How to make chocolate cupcakes in molds. chocolate cupcakes

Simple chocolate cupcakes in the oven in molds

When you want to treat yourself to a fragrant homemade cakes, and there is no time to stand at the stove, try making chocolate muffins in silicone molds. They bake very quickly, it will take no more than an hour to prepare a dessert. Tender dough ready-made cupcakes with whole pieces of chocolate will be very useful for both regular tea drinking and festive gatherings.
The recipe for chocolate cupcakes in silicone molds is based on the usual ingredients for biscuit dough: eggs, flour, sugar. In order for the cupcakes to turn out more moist and a little greasy, butter is added to the dough. As they say, cheap and cheerful. But thanks to cocoa powder and chocolate drops simple cupcakes become interesting treat. It is not a shame to treat chocolate fans with such yummy. Let's cook step by step delicious dessert for tea. A recipe with a photo will help you do everything as accurately as possible.

Ingredients:

4 eggs;
160 g of sugar;
200 g flour (2 cups without a slide);
1 tsp vanilla sugar;
200 g butter;
6 tbsp cocoa;
2 tsp baking powder for dough;
1/4 tsp salt;
100 g chocolate drops;
1 tbsp powdered sugar for dusting.

Recipe for chocolate cupcakes in silicone molds

1. We combine the eggs with granulated sugar. Vanilla sugar can be added immediately. For many, this aromatic additive is associated with home comfort.

2. Beat the eggs with a mixer until the sugar dissolves and airy foam forms. Add soft butter to the mixture. It is better to remove the pack from the refrigerator in a couple of hours and cut small cubes so the butter melts faster.

3. Continue whisking until smooth.

4. Sift flour into a bowl and add baking powder to make chocolate cupcakes more airy. We add some salt.

5. Next, sift the cocoa powder.

6. Gently mix and beat the dough.

7. Pour chocolate drops into a bowl.

8. The dough should not be clogged with flour, but you should not make it too liquid either. The mass is shiny, soft and thick due to butter. That is why it is added to the dough not melted, but softened. The ideal consistency of dough for cupcakes in molds is a little thicker than on classic biscuit. Density is necessary so that the chocolate does not go to the bottom, but is evenly distributed over the entire height of the cake. Mix the dough with chocolate.

9. We move the dough along the silicone molds, fill them by about 2/3 of the height. And in order for the cupcakes to turn out the same in shape, it is convenient to fill them directly on the culinary scale. I used small molds, one should hold 40-60 g of dough. By the way, you can already preheat the oven to 180 degrees in the “Baking” mode (top and bottom).

10. Lightly level the dough with a spoon in a circle from the sides to the center.

11. Sprinkle the rest on top for beauty. chocolate balls.

12. Bake cupcakes at 180 degrees for 15 minutes. They rise to the height of the form and become rounded. We check for readiness by piercing with a toothpick or a wooden skewer: if there are no marks left on it liquid dough- cupcakes are ready. Turn off the oven, open the door and leave the baking for another 3 minutes.

13. Then cool a little and carefully remove the cupcakes from the silicone molds.

14. Sprinkle powdered sugar through a sieve.

chocolate cupcakes ready in molds! They are very tasty, tender and airy. Serve chocolate muffins warm with tea, coffee, cocoa. Bon appetit!

If you squeeze the cupcake with your fingers, it will shrink almost 2 times like a sponge - they are so soft. And what is this wonderful chocolate flavor that hovers around the kitchen? I am sure that you will cook cupcakes according to this recipe with a photo more than once.

AT sweet pastries salt is a natural flavor enhancer and perfectly enhances the taste of chocolate. Have you noticed how delicious chocolates with the addition of salted nuts are? This is how salt works. Do not neglect it in the recipe, besides, you only need a quarter of a teaspoon.
The recipe uses chocolate drops, a special form of confectionery chocolate designed to decorate desserts. They usually contain cocoa, milk, sugar, vanillin and lecithin. Drops of chocolate does not melt when high temperature, which allows you to add them to the dough for baking. Ready sweets thanks to chocolate drops look interesting and very appetizing. But if you don’t find them on sale, you can cut them into small pieces a bar of your favorite chocolate. Better not to use large pieces- they can go under.
It is better to use butter, sunflower vegetable or margarine, which will make the cupcakes rough and not so tasty. Try to choose butter with a fat content of at least 82.5, it is considered to be of higher quality.

I hope you liked the recipe and the recommendations came in handy. And I want to advise chocolate lovers to cook this chocolate cake with cherries and sour cream.

This is what I used to make cupcakes. If desired, finely crushed nuts or raisins, or both, can be added there. I got by without all that. And it turned out very tasty.

So, first you need to make a chocolate mass for the dough. So I took a saucepan, cut margarine into it and melted it over low heat.

Increase the heat slightly and bring the mixture to a boil while stirring.

But now, before kneading the dough, you need to let the mixture cool down. It's summer now, so the cooling process took at least an hour. If you put it on a balcony or outside a window during the cold season, the cooling time can be reduced.

By the way, they say that you can set aside a few tablespoons of this mass, and then use it as a glaze. But it seemed to me that it was watery for this, and would drain off the cupcakes before it had time to harden.

Shortly before starting to knead the dough, I turned on the oven to warm up.

In a slightly warm mass, I put eggs, soda and flour, mixed well. You can add vanillin at this stage, as well as nuts with raisins, if you still decide to use them.

It's time to pour the dough into molds. The manufacturer advises to slightly grease the molds with oil before the first use, which I did.

Before pouring the dough, you must definitely put the molds on a baking sheet, otherwise you won’t drag them later, everything will bend and pour out.

I have only six silicone molds, and the dough turned out twice as much. I didn’t want to keep the oven on for a long time (it’s already hot in summer), so I added ordinary, metal ones.

I sent all the beauty to the oven.

I baked them for 35 minutes. But after 15 minutes after the start of baking, I found that I had turned the fire too much, I had to add it. So you might be able to do it faster.

Before removing the cupcakes from the molds, you need to let them cool at least a little.

Here I was able to feel what Silicone forms it is better. Who had to extract finished goods from metal - he knows. Pry, shake, pry again ... And my chocolate muffins almost jumped out of the silicone ones. Removing them was as easy as squeezing pills out of a package. One click and you're done!

This is how I baked chocolate cupcakes in silicone molds for the first time in my life. If you have the same concerns that I had, chase them away. Silicone molds are a fairy tale!

If you are waiting for guests, you can cover the cooled cupcakes with icing, for greater beauty. For me, they flew away without glaze at the moment. And what is 12 cupcakes for a family of 5 with three adult men with a sweet tooth?

Cupcakes with cocoa and chocolate are a delicious and, moreover, profitable dessert. Those who are in love with the taste of chocolate will appreciate these muffins, because it will be present not only inside, but also outside. culinary product. In the cooking process, we use silicone molds, and in the right direction. According to this recipe, baking is done quite quickly, and chocolate muffins, cooked in silicone molds, and on festive table will be worthy of attention.

Recipe Ingredients:

two eggs,
a glass of milk,
about 100 grams of unsalted butter,
two hundred grams of dark (preferably bitter) chocolate,
4 tablespoons unsweetened cocoa better than cocoa powder(everything is of high quality)
three hundred grams of flour,
glass of sugar,
lemon acid,
baking powder and soda.

Cooking cupcakes with chocolate in molds, with photo

First you need to make milk sour. Adding half a teaspoon of lemongrass to it, mix and leave for 10 minutes. Cut (break) a piece (bar) of dark chocolate into pieces. By the way, you can use both regular chocolate and confectionery chocolate.

Having melted the butter in a glass bowl in the microwave, add a spoonful of soda quenched with vinegar to it.

In another bowl, mix the dry ingredients thoroughly with a whisk. This is sugar, flour, cocoa, half a teaspoon of baking powder.

Adding to butter eggs and milk, shake the mixture thoroughly with a whisk.

This recipe does not involve the use of a mixer, because you do not need to beat the dough - all the ingredients are just mixed. This cooking technology allows you to get porous cupcakes. Combine dry ingredients with wet ingredients and mix gently with a spoon.

20-25 gentle movements are enough to just mix the dough. Then add the prepared chocolate to the dough and mix again with a spoon.

Lay out ready dough into silicone molds, and put chocolate pieces on top of future cupcakes.

We bake in the oven for 40 minutes, the temperature is not higher than 180 degrees. The finished cupcake can be decorated with confectionery sprinkles or something more in line with your imagination.

Today we will prepare breathtakingly delicious, sweetest and fragrant chocolate muffins in silicone molds. Those who have been familiar with this wonderful rubber dish for a long time know all its positive qualities, for example, in this inventory you can not only bake, but very often it is used to form other desserts, cold appetizers, aspic or jelly!

Margarine for baking (from 65 to 78% fat) 200 grams
Cocoa powder - 4 tablespoons
Sugar 1.5 cups
Whole milk pasteurized 1/2 cup
Wheat flour 2 cups
Baking soda 1/2 teaspoon
Chicken egg 3-4 pieces

First, we open the package with margarine for baking, divide it into cubes or sticks with a kitchen knife, send them to a deep, preferably non-stick pan with a thick bottom and put on medium fire. Melt it until smooth liquid consistency, constantly stirring with a whisk so as not to burn.

Then add cocoa powder to it granulated sugar, pour in milk, loosen these products to a homogeneous consistency and bring to a boil, shaking vigorously. As soon as the first bubbles appear on the surface of the mixture, remove it from the stove with a kitchen towel, put it in a cool, well-ventilated place and let it cool to a slightly warm state.

Shortly before the start of kneading the dough, turn on and preheat the oven to 180 degrees Celsius. Then we put a pan with a slightly thickened chocolate mixture on the countertop and put raw chicken eggs with vanilla sugar. Beat them lightly with a whisk until a homogeneous consistency, then add the quicklime baking soda and sifted wheat flour.

With a slow circular motion of the hand, knead a semi-thick brown dough, it is possible with small stray lumps. After that, using a tablespoon, lay it out on non-greased silicone molds, in total you will get either 6 large or 10-12 medium servings.

Now we proceed to the almost final step, put the silicone molds with the dough on a non-stick baking sheet and place it in a preheated oven on the top rack. We bake the dessert for 20-25 minutes without opening. Then we check its readiness with a kitchen skewer, just insert its end into several extreme cupcakes and take it out. If there are wet pieces of semi-finished flour product left on the tree, we keep the fragrant sweetness in the oven for another 5-7 minutes.

Is the dish completely baked? If yes, then it's easy! We pull kitchen gloves on our hands, put a baking sheet on a cutting board and move the silicone molds to the countertop. We keep cupcakes in them for no more than 7–10 minutes, then immediately squeeze them out, and here you will feel why silicone is better than metal, fluffy chocolate treats will come out of the rubber inventory very easily, without the slightest effort. Transfer them to a metal rack and cool completely. After that, the dessert can be decorated to taste and tasted.

Chocolate cupcakes in silicone molds never burn or stick to rubber if only a few steps are taken correctly. important rules, first of all, fat must be present in the dough, and secondly, the oven should not be heated above 180–200 degrees Celsius.
After cooking, it is not worth keeping the pastries in the forms, it is better to take them out after a while, cool on the countertop and, if desired, decorate with powdered sugar, whipped cream, icing, cream, honey, jam, or whatever you like. Serve this yummy on dishes specially designed for this purpose, along with fresh, only brewed hot drinks, such as tea, coffee, cocoa, warm milk, and these are just a few of the possible options. Please your gourmets and enjoy homemade sweets!
- if your oven has an upper grill, it is better to turn it off during baking, otherwise the muffins will dry out;
- use an adjacent form for cupcakes, in which case you should first put it on a baking sheet and after that pour the dough into the cells, and with detachable ones you can do as indicated in the recipe;
– after purchase, you are using silicone molds for the first time? If yes, then for a start they should be rinsed in cold water, dry with paper towels, grease with a thin layer vegetable oil or other fat and only then fill it with dough;
- if desired, the amount of sugar can be reduced to one glass, moderately sweet, but not cloying;
- very often crushed nuts, chopped chocolate, finely chopped banana, prunes, raisins or other dried fruits and dried berries are added to the dough before baking.

Bon appetit!