Chocolate Muffins
by Editorial Staff
Looking to make chocolate muffins? Come visit! The cupcakes are airy, beautiful, fragrant and, of course, the most delicious! They won’t even believe that you made them yourself.
Cook: 25 mins
Servings: 9
Ingredients
- Softened butter – 120 g
- Sugar – 6 tbsp
- Eggs – 2 pcs.
- Flour – 200 g (10 tablespoons with a slide)
- Milk – 100 ml
- Salt – 1/4 teaspoon
- Baking powder – 1.5 teaspoon
- Cocoa powder – 3 tablespoon. heaped spoons
- Black chocolate – 100 g
Directions
- First, turn on the oven, the temperature is 180 degrees. We start preparing the dough for chocolate muffins (they are also called muffins) by whisking softened butter and sugar with a mixer.
- Add two eggs. Mix with a mixer until smooth.
- Add milk, salt, flour and baking powder. Stir until smooth.
- Now it’s time to add the most important ingredient to the dough – bitter cocoa powder. I always try to buy dark bitter cocoa. It is he who gives the cupcakes a chocolate flavor. Pour the cocoa into the dough and beat at the minimum mixer speed until the color is uniform.
- We put disposable paper “tartlets” into metal molds (I have 9 pieces with a diameter of 5 cm). If there are no disposable paper inserts, then the molds can simply be greased with butter.
- We lay out all the dough in tins.
- This time I wanted to add chocolate to the muffins. I broke a bar of chocolate into pieces and simply put it into each mold with dough.
- Put molds with dough and chocolate in an oven preheated to 180 degrees. Bake the chocolate muffins for 15-20 minutes. At a high temperature, the dough will immediately begin to rise and a crust will form on top, which will burst due to steam coming out of the middle of the muffins. And then we get the desired “cracked hat” effect.
- Chocolate muffins are ready! Most of all, I like the cupcakes after they can be infused (4-6 hours).
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