Homemade cakes will always be more delicious, fragrant than store products. We offer several recipes for chocolate muffins - from the simplest, from the category of "whip up" to the more complex options with additives.
Material Content:
Classic Chocolate Muffin In The Oven
We offer you to cook a classic chocolate muffin in the oven, which is also called "pound". For its preparation, all products are taken in the amount of 1 pound = 450 g.
But since there is a lot of dough in such an amount of cake, and the cake is big, we suggest reducing portions a bit, but keeping the main rule is the same amount of products:
- 250 gr of oil;
- 250 grams of sugar;
- 250 gr eggs;
- 250 grams of flour.
And also to create a chocolate muffin you will need:
- 2 table. l cocoa;
- quarter stack. boiling water;
- a bag of vanillin;
- 2 stack powdered sugar.
First of all, we prepare a cocoa drink: boil water and dissolve cocoa in a small amount.
Separately combine sugar with flour.
Beat soft butter until the mass is clarified and a creamy consistency is formed. Next, pour vanilla with powder and continue to whisk for another 5 minutes. As a result, the sugar-butter mass will become almost white, airy. Next, we introduce the eggs one at a time, continuing to beat.
By this time, the cocoa should have cooled, it must be poured in small portions to the whipped products.
At the end we introduce a mixture of dry products and milk. Beat another 2-3 minutes.
Lightly coat the mold with oil. It is recommended to use a silicone mold for large baking (bread, pie, cake) so that the baking can be easily removed.
Pour the dough into a mold and bake in an oven at 180 degrees. In one hour.To determine the readiness of baking, pierce it in the middle with a toothpick or wooden stick - if it comes out of the dessert dry, without lumps of wet dough, then the cake is ready.
Important! All products must be at room temperature during cooking.
Bake in silicone molds
- 200 gr margarine;
- 4 table. l cocoa powder;
- 1 ½ stack Sahara;
- ½ stack. milk;
- 2 stack sifted flour;
- ½ tea l soda;
- 3 medium eggs.
The first step is to melt the margarine. In order to accelerate this process, margarine is recommended to cut into small cubes. After that, we transfer them to a small bucket or pan, put on a slow fire. While margarine is heated, it needs to be stirred a little, otherwise it will burn.
When the product is almost completely liquid, add cocoa, sugar and milk to it. Cook by stirring with a whisk until the mass becomes homogeneous. When the workpiece begins to boil, remove from the stove and let cool. The temperature of the workpiece should be a little warm.
As soon as the butter-chocolate mass is a little warm, you can begin to prepare the dough. This will take a little time, so you can immediately turn on the furnace to heat up to 180 degrees.
Into the cooled mass we introduce eggs, soda and flour. If desired, you can add vanillin. We knead everything well.
The dough is ready. For the above quantity of products, you need 12 small silicone cupcake tins. We lay out the dough in tins and send on a baking sheet to the oven for a third of an hour. The degree of baking is checked with a toothpick. If the cupcakes are still a little damp inside, leave for another 3-5 minutes.
On a note. Chocolate muffins can be coated with chocolate icing, or coated with sugar / honey syrup.
In the microwave in 5 minutes
Even a schoolboy will cook a chocolate muffin in the microwave:
- egg;
- 4 table. l Sahara;
- 4 table. l flour;
- 3 table. l milk;
- 2 table. l dry cocoa;
- 3 table. l soft butter / margarine;
- ½ tea l vanilla sugar;
- ½ tea l soda;
- a pinch of salt.
- optional raisins, crushed walnuts, candied fruit, chopped pieces of chocolate, coconut.
All products are placed in a deep bowl, first rubbed with a whisk, and then - beat with a mixer. Then we spread the dough in silicone molds or ordinary circles, filling only half (the cupcakes will rise), send them to the microwave for 2.5 minutes at a power of 600 watts. We check readiness by piercing with a toothpick, if not ready, set it for 30 seconds, and check again.
Before serving, muffins can be supplemented with melted chocolate, icing sugar, jam or condensed milk - to your taste.
On a note. Ready chocolate muffins can be stored in the refrigerator for no more than 4 days. For storage, baked goods are wrapped in cling film or lunch bag.
Fast lean option
- 1 ½ stack wheat flour;
- 3 table. l cocoa;
- 1 tea l vanillin;
- 1 stack Sahara;
- 1 tea l soda;
- ½ tea l salts;
- 1 tea l vinegar
- 5 table. l vegetable oil;
- 1 stack water.
First of all, in a large bowl, mix all the dry ingredients, while extinguishing the soda in vinegar, and only then add to the bowl. Then pour water and oil. Knead the dough with a spoon, and then manually.
In a greased form, spread the dough, level the top with a spoon or a silicone spatula.
We bake a lean cupcake at 180 degrees. within 40 minutes.
On a note. Half the flour can be replaced with whole grains.
Chocolate Banana Cupcake
Chocolate-banana muffin - the perfect combination of chocolate and banana, which is familiar to many sweet tooth:
- 50 gr cream. oils;
- 150 grams of sugar;
- 2 eggs;
- 2 medium bananas;
- 125 g of chocolate (dark);
- 225 g flour;
- 1 tea l baking powder.
Prepare banana puree, mash the pulp with a fork.
Separately, beat soft butter at room temperature with sugar. Next, add eggs to them and mix everything again.
Now combine with the banana puree, mix. Finely chop the chocolate and add to the workpiece. Combine with the remaining dry components and knead well. The dough is ready.
We grease the form with oil and fill it with dough. Bake at standard temperature for half an hour, until a delicious crust appears.
On a note. Chocolate can be added in melted form - then the dough will be chocolate. If used in the form of crumbs, as described in the recipe, the cake will be filled with melted pieces of chocolate.
In a slow cooker
A chocolate muffin in a slow cooker can be prepared according to the following recipe:
- 4 eggs;
- 200 g ghee;
- 2 stack flour;
- 1.5 stack Sahara;
- ½ stack. milk;
- 4 tea l cocoa;
- 2 tea l baking powder.
A multi-glass is used to measure products.
First, beat the egg-sugar mass, gradually pouring the melted butter and milk. When the mass becomes homogeneous, introduce flour with cocoa and baking powder. Beat with a mixer for a few more minutes.
Lubricate the multicooker bowl with oil and pour the dough into it. Select the “Baking” mode, the time is 50 minutes.
Ready cake let cool a little directly in the slow cooker with the lid open for 10-15 minutes. Then remove the basket for steam cooking.
Liquid Fondant Chocolate Fondant
A cupcake with liquid filling, also referred to as “chocolate fondant” is perhaps a very common treat.
Every lover of sweet pastries should at least try to cook a fondant at home:
- 150 g of dark chocolate;
- 50 gr drain. oils;
- 2 eggs;
- 50 grams of sugar;
- 35 g flour.
Break the chocolate into pieces and combine in a bowl with butter. Melt them together in a water bath. When the products begin to melt, stir them with a silicone spatula.
Beat sugar with eggs using a mixer. We give the chocolate mass a little cool to warm, and then combine with the egg mass. If you add a hot mixture, the eggs will curl.
At the end, we introduce flour into the billet, mix well. The dough will be quite thick, but not cool - it should fall from the spoon, but not pour.
We grease the molds with oil and fill them with ⅔ dough. We bake for 5-10 minutes in a preheated oven to 180 degrees. When the muffins form a dense crust, they can be taken out. The baked goods are cooled for several minutes, then laid out on a dish and served. When breaking, the filling will flow a little.
More materials:chocolate fondant recipe
Cocoa Recipe
- 125 g flour;
- 25 grams of cocoa;
- 1 tea l baking powder;
- 1 egg
- 60 grams of sugar;
- 2 table. l Lent oils;
- 100 grams of milk.
The dough is cooked very quickly, so you can immediately put the oven to warm up to 160 degrees.
In a bowl, mix all the products with a mixer, then put the dough in muffin molds and send it to the oven. Bake for half an hour, then check the readiness and, if necessary, leave to cook for another 3-5 minutes. Cool, sprinkle with powder (optional) and serve.
With kefir cherries
- 1 egg
- 150 grams of sugar;
- 180 gr of kefir;
- 200 grams of flour;
- 1 tea l baking powder;
- 70 gr postn. oils;
- 2 table. l quality cocoa powder;
- 200 gr of frozen pitted cherries.
Beat the egg-sugar mass. Combine it with cocoa, flour, cocoa and baking powder. All mix well. In the finished dough, add oil and thawed berries of cherry, mix with a spoon.
We cover the form with a thin layer of oil and fill it with dough. Preheat the oven to 180 degrees. and bake a cupcake for 45-60 minutes, periodically checking readiness.
On a note. You can use whole berries from jam, draining excess liquid from it.
Muffins with chocolate and cottage cheese
Dough:
- 200 grams of flour;
- 2 tea l baking powder;
- 3 table. l chocolate chips;
- egg;
- stack Sahara;
- 100 grams of vegetable oil;
- 200 gr of kefir.
Filling:
- 250 gr fat cottage cheese;
- 3 table. l sugar mixed with a pinch of vanillin;
- zest from the 1st orange;
- 2 table. l sour cream.
In a blender, combine the products for the filling and beat well. Melt the chocolate in a water bath.
For the test, beat the egg-sugar mass, then introduce the dry ingredients into it, knead, pour warm melted chocolate and knead the dough.
Put a little dough in portioned molds, filling them about a third. Then put a teaspoon with a hill of filling and pour a tablespoon of dough.
Put the molds on a baking sheet and bake at 180 degrees. for 25 minutes.
When serving, sprinkle with powdered sugar.
On a note. Kefir can be replaced with fermented baked milk or natural yogurt without additives.
With nuts
- 3 eggs;
- 150 g cream. butter and sugar;
- ½ stack. cocoa and milk;
- 1 ½ stack flour;
- ½ stack. crushed walnuts;
- 1 tea l baking powder.
As in many previous recipes, we begin cooking with whipping the egg-sugar mass. Then we introduce oil, cocoa, milk, while adding a separate product, whipping the mass for a minute or two.
Mix the dry products with each other, after 2-3 times add to the liquid billet and knead the dough with a mixer. After pouring nuts and mix thoroughly with a spoon.
Preheat the oven to 200 degrees, bake a large cake in 35-40 minutes.
Marble treat
- 225 gr cream oils;
- 2 stack flour;
- 1 tea l baking powder;
- 225 grams of sugar;
- 4 eggs;
- orange;
- 2 table. l cocoa;
- 60 g of water.
Beat a soft cream of sugar and butter. Then we introduce eggs, in small portions of flour, without stopping the process of whipping with a mixer.
Using a grater, remove the zest from the washed orange. Cut the flesh into pieces and survive the juice from it.
Cocoa bred in warm water.
The dough is divided into two parts. Add juice and zest to one, mix well. In the second part - a cocoa drink.
We take a baking dish for a round cupcake-ring and spread out a spoonful of chocolate dough at a distance from each other. Between it we put a spoonful of orange dough. Thus, we lay out all the dough. After a wooden stick, we carry out random movements in the dough to make a marble pattern in it.
Bake a cake at 180 degrees. for half an hour. Then let it cool gradually in an open oven.
The finished cupcake can be coated with icing from white or dark chocolate, sprinkled with zest with powdered sugar.
On a note. If there is no ring shape, you can use any other wide form, laying out the dough according to the above scheme.
