Small, fluffy, soft and very chocolaty cupcakes, bathed in chocolate glaze, made with sweetened milk and dark chocolate. The glaze is still soft and stable, but not hard. The easier and simplest thing we can do to cover these little cupcakes.
By using oil instead of butter kept juicy for days.
Optionally decorate with colored sprinkles. They become playful and alluring.
Your Own!
By using oil instead of butter kept juicy for days.
Optionally decorate with colored sprinkles. They become playful and alluring.
Your Own!
| work: 10′ | time: 35′ | very easy: |
Ingredients (4 Cupcakes)
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Grease a muffin form and sprinkle well with sugar, so it will be prepared to accept the mixture of cake. In medium size bowl add all dry ingredients and mix well with a spoon. |
In the bowl mix open a puddle and add the milk, oil, eggs and vanilla. |
Beat well with hand mixer until the mixture is homogenous. |
Fill out forms at about the ¾. Bake in preheated oven at 180°C (356°F, Gas 4.2) for ~25'-30'. Remove the forms from oven and let up on a rack to cool. |
Glaze
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In a small saucepan add the milk. Heat it over low heat. Add the chopped chocolate, butter and vanilla. Stir until chocolate is melted and the materials homogenized. Do not boil. |
Remove the cupcakes from the forms and invert on a rack. Beneath put a baking sheet to collect the excess of the glaze. Let cool completely and pour the glaze… |
… that you let it roll on the sides of the cake. Decorate with colored sprinkles or colored truffle. |
