Detailed step -by -step recipe with photo: Step 1
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To measure all the ingredients: it is more convenient to use kitchen scales, and get kefir in advance from the refrigerator so that it warms up to room temperature (about 21–23 ° C). This is critical for reaction with baking powder — the cupcake will rise better. Take the form for the cake — metal, glass or silicone, with a volume of about 1 liter.
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Step 2
In a deep bowl, connect 2 eggs and 180 g of sugar. Beat the mixer at an average speed for 4-5 minutes, until the mass becomes light, lush, with characteristic foam. Do not reduce time — well -beaten eggs make a cupcake magnificent and porest.
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Step 3
Pour 100 ml of vegetable oil to the egg-saicar mass and gently interfere with a spatula or mixer at low speed.
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Step 4
Then pour 250 ml of kefir at room temperature and mix again until smooth. Kefir use at least 2.5 % fat, but if kefir is too sour, add 0.5 tsp. soda and let stand for 5 minutes. It neutralizes excess acid and will give splendor.
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Step 5
Sift 220 g of flour in a bowl, 40 g of cocoa, 10 g of baking powder. Sifting enriches flour with oxygen, and cocoa will not give flour bitterness in the finished product.
Stir the mixture, gently interfering with a spatula or whisk all dry ingredients until complete uniform, breaking all the lumps — this will improve the texture of the finished cupcake. There is no need to use a mixer — the dough should remain an air. If after interfering there are small lumps — this is normal, they will disperse during baking. The main thing is not to mix for too long, otherwise the chocolate cake will become dense.
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Step 6
Finely chop 50 g of chocolate or take ready -made chocolate crumb. Carefully stir in the dough. This will give the cake an interesting texture and a rich chocolate taste. You can replace the crumb with nuts, dried cherries or pieces of orange zest.
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Step 7
Pour the dough into a prepared shape. Close the top with a silicone spatula. The dough should fill no more than ⅔ the volume of the form so that when baking does not shim over the edge. Use a metal, glass or silicone form for a cupcake, 1 liter of 1 liter. If necessary, grease the mold with oil and sprinkle with flour.
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Step 8
Place the form in the preheated oven by the average level. Bake chocolate cupcake on kefir for 40–45 minutes at a temperature of 180 ° C.
After 35 minutes, neatly open the oven and check the readiness with a wooden skewer: it should come out dry or with crumbs. If the top is too browned, and inside is still wet — cover the cupcake with foil and continue the baking.
Pull out the shape from the oven and let stand 10 minutes on the table. Gently draw along the edges with a knife (if the shape is metal), then turn it onto the grate. Completely cool for at least 30-40 minutes so that the taste is completely open. The cupcake is tastier a couple of hours after baking — it becomes more wet and saturated.
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Step 9
Cut the chocolate cupcake on kefir into portions with a sharp knife. The cupcake is wet, velvety and saturated-chocolate. On the cut — a flat texture with dark, almost black crumbs. The top is slightly crispy, especially if you use chocolate crumb. Ideal as an independent dessert. Or you can serve with a filling ball.
Bon appetit!
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