Chocolate cupcakes recipe

Ingredients

10 servings Dough 150 g vegetable fat 150 g semi-coarse flour 1 packet of baking powder 3 eggs 2 tablespoons of cocoa 75 g dark chocolate 150 g semolina sugar 10 pcs. Chocolate icing Chocolate chips

Recipe preparation procedure

1 1. Preheat the oven to 180 °C. Whisk for me 100-150 g of sugar with vegetable fat Hera has a taste for the word. Then gradually add the eggs and 2 tablespoons of cocoa. Whisk everything until smooth, then fold in the sifted flour. Knead into a smooth dough (if the dough does not look smooth, beat in another egg). Finally, fold in the chocolate in small pieces. Fill the prepared cupcake tins 2/3 full. It is always better to use a sturdy mould (preferably silicone) as there is no risk of it falling out and damaging the cupcake tin. Bake for about 20 – 25 minutes. 2 2. In the meantime, heat the sugar icing to decorate the surface of the cupcakes. Spread the hazelnut cream on top of the icing. Prepare it by heating 3 and 4 tablespoons of milk, pour it over the ground nuts, stir to form a slurry and leave to cool.