Chocolate is the undisputed star of these fluffy cupcakes, an easy and quick recipe that will save you on any occasion. Ideal for sharing with coworkers, surprising your family, or simply treating yourself, these chocolate cupcakes have a tender texture and an intense cocoa flavor that wins everyone over.
Their origin dates back to Anglo-Saxon baking, where cupcakes are a classic. This version, with butter, superfine sugar, eggs, self-rising flour, cocoa powder, and milk, achieves a perfect balance between moisture and sweetness. The preparation is simple: beat the butter with the sugar, add the eggs, incorporate the sifted dry ingredients, and finally the milk. The result: a homogeneous batter that is baked in muffin tins with liners.
If you are looking for a versatile dessert, this recipe is for you. You can decorate them with syrup, strawberries, buttercream, or simply dust with powdered sugar. They are perfect for birthdays, snacks, or to take on a picnic. Plus, they keep well in an airtight container for several days, maintaining their fluffiness.
Cook
30 min
Servings
10
Preheat the oven to 170°. Arrange the tray with the capsules of the appropriate size.
In a large bowl, whisk the butter and sugar until the mixture is fluffy.
In a small bowl, whisk together the eggs and vanilla extract and add them to the butter/sugar mixture little by little. Whisk well after each addition.
Sift the flour and cocoa powder into the bowl and add.
Pour in the milk and mix well until you get a homogeneous mass.
Fill the molds with a spoon. Make sure to fill only half of it, otherwise the dough will come out on top.
Bake for 20 to 25 minutes until they have risen and are starting to brown. They will recover their shape after pressing with a finger.
Let them cool completely on a rack.
Store them in an airtight container and eat them in three to five days. When they cool down, you can freeze them for up to three months in an appropriate bag.
