Mini Choc Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
24
- Ingredients
- 1 cup grated Dark chocolate (60% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- ½ cup chopped Peanuts
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 großer Pot, 1 Sieve, 1 Peeler, 1 Tablespoon, 1 Grill pan, 1 Teaspoon, 1 Fork, 1 Wooden spoon, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 24 hole mini muffin pan with paper baking cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the peanuts.
5.
Spoon into the paper cases and bake for 15-20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
