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Chocolate cupcake
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
10 servings
Diário de
@andressa_soares- Ingredients
- Recipe
- wheat flour3 cup
- sugar2 cup
- chocolate powder1 cup
- oil1 cup
- eggs2 unit(s)
- baking powder1 tablespoon
- hot water2 cup
- condensed milk1 can(s)
- thick butter1 tablespoon
- chocolate powder5 tablespoon
- wheat flour2 tablespoon
- Heavy cream1 can(s)
- In a bowl, mix all the ingredients, adding two cups of hot water last. Distribute the dough into cupcake molds and bake for 20 minutes.
- Put all the ingredients in a pan and stir well before bringing to the boil. It is important not to leave “acorns” so that the coverage is beautiful and homogeneous. Turn on the fire and don't stop stirring until it's on point.
- An important tip for this icing is that if you think it got too hard after cooling down and it didn’t reach peak point, that is, it wasn’t good for icing and doesn’t come off the spout, put it back in the pan, turn on the heat and add a little more Heavy cream without whey until it softens. Go testing and checking if it's good to come out in the chosen nozzle.
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