Cupcakes with cocoa and chocolate
12 servings
45 minutes
Cocoa and chocolate cupcakes are an exquisite dessert of French cuisine, combining the rich taste of cocoa with tender pieces of milk chocolate. These airy mini-cakes embody the traditions of French baking, where the simplicity of ingredients transforms into a refined treat. The warm aroma of melted butter and cocoa fills the kitchen with coziness, while chocolate adds a gentle sweetness to each bite. Perfect with a cup of strong coffee or fragrant tea, they delight with their soft, slightly moist crumb. These cupcakes are easy to prepare and serve for both breakfast and festive tables. Each piece is a harmony of flavors that creates a small gastronomic pleasure.
1
Melt the butter.
- Butter: 100 g
2
Add cocoa and sugar. Mix everything and let it cool down (the mixture should be slightly warm).
- Cocoa powder: 9 tablespoons
- Sugar: 150 g
3
Add eggs, flour, salt, and baking powder to the cooled cocoa mass along with chocolate pieces (I just chop them finely, you can also grate them). Mix well.
- Chicken egg: 3 pieces
- Wheat flour: 230 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
- Milk chocolate: 50 g
4
Place the dough in the molds to about half the height of the mold.
5
Preheat the oven to 180 degrees. Place the molds to bake for 15-25 minutes. Check readiness with a toothpick.
