Chocolate cupcake with nutmeg. Chocolate cupcake with walnuts

First, about the ingredients that you will need to make a cupcake with nuts and cocoa.

There are different vanilla essences. For some it is better to take only a couple of drops, for others there are many more, so you need to navigate the amount of this product yourself. Instead of essence, you can take a pack of vanilla sugar.

The butter should be at room temperature, softened, but in no case melted at all.

According to the recipe, the dough for this cake contains 2 teaspoons of sweet wine such as Muscat. I didn't have nutmeg, so I replaced it with a teaspoon of cognac (brandy). Rum will also work.

Nuts should be roasted and peeled. I have peanuts, but you can use any others you like.

My eggs weigh about 110-120 grams.

And you need to turn on the oven in advance to heat up to 160 degrees.

Combine butter, sugar and vanilla in a bowl.
Beat with a mixer until light and fluffy.
I have a stand mixer, so I turn it on, time it for about 5 minutes, and go prep the rest of the ingredients. For example, during this time you can sift flour with baking powder, chop nuts with a knife (you can also use a blender, but it is important that you get pieces and not flour).

After about 5 minutes, add the chicken eggs one at a time, continuing to beat after each one. Then pour in condensed milk in a thin stream (without ceasing to whisk). The mass will become even fluffier.

This process is very important for cupcakes. Thanks to him, they will come out really tender. But do not confuse muffins with biscuits - the crumb in any case turns out dense, and not airy, like a sponge cake.
The whole beating took me about 10 minutes, maybe a little less.

Add the flour sifted with baking powder and mix at the lowest speed of the mixer. Don't overdo it - the more you mix, the more the dough settles.

Divide the resulting dough into 2 halves: add cocoa to one part, and nuts and cognac to the other. Place one tablespoon of nuts on top of the cake.

Mix both parts of the dough carefully, quickly and thoroughly.

Traditionally, this cake is made in a square pan measuring 18 by 18 cm. I baked it in a silicone pan measuring 10 by 23 cm, which does not need to be greased or lined with baking paper. If you have a ceramic or any other one, then it is better to coat it with butter and sprinkle with flour.

Place the dough with cocoa on the bottom, spread the light dough on top and sprinkle a little with the remaining nuts.

Place in preheated oven for approximately 1 hour 10 minutes.
If you see that the top is quickly darkening, then you should cover it with foil.

After baking, the finished cake with nuts and cocoa should be allowed to stand for 5 minutes in the pan. Then carefully remove it onto a wire rack and let it cool completely (!).

Sprinkle with powdered sugar before serving.

A cake with nuts and cocoa can be stored for a couple of days without much loss in taste or freshness. Unless you lose the magical crispy crust, but that's not a big deal. Baked goods should be wrapped tightly in foil or cling film and stored in a dry place.
Have a delicious cupcake and Happy New Year!

The abundance of cupcake recipes is amazing, because there are so many options: kefir cupcake, cupcake with nuts, marble cupcake, cupcake with raisins. I suggest making a delicious chocolate cake with walnuts, which has a rich chocolate taste and a light nutty note.

Ingredients for making chocolate cake

• Margarine or butter - 1 pack (200 g)
• Sugar - 1 glass
• Egg - 3 pcs.
• Flour - 1 cup
• Cocoa powder - 4 tbsp. spoons
• Baking powder for dough - 1 sachet
• Salt - on the tip of a knife
• Vanillin - to taste
• Walnuts - 0.5 cups
• Vegetable oil - for lubricating the mold

The process of making chocolate cake is simple. Even a schoolboy can handle it, but there are still several features. About them - a little lower.

How to make chocolate walnut cake:

1. So, first, let's turn on the oven. Temperature 190 °C, top and bottom heating mode.
2. Next, we’ll prepare the walnuts for our cupcake. Fry them in a frying pan for 5-7 minutes over low heat until they dry out and acquire a pleasant taste. They must be stirred constantly so as not to burn on one side. Next, cool the nuts and chop them with a knife or in a blender, not very finely. So that you can feel the pieces in the cupcake.
3. Now let's get to the dough. The margarine must be removed from the refrigerator in advance so that it thaws to room temperature. Mix margarine with sugar, add 3 eggs. I read that you only need to add the yolks to the chocolate cake batter, but I learned from personal experience that a whole egg is just as good.
4. Let's go further: add salt. Then flour, to which we added a packet of baking powder and vanillin. And finally, to make the cake really chocolatey, we add 4 tbsp to our dough. spoons of cocoa powder. To be honest, I tried adding less cocoa and more, but, in my opinion, 4 tbsp. spoons for the given amount of ingredients is optimal. And in taste, and in color, and in consistency.
5. Almost everything is ready. All that remains is to add the walnuts. By the way, if you kneaded the dough with a mixer, then you can add the nuts afterward to the finished dough, carefully mixing by hand with a spoon. And one more piece of advice: the nuts need to be rolled in flour so that they do not settle to the bottom of the baking dish, but are evenly distributed throughout the entire mass of our future chocolate cupcake.
6. Grease the cake pan with vegetable oil. Carefully lay out the dough, distributing it evenly throughout the entire form. And put it in the oven for 40-45 minutes. The wonderful aroma of vanilla and chocolate, with a slight nutty note, will begin to fill your kitchen in 15-20 minutes.
7. While the cake is baking, we prepared the topping in the form of powdered sugar. 2 tbsp. We turned spoons of sugar into powder using a coffee grinder.
8. And now, our chocolate cake is ready with pieces of walnuts. We take it out of the oven, remove it from the mold and let it cool. What's missing from our chocolate cupcake? That's right - decorations! Sprinkle it with powdered sugar, decorate with whole walnuts, fruits and pieces of mint.

Bon appetit and culinary success!

A simple German recipe for molten chocolate cupcakes with ground nuts.

Baked goods with photos and calorie calculations.

For lovers of chocolate pastries.

Many people here love chocolate pastries; in my opinion, in Germany everyone loves them without exception; many bake chocolate delights at home.

There are a great many German recipes. Sometimes they are a little different from each other, but the result is always good. Cocoa improves the quality of the dough. It becomes tender, downy, soft.

Many German recipes do not contain cocoa, but rather melted chocolate in the dough. This baking is different from baking with cocoa powder. The more chocolate, the more noticeable the difference.

Melted cocoa thickens the cake's texture. This is especially noticeable during the cold season or if you keep the cake in the refrigerator. Similarly, chocolate becomes harder when cold. The cake will not become hard and dry, it will be stronger. Such baked goods, like chocolate, do not get any worse from cooling.

Our recipe for cupcakes with nuts using this chocolate. It is worth noting that for a successful result, you need high-quality chocolate with a cocoa content of 70% or higher, preferably what is called brut.

What happens if you use chocolate with a lower percentage of cocoa?

Everything will work out, but it won’t be the same at all. I have experience: I baked a cupcake and added melted chocolate 57% cocoa. The crumb turned out to be denser, the color of the baked goods was beige, but the chocolate taste was almost completely lost.

Ingredients:

1. Black chocolate 80% cocoa – 75 g
2. Butter – 75 g
3. Sugar – 100 g
4. Eggs – 2 pcs.
5. Vanilla, almond or rum extract - a few drops
6. A pinch of salt
7. Ground walnuts – 40 g
8. Flour – 40 g
9. Baking powder – ¼ teaspoon

Made 7 cupcakes

100 grams of cupcakes without decoration: 477 kcal

Preparation:

1. Cut the butter into pieces, break the chocolate into slices. Place in a bowl and melt together in a water bath.

You can simply place the bowl in a large bowl of hot water as hot as your hand can handle. If the water cools quickly, replace it with hot water. If you start with this step, usually the butter and chocolate have time to melt just in time to add them to the dough.

2. Grind the nuts with a blender. Measure and sift the flour. In a bowl, combine baking powder, flour and ground nuts. Grind the nuts as finely as possible. Mix dry ingredients with a whisk or fork.

3. In a mixing bowl, beat the eggs, a pinch of salt and sugar until the sugar dissolves.

4. Mix the melted butter with the chocolate with a fork and add to the egg mixture. Next add the flour mixture and a few drops of aromatic extract. Instead of extract, you can use vanilla sugar, cardamom, or do without anything. If we add vanilla sugar, so as not to make it too sweet, reduce the amount of sugar in the recipe.

Mix the mixture with a whisk or mixer. The dough is ready. It seems a little runny, but I didn't add any flour and it baked fine.

Still, flour differs in its ability to absorb water. If you get a very liquid dough, just like pancakes, add a spoonful of flour or starch and mix with a mixer.

5. Insert paper cups into muffin tins. Fill the molds halfway with dough. I have about 100 ml molds, I got 7 cupcakes. They didn't rise that high; it was quite possible to fill 6 molds.

Tap each mold once on the table so that the dough is well distributed in the mold.

6. Bake at 180 degrees for 20-25 minutes.

7. Do not rush to remove the finished cupcakes from the molds; let them sit for about 10 minutes. Then remove and cool on a wire rack.

8. If the cupcakes have a lot of cracks and are quite deep, you can add ground nuts into them. You will need no more than 10 grams of them. If you mix a little powdered sugar into the nuts and spread them onto warm cupcakes, the mixture will stick quite well to the body of the cupcake.

9. You don’t have to waste time on cracks, but immediately cover the cupcakes with any glaze or a top of cream or whipped cream. decorated with ready-made chocolate glaze.

This is what the cut of the cupcake looks like.

Calculation of calorie content of a dish

So, the weight of the finished cupcakes without decoration on the scales: 395 g

Weight with decor: 426 g

Made 7 cupcakes

In 100 grams of muffins: 1885: 395 × 100 = 477 kcal

In one cupcake without decoration: about 56 g, 269 kcal

In 100 grams of cupcakes with decoration: 2081: 426 × 100 = 489 kcal

In one cupcake: about 61 g, 297 kcal

© Taisiya Fevronina, 2018.

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