Chocolate Cupcakes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The cupcakes themselves are not overly sweet due to the amount of sugar used, with most of the sweetness coming from the frosting. If you don't plan to decorate your baked goods with frosting, feel free to add a bit more sugar to the batter. I made a frosting using whipped heavy cream mixed with butter and powdered sugar, which is popular among American bakers. However, if you're looking for a lighter option, you can experiment with different frostings: just make sure it’s a thick one.

Ingredients

Wheat Flour - 5.5 oz
Cocoa Powder - 2.1 oz
Baking Powder - 1 tablespoon
Sugar - 5.3 oz
Butter - 4.1 oz
Milk - 8 fl oz
Bittersweet Chocolate - 4.1 oz
Vanilla extract - to taste
Egg white - 3 pieces

Step by Step guide

Step 1

In one bowl, mix the flour, baking powder, and cocoa powder; in another bowl, combine the sugar and room temperature butter.

Step 2

Beat the sugar and butter together with a mixer until smooth, then add the melted chocolate and mix well. Next, pour in the milk, add the egg whites, and a few drops of vanilla essence. Beat everything together until you have a uniform mixture.

Step 3

Gradually add the flour to the mixture, mixing with a mixer after each addition. Pour into molds, filling them two-thirds full, and bake at 356°F for about 22–25 minutes or until done (check for doneness with a toothpick).