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Fragrant chocolate cupcakes are not only a quick and tasty dessert, but also an opportunity for culinary creativity and a convenient option for any occasion.
Chocolate cupcakes are a real savior when you need something quick, tasty and incredibly aromatic with tea or coffee. The biggest advantage is the speed of cooking. Just 15 minutes, and there is already an appetizing dessert on the table, which is suitable both for unexpected guests and for those moments when you just want something sweet.
It is also worth noting that this recipe can be easily adapted to your taste. You can add nuts, dried fruits, or replace cocoa with white chocolate, creating different variations of cupcakes. Or you can make them more healthy by using whole wheat flour instead of white flour, and honey or agave syrup instead of sugar.
- 100 g of flour;
- 2 Art. spoons of cocoa powder;
- 100 g of sugar;
- 1 egg;
- 50 ml of milk;
- 50 ml of vegetable oil (odorless);
- 1 teaspoon of baking powder;
- A pinch of salt;
- 50 g of chocolate chips (optional);
- Vanilla extract or vanilla sugar - to taste.
In a large bowl, mix the flour, cocoa, sugar, baking powder and salt. In another container, beat the egg with milk and vegetable oil, adding a few drops of vanilla extract. Carefully pour the liquid mixture into the dry ingredients and mix well until smooth.
If desired, add chocolate chips or chocolate pieces. Pour the batter into the muffin tins, filling each tin about 2/3 full. Bake the cupcakes in a preheated oven at 180°C for about 12-15 minutes. Check readiness with a toothpick - it should come out dry. Allow the cupcakes to cool slightly, decorate with powder or pour melted chocolate.
