Cupcake with cocoa in the oven

4 servings
1 hour

How to make a cupcake with cocoa in the oven? There is no need to get food out of the refrigerator in advance. It is better to sift flour with baking powder to enrich it with oxygen. Prepare the baking tin.

Put the required amount of butter, sugar, cocoa powder (spoons without a slide) in a sauté pan and pour in the required amount of milk. Put the saucepan on a medium heat, mix the contents.

Stirring the chocolate mass constantly with a whisk or spoon, bring to a boil, but do not boil. Remove from the heat and cool to room temperature.

Add the eggs to the cooled mass (having previously broken them) and stir until smooth with a whisk.

Pour flour in two or three steps, sifted with baking powder (it is better to sift part of the flour separately so that it is possible to adjust its amount), and mix so that there are no lumps. In consistency, the dough should resemble a batter for pancakes. If necessary, add a little less or a little more flour (focus on the consistency). Turn on to heat the oven to 180 degrees.

Cover the baking tin with parchment or butter. Pour out the chocolate dough, leveling with a spatula. Place the muffin tin in the preheated oven for 30 - 40 minutes or until tender. Readiness can be checked using a toothpick or wooden skewer - it should come out dry from the middle of the cupcake.

Remove the finished cupcake from the oven and leave for a few minutes in the tin. Then put the finished pastries on a board or grill until cool down completely. Serve the cupcake, cutting it into pieces. The cupcake fits perfectly with a cup of coffee or a glass of milk.