Composition / ingredients
Step-by-step cooking
Step 1:
How to make chocolate cupcakes in silicone molds? Measure out the necessary ingredients. Remove the butter from the refrigerator in advance so that it becomes soft. Instead of vanilla sugar, you can take vanilla. To make cupcakes have a richer chocolate taste, take chocolate with a cocoa content of at least 50%.
Step 2:
Mix flour with baking powder and sift. Sifting will saturate the flour with oxygen, and the cupcakes will rise well during baking and turn out porous. If you use vanilla, add it to the flour mixture too.
Step 3:
Cocoa brew 100 ml of boiling water, mix thoroughly until the lumps disappear.
Step 4:
Add the remaining 100 ml of water to the brewed cocoa so that the cocoa becomes room temperature.
Step 5:
With a mixer, beat the soft butter with sugar, vanilla sugar and salt until fluffy.
Step 6:
Add one egg to the butter mixture, beating well after each.
Step 7:
Whisk until smooth.
Step 8:
Pour in the diluted cocoa, whisk again.
Step 9:
Pour the flour sifted with baking powder into the resulting mass.
Step 10:
Beat on a small speed mixer until a homogeneous, thick dough is obtained. It is not necessary to beat for a long time.
Step 11:
Put the chocolate dough into silicone molds, filling the molds by about 1/3.
Step 12:
Insert a slice of chocolate into the middle of each mold.
Step 13:
Put the dough on top, filling the molds by 2/3.
Step 14:
Bake the cupcakes in a preheated 180C oven for about 30 minutes. Check readiness with a skewer. If it comes out of the cake dry, then the baking is ready. Determine the cooking time and mode, focusing on the specifics of your oven. Cool the finished cupcakes a little, remove from the molds and allow to cool completely. I got 15 small cupcakes.
Step 15:
Prepare the chocolate glaze.
Step 16:
Combine butter with milk and heat until hot. You can do it on the stove or in the microwave.
Step 17:
Put the chocolate slices in the hot milk mixture. Mix well so that the chocolate completely melts.
Step 18:
A uniform glossy chocolate glaze is obtained.
Step 19:
Dip each cupcake on top into the icing, leave for 15-20 minutes so that the icing dries a little.
Step 20:
Before serving, chocolate cupcakes can be decorated as desired. I have white chocolate and mint leaves. Enjoy your meal!
When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the molds can be taken out of the oven.
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Vanilla sugar - 379 kcal/100g
