Cupcakes “Devil’s food” are the most chocolate of all chocolate cupcakes. In addition to the rich taste, they will also please their magnificent wet texture. And chocolate icing will become logical complement devilishly chocolate dessert. She cooks easily on based on milk, dark chocolate and powdered sugar and applied to cooled cupcakes. Excellent taste and visual contrast for such a chocolate dessert will be cheese cream with its salty sweet taste. Whip cream cheese cream with sugar powder and put on each cake in a squiggle. one serving: (total 8 pcs.) Calories 310, total fat 16 g., saturated fats, proteins 5 g, carbohydrates 40 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: Quantity: 8pcs The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cupcakes
- Paper Cupcake Molds
- 0.5 tbsp. whole grain wheat confectionery flour
- 0.5 tbsp. flour for cakes
- 0.5 tbsp. cocoa
- 3/4 tsp soda
- 1/4 tsp salt
- 0.5 tbsp. low-fat sour cream
- 1/4 Art. nonfat yogurt or kefir
- 2 tbsp. l (30 gr.) Butter
- 1/4 Art. rapeseed oil
- 0.5 tbsp. brown sugar
- 1 egg
- 1 egg white
Glaze
- 0.5 tbsp. powdered sugar
- 1 tbsp. l skim milk + optionally the need
- 45 gr. dark chocolate (60% -70% cocoa), finely chopped
Squiggle
- 1.5 tbsp. l whipped cream cheese
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: whole grain flour, flour confectionery, flour for cakes, cocoa, sour cream, yogurt, kefir, butter, brown sugar, eggs, powdered sugar, milk, dark chocolate, curd cheese
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C.
- Lay out paper liners in each cell of a metal form for 8 cupcakes. Combine with a whisk in a medium-sized bowl of flour, cocoa, soda and salt. In a small bowl, mix the sour cream and yogurt and set aside. In the bowl of the stationary mixer, mix butter and vegetable oil and brown sugar and beat on high speed, scraping the mixture from the sides of the bowl until sugar it will dissolve and the mixture will not become light, about 1 minute. Add egg and egg white and beat for another 1 minute. Add 1/3 flour mixture, then 1/3 of the sour milk mixture, mixing well after each addition. Repeat the same with the remaining dry and liquid ingredients. Spread the dough evenly in 8 tins. Bake for 15-17 minutes, or until a toothpick inserted into the cupcake, won’t come out clean. Cool the cupcakes a bit, then transfer them to the wire rack and cool completely, 10-15 minutes.
- In a small saucepan, mix powdered sugar and milk and heat over low heat until sugar is dissolved. Add mix the chocolate until it melts and the icing acquires consistency of thick pancake dough; add if necessary more milk. Cover each cup with 1.5-2 tsp. glaze. Leave on for about 10 minutes until it completely hardens.
- Put the cream cheese in a small microwave bowl and heat in microwave oven at maximum power for about 10-15 seconds, until the cream cheese is melted, but it should not boil. Add the icing sugar and mix until it is completely will dissolve. Allow the mixture to cool slightly and transfer to a small plastic bag. Cut the small bottom corner off the bag, then move the icing to the bottom of the bag. Put it in a squiggle in the center of each cupcake.
