Chocolate cupcake with halva

Name: Chocolate cupcake with halva
Yield: 1
Ingredients: wheat flour - 50 g; halva - 50 years; cocoa powder - 2.5 tbsp. l.; vegetable oil - 50 ml; sugar - 0.5 tbsp.; baking powder - 0.5 tsp; semolina - 0.5 tbsp.; water - 125 ml; vanillin - 1 pack.

Cookinero 5 November 2022

How to cook Chocolate cupcake with halva

Step 1

Pour semolina into a bowl, add sugar and vanilla.

Step 2

Pour in water, mix and leave for about 2 hours, so that the semolina swells. Then pour in vegetable oil, add cocoa powder and mix until smooth.

Step 3

Combine flour with baking powder. Add the sifted flour to the bowl, stir. The finished dough should be quite thick.

Step 4

Add halva, mix again. Pour the dough into a silicone mold. Bake in a preheated oven for 30 minutes at 180 degrees.

Step 5

Enjoy your meal!

Chocolate cupcake with halva - FAQ About Ingredients, Baking Time and Storage

Can I substitute the semolina flour in this recipe?

While semolina provides a unique texture, you can try substituting it with an equal amount of all-purpose flour, but the final result might be slightly different.

How long can I store these halva cupcakes, and what's the best way to keep them fresh?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To prevent them from drying out, consider adding a slice of bread to the container, or wrap them individually.

Is there a way to make these cupcakes vegan?

Yes, you can make this recipe vegan by ensuring your halva is vegan-friendly (some contain honey). Also, consider using plant-based milk instead of water. Check the ingredients of the halva for any dairy or honey ingredients.

What kind of halva works best in these cupcakes?

Plain sesame halva works wonderfully, but you can experiment with different flavors like pistachio or chocolate halva to add a unique twist. Just be mindful of any added ingredients like honey if you're aiming for a vegan version.

Can I freeze these halva cupcakes?

Yes! Allow the cupcakes to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before enjoying.

What's the best way to prevent the cupcakes from sticking to the silicone mold?

Although silicone molds are generally non-stick, lightly greasing the mold with oil can further ensure that they release easily. Alternatively, you can use cupcake liners inside the silicone mold.

Can I use a regular muffin tin instead of a silicone mold?

Yes, you can definitely use a regular muffin tin. Just be sure to grease it well or use cupcake liners to prevent sticking.

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