Chocolate cupcake in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make a delicious chocolate cupcake in a slow cooker? Very simple!First, prepare the necessary ingredients according to the list. Take the flour of the highest grade. Cocoa should also be of high quality. I usually take either Belgian cocoa or a "Golden label". I can't say about other manufacturers. Eggs need large selected ones. If the eggs are small, take 5 pieces. Vanillin can be replaced with 1 tbsp vanilla sugar.

2. Step 2:

   

   Combine butter, sugar, milk and cocoa in a saucepan. Adjust the amount of sugar to your liking. But I can say that due to the large amount of cocoa, even with 320 g of sugar, the cupcake is not very sweet.

3. Step 3:

   

   Put the saucepan on a slow fire and, stirring, heat the mixture until the sugar and butter are completely dissolved.

4. Step 4:

   

   Cool the finished mixture. To pour the icing over the finished cupcake, pour a little chocolate mixture into a separate bowl. You need about 4-5 tbsp. l .

5. Step 5:

   

   In a deep bowl with a mixer, beat the eggs until fluffy.

6. Step 6:

   

   Pour the cooled chocolate mixture into the beaten eggs and mix with a mixer until smooth.

7. Step 7:

   

   Add the flour sifted with vanilla, soda and salt in parts and whisk everything again. Flour may need more or less. Focus primarily on the consistency of the dough. You should get a semi-liquid homogeneous dough.

9. Step 8:

   

   Pour the dough into the greased bowl of the slow cooker.

10. Step 9:

    

    Set the slow cooker to the "Baking" mode for 60-65 minutes. Do not open the lid during baking. Please note that depending on the brand and model of the slow cooker, the baking time and the temperature of the baking mode may be different. Therefore, focus on your device.

11. Step 10:

    

    After the beep, check the condition of the cupcake with a wooden skewer – it should come out dry. And if necessary, leave the cupcake on the heat for another 10-15 minutes. But usually the cupcake has time to bake in an hour. Remove the finished cake from the bowl and leave to cool at room temperature.

12. Step 11:

    

    While the cupcake is cooling, prepare the icing. Heat the remaining chocolate mixture over low heat so that it acquires a fluid consistency again. If desired, you can add a little chocolate to the glaze and warm it up until it dissolves.If necessary, add a little milk or cream to achieve the desired consistency. The glaze should be fluid, medium density.

13. Step 12:

    

    Transfer the cooled cupcake to a platter and pour over the chocolate glaze. And decorate the marshmallow if desired.

14. Step 13:

    

    Then cut into pieces and serve to the table. Inside, the cupcake turns out to be slightly moist, sufficiently dense and porous. The cupcake can be cooked in the oven. Bake for about 50 minutes at 180 ° C. Bon appetit!