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- Ingredients
- Recipe
- room temperature butter3 tablespoon
- Cocoa powder2 tablespoon
- Sugar3/4 cup
- Flour3/4 cup
- Baking powder1 tablespoon
- Pinch of Salt1 to taste
- Egg1 unit(s)
- Milk1/2 cup
- Preheat the oven to 180°C (medium temperature). Place 12 baking paper pans (no need to grease) inside the cupcake pan.
- Place the butter, cocoa powder, sugar, flour, baking powder and salt in the mixer. Attention: the butter must be neither melted nor hard, but at the point of ointment. Remove from the fridge in advance and leave on the oven to begin to soften, or place in the microwave, being very careful not to melt, in 10 second rounds.
- On low speed, beat until it has a wet sand texture.
- In a bowl, beat the egg with the wire whisk and then mix in the milk. Add half of this mixture to the mixer and increase the speed to maximum until the dough is smooth and creamy. Reduce the speed and add the rest of the liquid gradually, until fully incorporated.
- Transfer the dough to a pastry bag without a nozzle and fill ¾ of each mold. Place in the oven to bake for about 35 minutes. Do the toothpick test: insert a toothpick into the dough, if it comes out clean, it's ready. Decorate as you like
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