Bitter Chocolate Cupcakes
6 servings
60 minutes
Chocolate cupcakes are small pieces of happiness hidden in delicate dough. This recipe, originating from European cuisine, captivates hearts with its refined blend of sweetness and a hint of bitterness from dark chocolate. Historically, such cupcakes were popular in France, where chocolate desserts have always held special significance. The taste of these cupcakes perfectly balances between rich chocolate depth and the softness of vanilla dough. During baking, the chocolate inside melts, creating a 'chocolate volcano' effect that offers unforgettable sensations with every bite. They are perfect for a cozy tea time, especially on a rainy day when you crave something warm and comforting.
1
Melt the butter and add sugar, mix well. Then add the eggs and mix until the sugar dissolves. Next, add flour and baking powder, and mix thoroughly. The dough is ready.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Baking powder (raising agent): 1 tablespoon
2
Break the chocolate.
- 70% dark chocolate: 200 g
3
Place the dough in the baking form, spreading it evenly across the surface. Add chocolate slices in the middle and top with the remaining dough to keep the chocolate 'wrapped' inside. Bake at 180–200 degrees for about 20–25 minutes.
- 70% dark chocolate: 200 g
