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Harmonyb
Chocolate chip cupcakes
Cupcakes with pure and white chocolate.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the paper molds over the muffin mold. Chop the dark chocolate into pieces.
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Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min.
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Beat the eggs 1 by 1. Do not add the next egg until the other egg has been completely absorbed. Beat another 3 minutes.
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Spat the flour and the cocoa powder as lightly as possible through the batter and add the milk. Stir in the dark chocolate.
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Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done.
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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.
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If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later.
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Break the white chocolate into pieces and put in a refractory bowl or pan.
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Hang it in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water.
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Let the chocolate melt with stirring (au bain-marie) and brush the cupcakes with it.
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Nutrition
265Calories
Sodium0% DV3.006mg
Fat23% DV15g
Protein8% DV4g
Carbs9% DV28g
Fiber20% DV5g
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