A chocolate cupcake with a rich cocoa flavor. The chocolate mint cupcake is perfect for those who may get tired of overeating.
Here's how to make chocolate mint cupcakes.
Ingredients
Chocolate cake base
Low gluten flour 140g
Fine sugar 45g
Cocoa powder 30g
Chocolate chips 40g
Baking soda 1/2 tsp
Salt 1/4 tsp
Skimmed milk 125g
Cold coffee 120 ml
Vegetable oil 100 ml
Large egg 1
Peppermint cream frosting 150g
Sugar frosting 80g
Milk 3-4 tbsp
Fresh mint 3-5 stems with leaves
Steps
1. Preheat the oven before you start.
2. First mix all the dry ingredients in a container: low-gluten flour, sugar, cocoa, chocolate, baking soda, and salt, and mix well with an egg whisk.
Next, in a separate container, mix the wet ingredients: the white evaporated milk, the cooled black coffee, the vegetable oil, and an egg, again with an egg whisk.
4. Pour the dry ingredients into the wet mixture and mix well with an egg whisk.
5. Pour the batter into a container with a pointed spout and then pour it into the mold.
6. Place in the preheated oven and bake for 20-24 minutes.
7. Once the cake is out of the oven, start preparing the cream: pour the softened butter at room temperature into a whipping container, either with a chef's machine or a hand-held whisk.
Beat on high speed for at least 5 minutes, the butter should be white and puffed up.
9. Add the sugar in two batches, mixing well on low speed when first added, then on high speed until the sugar and butter are fully mixed.
10. Finely chop the fresh mint leaves and grind them in a grating bowl until finely chopped. Pour 3-4 tablespoons of milk into the grating bowl and mix, then pass the mixture through a fine sieve and pour over the whipped butter.
Chocolate Cupcake
Ingredients
3 eggs
Milk 30g
Corn oil 25g
Low gluten flour 45g
Cocoa powder 8g
Fine sugar 35g
How to make chocolate cupcakes
Directions
1. Separate the egg whites from the egg yolks
2. Mix egg yolks, milk, and corn oil.
3. Add cocoa powder and mix well
4. Add the low-gluten flour and mix well
5. Sift
6. Beat the egg whites, adding the sugar in three batches
7. Add the egg whites to the chocolate batter in three batches and mix well.
8. Add to paper cups.
9. Place in an air fryer at 120°C for 50 minutes.
Next, a few other cupcake recipes
Lemon Cupcake
Ingredients
Lemon juice 18ml
Eggs 2
Egg yolk 2pcs
Sugar 100g
Low gluten flour 100g
Butter 50g
Salt 1g
Method/steps
1. Melt the butter over hot water.
2. Two egg yolks.
3. Beat the egg yolks with the whisk on one setting.
4. Add the sugar and salt. Beat with the whisk on high speed.
5. Add the low-gluten flour through a sieve and mix directly with a hand whisk.
6. Add the melted butter and mix well.
7. Prepare a laminating bag and pour the batter into it.
8. Prepare a few paper cups.
9. Bake at 150° for about 25-30 minutes on the middle layer.
Sponge Cupcake
Ingredients
2 eggs.
Flour 60g.
Butter 20g.
Milk 20g.
60g of sugar.
Directions
1. Soften the butter in water, pour the milk into it and stir well after it has cooled.
2. Put the eggs and sugar in a mixing bowl, then put the mixing bowl in warm water and beat the eggs with an electric whisk.
3. Sift the flour into the egg batter and mix well by tossing, then add the butter and milk mixture and mix well in the same way.
4. Pour the batter into the paper cups.
5. Bake in preheated oven at 170°C for 30 minutes.
