Cupcakes with double chocolate cream

Name: Cupcakes with double chocolate cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: Wafer covered with dark chocolate 6; Wafer covered with white chocolate 6; Dark chocolate 4.5 oz; Fresh liquid cream ½ cup; Butter 1 tbsp; White chocolate 4.4 oz; Whole milk ½ cup; Condensed milk 0.1 cup; Type 00 flour 1 tbsp

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210

Calories per serving

Vegetarian

Energy Kcal 210
Carbohydrates g 22.6
of which sugars g 16.9
Protein g 3.1
Fats g 11.9
of which saturated fat g 6.51
Fiber g 0.4
Cholesterol mg 17
Sodium mg 31

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

So, if you’re on the hunt for a total showstopper in Italian sweets, tortine con crema ai due cioccolati is where it's at. Really, these little cakes are all about layers—and they're something special. Picture this: crispy wafer crunch inside, giving each bite a fun surprise. You’ll love the tender pastry cream made from white chocolate, with no eggs, so it’s light and not too heavy. Then there’s the mix of white and dark chocolate on top, giving you a rich cocoa hit alongside a sweet, creamy layer. It’s the kind of dessert you’d find in Italian pastry shops, but this version makes it easy to enjoy at home—without losing any of that fancy feel. Seriously good.

Italian desserts, as you probably know, are often about tradition. But dolci al cioccolato facili like these show you can get super super creative, too. The tortine have that amazing texture contrast—crunchy wafer one moment and a super moist cake bite with silky ganache on top the next. And look, they’re adorable, especially when the ganache drips elegantly down the sides. The eggless pastry cream gives you all the creamy goodness without being too rich, and the double chocolate makes each cake look like a party or special dinner treat. If you’re into tortine al cioccolato bianco e fondente or searching for dolci monoporzione al cioccolato that don’t require hours to make, this is the one. For sure.

So here's the thing: it's a modern classic in Italian home baking, giving you a taste of pasticceria right from your kitchen. Whether for a big family gathering or just a personal treat, these mini cakes are always a hit. Plus, they’re so easy to prepare that, really, you’ll be tempted to make them again and again. Enjoy the great combination of textures and flavors, and bring a little Italian magic to your dessert table—no question about it.

INGREDIENTS

210

Calories per serving

Ingredients for 12 cupcakes: Wafer 6 - covered with dark chocolate; Wafer 6 - covered with white chocolate

for the dark chocolate ganache: Dark chocolate 4.5 oz (125 g); Fresh liquid cream ½ cup (125 ml); Butter 1 tbsp (15 g)

for the white chocolate pastry cream: White chocolate 4.4 oz (125 g); Whole milk ½ cup (125 ml); Condensed milk 0.1 cup (30 g); Type 00 flour 1 tbsp (10 g)

Preparation

How to prepare Cupcakes with double chocolate cream

To make the cupcakes with double chocolate cream, start with preparing the chocolate ganache; click here for the full recipe. Grate the dark chocolate 2 or chop it into shavings with a knife. Pour the cream into a large pan, add the butter 2, and bring almost to a boil over low heat; when the cream is just about to boil, remove the pan from the heat and add the grated dark chocolate, stirring with a whisk 3

until completely melted 4, transfer the mixture to a bowl 5, cover with plastic wrap 6, and let cool in the refrigerator.

Once the cream is very cold, use an electric mixer to whip the mixture 7 until it becomes creamy and thick 8 (this will take at least 10 minutes). Now that your ganache cream is ready, fill a piping bag with a star nozzle and garnish the surface of the white chocolate cupcakes with a dollop of cream 9.

Now focus on the light cream, click here to consult the eggless white chocolate pastry cream recipe: chop the white chocolate into shavings with a knife 10 and set aside, pour the condensed milk into a bowl and add the sifted flour 11. Warm the milk in a saucepan over low heat, then gradually add it to the flour and condensed milk mixture, stirring with a whisk to prevent lumps 12.

Transfer the mixture to a saucepan and thicken over low heat, stirring continuously with the whisk 13. Finally, add the chopped white chocolate 14 and continue cooking until completely melted. The white chocolate pastry cream will be ready when it is well thickened, which will take about 15-20 minutes: transfer it to a wide and shallow container 15,

cover it with cling film 16 and, once at room temperature, place it in the refrigerator to cool. Take the cold cream and pour it into a piping bag with a star nozzle 17, garnish the surface of the dark chocolate cupcakes 18 as you did before. Your cupcakes with double chocolate cream are ready, garnish them with chocolate shavings and enjoy!

Storage

You can store the cupcakes with double chocolate cream in the refrigerator for 2-3 days in airtight containers. Freezing is not recommended.

Advice

We made a pastry cream without eggs, but if you prefer, you can prepare the recipe with eggs, which you can find in the dedicated white chocolate pastry cream recipe.

For the translation of some texts, artificial intelligence tools may have been used.