Description
Tender moist cupcake with a mild chocolate flavor is perfect for a refreshing Cup of coffee or tea!
Ingredients
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Butter
100 g
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Sour cream
40 ml
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Chicken egg
2 piece
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Flour
150 g
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Cocoa powder
50 g
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Sugar
120 g
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Soda
0.5 tsp
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Vanilla sugar
0.5 tsp
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Chocolate milk
20 g
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Milk
100 ml
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Water
80 ml
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Sugar
100 g
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Cocoa powder
1 tsp
Cooking
Butter, room temperature, sour cream and eggs, beat with a mixer until smooth.
Mix in separate bowl the dry ingredients - the sifted flour, cocoa powder, baking soda, vanilla and regular sugar.
To beat the butter, cream and eggs, add dry mixture and knead a dough.
Add hot milk (I heated in the microwave) and chocolate drops.
Whisk, the dough turns a normal cake consistency. Pour the batter into the muffin tin, carefully greased with butter and floured. Put into the oven, preheated to 180 degrees for 60 to 65 minutes.
When the end of baking the cake will remain 15 minutes, start preparing the syrup. In a saucepan mix water, sugar, cocoa. Put on medium heat, bring to a boil. Continuing to stir, bring the mixture until thick.
Get the cake out of the oven. In the middle he was formed here, this picturesque rift.
With a toothpick make holes in the cupcake and generously pour half of the syrup, do it directly in the form while the cake is still hot. Take out the cake from the form and put on a plate and pour the remaining syrup.
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