakes

To store any leftover cupcakes, place them in an airtight container. If the cupcakes are filled and topped, keep them in the refrigerator to maintain freshness, as the ganache and jam can spoil at room temperature. They can be stored in the fridge for up to 3-4 days. Before serving, let them come to room temperature for the best texture and flavor. If you need to store them longer, consider freezing the unfrosted cupcakes and adding the topping after thawing.

How to Make Bubble Chocolate Cupcakes

Preheat the oven to 350°F (180°C).

Whisk the flour and the cocoa powder into a bowl.

Add the salt, the baking powder and the sugar and mix them together.

Then, add the eggs, the vegetable oil, the vanilla extract and the water. Whisk until a smooth batter comes together.

Pour the batter into a muffin tray lined with cupcake cups, filling each 2/3 of the way up and bake for about 18-20 minutes. Let the cupcakes cool down.

Meanwhile, melt the chopped dark chocolate and the full-fat cream, and let it cool down until it has thickened.

Remove the center of the cupcakes with an apple corer.

Fill the center of the cupcakes with the apricot jam.

Then, once the ganache has thickened, pipe it on top of each cupcake.

While the ganache is still warm and soft, press the chocolate covered cereal balls on top of it, to create the decoration.

Enjoy!