Chocolate Cupcake ❤
Chocolate Dough
Ingredients:
- 3 cups of wheat flour
- 2 cups of sugar
- 1 cup cocoa powder (I like to use chocolate)
- 1 cup oil (not too full)
- 2 eggs
- 1 tablespoon of baking powder
- 2 cups of hot water
Way of doing:
In a bowl, mix all the ingredients, adding the two cups of hot water last. Pour the batter into the cupcake liners and bake for 20 minutes.
Creamy Brigadeiro Cover
Ingredients:
- 1 can of condensed milk;
- 1 heaping tablespoon of butter;
- 4 or 5 tablespoons of chocolate powder (I prefer chocolate);
- 2 tablespoons of wheat flour;
- 5 tablespoons or 200 ml of whey-free cream.
Preparation mode:
Place all the ingredients in a pan and stir well before bringing to the boil. It is important not to leave “acorns” so that the coverage is beautiful and homogeneous. Turn on the fire and don’t stop stirring until it’s done.
An important tip for this icing is that if you think it was too hard after it cooled down and it didn’t come out in a spout point, that is, it didn’t get good to bake and it doesn’t come out in the nozzle, put it in the pan again, turn on the fire. and add a little more whey-free cream until it softens. Go testing and checking if it’s good to come out in the chosen nozzle. I’ve messed up the point of this recipe countless times and it works super well to return the topping to the pan. You can check it out if it happens to you.
