Gratitude Chocolate Cupcakes

Name: Gratitude Chocolate Cupcakes
Yield: 8 servings
Cuisine: American
Ingredients: 3 bars of favorite chocolate bar (200 g); 70 grams Butter; 2 Eggs; 50 grams Sugar; 60 grams Cake flour; 1 tsp Baking powder

cookpad.japan @cookpad_jp

This is not allergen-free. This is the star item of our annual bake sale. It's great to express a feeling of love and thanks for the staff and teachers of your preschool, for your customers, or clients. These are the perfect cupcakes for expressing your gratitude!

If you use a small cake pan, it's easy to over-bake and dry out. If you're using a skewer or a toothpick to check it as a pound cake, it's should be when there's just a bit of loose batter on the skewer or toothpick. Be careful not to over-bake it. Any kind of butter is okay, so don't worry about if it's salted, un-salted, or even margarine. Just use whatever you have on hand. Recipe by Yamotoshou.

cookpad.japan @cookpad_jp

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Ingredients

8 servings

3bars of favorite chocolate bar (200 g)
70 gramsButter
2Eggs
50 gramsSugar
60 gramsCake flour
1 tspBaking powder

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Steps

1

Break up the bars of chocolate into small pieces and melt in a double boiler heated to 60 degrees Celsius (140 degrees Fahrenheit).
2

Mix the butter in with the melted chocolate and melt together.
3

Preheat the oven to 170 C (or 338 Fahrenheit).
4

In a separate bowl, mix the eggs and sugar. If you whip it, it will deflate after baking, so watch out!
5

Add Step 4 to 2 and mix together with a whisk.
6

Sift the flour and baking powder into the batter. Mix up from the bottom using a rubber spatula.
7

If using a round baking pan, line with parchment paper or lightly grease with butter and lightly dust with flour. Spoon the batter into the pan. They will expand while baking, so if using a muffin tin, fill it 50~60% full.
8

Bake at 170 C (or 338 Fahrenheit) for about 20 minutes and enjoy!