Chocolate cupcakes "Snowflakes"

Name: Chocolate cupcakes "Snowflakes"
Total time: 30 min
Yield: 3
Ingredients: butter - 100 g; egg - 1 pc.; sugar - 1/4 cup for the dough, 1/4 cup for the filling; flour - 1 cup; cocoa - 2 tbsp. l.; baking powder - 1 tsp; blackcurrant - 2/3 cup; powdered sugar - for sprinkling

Cookinero 18 October 2022

How to cook Chocolate cupcakes "Snowflakes"

Step 1

Melt butter. Add egg, sugar. Mix.

Step 2

Add sifted flour with baking powder, cocoa, mix until smooth. For the filling, combine blackcurrant with sugar, mix. In silicone molds for cupcakes, put 1 tbsp. l. dough, put 2 tsp on top. berries.

Step 3

Top the berries with dough. Bake in an oven preheated to 200 degrees for 20-25 minutes

Step 4

Sprinkle powdered sugar on top (using a stencil, you can make snowflakes).

Step 5

Enjoy your meal!

Chocolate cupcakes "Snowflakes" - FAQ About Ingredients, Baking Time and Storage

Can I substitute the blackcurrants in the filling with another fruit?

Yes! Raspberries, blueberries, or even chopped cherries would work beautifully as a substitute for blackcurrants. Just ensure they aren't too juicy, or the filling might become runny.

How should I store these cupcakes and how long will they last?

Store the cooled cupcakes in an airtight container at room temperature. They'll stay fresh for about 2-3 days. For longer storage, refrigerate them for up to a week, but they might dry out a bit.

Is there a dairy-free alternative to butter I can use?

Yes, you can substitute the butter with a plant-based butter alternative or coconut oil. The flavor might be slightly different, but the cupcakes will still be delicious.

Can I make these cupcakes ahead of time and freeze them?

Absolutely! Let the cupcakes cool completely, then freeze them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before decorating with powdered sugar.

What can I do to ensure my cupcakes are extra moist?

Don't overbake the cupcakes! Check for doneness after 20 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs attached. Also, adding a tablespoon of sour cream or plain yogurt to the batter can increase moisture.

How can I make these cupcakes vegetarian?

These cupcakes are already vegetarian friendly!

Can I half the recipe to make a smaller batch?

Yes, halving the recipe should work perfectly. Just be sure to halve all the ingredients accurately to maintain the correct ratios for baking.

What if I don't have silicone cupcake molds?

You can use a regular muffin tin lined with cupcake liners. Just make sure to grease the liners well to prevent sticking.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Soba with beef and oyster mushrooms

Pasta with shrimps in tomato sauce

Chocolate cake in the microwave in 5 minutes

Grape compote

California Rolls