Wet Chocolate Cupcake

This cupcake is just incredibly delicious. A real pleasure! This is a real chocolate bliss. Instead of heat-resistant chocolate drops, I added ordinary Belgian chocolate in caplets. It will melt in the dough and the cupcake turned out even tastier than it could have been.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Water

250

Flour

200

Sugar

165

Vegetable oil

Chocolate (drops)

Baking powder

Cocoa powder

Lemon juice

Vanilla sugar

Cinnamon

Salt (pinch)

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 16 % 9 g

Carbohydrates 77 % 43 g

269 kcal

GI: 7 / 5 / 88

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients. For a wet, moist chocolate cake, we will need: cocoa, flour, water, sugar, vanilla sugar, chocolate drops (you can without them, but with them it turns out much tastier), baking powder, odorless vegetable oil, lemon juice, cinnamon and salt.
Step 2:
Combine all the dry ingredients: flour, cocoa, sugar, cinnamon, baking powder and salt.
Step 3:
Mix everything well with a spoon..
Step 4:
Separately combine water, lemon juice and vegetable oil. Mix everything together.
Step 5:
Pour a mixture of lemon juice and vegetable oil into the chocolate-flour mixture and mix with a whisk until smooth.
Step 6:
Add chocolate drops to the dough and mix again.
Step 7:
Line the cake pan with parchment and sprinkle with flour. I just oiled and sprinkled with flour. If you have a silicone mold, then you don't need to do anything - the finished cupcake will separate itself from it. Pour the dough into the mold.
Step 8:
Put the moist cupcake in a preheated 180 ° C oven and bake for 35-40 minutes. Remove the finished cupcake from the oven and cool in the mold for about 15 minutes. Then remove from the mold, if desired, sprinkle with powdered sugar and cut into pieces. Attention, all ovens have their own character, check the readiness of the cake, the time and temperature of baking you may differ from mine!

For 10 years at the stove, I have cooked more than a hundred different sweet cupcakes with different fillings. There were chocolate ones among them, for example, with coconut milk, with cherries in liqueur, with plums and nuts, the recipes of which can be found on this site in my cookbook, as well as even more of those that have not yet been published here.However, from the first bite, it was this cupcake that moved almost all my other confectionery creations among chocolate cupcakes and took an honorable second place after the cake with plums and walnuts.

In general, it's a long story to tell - it's better to cook (the benefit is that it is prepared quickly - combine and mix everything) and see for yourself. Inside, the cupcake turns out to be moist, which justifies its name, but at the same time airy, porous and crumbly. This is clearly visible in the photo of the finished dish. It is better to store this cupcake in a closed form or in a tied bag. Then it will not dry out and retain its structure for at least 2 days. Although it is unlikely that he will live until the next day.))