Cupcakes have all my love, mainly because they don’t need to be greased or floured and because they mess up less dishes (all done in a lazy way!). Just place the paper cups in the cupcake mold and fill with the batter. I love it! The yield of this recipe is 8 cupcakes. You can use this chocolate dough with any other filling and topping.
For the dough we will use:
- 1/2 cup (tea) of milk;
- 1/2 cup (tea) of soybean oil;
- 1 ovo;
- 1 teaspoon of vanilla or rum essence;
- 1 cup (tea) of wheat flour;
- 1/3 cup (tea) chocolate powder;
- 1/2 cup (tea) of sugar;
- 1 level tablespoon of chemical baking powder;
- * Cup used is 200 ml
Preheat the oven to 180º.
Mix the liquids then add the dry ones and finally the yeast. I used a wire whisk, but if you prefer, you can use a blender.
Fill 2/3 of the molds with the dough and bake for around 20 minutes (time can vary a lot depending on the brand of oven, so keep an eye on it). Remove the cupcakes from the oven and let them cool.
Mix 1 cup of chatilly with 10 chopped cherries in syrup. You can whip very cold fresh cream or use boxed whipped cream (which is also whipped with a mixer). With the cupcakes completely cold, remove a “lid” from the cupcake, dig a little inside and fill with the whipped cream and cherry mixture. Return the lid to the top and decorate as desired. Here it was chatilly, chocolate shavings and cherry.
* This dough is delicious! If you use rum essence, it will be identical to the dough for those famous brand cupcakes that we buy in the supermarket.
* Those who don’t like cherries can use strawberries instead.
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