Chocolate Cupcake with Creamy Icing
by Editorial Staff
Recipe for making a cake with cocoa, sour cream and icing from dark chocolate, cream and sugar.
Cook: 1 hour
Servings: 10
Ingredients
- Cocoa Powder – 1/3 Cup
- Salt – 1 Teaspoon
- Soda – 1 1/2 Teaspoons
- Large eggs – 2 pieces
- Sour cream – 1/2 Cup
- Vanilla extract – 1 teaspoon
- Bitter chocolate – 120 grams (glaze)
- Agave nectar (or corn syrup) – 1 1/2 Tbsp. spoons (glaze)
- Sugar – 1 1/2 Art. spoons (glaze)
Directions
- Preheat the oven to 175 degrees with the rack in the center. Grease and flour a muffin pan. In a small saucepan, combine butter, cocoa powder, salt, water and heat over medium heat.
- Cook, stirring occasionally, until the butter melts. Remove from heat and set aside.
- Add flour, sugar, baking soda to a large bowl and stir. Add half of the oil mixture and beat. The mixture will be very thick. Add remaining butter mixture and beat again.
- Add eggs one at a time, whisking after each addition. Beat with sour cream and vanilla extract until smooth.
- Pour the mixture into the prepared mold.
- Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the muffin in the pan for 15 minutes, then remove it. Allow to cool before applying the glaze.
- To make the frosting, place the chopped chocolate and agave nectar in a bowl. Combine the cream and sugar in a small saucepan over medium heat. Cook, stirring constantly, until the sugar is completely dissolved. Pour hot cream over chocolate and beat until chocolate is melted
- If the glaze is too runny, let it stand for a minute until it thickens.
- Pour the icing on the cake. Cut into pieces and serve.
Bon appetit!
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