When I love soft cocoa cupcakes with chocolate for breakfast, they are really easy to prepare and you can also serve them with some ice cream, obtaining a delicious dessert, especially now in the summer. These are little cakes suitable for all seasons. These cocoa and chocolate cupcakes are also perfect for the children’s snack, so save the recipe and prepare them as soon as possible. Let’s see how they are prepared.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 tbsp soft butter
- 1 cup sugar
- 1 egg
- 7 oz milk (or plant-based drink)
- 2.5 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 2/3 cup unsweetened cocoa powder
- 1/2 cup chocolate chips
Tools
- 1 molds for 12 cupcakes
Steps
Preheat the oven in static mode at 356°F. Start the preparation by beating the soft butter with sugar, vanilla, and egg until you obtain a smooth and soft cream. In a second bowl, mix well the flour, baking powder, cocoa, and salt. Then combine these powders with the egg mixture, alternating with the milk. Beat until you have finished the ingredients, then incorporate half of the chocolate chips with a wooden spoon.
Now, if you are using molds, butter them first; if using muffin liners, it’s not necessary. Then pour the batter until 3/4 of the mold height, sprinkle the remaining chocolate chips, and bake for about 20 minutes.
Depending on your oven, from 18 minutes onwards, do the toothpick test to see if your cocoa and chocolate cupcakes are baked.
If you love chocolate recipes, you will find many on my blog, just take a look HERE.
Saby recommends…
If you want to make your cocoa and chocolate cupcakes even more delicious, you can serve them with some vanilla ice cream…a real treat.
