Chocolate Cupcakes with Chocolate Glaze
Ingredients
Cake mix
- 1 1/4 cups all-purpose flour
- 1 1/3 cups unsweetened cocoa powder
- 1 1/3 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup fine granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1/2 cup corn oil
Frosting
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
Garnish
- Chocolate
Preparation
Place the rack in the middle of the oven and preheat the oven to 180°C.
Prepare large cupcake molds and line them with paper cupcake liners.
In a mixer bowl, place the flour, cocoa powder, baking soda, salt, cardamom, sugar, eggs, vanilla, milk, and corn oil. Attach the whisk attachment and mix on medium speed for 3 minutes. Distribute the mixture into the cups, filling them two-thirds full.
Place the molds in the oven for 30 minutes or until the cake is done. Test doneness with a small wooden stick; it should come out clean when inserted into the center.
Remove the cake from the oven and let it cool completely in the molds.
Remove the paper liners from the cake pieces.
Take a piece of cake and dip its surface into the frosting to coat it generously. You can spread the frosting using a small spoon.
Using a vegetable grater with wide holes, grate a little chocolate over the cake surface.
For the frosting: In a deep plate, place the powdered sugar, cocoa powder, milk, and vanilla; stir the ingredients with a fork to get a smooth and homogeneous mixture. Use the frosting mixture immediately.
Tips
Serve the cake with herbal tea or breakfast milk.
