John Myers
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Baking: Chocolate and Chocolate Cupcakes
The perfect baking: chocolate and chocolate cupcakes recipe with a picture and simple step-by-step instructions.
* for the dough
- 175 g Margarine
- 150 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 175 g Flour
- 60 g Cocoa powder
- 2 tsp Baking powder
- 50 g Chocolate flakes, white
* for covering
- 200 ml Cream
- 100 g Dark chocolate
- First put the cream in a saucepan, bring to the boil while stirring, then remove from the heat. Now add the chocolate, broken into pieces, and let it melt while stirring. Then put in the refrigerator for several hours (preferably overnight).
- For the dough, beat the margarine and sugar until frothy, then fold in the eggs. Mix the flour, cocoa and baking powder and stir in as well. Finally stir in the grated chocolate with a spoon.
- Grease an 8 cupcake tin or a 12 cup muffin tin and add the batter.
- Bake in an oven preheated to 180 ° C for about 20-25 minutes. Then take it out of the mold and let it cool down.
- Whip the cooled chocolate cream. Then pour into a piping bag and squirt in / on top of the cupcakes / muffins. Work quickly, otherwise the body heat will make the chocolate cream liquid again. Decorate as desired.
- Store covered in the refrigerator until ready to eat.
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