Simple chocolate cupcakes !!!!!!

 Ingredients:

Amounts	Simple chocolate cupcakes recipe Ingredients:
120 g 75 g 4 eggs 90 g flour 120 g of yeast	dark chocolate butter (salted, it is always best) Eggs flour Sugar 1 packet

Simple chocolate cupcakes recipe  Preparation:
Preheat the oven to gas mark 6 (180 ° C).
Melt chocolate with butter in a saucepan over low heat.
Once melted, pour the mixture into a bowl and add the 4 egg yolks (save whites aside).
Add yeast and flour gently. Then add the sugar. The dough becomes strong enough, it's normal.
Besides, make up the egg whites until stiff. Fold the whites gently and gradually to the dough.
Pour the mixture into a buttered pan, and bake about 40 min.
Abstract:
This is our family recipe of chocolate cake that is made ​ ​for years. It is very light and not at all cloying. Every time we make this cake, the ingredients are placed in the "rule of thumb", so even with more chocolate and less sugar, it is still as good! For a variation: add the coconut.

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Healthy chocolate chip:

Healthy chocolate chip cookie recipe Ingredients:

Healthy chocolate chip cookie recipe Ingredients:	Amounts
flour	100g
chestnut flour	100g
hazelnut puree	50g
oil	50ml
cow's milk or vegetable	50ml
Chocolate Coffee

  Preparation:Preparation Biscuits chestnut, hazelnut and chocolate chip coffee
Mix the flour with the oil and hazelnut puree.
Sand then gradually add milk. Finally stir in the chocolate to coffee, cut into small pieces.
Form a ball and chill 15 to 30 minutes.
The dough will be easier to handle.
Preheat oven to 180 ° C.
Roll out dough and cut shapes with cookie cutter or shape into balls and flatten them by hand on the plate, like cookies.
Bake for 12-15 minutes.

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Double chocolate chip!!!!!

chocolate chip cookie recipe Ingredients
1 cup butter softened
1 1 / 2 cup sugar
2 eggs
2 tablespoons teaspoon vanilla
2 cups all-purpose flour
2 / 3 cup cocoa powder
3 / 4 c. teaspoon baking soda
1 / 4 c. teaspoon salt
2 cups chocolate chips semisweet
1 / 2 cup chopped walnuts (optional)
Preparation :
1. Preheat oven to 350 degrees F (180 C).
2. In a large bowl, beat together butter, sugar, eggs and vanilla until light and airy. In another bowl, combine flour, cocoa, baking soda and salt. Stir into butter mixture and beat until well blended. Add chocolate chips and walnuts. Drop by spoonful on cookie sheet, non-lubricated.
3. Bake 8-10 minutes or until center of cookie is set. Cool slightly on sheet before transferring to rack to cool.

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Chocolate chip cookie........

1. Undo margarine until creamy.
.Add sugar and brown sugar and mix well.
. Stir egg, peanut butter, vanilla extract, salt and baking soda. Mix well.
. Add flour gradually until you get the texture of a biscuit dough.
. Add chocolate chips and mix gently.
. Shape into small balls about the size of a golf ball and place then crush them lightly on a cookie sheet. Leave enough space themselves between each as they do not touch during cooking.Follow ……….
 Ingredients:

Ingredients:	Amounts
3 / 8 1 / 4 3 / 8 1 egg 1 1/2 g 1/2g 1/2g 3/4 cup 1/2	Margarine brown sugar Sugar Eggs peanut butter crunch vanilla tea teaspoon salt tea baking soda Flour chocolate chips semisweet

1. Undo margarine until creamy.
.Add sugar and brown sugar and mix well.
. Stir egg, peanut butter, vanilla extract, salt and baking soda. Mix well.
. Add flour gradually until you get the texture of a biscuit dough.
. Add chocolate chips and mix gently.
. Shape into small balls about the size of a golf ball and place then crush them lightly on a cookie sheet.

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Best moist chocolate cupcak

Amounts	Ingredients:
200g 125 g 100 g 1 packet 4 eggs 200 g 1 pinch	dark chocolate (7 oz) butter (4.4 oz) flour (3.5 oz) yeast or baking powder (10 g, 1 / 3 oz) Eggs sugar (7 oz) Salt

  Preparation:
In a saucepan, melt butter and chocolate. Remove from heat and stir in the yeast and flour.
Preheat oven to 180 ° C (gas mark 6, 350 ° F).
In a bowl, beat egg yolks with sugar until the mixture whitens. Mix it with chocolate.
Beat the egg whites with a pinch of salt. Add the chocolate.
Pour the mixture into a buttered cake pan and flour (26 to 28 cm in diameter).
Bake for 30 minutes. Watch the end of the cooking spice cake with a knife: it should come out clean. Cool before removing from pan.

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Moist cupcakes..

Amounts	Ingredients:
60g One tablespoon 160g Packet Pinch 1egg 50g Any mount	Sugar lemon juice Flour Baking powder Salt Eggs Butter A golden apple (or pear blackberry).

 Preparation:
Take the lemon zest with a paring knife before pressing the fruit.
Prepare the glaze by mixing icing sugar with a tablespoon of lemon juice. Book.
Mix together the lemon zest and sugar to obtain a sugar moist, colorful and fragrant.
4) In a bowl, mix flour, baking powder, salt and sugar flavored with lemon.
Make a hole and break the egg. Start blending and gradually add the yogurt, lemon juice and melted butter (for pan or in microwave).
Peel the apple and chop into small dice. Book.
Note: You can, if desired, replace the apple with a pear. These pieces of soft fruit to make lemon cupcakes
Assembling and cooking
Preheat oven to 180 degrees (gas mark 6).
Half fill your cupcake tins with batter. Add some diced fruit in each mold and cover with a little dough.

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Moist cupcake!!!

Bake the cake 35 minutes.
Let it cool a few minutes and unmold it onto a lightly hollow.FOLLOW…………

Amounts	Ingredients:
1 grapefruit yellow untreated 1 pink grapefruit 125 g butter 115 g 115 g 150 g 2 eggs 2 tablespoons 1 / 2 teaspoon	grapefruit yellow untreated pink grapefruit 1 butter caster sugar Flour Icing sugar Eggs Imperial Mandarin soup or Cointreau baking powder

RECIPE moist cake with grapefruit
Remove butter from refrigerator.
Take the zest of grapefruit yellow to squeeze its juice and economical. Blanch zest 2 times 3 min in 2 different waters to remove the bitterness.
Chop it finely with a knife.
Preheat the oven thermostat. 5-6/180 °. Work the butter, then add 100g of icing sugar, eggs, one at a meal, grapefruit juice, zest and baking powder. Knead the dough should be smooth and without lumps. Grease a 22 cm diameter missed and garnish with paste.
Bake the cake 35 minutes.
Let it cool a few minutes and unmold it onto a lightly hollow. Press the pink grapefruit juice and stir in remaining sugar and the imperial Mandarin. Sprinkle the cake still warm from the sweet juice so that it permeates.
Sprinkle the grains of grapefruit pulp.

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