Chocolate cupcake without crack

Whose using convectional oven adding more 1g baking soda+ 1g baking powder.
This recipe is good for convection oven more to have smooth surface without having cracks

Bebe Ng @cook_6153853

Whose using convectional oven adding more 1g baking soda+ 1g baking powder.
This recipe is good for convection oven more to have smooth surface without having cracks

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Ingredients

1 hour 30 minutes

6 Muffins

60 gDark chocolat (60%)
30 gbutter
55 gorganic sugar(or Muscovado)
1egg(50-53g)
50 ggreek yogurt(plain yogurt)
55 gpastry flour
2 gbaking soda not baking powder
1 gsalt
5g instant coffee
50hot water
100 gr Dark chocolate 57%

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Steps

1 hour 30 minutes

1

Melt the dark chocolate on a bain-marie, stir until it completely melts, the chocolate is lukewarm, adding butter and combine.Adding sugar, eggs and continuing whisk, the sugar is not dissolved but it's fine, after that adding egg, plain greek yogurt(Sour cream is good also.)
2

In another bowl adding flour, baking soda, salt whisk and then pour half dry ingredients into mixture and mix continuing add the rest of them and stir until completely blended.
3

In a cup adding instant coffee and hot water(you can used flavor coffee, Espresso also). Pour the 1/2 of hot coffee and mix at a time. It's fine from the batter is somewhat watery. In 6 muffins pan fill it up to 80% of the paper cup.
4

Bake in preheated convection oven at 338F for 25 minutes./Preheated conventional oven at 356F for 25 minutes.
5

In the bowl melt completely dark chocolate and let it cool at 85-90 Fahrenheit degrees to and then dip muffin in the bowl