Coffee and chocolate cupcake
Composition / ingredients
5
servings:
Step-by-step cooking
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Cooking:
1. Put eggs and sugar in a bowl, beat for 8-10 minutes. The mass should double and become lush and light.
2. In a saucepan, heat the milk, as soon as it boils, add cocoa and coffee. Stir with a whisk until dissolved and remove from heat.
3. Add softened butter to the egg mixture a little at a time, continuing to beat with a mixer at medium speed until the components are combined.
4. Sift flour with baking powder on top of the egg-cream mixture and gently mix with a silicone spatula, pour warm chocolate-coffee milk and alcohol from time to time. Stir until the mass becomes homogeneous. Don't get carried away, otherwise the cupcake will rise badly in the oven.
5. Preheat the oven to 180 C. Grease the cake pan with a thin layer of butter and sprinkle with flour. Shake off the excess.
6. Put the dough in a mold and put it in a preheated oven for 45-50 minutes. Check readiness with a wooden skewer. Focus on your oven!
Let the finished cupcake stand in the mold for a while, then turn it over on the kitchen grill and leave it to cool completely.
1. Put eggs and sugar in a bowl, beat for 8-10 minutes. The mass should double and become lush and light.
2. In a saucepan, heat the milk, as soon as it boils, add cocoa and coffee. Stir with a whisk until dissolved and remove from heat.
3. Add softened butter to the egg mixture a little at a time, continuing to beat with a mixer at medium speed until the components are combined.
4. Sift flour with baking powder on top of the egg-cream mixture and gently mix with a silicone spatula, pour warm chocolate-coffee milk and alcohol from time to time. Stir until the mass becomes homogeneous. Don't get carried away, otherwise the cupcake will rise badly in the oven.
5. Preheat the oven to 180 C. Grease the cake pan with a thin layer of butter and sprinkle with flour. Shake off the excess.
6. Put the dough in a mold and put it in a preheated oven for 45-50 minutes. Check readiness with a wooden skewer. Focus on your oven!
Let the finished cupcake stand in the mold for a while, then turn it over on the kitchen grill and leave it to cool completely.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Baking powder - 79 kcal/100g
- Instant coffee - 94 kcal/100g
- Baileys liquor - 327 kcal/100g
