Chocolate cupcakes in molds. Chocolate cupcakes

Step-by-step recipes for chocolate cupcakes silicone molds from different types test

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

7 gr.

19 gr.

Carbohydrates

360 kcal.

Option 1: Classic chocolate cupcakes in silicone molds

Silicone molds are very popular now. Baking in them turns out excellent, nothing sticks, and can be used for absolutely any type of dough. Cupcakes are especially often baked in such molds. Here is a recipe with added cocoa. Chocolate baked goods will delight you with its unique aroma and amazing taste. This dough will make 12 small cupcakes, 2 for each serving.

Ingredients:

• 0.5 tbsp. milk 3%;
• 0.18 kg butter;
• 6 grams of soda;
• 260 grams of flour;
• three eggs;
• 3 tbsp. l. cocoa;
• 170 grams of sugar.

Step by step recipe classic cupcakes in small molds

The butter for these cupcakes will melt. Or we put it in the classic way on the stove and heat it up, or just run it for a couple of minutes microwave oven. Temperature is not important in this recipe. If the fat overheats, it's okay.

Add immediately to melted butter granulated sugar and add three tablespoons of cocoa. Stir thoroughly, the temperature will drop. The mixture will resemble chocolate spread.

Measure and add half a glass whole milk, then add eggs one at a time. Then take an electric mixer and start beating the dough. We do this for three minutes. We extinguish the soda, add it at the end and whisk again so that it is evenly distributed.

Take out the mixer, take a large spoon and spread chocolate dough according to molds. You don't need to fill it to the top, add a little more than half. Makes an average of twelve small muffins. We try to make them as uniform as possible so that they bake evenly.

Place the molds on a baking sheet first, but not tightly. There must be a distance between them for normal circulation of hot air. Place in the oven for 20 minutes. The cupcakes are small, so we bake them at 190 degrees. At low temperatures they will turn out dry.

You can insert a small paper capsule into each cupcake tin, only then pour in the chocolate batter. If you use them regularly, you can extend the life of the silicone, it will not darken, and you will not need to wash it long and hard.

Option 2: Quick Chocolate Cupcakes Recipe

Cupcakes in mugs are very popular, but they are not very convenient to eat, and sometimes they are completely impossible to get out of the cup. It is much easier to use small silicone molds. Here's a lazy microwave recipe. The cake will cook faster than it will take the tea to boil and brew.

Ingredients

• two eggs;
• 6 tablespoons of wheat flour;
• 4 tablespoons of regular whole milk;
• 1 tsp. baking powder;
• 4 tablespoons of granulated sugar;
• 5 tablespoons of vegetable oil;
• 4 spoons of cocoa powder.

How to cook quickly

It is better to knead the dough for chocolate cupcakes with a mixer. Place in a bowl liquid ingredients according to the list: milk with eggs, add butter, you can immediately add granulated sugar. Beat lightly with a mixer or use a regular hand whisk.

Divide the batter into the molds to make about six small chocolate cupcakes. We put them in the microwave at approximately the same distance from each other, then set the maximum power and cook for two minutes.

After the signal, time it for 1.5 minutes and wait for the dough to get stronger. Then turn on the oven again and cook for another 1.5-2 minutes. The main thing is not to overexpose it, not to overheat it. Then we will have fluffy and soft chocolate cupcakes. Remove them from the silicone molds, cool, and sprinkle with powder.

This recipe can help out if guests are on the doorstep. In this case, it is more convenient to knead two or three times more dough and use one large silicone mold. And if you pour syrup on the cake, chocolate icing or just spread with jam, you’ll get a real fairy tale.

Option 3: Chocolate cupcakes in silicone molds with vegetable oil

The composition of the dough for such chocolate cupcakes in silicone molds is simply amazing. In addition to refined vegetable oil they are used plain water, which is unusual for baking of this type. However, the cupcakes turn out great. They can even be decorated with hats made of butter cream or air cream, you will get the famous and very popular cupcakes now.

Ingredients:

• 0.175 l of drinking water;
• 50 g cocoa;
• 0.2 kg flour;
• 0.12 l refined oil;
• 0.25 kg sugar;
• 8 eggs;
• 12 g ripper;
• 10 g instant coffee.

How to cook

Combine cocoa and coffee in a bowl, pour warm water, stir quickly with a spatula. We leave it aside and let it stand.

Place all eight eggs in a bowl, don’t let their quantity confuse you. Add granulated sugar, add a pinch of salt and simply beat for about five minutes with a mixer, then add the thick chocolate mixture with coffee. Whisk together, adding sunflower oil. It is advisable to use refined products for desserts; extraneous odors are not needed.

Sift directly into the dough wheat flour and just pour baking powder from a bag onto it. Mix chocolate cake batter. You can continue to use the mixer, but you don’t need to beat for a long time.

Take a large spoon and pour the mixture into the molds. If they are a small standard size, then take one full spoon. Immediately set to bake. Cook for 18-20 minutes at 170 degrees.

This recipe makes a lot of dough. You can divide all the ingredients in half, you will get half as many chocolate cupcakes.

Option 4: Chocolate cupcakes in silicone molds with liquid filling

Such cupcakes are now at the peak of popularity; they have a second name - Fondant. Baked goods are moist chocolate filling. You might think it's added inside, but in reality you just need to bake the cake correctly using the correct time and temperature. You also need to find good chocolate with a cocoa content of at least 72%.

Ingredients

• 50 g butter;
• 30 g wheat flour;
• 100 g dark chocolate;
• 40 g sugar;
• 2 eggs;
• vanillin, powder.

Step by step recipe

Preheat the oven to 220 degrees. While we're working on chocolate. Let's break it in small pieces or just cubes, put it in a bowl, add butter and put it in the microwave to melt. Sometimes we open and stir. As soon as the pieces dissolve, take them out and cool.

Add sugar to the eggs and beat until foamy. Add flour and vanilla, stir and add chocolate and butter. Ready mass scoop with a spoon and place in silicone molds, do not pour too much, just fill 2/3 of the volume.

Place the cupcakes in the oven for exactly 6 minutes, no longer. As soon as it appears from above good crust, you can remove the molds. Serve warm, sprinkled with powder.

No baking powder is added to these muffins; they should become fluffier on their own by beating the eggs.

Option 5: Cherry chocolate cupcakes in silicone molds

You can use frozen, fresh, or even canned cherries for muffins. Some housewives prepare berries in cognac; they can also be used. Dough with butter (can be replaced with margarine) and sour cream.

Ingredients

• 0.14 kg sugar;
• 0.22 kg flour;
• 2 tsp. baking powder;
• 2 spoons of sour cream;
• 2 tablespoons cocoa (unsweetened);
• 150 g cherries;
• 150 g sugar;
• three eggs.

How to cook

Cut the butter and leave for an hour at room temperature. Then add granulated sugar to it and beat for about seven minutes, gradually add one at a time raw egg and a pinch of salt. As soon as the mixture is mixed, add a couple of spoons of sour cream.

Add sifted flour with cocoa and baking powder. Make the dough and set aside again. Remove the pits from the cherries and add them to the dough. If the berries are frozen, let them thaw first, then squeeze them out. excess water, only then we fall asleep.

Mix the dough with the berries and place in small silicone molds. Place in the oven immediately. Chocolate muffins with cherries are baked for 20 minutes. Set at 180 degrees. Then cool, sprinkle with powder, and serve.

You can also make these muffins with other berries. Suitable dried cherries, but it must first be soaked in water, wine or compote, syrup.

Chocolate cupcakes in silicone molds, the name alone already whets your appetite. We will prepare tender, fluffy and airy chocolate cupcakes in silicone molds in less than an hour.

Ingredients for the cupcake:

• 8 pcs chicken eggs
• 50 g cocoa
• 1 tsp. instant coffee
• sunflower oil 120 ml
• water 175 ml
• 200 g wheat flour
• 12 g baking powder
• 250 g sugar
• a pinch of salt

Ingredients for cream:

• 500 ml 33% cream
• 2 g vanillin
• 50 g powdered sugar

How to make chocolate cupcakes in silicone molds

Pour cocoa powder, salt into a saucepan, instant coffee and pour in warm water. Stir the entire mass thoroughly until smooth. Under no circumstances should there be any lumps of churned cocoa. The chocolate and coffee mixture should be quite thick.

Place four into a mixer bowl chicken yolks, add sugar and beat with a mixer at high speed into a fluffy and thick mass. Next, add the chocolate-coffee mixture to them, and slowly stir the mixture very carefully until smooth. The entire mass should acquire a uniform cocoa color. Then add baking powder and mix everything well again. Then add vegetable oil. Sift the wheat flour twice, pour it into a bowl and mix again. At this stage, the dough will be thick and will be difficult to slide off the spatula.

Pour the previously separated four into the mixer bowl. egg whites and add four more whites of the remaining eggs. Beat on high speed mixer until fluffy. Place the whipped whites in the bowl with the dough, and very carefully mix the mixture with a spatula, moving from top to bottom. We should get a homogeneous dough that will slide off the spatula in wide ribbons.

We fill silicone molds with the finished dough, filling them 2/3 full. Bake in the oven at 180 C for 20-25 minutes. The cupcakes turn out very fluffy, airy and fragrant. They can already be served at the table, or you can add flavor air cream from cream.

How to make cream from cream

Pour the cream into the bowl, having cooled it well, and beat with a mixer at low speed for one minute. Without interrupting the beating, pour vanilla and powdered sugar into the bowl. Continue whipping the cream for about another four minutes. During this time the cream should thicken. You will see a whisk mark on the surface. You shouldn’t beat it any longer, otherwise our cream will turn into butter.

For decoration, fill with cream pastry bag and pipe onto chocolate cupcakes. If you wish, you can decorate the cupcakes with mint leaves, raspberries and strawberries. It's up to your taste and imagination. Delicate cupcakes can be served with tea. They can also decorate any festive table. They will especially fit into the menu for a children's birthday. All your guests will be satisfied with their taste.

Enjoy your tea!!! Don't forget to click like and leave comments.

Today we will prepare breathtakingly delicious, sweet and aromatic chocolate cupcakes in silicone molds. Those who have been familiar with this rubber miracle utensil for a long time know all its positive qualities, for example, in this equipment you can not only bake, it is very often 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
• Pasteurized whole milk 1/2 cup
• Wheat flour 2 cups
• Baking soda 1/2 teaspoon
• Chicken egg 3-4 pieces

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

Then add cocoa powder, add granulated sugar, pour in milk, loosen these products until smooth and bring to a boil, shaking vigorously. As soon as the first bubbles appear on the surface of the mixture, use a kitchen towel to remove it from the stove, place it in a cool, well-ventilated place and allow it to cool to a lukewarm state.

Shortly before starting to knead the dough, turn on and preheat the oven to 180 degrees Celsius. Then place a pan with a slightly thickened chocolate mixture on the countertop and place the raw chicken eggs With vanilla sugar. Lightly beat them with a whisk until smooth, then add quicklime baking soda and sifted wheat flour.

Using a slow circular motion of your hand, knead the semi-thick brown dough, possibly with small lumps. After that, using a tablespoon, spread it into ungreased silicone molds, in total you will get either 6 large or 10-12 medium servings.

Now we proceed to the almost final step, place the silicone molds with the dough on a non-stick baking sheet and place it in the preheated oven on the top rack. Bake the dessert for 20–25 minutes without opening. Then we check its readiness with a kitchen skewer, simply insert its end into several outer muffins and take it out. If there are wet pieces of semi-finished flour left on the wood, keep the aromatic sweetness in the oven for another 5–7 minutes.

Is the dish completely cooked through? If yes, then everything is simple! We put oven mitts on our hands, place the baking sheet on a cutting board and move Silicone forms on the tabletop. We keep the cupcakes in them for no more than 7-10 minutes, then immediately squeeze them out, this is where you will feel how silicone is better than metal, fluffy chocolate treats will come out of the rubber equipment very easily, without the slightest effort. Transfer them to a metal rack and cool completely. After this, the dessert can be decorated to taste and tasted.

Chocolate cupcakes in silicone molds never burn or stick to rubber if you follow just a few steps correctly important rules, first of all, there must be fat in the dough, and secondly, the oven should not be heated above 180–200 degrees Celsius.
After cooking, you should not keep the baked goods in the molds; it is better to take them out after a while, cool them on the countertop and decorate them if desired. powdered sugar, whipped cream, frosting, cream, honey, jam or whatever you like best. This delicacy is served on dishes specially designed for this purpose along with fresh, only brewed hot drinks, for example, tea, coffee, cocoa, warm milk, and these are a few of all possible options. Make your sweethearts happy and enjoy homemade sweets!
– if your oven has a top grill, it is better to turn it off during baking, otherwise the muffins will dry out;
– use an adjacent muffin tin, in this case you should first place it on a baking sheet and after that pour the dough into the cells, and with detachable muffins you can proceed as indicated in the recipe;
– After purchasing, are you using silicone molds for the first time? If yes, then first you should rinse them in cold water, dry with paper towels, grease with a thin layer of vegetable oil or other fat and only then fill 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!

Calories: Not specified
Cooking time: Not indicated

Today we will prepare the most breathtakingly sweet, delicious and aromatic chocolate cupcakes in silicone molds. Those who are already familiar with this rubber cookware know its positive qualities, and for those who have never cooked in them, our detailed step by step recipe with photo. Actually, these molds are a universal kitchen appliance. For example, in this wonderful invention they not only bake desserts, but also use them to form other dishes, such as cold appetizers, aspic, jelly, etc. But today we will cook delicious chocolate muffins in them.
Chocolate cupcake recipes great amount: with the addition of chocolate or cocoa powder. You can also add a coffee note here. As I said above, most often small cupcakes are baked in silicone molds. However, both metal and paper forms. Of course, you can bake one using this recipe. big cupcake. But children especially like the small shapes. They are also very convenient to take with you to work, school or on the road. And in general, small portion molds are perhaps the fastest and easiest way to please your household with aromatic homemade baked goods.
After baking, the products can be decorated with all kinds of decorations: confectionery sprinkles, icing, dragees, melted chocolate. These cupcakes will serve a great addition for coffee or tea, and perhaps it will become one of your favorite desserts!




- dark chocolate – 100 gr.,
- butter – 100 gr.,
- flour – 100 gr.,
- eggs – 2 pcs.,
- baking soda– 1/3 tsp,
- sugar – 50 gr.

Recipe with photos step by step:

Break the dark chocolate into pieces and melt lightly in the microwave.




Butter cut into slices, add to the bowl with chocolate and continue heating in the microwave.




Do not heat food too much. It is enough for them to become just warm.




Then you can mix them until smooth. The chocolate and butter will melt from their own heat, acquiring a smooth consistency.






Place eggs and sugar in another container.




Beat them with a mixer until smooth and fluffy.




Pour flour into the beaten egg mixture and sift through a fine sieve.




Using a mixer, mix the flour with egg mixture until smooth.






Pour the chocolate mixture into the dough and add baking soda.




Using a mixer, knead the dough until smooth.




Fill the silicone molds 2/3 full with dough. The product will rise during baking.




Heat the oven to 180 degrees and bake the muffins for 20 minutes. When they have cooled a little, remove them from the mold and serve.
We invite you to look at other, no less interesting

I think cherries go well with chocolate. Therefore, the dough will not be simple, but with the addition of cocoa. The cupcakes turn out very airy, soft, with a spicy sweet and sour taste.

I am sure that you will like my recipe, and you will certainly prepare these mini chocolate cupcakes in silicone molds with cherries.

List of ingredients

• 200 g sour cream
• 100 g butter
• 150 g sugar
• 2 chicken eggs
• 200 g wheat flour
• 2 tbsp. l. cocoa powder
• 1 tsp. baking powder
• a pinch of vanillin
• 100 g cherries

Technology: step by step

In a separate deep bowl, mix all the bulk ingredients: flour premium, cocoa powder, baking powder and vanillin.

Using a spoon or whisk, mix the ingredients until homogeneous mass. Instead of baking powder, you can add the same amount of slaked soda to the dough.

Pour all the sugar into a separate bowl and beat in two eggs.

Using a mixer, thoroughly beat the mixture until it increases in volume and lightens. This is necessary to ensure that our chocolate cupcakes turn out tall and airy.

Then add sour cream, homemade, to the egg-sugar mixture.

Beat the ingredients again so that the sour cream combines with the rest of the ingredients. Melt the butter and add to the dough.

Mix everything again using a mixer with a whisk attachment. Now add the dry mixture in several stages, thoroughly mixing the dough with a spatula each time.

Mix the finished dough a little more with a mixer until the texture becomes homogeneous.

Now let's invest in metal mold silicone molds for muffins and cupcakes. There is no need to grease them; the cupcakes with cocoa will not stick and will burn.

Place a tablespoon of dough into each mold. Then add a few pitted cherries. It's better to use ripe sweet cherries, to simple cupcakes turned out sweet and sour.

Pour a little more dough on top of the cherries so that it reaches almost to the edge of the silicone mold.

Place the baking tray in hot oven, heated to 180 degrees. We will bake the cupcakes until dry, about 20-25 minutes. The tops of the cupcakes will crack a little, this is normal.