Milk Chocolate Cupcakes
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
230 g
Cake Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt60 g
Semisweet Chocolate60 g
Water110 g
Unsalted Butter230 g
Sugar110 g
Egg Yolk110 g
Egg White230 g
Milk1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F
2
Prepare a cupcake pan with paper liners and lightly spray with nonstick spray
3
Sift the cake four, baking soda, baking powder, and salt together
4
Set aside
5
Melt chocolates and water over low heat in a double boiler
6
In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar
7
Add egg yolks, 1 at a time, and beat until fluffy
8
In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form
9
Combine milk and vanilla in a measuring glass
10
Fold melted chocolate mixture into butter mixture
11
Alternately fold the flour mixture and milk mixture into the butter mixture
12
Gently fold in the whipped egg whites
13
Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes