Chocolate Cupcakes

I want to share with you a recipe for chocolate cupcakes, they are just super chocolatey. The cupcakes themselves turn out soft, slightly moist inside, and very delicious. And when combined with a delicate creamy chocolate frosting - simply perfect and incredibly tasty!

For the batter:

Eggs

2 pcs

Sugar

2 cups

Salt

a pinch

Flour

2 cups

Cocoa

1 cup

Baking Soda

1.5 tsp

Baking Powder

2 tsp

Vegetable Oil

2/3 cup

Milk

2/3 cup

Boiling Water

4 tbsp

For the frosting:

Heavy Cream

1 cup

Dark Chocolate

7 oz

Cream Cheese (Almette)

8.8 oz

Powdered Sugar

1/2 cup

To make chocolate cupcakes, sift flour and cocoa into a separate container, add baking soda and baking powder. Mix everything with a whisk.

Beat eggs with sugar and a pinch of salt until the mixture is white and fluffy. Then add oil and milk. Beat a little more until smooth.

Then add the dry ingredients and beat again until smooth.

Next, add 4 tbsp of boiling water, briefly beat. The batter should be of medium consistency, like sour cream - not too liquid, but not too thick.

Divide the batter into paper molds, fill each mold slightly less than half full as the batter rises well during baking.

The number of cupcakes depends on the size of the molds. I had small ones with a bottom diameter of 2 inches, top diameter of 3 inches, height of 1 inch. I ended up with 24 of such molds.

Bake the chocolate cupcakes at 180 degrees Fahrenheit for 20-25 minutes. Check with a wooden skewer, if it comes out dry - the cupcakes are ready. It's important not to overbake them.

For the frosting, bring cream to almost boiling but not boiling. Break dark chocolate into pieces and pour hot cream over it. Let it sit for about half a minute and stir until the chocolate is completely melted. Cover the ganache with plastic wrap touching its surface and refrigerate until completely cooled.

This ganache can be made in advance and left overnight in the refrigerator.