Chocolate Cupcakes

A dark, dense sponge with a moist crumb, topped with a smooth ganache that shines under the light. The bitterness of the cocoa balances the sugar for a bold dessert.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 316
• Protein: 5 g
• Carbs: 36 g
• Fat: 16 g

Ingredients

• 66.7 g Wheat flour ( sifted )
• 16.7 g Unsweetened cocoa powder ( pure )
• 60 g White sugar ( granulated )
• 0.3 tsp Baking powder
• 0.3 tsp Baking soda
• 0.3 pinch Gray sea salt
• 0.7 piece Egg ( whole )
• 50 ml Whole milk ( at room temperature )
• 33.3 g Minimum butter sweet ( melted )
• 0.3 tsp Vanilla extract
• 50 g Dark chocolate ( chopped )
• 50 ml Cream ( liquid )

Instructions

1. Mixing dry ingredients

   In a large bowl, mix the flour, cocoa, sugar, baking powder, baking soda, and salt. Sift everything to ensure there are no lumps in the final batter.

2. Wet ingredients

   Whisk the eggs with the milk, melted butter, and vanilla extract. The mixture must be perfectly homogeneous before being incorporated.

3. Combining

   Pour the wet ingredients over the dry ones. Whisk from the center outwards. Stop as soon as the batter is smooth and glossy to avoid overworking the gluten.

4. Baking

   Fill the liners two-thirds full. Bake at 180°C. The cake should be springy and bounce back slightly when pressed with a finger after 20 minutes.

5. Finishing ganache

   Melt the chocolate into the hot cream. Let it cool until the ganache coats the spoon and is firm enough to be piped onto the cold cakes.

Chef's tips

• Never fill the liners to the top; the dome should be even.
• Wait for complete cooling before frosting, otherwise the ganache will split.

Storage

Store in an airtight container at room temperature for 2 days or 4 days in the fridge.