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Two-tone cupcake two chocolates
10 servings1 hour 10 min
Eggs - 2 pcs., Sugar - 70 g, Butter - 100 gr, Baking powder - 1 tea liter, Cocoa powder - 20 gr, Wheat flour - 130 gr, White chocolate - 75 gr, Eggs - 2 pcs, Sugar - 60 gr, Vanilla sugar - 10 gr, Butter - 100 gr, baking powder - 1 teaspoon, Wheat flour - 150 gr, Dark chocolate - 75 gr
How to bake two-tone cupcake Two chocolates? Measure the necessary ingredients for the dark dough. Remove the butter from the fridge beforehand to soften at room temperature. 
Mix the flour with baking powder and cocoa, sift into a wide bowl. When sieving, the flour will be enriched with oxygen, and the baking will turn out to be more magnificent. 
Break white chocolate or cut into small pieces. 
Using a mixer, whisk the soft butter with the sugar until fluffy and light. Take the container with high flanges to avoid accidental spraying of the oil mixture during whipping. 
Drive in one egg, beating well after each. 
Pour the flour sifted with baking powder and cocoa into the resulting mass. Stir with a spoon or mixer until the lumps are gone. 
The dough is smooth, glossy, thick consistency. 
Add the white chocolate to the dough. Mix well to spread the chocolate pieces evenly throughout the dough. 
Then make a light batter. Butter should also be softened at room temperature. Dark chocolate can be taken from any (milk, bitter). Preferably of good quality and without fillers. 
Combine the flour with baking powder and sift through a sieve. 
Break the dark chocolate into pieces. 
Similarly, whisk the soft butter with the sugar and vanilla sugar until fluffy. 
Drive in one egg, beating well after each until fluffy, smooth. 
Pour in the flour sifted with baking powder. 
Mix until smooth, creamy pastry. 
Add pieces of dark chocolate to the dough, mix well. 
Put the dark dough in a cake tin, level. If the quality of the form requires, brush the bottom and sides with a piece of butter beforehand. 
Spread the light dough on top, flatten the top. 
Bake the two-tone cupcake in the oven preheated to 180S for about 45 minutes. Baking times will depend on how your oven works. Check readiness with a wooden skewer, it should come out of the cupcake dry. If the cupcake is brown and not yet ready inside, cover the top with a sheet of foil. Cool the finished cupcake a little and take it out of shape. 
Wait for the baking to cool completely. If desired, you can decorate the cupcake with melted chocolate. 
Cut the cupcake into pieces and serve. Enjoy your meal!