Chocolate muffin is one of the simplest and most delicious homemade treats. Cocoa powder will help to give the biscuit a characteristic bitter taste and rich color. The cupcake can be made monochromatic, two-colored or marbled, sprinkled with powdered sugar, garnished with cream or chocolate icing.
Bicolor cupcake
Try a delicious lemon-chocolate-flavored dessert. It looks very nice when cut - a multi-colored biscuit gives a beautiful mosaic pattern.
You will need:
- 150 g butter or margarine;
- 3.5 cups of wheat flour;
- 300 g sour cream or yogurt;
- 3 eggs;
- 1 teaspoon of vanilla sugar;
- 2 cups granulated sugar;
- 1 small lemon;
- 1 tbsp. a spoonful of cocoa powder;
- 1 teaspoon of baking soda;
- powdered sugar for sprinkling.
Mash softened butter or margarine with granulated sugar and vanilla sugar, add eggs one at a time, without stopping whisking. Pour sour cream into the mixture, add soda and add pre-sifted flour. Divide the dough in two. Put cocoa powder in one, add lemon juice and finely grated zest to the other. Mix both parts of the dough thoroughly.
Lubricate the silicone or metal mold with oil. With a tablespoon, put the dough into the mold one by one, trying to keep light next to the dark one. Lay out the next row of dough in a checkerboard pattern, light on top of dark. After filling the form, smooth the surface with a knife and place the cake in the oven at 180 ° C. Bake until tender - this will take about 50 minutes.
Turn the finished cake on a board and cool. Before serving, sprinkle with icing sugar and cut into even slices with a contrasting mosaic pattern.
Chocolate cake
This rich-flavored muffin can be topped with dark or white chocolate icing, or layered with sour, thick jam.
You will need:
- 225 g butter;
- 225 g of sugar;
- 4 eggs;
- 3 tbsp. spoons of warm water;
- 3 tbsp. tablespoons of cocoa powder;
- a pinch of vanillin;
- 1 teaspoon baking powder;
- 225 g of wheat flour;
- 100 g of dark chocolate;
- 1 tbsp. a spoonful of milk or cream.
Stir cocoa with warm water. Beat butter with sugar until fluffy, light mass. While whisking, add eggs, vanillin and cocoa diluted with water. Sift the flour and add portions to the egg and butter mixture.
Grease the mold with butter and pour the dough into it. Place the cake in a preheated oven at 180 ° C and bake for 50-60 minutes. Check the readiness of the cake with a wooden splinter. Remove from the mold and refrigerate on the board.
In a saucepan, melt the chocolate with a spoonful of milk or cream. Pour the hot icing over the cake, let the coating harden and serve with tea.
