Chocolate chip cupcakes

Name: chocolate chip cupcakes
Cook time: 20 min
Total time: 160 min
Yield: 12
Ingredients: 100 g chocolate extra pure 72%; 125 g unsalted butter at room temperature; 125 g granulated sugar; 8 g vanilla sugar; 2 medium sized egg; 125 g self raising flour; 3 el cocoa powder; 3 el semi skimmed milk lukewarm; 100 g White chocolate

Cupcakes with pure and white chocolate.

Ingredients

Kitchen Stuff

12 paper cupcake mold
1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C.
Divide the paper molds over the muffin mold. Chop the dark chocolate into pieces.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min.
Beat the eggs 1 by 1. Do not add the next egg until the other egg has been completely absorbed. Beat another 3 minutes.
Spat the flour and the cocoa powder as lightly as possible through the batter and add the milk. Stir in the dark chocolate.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done.
Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later.
Break the white chocolate into pieces and put in a refractory bowl or pan.
Hang it in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water.
Let the chocolate melt with stirring (au bain-marie) and brush the cupcakes with it.