Chocolate cupcakes without milk

3 servings

90 minutes

Milk-free chocolate muffins are a refined treat that combines an airy texture with a rich cocoa flavor. This recipe has roots in European cuisine, where sophistication always coexists with simplicity. Whipped egg whites give the batter lightness, while melted chocolate adds a velvety depth of flavor. The absence of milk makes these muffins an ideal choice for those avoiding dairy but not willing to sacrifice enjoyment. They can be served with morning coffee or as a dessert adorned with powdered sugar that highlights their delicate sweetness. They will be an exquisite addition to tea time or festive tables, delighting guests with their aroma and rich taste.

Energy value per serving

• Calories: 593
• Proteins: 15g
• Fats: 23.6g
• Carbohydrates: 81g

Ingredients

• Chicken egg: 4 pc
• Wheat flour: 100 g
• Sugar: 100 g
• Vanillin: 2 g
• Chocolate: 100 g
• Butter: 10 g
• Powdered sugar: 10 g

Cooking steps

1. Separate the egg whites from the yolks.

   Required ingredients:

   • Chicken egg: 4 pieces

2. Whip the egg whites until fluffy.

   Required ingredients:

   • Chicken egg: 4 pieces

3. Add sugar to the egg whites and whip.

   Required ingredients:

   • Sugar: 100 g

4. Carefully transfer the egg whites into the yolks and mix with a spatula.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Add flour and mix with a spatula until a smooth, lump-free consistency.

   Required ingredients:

   • Wheat flour: 100 g

6. Melt chocolate with butter in a water bath.

   Required ingredients:

   • Chocolate: 100 g
   • Butter: 10 g

7. Let the chocolate cool.

8. Pour the chocolate into the dough and mix.

   Required ingredients:

   • Chocolate: 100 g

9. Pour the batter into the mold and place it in the preheated oven for 20-25 minutes.

10. After baking, sprinkle the cupcakes with powdered sugar.

    Required ingredients:

    • Powdered sugar: 10 g