Little Chocolate Cupcakes
4 servings
25 minutes
Little chocolate cupcakes are delicate, aromatic treats of British cuisine that bring true delight to chocolate lovers. Their history is rooted in the traditions of English baking, where small cupcakes became popular due to their convenient format and rich flavor. The rich, slightly bitter note of cocoa and pieces of chocolate create a harmony of sweetness and bitterness. These cupcakes are perfect for tea time, an afternoon dessert, or a cozy evening with family. Their simplicity in preparation makes them an excellent choice for both experienced cooks and beginners. They can be served with delicate cream, berries, or simply enjoyed for their pure chocolate taste. Regardless of the additions, they always remain little pieces of joy.
1
Whisk the eggs with sugar until frothy, add milk, then butter — whisk again.
- Chicken egg: 2 pieces
- Sugar: 250 g
- Milk: 0.5 glass
- Vegetable oil: 4 tablespoons
2
Sift the flour, add baking powder and cocoa to it.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
- Cocoa powder: 4 tablespoons
3
Cut the chocolate into small pieces.
- Dark chocolate: 1 piece
4
Mix everything, then add salt and chocolate pieces.
- Salt: to taste
- Dark chocolate: 1 piece
5
Bake in a large loaf pan or small molds for 20-30 minutes at 180 degrees.
