Cupcake with Chocolate
by Editorial Staff
Delicious chocolate cake! Soft, delicate, fragrant like an air cloud! I recommend everyone to cook. This is the same cupcake when it is difficult to limit yourself to one piece.
Cook: 70 mins
Servings: 10
Ingredients
- Soft butter – 120 g
- Flour – 120 g
- Small chicken egg – 4 pcs.
- Sugar – 120 g
- Corn starch – 20 g
- Vanilla sugar – 1 packet
- Baking powder – 1 teaspoon.
- Salt – 1 pinch
- Milk chocolate – 50 g
- Vegetable oil – for lubricating the mold
* - For decoration:
- Milk chocolate – 80 g
- Butter – 50 g
- White chocolate 2-3 pieces
Directions
- Prepare the necessary products for the chocolate muffin.
- Mix the flour, starch and baking powder thoroughly.
- Chop the chocolate, add to the flour.
- Divide the eggs into whites and yolks.
- Add a pinch of salt to the whites, beat until soft peaks.
- Then add 1/4 of all the sugar required for the recipe, beat the proteins until stable peaks.
- Beat butter with vanilla sugar.
- Pour the remaining sugar according to the recipe into the butter, beat.
- Stir the egg yolks into the butter. It is advisable to add the yolks one at a time, whisking well each time.
- Combine the butter mixture and whipped egg whites, stirring gently.
- Add flour, baking powder and chocolate to the dough in several steps. Stir until smooth.
- Put the dough in a greased baking dish and smooth.
- Bake the cake in an oven preheated to 180 degrees for 40-45 minutes. Be guided by your oven and shape.
- Cool the finished cake with chocolate, remove from the mold onto a plate.
- Melt milk chocolate with butter. Melt 2-3 pieces of white chocolate separately.
- Pour the cooled cake with chocolate icing and decorate with melted white chocolate. Serve a cupcake with chocolate for tea, coffee, and also very tasty with milk!
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