Cupcake with Chocolate Sauce
Ingredients
Cake mixture
- 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 for grating
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Prepare large cupcake molds and line them with paper cups.
For the cake mixture, in a mixer bowl, combine flour, cocoa powder, baking soda, salt, cardamom, sugar, eggs, vanilla, milk, and corn oil. Use the whisk attachment and mix on medium speed for 3 minutes. Pour the mixture into the cups, filling them two-thirds full.
Place the molds in the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely in the pans.
Remove the paper cups from the cakes.
Dip the top of each cake into the frosting or spread it with a small spoon.
Using a vegetable grater with wide holes, grate some chocolate over the top of the cake. Serve with herbal tea or breakfast milk.
For the frosting, in a deep plate, combine powdered sugar, cocoa powder, milk, and vanilla extract. Mix with a fork until smooth and homogeneous. Use the frosting immediately.
