Chocolate cupcakes with chocolate
12 servings
20 minutes
Chocolate cupcakes with chocolate are a true embodiment of refined taste and gastronomic pleasure. Their history is rooted in the European dessert tradition, where the combination of rich chocolate and tender dough has become a classic. These cupcakes feature delightful contrast: a crispy crust hides a melting chocolate center inside. Each bite offers depth of cocoa flavor enriched with buttery tenderness and caramel notes. They should be served right after baking when the chocolate inside is still gooey. Perfect for festive tea parties or cozy evenings, they turn any gathering into a small culinary adventure, filling the home with the aroma of melted chocolate and the joy of sweet moments.
1
Melt a bar of chocolate (must be dark, made from cocoa butter) in a water bath with sugar and butter.
- 70% dark chocolate: 400 g
- Sugar: 400 g
- Butter: 400 g
2
Remove the pot with the melted and mixed chocolate-butter mixture from the heat, crack in all the eggs, and mix vigorously.
- Chicken egg: 8 pieces
3
Add the sifted flour all at once and mix again. Just briefly, only until the flour combines with the chocolate and eggs, otherwise the dough will lose its tenderness. The dough can be prepared in advance; it stores easily in the refrigerator for three to four days.
- Wheat flour: 200 g
4
Distribute the dough into molds and bake in a preheated oven at 180 degrees for thirteen to fifteen minutes. Not longer, otherwise the center will bake through and the effect of the chocolate oozing from the broken cake will be lost. For this reason, the cupcakes should be served immediately, hot from the oven.
