Easy-to-make chocolate cupcakes with chocolate glaze, dried cranberries, and hazelnuts. An ideal sweet snack!
Ingredients
Chocolate cupcakes
- Sugar, 100g
- Dark chocolate, 100g
- Milk chocolate with hazelnuts, 100g
- Eggs, 2
- Cocoa powder, 30g
- All-purpose flour, 300g
- Milk, 250ml
- Sunflower oil, 100ml
- Baking powder, 2 teaspoons
- Baking soda, 1 teaspoon
- Dried cranberries, 50g
Chocolate glaze
- Dark chocolate, 150g
- Butter, 1 tablespoon
- 30% cream, 100ml
Decoration
- Chocolate sticks, 6 pieces
- Hazelnuts, a handful
Preparation
In a mixing bowl, add eggs and sugar, and beat until very fluffy. In a separate bowl, sift flour, cocoa powder, baking soda, and baking powder. Add the dry ingredients and milk alternately to the eggs beaten with sugar. Mix continuously until you get a uniform batter. Finally, add oil to the mixing bowl and mix for about 1 minute.
Break the chocolates in half and place them in a food processor. Use the grating function with fine holes. Add the prepared chocolates to the batter. Finely chop the dried cranberries and add them to the batter. Transfer the cupcake batter to a pastry bag, cut off the tip, and fill the muffin tin. Fill each mold to about ¾ height. Place the cupcakes in a preheated oven and bake for about 25-30 minutes.
Break the chocolate into smaller pieces. Bring the cream to a boil. Add the broken chocolate to the hot cream, wait a few minutes for the chocolate to melt. Once the chocolate melts, mix until smooth. Then add softened butter and mix thoroughly.
Dip the cooled cupcakes into the chocolate glaze. Place a few roasted hazelnuts and half a chocolate stick on each cupcake.
