Ufa cupcake with cocoa

This excellent chocolate-nut cupcake just melts in your mouth. A very tasty and fragrant cupcake, with a tender, buttery, simply melting crumb. It looks very festive!

Irisha

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Butter (room temperature)

135

Wheat flour

200

Sugar

120

Eggs

Condensed milk (since I forgot to buy condensed milk, I used heavy cream and added a little sugar)

Vanilla sugar

White wine

Cocoa powder

Baking powder

0.5

Almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 8 g

Fats 31 % 23 g

Carbohydrates 58 % 43 g

406 kcal

GI: 5 / 2 / 93

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:

First you need to peel and chop the nuts. To do this, pour boiling water over the almonds for 2-3 minutes, remove the skin. Peeled nuts are dried in the oven at 180 C until light golden. Dried nuts are crushed (it is not necessary to chop the nuts very finely, I just did not follow the combine).
Beat butter at room temperature with sugar and vanilla sugar.
Add two eggs one at a time and gradually pour in condensed milk, beat everything thoroughly.
Sift flour with baking powder and add to the dough.
Divide the dough into 2 halves, add cocoa to one part, nuts and wine to the other.
At the bottom of the mold, first spread the dough with cocoa, then nutty. The top of the cake can be sprinkled with chopped nuts. Bake the cupcake in a preheated oven at 160-180C until ready (about 1-1.5 hours). We take the cupcake out of the oven and let it cool completely. Bon appetit!