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Chocolate Cupcakes RecipeIngredients:
- 100 grams unsalted butter- 240 ml of cocoa powder- 100 grams of sugar- 250 grams of bread flour- 1 tablespoon yeast- 1 tablespoon of baking- A little bit of salt- 250 ml of milk- 2 eggsPreparation:
This is one of the most traditional recipes for cupcakes as the basis of chocolate is one of the most consumed along with vanilla, especially as combined with many other ingredients and are simpler to manufacture. We go with the recipe.
Prepare the ingredients first, tenedlos and hand in the measures that I have indicated, that the drafting process is faster and more convenient. Also put the baking sheet list, with confetti Cupcakes for positions in their respective holes. And you always have to preheat oven to about 180 ° C. With all this and done, we will start preparing our bases.
In a large bowl sift let me mix and both the flour and yeast, and mezcamos with cocoa, salt and sugar. Once they are mixed, dump them in the container where we will beat. Add the butter and milk and beat on medium speed until creamy pasta. Add eggs and vanilla, and stir best.
With this final mass we will fill the molds where we go to bake, leaving about a third of its free volume, so Cupcakes rise without departing too much from them. We put the tray or trays in the oven and bake for about 20 minutes, maintaining the temperature at 180 ° C, preferably with heat from above and below.
Checking them out before they are well done inside, let them cool to room temperature and then take them out of the molds and set aside for subsequent decoration.
Although you can eat these chocolate cupcakes without decorating, yours is a touch of decoration that give better appearance and the combination of flavors and textures typical Cupcakes.
We can decorate them as you like, with buttercream, with glaze, with cream, fondant, fruit ... which we like. We do it with a chocolate buttercream add with the help of the pastry bag. In the main págima you have detailed the recipe and how to do it easily.
- 100 grams unsalted butter- 240 ml of cocoa powder- 100 grams of sugar- 250 grams of bread flour- 1 tablespoon yeast- 1 tablespoon of baking- A little bit of salt- 250 ml of milk- 2 eggsPreparation:
This is one of the most traditional recipes for cupcakes as the basis of chocolate is one of the most consumed along with vanilla, especially as combined with many other ingredients and are simpler to manufacture. We go with the recipe.
Prepare the ingredients first, tenedlos and hand in the measures that I have indicated, that the drafting process is faster and more convenient. Also put the baking sheet list, with confetti Cupcakes for positions in their respective holes. And you always have to preheat oven to about 180 ° C. With all this and done, we will start preparing our bases.
In a large bowl sift let me mix and both the flour and yeast, and mezcamos with cocoa, salt and sugar. Once they are mixed, dump them in the container where we will beat. Add the butter and milk and beat on medium speed until creamy pasta. Add eggs and vanilla, and stir best.
With this final mass we will fill the molds where we go to bake, leaving about a third of its free volume, so Cupcakes rise without departing too much from them. We put the tray or trays in the oven and bake for about 20 minutes, maintaining the temperature at 180 ° C, preferably with heat from above and below.
Checking them out before they are well done inside, let them cool to room temperature and then take them out of the molds and set aside for subsequent decoration.
Although you can eat these chocolate cupcakes without decorating, yours is a touch of decoration that give better appearance and the combination of flavors and textures typical Cupcakes.
We can decorate them as you like, with buttercream, with glaze, with cream, fondant, fruit ... which we like. We do it with a chocolate buttercream add with the help of the pastry bag. In the main págima you have detailed the recipe and how to do it easily.
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