Wet Chocolate Cupcake with Frosting
12 servings
70 minutes
Moist chocolate cake with glaze is the embodiment of comfort and pleasure in every bite. Its deep, rich chocolate flavor with a hint of caramel sweetness from condensed milk makes it the perfect dessert for any occasion. This recipe originates from American cuisine, where the love for moist, rich-textured cakes has become a true tradition. The secret to its juiciness lies in the perfect balance of wet and dry ingredients, along with the addition of vinegar that enhances the chocolate aroma. The cocoa and condensed milk glaze adds extra depth of flavor to the cake, turning it into a dessert you want to try again and again. It pairs wonderfully with a cup of strong coffee or fragrant tea, creating an atmosphere of homey warmth and joy.
1
Mix the dry ingredients.
- Wheat flour: 250 g
- Soda: 1.5 teaspoon
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
2
Mix soft butter, sugar, and vanilla sugar separately using a mixer.
- Butter: 10 g
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
3
Add eggs and milk to the 'wet' ingredients.
- Chicken egg: 2 pieces
- Milk: 280 ml
4
Gradually add the dry ingredients to the wet ones.
- Wheat flour: 250 g
- Soda: 1.5 teaspoon
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
5
Knead until smooth and pour in vinegar.
- Vinegar: 1 tablespoon
6
Grease the mold with butter, pour in the batter.
- Butter: 10 g
7
Place in a preheated oven at 180 degrees for about 40 minutes, check readiness with a toothpick.
8
Mix condensed milk with cocoa and spread it on the finished cake.
- Condensed milk: 0.5 jar
- Cocoa powder: 3 teaspoons