You can use a lot of different recipes. Thus, recipes for chocolate muffins made with kefir, sour cream, milk, butter, coffee, and tea are popular. With the addition of cocoa powder, dried fruits, poppy seeds, chocolate.
If you want something sweet, then a recipe for a simple chocolate cupcake in a micro-cup, in a cup, will always come to the rescue, the preparation of which will take no more than 10 minutes. Of course, in addition to simple cupcakes, there are also more complex cupcakes that require not only certain labor and time, but also knowledge of certain tricks, without which they will not work. Such cupcakes include French moile, in particular chocolate fondant, German stollen, and marble cupcake.
Today I want to offer you my proven easy chocolate cake recipe. Chocolate cake with cocoa powder, prepared with yogurt (can be replaced with kefir), turns out to have a dense structure, crumbly and moderately moist. This or yogurt is perfect for morning coffee and for homemade evening tea with the family.
Ingredients:
- Sugar - 3/4 cup,
- Butter 72% fat - 0.5 cups,
- Eggs - 3 pcs.,
- Dark cocoa powder - 4 tbsp. spoons,
- Yogurt or kefir - 200 ml.,
- Wheat flour - 2.5 cups,
- Soda - 1 teaspoon,
- Salt - 0.5 teaspoons,
- Table vinegar 9% - 1 teaspoon
Simple chocolate cake recipe
Once all the ingredients are prepared, you can start making a simple chocolate cupcake. Place sugar in a bowl.
Beat in three chilled eggs. Add salt. Salt will help the eggs beat better.
Now, using a mixer, beat the eggs with granulated sugar until fluffy. Beat the mixture at high mixer speed for about 3 minutes.
Melt the butter, previously cut into cubes, in a water bath, stirring with a spatula. Remove from heat and let cool.
Once warm, pour it into the bowl with the egg mixture.
Whisk together all the plain chocolate ingredients. Add yogurt or kefir to the chocolate cake batter. Stir. Since the recipe includes butter, you can also use low-fat yogurt with kefir.
Add cocoa powder to the dough. To prepare various types of chocolate baked goods, it is best to use dark cocoa powder. Even small amounts of dark cocoa powder can turn the dough a rich brown color.
Quench soda with vinegar. Add to the dough. Stir.
Sift the wheat flour through a sieve directly into the bowl with the chocolate dough base.
Mix the dough with a whisk. That's it, the cake dough is ready. If desired, you can add raisins, nuts, dried fruits, poppy seeds.
The consistency of the dough of this chocolate cake is identical in thickness to sponge cake dough.
Preheat the oven to 180C.
Prepare the cake pan. It can be either a round mold with a hole in the middle, or a rectangular one, as for making a capital cupcake, or small molds for cupcakes. Before pouring the dough into the mold, grease it with a piece of butter. Then the finished cake will be easy to remove from it.
Fill the form halfway with dough. The cake rises very well during baking, so it needs to have room to rise.
Bake the cake at 180C. for 35 minutes. If your oven has a convection mode, be sure to turn it on. Before removing the plain chocolate cake from the oven, check if it is ready by piercing it in several places with a match or wooden skewer. If it is dry and not covered with batter, then the cake is ready and can be removed from the oven. Cupcake take them out of the oven. Remove from pan after about 5 minutes. In this case, it will move away from the walls of the mold more easily.
Decorate the finished simple chocolate cake as you wish. The simplest thing is to sprinkle it with powdered sugar. The finished cupcake can be topped with chocolate ganache, sugar fudge, milk icing, or icing. Additional decoration can include chopped nuts, almond flakes, and coconut flakes.
Simple chocolate cupcake. Photo
Several recipes for incredibly delicious chocolate muffins will help you always welcome guests by serving freshly baked muffins with tea. The most important thing is to warn about your visit in advance. Although, there is a recipe for chocolate cake in the microwave that can be prepared in five minutes.
Quick chocolate cake
This chocolate cake recipe has gone down well in our family. Thanks to the high cocoa content in the cake, the cake produces a truly rich chocolate taste, with a porous, airy structure and an incredible aroma.
Taste Info Cupcakes
Ingredients
- 20-25 g cocoa powder;
- 130 g flour;
- 1 egg;
- 130 ml milk;
- 100 g sugar (if you like sweets, more is possible);
- 30 ml olive oil;
- 30 g butter;
- 1/3 tsp. salt;
- 1 tsp soda;
- 1 tsp apple cider vinegar;
- Powdered sugar for decoration.
Preparation time 10 minutes + 40-45 minutes for baking.
How to make a delicious chocolate cupcake
Sift the flour through a sieve to enrich the baked goods with oxygen. It is advisable to sift the cocoa. It is better to take high-quality cocoa for this recipe, since the result largely depends on it.
In a deep bowl, combine sifted wheat flour, salt, sugar, soda and cocoa powder.
Using a regular tablespoon or whisk, stir the dry ingredients until smooth. You can, of course, use the blades of a food processor, but everything in this cake recipe is so simple that there is no need to complicate it with additional washing of kitchen equipment.
Add milk, chicken egg, refined olive oil, softened butter to the mixed dry ingredients for the cake (if the butter is fresh from the refrigerator, place it in the microwave for 20 seconds). Add apple cider vinegar last. If there is no apple juice, use wine or table wine 3-6%%.
Stir the ingredients with a spoon or whisk (or in a food processor if using one). Stir for 3-5 minutes, during which time the sugar will dissolve in the liquids and the dough will become a glossy, beautiful color with a slight aroma of olive oil.
Pour the batter into a buttered cake pan; you can line it with parchment paper for good measure. I grease all baking pans with butter, even silicone ones.
Place the pan with the dough in an oven preheated to 175-180 degrees for about 40-45 minutes. Readiness can be checked with a dry match. Do not open the oven lid for the first 20 minutes, otherwise the cake may settle. The top may crack, there is nothing wrong with that - it is even beautiful in the finished product.
The finished cake will come out of the pan easily. Carefully transfer it to any wire rack or wooden surface and let it cool. You can wrap it in plastic and let it sit for a day, so the taste and aroma of chocolate will be preserved even brighter in the cupcake.
Place the chocolate cupcake on a plate and decorate as you wish. I dusted the cupcake with powdered sugar and decorated with sugar pearls.
Serve chocolate cake with milk or kefir, with tea or coffee. You will surely appreciate the ease of preparation and chocolate taste of this cupcake.
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Chocolate cupcake with kefir
The simplest chocolate cake recipe. The dough is made with kefir and is very tender. Can be stored in a closed container in the refrigerator for 2 days.
Ingredients:
- 400 ml kefir (3.2% fat);
- 200 grams of sugar;
- 260 grams of flour;
- 200 grams of margarine;
- 10 grams of baking powder;
- 1 gram of vanillin;
- 2 eggs;
- 4 tablespoons cocoa powder.
Preparation
- Leave the margarine on the table in advance so that it becomes soft. Preheat the slow cooker in advance too. Place the bowl in it and turn on the “frying” mode. The dough for chocolate cake with kefir takes literally 3 minutes to prepare.
- Beat the eggs separately until foamy. In another bowl, mix sugar, sifted flour, vanilla, baking powder and cocoa powder. Add soft margarine and use a fork to form mixture into crumbs. Then add kefir and beat with a mixer. Add the beaten eggs and stir gently until the foam settles.
- Grease a hot multicooker bowl with vegetable oil or butter and pour in the dough. Bake on the baking setting for 60 minutes. When the baking program ends, check the cake with a toothpick - poke it in the middle and look. If the toothpick is dry, the cake is ready. Turn off the heating and let the chocolate cake stand in the multi-cooker bowl on the table for 20 minutes.
- Using a silicone spatula, lift the chocolate cake from all sides, place the steam tray in place and invert the bowl. Cut the cake and serve. You can sprinkle with sifted powdered sugar.
Chocolate cake with sour cream
This recipe for chocolate cake with the addition of semolina and sour cream. The cake has a very delicate taste; if desired, you can top it with sugar icing.
Ingredients:
- Sour cream – 20% fat – 400 grams;
- 250 grams of semolina;
- Half a glass of sugar;
- 2 eggs;
- 4 tablespoons cocoa;
- 10 grams of baking powder;
- 1 gram of vanillin;
- Raisins – 50 grams;
- A tablespoon of flour;
- 2 tablespoons poppy seeds;
- Walnuts – 50 grams.
Preparation
- Mix semolina with sugar and pour sour cream. Stir thoroughly with a fork to avoid lumps. Cover the bowl with film and leave the cereal to swell for about an hour. If you add raisins, rinse them with warm water, then pour boiling water over them for 15 minutes. Place on paper towels or a clean towel to dry.
- Before you start kneading the dough, turn on the oven. Set the temperature sensor to 200 degrees.
- Separately, beat the eggs until soft. In a deep bowl, mix cocoa, baking powder, poppy seeds, vanillin. Sort the walnuts so that there is no debris, chop them with a knife. Mix raisins with flour and place in a bowl.
- Now add semolina with sour cream and knead the dough. Add beaten eggs. Stir gently so that the foam does not fall off. Place in a greased pan and place the chocolate cake with sour cream in the oven for 40 minutes. When the cake is ready, wait a bit before cutting. For baking, it is better to use a silicone mold. Then the cake will be easy to get. You can cut it 15 minutes after you take it out of the oven; if you cut it earlier, it will crumble.
Chocolate cupcake with chocolate pieces
A magical chocolate cupcake with chocolate pieces will fit perfectly into your holiday table menu. It is tasty, aromatic and incredibly tender.
Ingredients:
- 200 grams of butter;
- 300 grams of granulated sugar;
- 3 eggs;
- 8 tablespoons 15% sour cream;
- 480 grams of flour;
- 10 grams of baking powder;
- 100 grams of milk chocolate;
- 1 gram of vanillin;
- 100 grams of almonds;
- 4 tablespoons cocoa powder;
- 100 ml vegetable oil.
Preparation
- Place the butter on the table in advance to make preparing the chocolate cake easier and faster. Turn on the oven, temperature 180 degrees.
- Mix butter and vegetable oil, add sugar and beat with a mixer. You should get a homogeneous fluffy mass. Add vanilla and sour cream. Whisk.
- Separately, beat the eggs until foamy and add to the first bowl.
- Sift flour, cocoa and baking powder, combine with the liquid part of the dough. The dough turns out to be quite thick. Lightly dry the almonds in a frying pan, peel and chop with a knife. Finely chop the chocolate into cubes with a knife. It's easier to do this when the chocolate is at room temperature.
- For chocolate cupcakes, buy only a high-quality product; avoid confectionery bars so as not to spoil the products.
- Grease a baking dish (preferably silicone) with oil and pour out the dough. Bake for 40-45 minutes at 180 degrees. When serving, sprinkle with powdered sugar.
Coffee and chocolate cupcake
Chocolate cupcake with the addition of instant coffee is a coffee lovers dream. A fairly light version of the cake without adding butter.
Ingredients:
- Eggs – 3 pcs;
- 150 grams of cottage cheese;
- 4 tablespoons sugar;
- A glass of flour;
- 2 tablespoons cocoa powder;
- 4 tablespoons of vegetable oil;
- 10 grams of baking powder;
- 2 tablespoons of high-quality instant coffee;
- A pinch of salt.
Preparation
- The chocolate cake batter takes about 7 minutes to cook, so turn on the oven right away. Baking temperature – 200 degrees. Mold with a diameter of 26 centimeters.
- Beat eggs with salt with a mixer. Beat the cottage cheese with sugar in a blender, or rub through a sieve. You can just buy curd mass. The main thing is that the cottage cheese is real, read the packaging. Fat content – 15%.
- To make a coffee-chocolate cake without grains, use instant coffee without adding ground coffee. Grind freeze-dried or granulated coffee in a mortar and turn it into powder. Sift together with cocoa into eggs with cottage cheese and sugar.
- Add 3 tablespoons of vegetable oil (leave 1 tablespoon to grease the pan), sift the flour, add baking powder and knead the dough.
- Place the dough in a greased pan, smooth with a spatula and place in the oven for 30 minutes.
Chocolate cupcake in the microwave
A five-minute microwave cupcake will be a great addition to your morning coffee. It is very easy to prepare, and the recipe is remembered incredibly quickly. From the specified amount of ingredients you will get a chocolate cupcake for two people.
Ingredients:
- 1 egg;
- 4 level tablespoons of flour;
- 4 level tablespoons of sugar;
- 3 tablespoons cocoa powder;
- 3 tablespoons of pasteurized milk (fat content 3.2%);
- 3 tablespoons butter (soft);
- A pinch of baking powder;
- Vanillin - on the tip of a knife - optional.
Preparation
- Sift the flour and cocoa, add sugar, vanillin and baking powder.
- In the microwave, melt the butter in the bowl in which you will bake the chocolate cake. You can even use a regular mug.
- Break the egg into the flour, mix, pour in the milk and melted butter, knead the dough, place in the pan and bake the chocolate cake in the microwave at 900 Watts for 4 minutes. Then immediately place in a saucer and, if desired, sprinkle with powdered sugar or grated chocolate. Cut into small pieces and enjoy a wonderful chocolate cupcake.
You can use several mugs as a form.
Chocolate cupcake with liquid filling
Fondant is a chocolate cake with a liquid filling. We offer you an excellent recipe for delicious little chocolate cupcakes from French cuisine.
Ingredients:
- 100 grams of butter;
- 50 grams of sugar;
- 200 grams of real dark chocolate;
- 3 yolks;
- 2 eggs;
- A pinch of salt;
- 60 grams of flour;
- Powdered sugar for sprinkling.
Preparation
- A glass with a volume of 250 ml is 180 grams of flour. To prepare chocolate cupcakes with liquid filling, you will need a third of a glass.
- Break the chocolate into pieces and melt together with soft butter in a water bath. Stir constantly. As soon as there are no lumps, immediately remove from heat.
- Combine the yolks with the eggs, beat them with salt and sugar into a thick foam. Pour the melted chocolate into the eggs in a thin stream, stirring constantly, sift in the flour and mix.
- Grease the muffin tins and spoon the batter into three-quarters of the tin, it will not rise much. Preheat the oven to 190 degrees and bake chocolate cupcakes with liquid filling for 10 minutes.
- Serve slightly cooled, sprinkled with powdered sugar.
Simple chocolate cupcake
The easiest chocolate cake recipe. Even a child who knows how to turn on the oven can do it easily. However, simplicity does not affect the taste in any way. It's actually very tasty.
Ingredients:
- A glass of sugar;
- 2 cups of flour;
- 200 grams of creamy margarine;
- 100 grams of dark chocolate;
- 4 eggs;
- 1 gram of vanillin;
- 10 grams of baking powder.
Preparation
- It will take 10 minutes to prepare the dough; turn on the oven in advance. Temperature 180 degrees.
- Mix margarine with broken chocolate and melt in the microwave or in a water bath, add vanillin.
- Beat eggs with sugar until foamy. While whisking, pour in the hot chocolate and margarine in a thin stream.
- Sift flour with baking powder and mix. Pour the batter into a greased pan and bake for 45 minutes.
Lenten chocolate cupcake
During Lent I am especially drawn to sweets. We offer you an excellent recipe for making chocolate cake without milk, eggs and butter.
Ingredients:
- 120 grams of flour;
- 50 ml vegetable oil;
- 150 ml water;
- 30 grams of cocoa;
- 100 grams of sugar;
- A teaspoon of baking powder;
- Powdered sugar.
Preparation
- Sift flour, cocoa, baking powder into a deep bowl, add sugar. Pour water and beat the dough with a mixer so that there are no lumps.
- Pour refined vegetable oil, mix and pour into a baking dish, which you can cover with baking paper.
- Bake the Lenten cake for 45 minutes in an oven preheated to 180 degrees. The mold used for baking has a diameter of 26 centimeters. You can use a mold with a hole inside, and pour the rest of the dough into cupcakes.
- When the cake has cooled completely, sprinkle it with sifted powdered sugar and cut into pieces.
Helpful Tips:
- Since baking dishes can be of different diameters, ovens also hold heat differently, so check the readiness of the chocolate cake using a wooden skewer. Pierce the cake in the middle and see if there is any dough left on the skewer; naturally, the cake needs to be finished baking. Reduce baking temperature to 150 degrees to prevent tops and bottoms from burning.
- You can decorate the chocolate cake with sifted powdered sugar - this is always appropriate. You can cut out stencils from paper and place them on top of the baked goods.
- You can add chocolate chips to any cupcake. Cut the chocolate into small cubes and mix in the dough. If this is a Lenten recipe, use only natural dark chocolate as an additive.
- Dried fruit additives would also be appropriate: raisins, dried apricots, prunes. Walnuts, peanuts, almonds or other nuts will also work well with the chocolate flavor of the cupcake, so feel free to add those to the batter as well.
Remove the butter and vegetable oil for the dough from the refrigerator in advance (2-3 hours before preparing the cake) so that the first becomes very soft and creamy, and the second warms up.
Immediately before preparing the cake, turn on the oven and heat it to 3.5 (about 190 ° C) or as recommended in the instructions for your oven for baking muffins. Line a rectangular muffin tin (size 10.5 x 29 cm, height 6 cm) with non-stick baking parchment.
Measure sugar and all the wheat flour into separate containers, adding cocoa powder to it.
In a large bowl with a capacity of about 3.5 liters, sift the previously measured flour and cocoa through a fine sieve, add sugar, soda and salt. Mix everything with a spoon until smooth.
Break the eggs into the dry ingredients, add soft butter, add sunflower oil and milk (from the refrigerator). At the end, add wine (or apple) vinegar and mix everything until smooth with a mixer with regular whisks, first at low speed and then at higher speed, while periodically lowering the whisks to the bottom of the container. This may take 2-3 minutes. Finally, be sure to scrape any unmixed ingredients from the sides of the bowl and fold them into the dough. As a result, the dough should be thick and homogeneous, with a textured surface.
Using a spoon, carefully place the dough into the previously prepared pan and smooth its surface.
Place the cake in the preheated oven and bake at 3.5 (about 190°C) for 55-60 minutes or according to the instructions for your oven for baking the dough. Check the readiness of the cake by piercing it with a thin wooden stick or toothpick: the stick should be dry, without traces of dough.
After removing the finished cake from the oven, let it cool completely in the pan (as it is very delicate and may break when removing), then remove it to a flat surface with parchment paper. Remove the paper and carefully trim the browned edges and bottom of the cake (if necessary) using a serrated bread knife using a sawing motion.
Transfer the cooled and trimmed cake to a serving plate and serve whole or in portions. Or before this, if desired, additionally decorate it with powdered sugar or cover it with chocolate, previously melted in a water bath. Bon appetit!
By the way, store the leftover cake at room temperature in a closed container (for example, foil or a plastic bag) - then it will be soft, moist and juicy, or in an open container (then it will dry out a little) for no more than 2 days.
Today I will tell you how to make a quick and simple chocolate cake. It always turns out very tasty. The texture of the cake is airy, porous and light, it simply melts in your mouth. The cake is prepared very quickly, I made it at a party because... everyone wanted something sweet. You just need to mix all the ingredients and get a wonderful chocolate dessert for tea. Try this recipe, the result will exceed all your expectations!
Ingredients:
- 200 grams of wheat flour;
- 180 grams of granulated sugar;
- 120 g butter;
- 1.5 tsp. baking powder (can be replaced with soda, 0.5 tsp);
- 5 tbsp. l. cocoa powder;
- 2 eggs;
- 170 ml hot water;
- 1 pack chocolate drops.
For the glaze:
- 3 tbsp. l. cocoa powder;
- 3 tbsp. Sahara;
- 80 ml water.
Preparation:
- In a deep bowl, mix all the dry ingredients: flour, sugar, cocoa and baking powder.
Add eggs and butter, softened at room temperature, to the mixture. Mix again.
Then pour in hot water (temperature approximately 80 degrees), quickly stir thoroughly with a whisk so that there are no lumps left.
Lastly, add the chocolate chips. You can spot the chocolate chips with plain grated dark chocolate. The prepared dough should be smoothly spreading, not too thick, similar to liquid sour cream.
Pour the batter into the prepared cake pan.
Place in a preheated oven at 180 degrees. The cake should bake for about 40-50 minutes. Check readiness with a toothpick.
While the cake is baking, you can prepare the chocolate frosting. In a small saucepan or saucepan, combine cocoa, sugar and water. Place over medium heat; as soon as the syrup boils, immediately reduce the heat and cook for 5 minutes until slightly thickened. Cool slightly.
Remove the finished cake from the oven and use a skewer or toothpick to make small holes in some places so that the icing can soak through. Pour the prepared chocolate glaze on top.
I show how the “holes” into which the icing was poured will look - like layers of cream, it’s not even clear that these are not cakes smeared with cream. Let the chocolate cake sit for 30 minutes and you are ready to serve. We made such a simple and delicious chocolate cake.
Enjoy your tea!
A good housewife is always distinguished by her ability to prepare delicious pastries. Agree that not everyone likes to mess with the test. But there are recipes so simple and quick that even novice housewives can please their loved ones with fragrant baked goods. Prepare classic muffins with cocoa in the oven; they turn out tender, tasty and pretty to look at. If you wish, you can diversify them by adding raisins, candied fruits, and chopped nuts.
Taste Info Cupcakes
Ingredients
- white wheat flour – 300 g;
- baking powder for dough – 2 tsp;
- sugar – 200 g;
- cocoa powder – 4 tbsp. l.;
- milk – 140 ml;
- chicken eggs – 2 pcs.;
- butter – 100 g;
- vegetable oil - for greasing the molds.
How to make delicious cocoa muffins in silicone molds
Sift the flour into a deep bowl in which it will be convenient to knead the dough. Never forget to do this, because sifting enriches the flour with oxygen, and the finished baked goods turn out more fluffy. Add baking powder.
Add granulated sugar here.
Gently mix these dry ingredients.
Add cocoa powder to the resulting mass.
Mix everything again so that the loose mixture is as homogeneous as possible.
Warm the milk slightly and pour it into the flour base. The recipe does not require a homemade product; milk from the store with a fat content of 2.5-3.2% is quite suitable. If necessary, you can replace it with kefir.
Add raw eggs here.
Melt the butter in the microwave or in a water bath, add it to the total mass. It can also be replaced with good quality margarine for baking.
Now carefully, slowly, knead the chocolate dough. It should turn out slightly runny, like sour cream in consistency.
Silicone molds are best for baking muffins. Before pouring the dough, use a pastry brush to thoroughly grease them with odorless vegetable oil, due to which the finished cupcakes will be easy to remove. Pour the dough into the molds, filling them 2/3 full, as it will rise during baking.
Preheat the oven to 180 degrees. Place muffins with cocoa in silicone molds for 30-35 minutes.
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Baking time may be different for everyone, it depends on your oven. To be sure, check the readiness of the muffins using a wooden skewer or toothpick. Open the oven slightly, remove the pans and pierce one cake. If there is no raw dough left on the skewer, it means the baked goods are ready.
Remove the muffins from the tins and place on a plate. Serve them with hot aromatic coffee, tea or mate.
Cooking tips
- You can separately mix all the dry ingredients in one bowl and the liquid ingredients (milk, eggs, melted butter) in another. And then gradually add the sugar-flour mixture into the liquid mass and knead the dough. This will not affect the taste of the muffins in any way, do whatever is most convenient for you.
- Before putting the muffins in the oven, you can sprinkle crushed chocolate on top. And when you take out the finished baked goods, sprinkle lightly with powdered sugar. It will turn out very elegant and festive.
- If you made something like frozen cherries in the summer, now is the time to use it. Add 3-4 thawed berries to each muffin cup. Light cherry sourness goes perfectly with sweet chocolate pastries.
