Juicy chocolate cupcakes

Name: Juicy chocolate cupcakes
Yield: 1
Ingredients: 7-10 Tbsp Fat and flour; 200 g Milk couverture; 200 g soft butter; 1/2 cup(s) (approx. 100 g) sugar, salt; 5 Eggs (Gr. M); 1 1 /2 cup(s) (approx. 210 g) Flour; 1 coated Tsp Baking Powder; 3 TABLESPOONS Cocoa powder; 1 cup(s) (approx. 170 g) Rose hip jam

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

7-10 Tbsp Fat and flour
200 g Milk couverture
200 g soft butter
1/2 cup(s) (approx. 100 g) sugar, salt
5 Eggs (Gr. M)
1 1 /2 cup(s) (approx. 210 g) Flour
1 coated Tsp Baking Powder
3 TABLESPOONS Cocoa powder
1 cup(s) (approx. 170 g) Rose hip jam

Directions

1
Use 1 cup (approx. 200 ml content) for measuring. Grease 9-10 ovenproof cups, dust with flour. Preheat oven: (electric stove: 200 °C/circulating air: 175 °C/gas: level 3).
2
Chop the chocolate coating and melt in a hot water bath. Let it cool down a little. Cream butter, sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Sift flour, baking powder and cocoa on top and stir in briefly.
3
Stir in liquid chocolate coating.
4
Spread the dough into the cups, filling only 2/3 of the way. Bake in a hot oven for 18-20 minutes. Leave to cool in the cups. Remove from the rim with a knife and turn over.
5
Stir the jam until smooth. Halve the chocolate cakes, if necessary crosswise, with jam
6
paint it and put it back together again. Or add jam