Cupcakes with liquid chocolate frosting

Table of contents:

Cupcakes with liquid chocolate frosting
Cupcakes with liquid chocolate frosting
Anonim

Products:

  • ¼ cup white sugar
  • ½ cup brown sugar
  • ¾ cup flour
  • ¼ cup cocoa
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon s alt
  • 1 egg
  • ¼ cup oil
  • ½ cup + 2 tbsp. fresh milk
  • 2 teaspoons vanilla extract
  • 1 cup liquid chocolate
  • ¼ cup hot water
  • 125 g butter, soft
  • 5 cups powdered sugar

Preparation:

Heat the oven to 180 degrees. In a large bowl, combine all dry ingredients and stir with a wire whisk. Add the egg and beat with a mixer. Add the oil, ½ cup milk, and the vanilla. Beat with the mixer.

Add the hot water. The batter will thin out slightly, which is normal. Cover the muffin cases with paper baskets. Spread the mixture in them. Fill halfway because they will overflow if they are full to the top. Bake for about 15 to 18 minutes until browned on top. Remove from the oven and let cool completely on a wire rack.

For the frosting:

Mix the room temperature liquid chocolate with the softened butter in a bowl. Beat with a mixer until fluffy. Add the powdered sugar in batches, beating after each addition. Add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Beat well. Keep adding powdered sugar until it's all gone. Beat for a few more minutes on high speed until you get a smooth frosting.

Transfer frosting to a piping bag fitted with a curly star tip. Decorate the cupcakes with the frosting. Refrigerate for 30 minutes before serving.

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