Chocolate Cream Cupcakes

Zahra Al-GhamdiChef

Ingredients

• 2 cups sugar
  2 cup
• 1 1/2 cups all-purpose flour
  1.5 cup
• 1/2 teaspoon salt
  0.5 teaspoon
• 3/4 teaspoon baking soda
  0.8 teaspoon
• 113 grams unsweetened chocolate
  113 gram
• 1 cup hot water
  1 cup
• 2 large eggs
  2 pieces
• 1/3 cup oil (or melted unsalted butter)
  0.3 cup
• 2 teaspoons vanilla or any flavor of your choice
  2 teaspoon
• 1/2 cup sour cream or low-fat yogurt
  0.5 cup

Steps

1. 1

   Prepare the muffin tins by lining them with paper or greasing them or dusting them with flour.

   Required Tools:

   🍳

   Cupcake Pan

   5 min
2. 2

   Place two bowls next to each other: one for the dry ingredients and another for the wet ingredients. Preheat the oven to 180 degrees Celsius and mix the flour, sugar, salt, and baking soda in one of the bowls using a hand blender.

   Required Tools:

   Mixing Bowl

   Hand Blender

   5 min
3. 3

   Place the chocolate (chopped into small pieces) in the other bowl and pour the boiling water over it. Stir the mixture when the chocolate starts to melt after a few minutes. Add the eggs, oil or butter, flavorings, and sour cream or yogurt.

   5 min
4. 4

   Pour the dry ingredients into the wet ingredients bowl and mix until smooth.

   5 min
5. 5

   Distribute the mixture evenly into the muffin tins and bake for 25 to 30 minutes, no more, depending on the oven. Remove from the tins after cooling for 5 minutes.

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags