Chocolate cupcake on the mineral water

Description

Very tasty, moderately sweet, juicy cupcake. I had seen similar recipes, but this one with my little changes... Hopefully for the better :)

Ingredients

Chicken egg

5 piece
Sugar

300 g
Flour

200 g
Cocoa powder

100 g
Leavening agent

11 g
Vegetable oil

180 ml
Water, carbonated

180 ml
Cognac

2 Tbsp
Almonds

100 g
Cashews

50 g
Dark chocolate

100 g
Cream

75 ml
Butter

30 g

Cooking

Almond pour boiling water. After 2-3 minutes, drain the water, clean from the husk. Dry the pan. Grind in a blender to a medium crumb.

Cashews are coarsely chopped. Mix the cashews with almonds.

The sugar with the eggs whisking for 8-10 minutes until a lush white foam.

Separately sift the flour, cocoa powder, cocoa beverage. Add vanilla (optional), baking powder dough. Mix well.

Gradually add flour mixture to egg mixture.

Measure liquid ingredients.

Pour in the dough vegetable oil first, then mineral water and cognac.

Fold into the batter the nuts.

Smear the form with butter, sprinkle with semolina.

Pour the batter into the pan (the dough is liquid - do not worry). Bake in preheated to 170 degrees oven until dry splinter (45-60 minutes).

Now you need to cook the frosting. Unfortunately, photos of this stage I did - the camera sat. Cream is very hot but do not boil. Chocolate finely chopped, folded in a bowl, pour hot cream. After a minute mix the oil. Stir until smooth. The cooled cake to put on the grill, pour the glaze. To give glaze to set, transfer to a serving dish. Decorate as desired.

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