Chocolate Cupcake recipe

These little cakes still have a special corner in our hearts. In addition to being fun, this recipe goes well with children's parties and other celebrations that involve a large number of people.

If you are looking for the best Chocolate Cupcake recipe, we have brought you the best one. See below.

CHOCOLATE CUPCAKE

The classic chocolate cupcake turns out to be one of the most sought after and eaten classics in the world of cupcakes.

In addition to being easy to prepare, it kills our immense desire to eat chocolate. Completing the flavor of the dough, a chocolate ganache coating with honey and rum to make the flavor more complex.

Learn how to make the dough now.

INGREDIENTS:

• 200 grams WHEAT FLOUR
• 40 grams of COCOA POWDER
• 2 tea spoons of YEAST POWDER
• 200 grams of SUGAR
• 4 EGGS
• 180 grams of MELTED UNSALT BUTTER
• 90 ml WHOLE MILK
• 150 grams of MILK CHOCOLATE

PREPARATION MODE:

1. Preheat the oven to 200°C.
2. In a small bowl mix: the flour, cocoa and baking powder and set aside.
3. In a larger container mix: sugar, eggs, melted butter and milk. Hit a little with the fouet.
4. Add the flour mixture, sifting it over the egg mixture and gently fold them together.
5. At the end, add the chopped chocolate or in drops and mix.
6. Distribute the dough into 12 cupcake molds, leaving 1 finger of the mold remaining without completing it, as the cupcakes will rise in the oven.
7. Take it to the oven for approximately 30 minutes or until you put a toothpick in the dough and it comes out clean, as this time will depend on each oven.
8. TIP: Never open the oven within the first 10 minutes that the cupcakes are in there, as the dough will not sink.
9. When taking the cupcakes out of the oven, remove them from the tin and let them cool on the counter top or if you have a cookie rack, on top of the rack.
10. Just cover the cupcakes with the filling when they are cool.

SEE TOO: christmas cupcakes

CHOCOLATE GANACHE COVERING

Learn how to make delicious chocolate ganache frosting. Follow:

INGREDIENTS:

• 300 grams of SEMI-BITTER CHOCOLATE
• 150 grams of UHT MILK CREAM
• 30 grams of HONEY
• 1 tablespoon of RUM

PREPARATION MODE:

1. This is an easy and practical recipe to make ganache, but it is not the professional way.
2. Chop the chocolate and melt in the microwave.
3. TIP: Never melt the chocolate all at once in the microwave, as it can burn. Place the bowl in the microwave and remove it every 30 seconds and stir vigorously so that the heat in the bowl melts the chocolate. If it didn't melt completely, put another 30 seconds and take it out again and stir. Always like this.
4. When the chocolate is completely melted, add the cream, honey and rum and stir with a whisk, or with a spoon, until it becomes a smooth and uniform cream.
5. TIP: Never stir from bottom to top so as not to incorporate air into the ganache. Then, with the fuet in the center of the bowl, make circular movements around it, but don't keep pulling the ganache up.
6. If you're in a hurry for the ganache to cool down, put it in the fridge, but remove it every 10 minutes to stir in the same way as above, so the ganache doesn't just harden around the edges of the bowl. If you're not in a hurry, do as I do, let it cool outside, that way you don't have to do anything until it thickens completely.
7. When the ganache is cold and thick, it is ready to be used, both as a decoration and as a filling of your choice.
8. Then decorate with confectionery in the format you want.

DECORATION AND BAKING

INGREDIENTS:

• 30 grams of CONFECTIVES TO DECORATE
• 12 CUPCAKE MOLDS