Chocolate Cupcake

Ingredients

• Brown Sugar20 teaspoon (100 g)
• Egg2 count (110 g)
• Oil10 tablespoon (100 ml)
• Cream3/4 cup (173 ml)
• Honey1 tablespoon (20 g)
• Flour1 cup (120 g)
• Cocoa Powder6 tablespoon (84 g)
• Baking Powder1 teaspoon (3 g)
• Baking Soda1/2 teaspoon (3 g)
• Powdered Sugar1.5 cup (180 g)
• Unsalted Butter1 cup (200 g)
• Sprinkles3/4 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need a cupcake pan and liners. You also need to set aside 1/3 of the cocoa powder and 1/3 of the cream for the buttercream.

2. 2

   Step 2

   Place the eggs in a bowl with the brown sugar and beat until the sugar is completely dissolved.

3. 3

   Step 3

   When the mixture turns lighter, add the oil and the remaining cream and beat.

4. 4

   Step 4

   Before adding the dry ingredients, add honey and beat.

5. 5

   Step 5

   Sift together the flour, cocoa powder, baking powder, baking soda and a pinch of salt. Add to the bowl and beat until all the mixture is combined.

6. 6

   Step 6

   Place the liners in the cupcake pan and fill approximately 2/3 of the cup. Bake at 356 °F (180 °C) for 20 minutes. Let it cool and decorate.

7. 7

   Step 7

   At the same time, beat the butter at room temperature. Once the butter is ready, add the previously sifted powdered sugar, the cocoa set aside and beat.

8. 8

   Step 8

   Add the cream set aside and beat.

9. 9

   Step 9

   Place the buttercream in a piping bag and decorate the cupcakes. Cover the cupcake in sprinkles.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chocolate Cupcake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.