Super-chocolate cupcakes

Category: Confectionery
Super-chocolate cupcakes

Ingredients

eggs 3 pcs
butter (or margarine) 100 g
sugar 1.5 tbsp.
cocoa 1.5 tbsp. l.
chocolate 150 g
salt pinch
soda 0.5 tsp
flour 1-1.5 tbsp.

Cooking method

  • This recipe is for big chocolate lovers. Not even quite a recipe, but a concept of how to get a rich chocolate flavor.
  • An ordinary glass of tea.
  • We take softened butter (or heat it in the microwave), add eggs, sugar and mix well until the sugar dissolves. We added a pinch of salt, cocoa - mix. Pour in an incomplete glass of flour, leaving a couple of spoons and add soda. We mix. The dough should be like a not very liquid store sour cream, not thicker. Add flour if needed. Grind the chocolate in the processor, blender, not to dust, but to get 3-5 mm fragments. You can use drops, but take into account the percentage of cocoa in them. Chocolate should be taken with a cocoa content of at least 56%, I took 78%. The lower the percentage, the less sugar you need in the dough. Starting with one glass for drops (they usually have 40% cocoa). We mix. The dough is ready.
  • I baked in a cupcake for 6 minutes per serving. If you bake in the oven - the temperature is 180 degrees, baking for 10-12 minutes small in candy tins and 15 minutes. for normal, until a hard crust forms on the surface.
  • Bon Appetit!

Time for preparing:

30 minutes

Note

The muffins are dryish, they are more biscuit-like than the usual copcake. Perfectly eaten right away, but after storage they look like sand briquettes. Therefore, I do not recommend overexposing. Prepared instantly and eaten just as quickly.

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