Chocolate Muffin

by Editorial Staff

A chocolate cake recipe for those looking for an uncomplicated tea cake recipe. Plus, this cupcake requires affordable ingredients that everyone has on hand.

Cook: 50 mins

Servings: 8

Ingredients

  • Margarine – 125 g
  • Sugar – 1 glass
  • Eggs – 4 pcs.
  • Milk – 0.5 cups
  • Cocoa – 3-4 tbsp
  • Flour – 2 cups
  • Walnuts – 1 glass
  • Baking powder – 1 teaspoon.
  • Vegetable oil for mold
  • For glaze:
  • Butter – 40 g
  • Cocoa – 4 tbsp
  • Sugar – 4 tbsp
  • Milk – 5 tbsp
  • Walnuts for decoration

Directions

  1. Sift flour with baking powder in advance. Preheat oven to 200 degrees. Melt the margarine in a small saucepan over low heat. Add sugar and cocoa, stir.
  2. Pour in milk, stir. Beat the eggs separately with a whisk, add to the mass. Whisk well. Add the sifted flour and baking powder in several steps, whisking all the time. Add crushed nuts, mix.
  3. Lubricate the cake pan with sunflower oil, sprinkle with flour. Place the dough in a mold and bake for about 30 minutes.
  4. For the glaze, melt the butter in a water bath and add the sugar and cocoa. Stir and pour in the milk in a thin stream, stirring all the time.
  5. When a homogeneous mixture is formed, remove from the bath and cover the cooled cake with icing. Decorate the chocolate muffin with walnut halves.

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