The most chocolate cupcakes
8 servings
60 minutes
The most chocolatey cupcakes are a true dream for lovers of rich cocoa and dark chocolate flavors. Their roots trace back to European cuisine, where chocolate desserts hold a prestigious place among baked goods. This recipe combines the tenderness of airy batter with pieces of bitter chocolate, creating a unique contrast of textures. The creamy ganache covering the cupcakes makes them even richer and velvety. These cupcakes pair perfectly with a cup of freshly brewed coffee or warm milk, and their aroma can fill the home with coziness. They are great for both family breakfasts and festive treats. The simple preparation process and harmony of ingredients make this recipe worthy of attention even from the most discerning gourmets.
1
1. In a large bowl, mix flour, cocoa, sugar, and baking powder. 2. Break the chocolate into pieces and add to the dry ingredients. 3. Beat the eggs, softened butter, and milk with a mixer. 4. Combine the dry and wet mixtures, mixing well. It's okay if there are small lumps in these cupcakes. 5. Pour the mixture into muffin molds and bake in a preheated oven at 180°C for about 20-25 minutes. Check for doneness with a toothpick. 6. Chop the chocolate and pour hot cream over it. Let it sit for a minute, then mix until smooth and silky. 7. Cover the finished cupcakes with ganache and serve.
- Wheat flour: 390 g
- Cocoa powder: 3 tablespoons
- Baking powder (raising agent): 1 tablespoon
- Sugar: 300 g
- Dark chocolate: 300 g
- Chicken egg: 2 pieces
- Butter: 170 g
- Milk: 360 ml
- Cream 30% fat: 110 ml
