Explore the the most beautiful and the finest taste Chocolate cupcake recipe!

I chose to make this chocolate cake recipe for its simplicity, speed of implementation, its taste. I also improved some aspects. Finally, I made this cake once or twice a week for 4 months to make it perfect for taking notes every achievement. Here is the fruit of my experience! 
Serves 4 to 6 people - Preparation Time 15 Min.

Put in preheated oven at 225 ° c

* Melt butter in microwave at full power 2 minutes in a covered plastic bowl (if it explodes and coats the oven).

In bowl mix 1 minute the sugar, eggs and butter until mixture is creamy.

Step 2: Melt the chocolate

Break the chocolate into pieces, put it in the plastic bowl, add 3 tablespoons of water cover and pass the 1.5 minutes in microwave oven.follow…

Chocolate cupcake recipe Ingredients:

Amounts	Chocolate cupcake recipe Ingredients:
170 g 120 g 200 g 80 g 1 tablespoon 3 eggs	dark chocolate for baking, butter softened  sugar,  flour  tablespoon instant coffee (Nescafe type) eggs

Step 1: The sugar and butter

Put in preheated oven at 225 ° c

* Melt butter in microwave at full power 2 minutes in a covered plastic bowl (if it explodes and coats the oven).

In bowl mix 1 minute the sugar, eggs and butter until mixture is creamy.

Step 2: Melt the chocolate

Break the chocolate into pieces, put it in the plastic bowl, add 3 tablespoons of water cover and pass the 1.5 minutes in microwave oven.

*

Remove the bowl, stir the chocolate until mixture is smooth.

Let cool.

Step 3: Finalization of the dough

In the bowl with the eggs and sugar mixed, stir in the sifted flour and chocolate and coffee spoon.

Mix together until dough is smooth.

Step 4: Preparation and cooking pan

Take the mold and with a knob of butter, spread butter over its entire inner surface

Take some flour and spread the word by tapping the mold so that the entire surface of the mold is covered with a very thin layer of flour

Pour the batter into the pan

Place pan in oven thermostat to 225 ° always c and let cook for 25 minutes.

After 18 minutes of cooking poke the cake with a knife if the blade is coated with batter, the cake is undercooked let cook for 2 minutes then prick all the knife until it comes out sec. The timing on the end of cooking will make the success or failure of the cake.

Step 5: Tips and Advice

Provide a container by ingredient improves the speed of organization

When melted butter in microwave oven remember to cover the bowl if air bubbles exploding in the butter and force you to clean the oven.

Take a bowl of soft plastic that makes less noise and it will be easier to mix all your dough.

For the chocolate into pieces, after testing several brands for this cake, I recommend the brand Meunier, or Nestle chocolate dessert Full-bodied. They give more flavor to the cake.

A bar of chocolate sucker weighs 20g and a square of chocolate Nestlé 5g (25g per row)

When the chocolate melts in the microwave do not hesitate to stop at half time to mix a little already, it will be even better without cooking partly melted.

The final dough should be very homogeneous and certainly not too strong, when you pour into the mold it must spread itself, a sign of success of the dough. To do so please respect the amount of flour and do not hesitate to apply within the next time it makes it more flux.

When you poke the cake to watch his cooking, wipe the knife before biting again.

Enjoy your chocolate cupcake recipe from scratch!