Despite the fact that I was surprised by the great content of cocoa butter and sugar in the recipe, I completely trusted the famous cook and not in the least deviated from the recipe, because it is necessary to know how to prepare the wizard. All products must be at room temperature. So, let's start by whipping softened butter with sugar and pinch of salt until fluffy, beat for 7-8 minutes.

Enter one egg continuing to mix. Again, all ingredients must be at room temperature.

Sift the flour.

Well mix the sifted flour with cocoa and baking powder, or sift all together, combine all ingredients, add the milk.

Knead the dough, which will look like the consistency of a thick cream.

Put the dough into the cake pan, I have silicone, I did not miss.

Bake in a well preheated oven at 165* 60 to 70 minutes, given the characteristics of your oven. The aroma while baking is amazing, chocolate chocolate! Cool a ready cake on a wire rack. The cake turned out fluffy and tall, had the bottom cut off, so to speak, to straighten.

Pour the cooled cupcake with icing, to do this, melt 50g of chocolate + 2 tbsp vegetable oil.