Double Chocolate Cupcake

Name: Double Chocolate Cupcake
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Wheat flour for baking - 260 g; Margarine - 200 g; Milk - 100 g; Sugar - 180 g; Chicken egg - 120 g; Baking soda - 5 g; Cocoa powder - 75 g

Cookinero 19 Apr 2025

4630

Chocolate cake is a favorite delicacy not only for inveterate sweet tooths, but also for housewives who appreciate simple and tasty dishes. There is no single recipe for this dessert, and the number of options for its preparation has long exceeded ten. In our recipe, we have preserved all the main components included in the cake, and made the process of its preparation as fast as possible.

How to cook Double Chocolate Cupcake

Step 1

Break eggs into a bowl, add sugar and beat everything together with a mixer or whisk until fluffy.

Step 2

Add margarine and milk to the eggs one by one, constantly whisking the mixture with a mixer.

Step 3

Add flour, cocoa and baking powder to the dough, carefully, in portions, stirring constantly. Leave some cocoa for decoration.

Step 4

Grease the baking pan with melted butter or margarine, or vegetable oil. Pour the dough into the pan and bake in the oven for 40 minutes at 180 °C.

Step 5

Remove the finished cake from the oven and pour the chocolate glaze over it. Then let the glaze soak into the dough a little and sprinkle the dish generously with the remaining cocoa powder.

Double Chocolate Cupcake - FAQ About Ingredients, Baking Time and Storage

Can I substitute margarine with butter in this recipe?

Yes, you can use an equal amount of butter instead of margarine. Butter will give the cupcakes a richer flavor, but the texture may be slightly denser.

How long do these cupcakes stay fresh, and how should I store them?

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Can I make these cupcakes gluten-free?

Yes, replace the regular flour with a gluten-free all-purpose flour blend. Ensure the baking powder is gluten-free, and the texture should remain similar.

What can I use instead of eggs for a vegan version?

Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers. The texture may be slightly denser but still delicious.

Can I make mini cupcakes instead of regular-sized ones?

Yes, adjust the baking time to 12-15 minutes for mini cupcakes. Check for doneness with a toothpick inserted into the center.

How can I make the cupcakes less sweet?

Reduce the sugar by 25% or use unsweetened cocoa powder. The cupcakes will be less sweet but still rich in chocolate flavor.

Can I freeze these cupcakes for later?

Yes, freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and add glaze just before serving.

What’s the best way to serve these cupcakes?

Serve them slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

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