How to bake chocolate cupcakes in molds. Delicious chocolate cupcakes in silicone molds

Chocolate muffins in silicone molds are baked in the oven, all the time costs, taking into account the kneading of the dough and baking, are 35 minutes, of which baking lasts half an hour.

The composition of cupcakes includes cocoa and prunes, cupcakes are baked in the oven. I always use silicone molds for cupcakes, because baking in them is a pleasure, I have never had cupcakes stick to the molds, and this despite the fact that I don’t oil the molds.

After baking and for the sake of decoration, cupcakes can be sprinkled with powdered sugar and cocoa, or covered with icing, or you can, like me, just draw chocolate topping over the surface of the cupcake.

The taste of chocolate cupcakes is excellent, rich. I also have from any cupcake recipes, look:

And now let's get down to the chocolate cupcakes, which we will bake in the oven, for your convenience, I posted a recipe with step-by-step photos.

What you need to bake chocolate cupcakes:

3 table. spoons of cocoa powder
One glass of sugar sand (this is 200 g)
3 eggs of the first grade, that is, large
3 table. spoons of sour cream of any fat content
125 g margarine
One glass of flour (160 g)
Several prunes
0.5 teaspoons spoons of baking soda

How to bake chocolate cupcakes in silicone molds

First you need to prepare the dough for chocolate muffins.

Pour all the sugar into a deep container at once and beat in all the eggs:

Stir with a whisk to dissolve the sugar slightly in the eggs.
Melt all the butter in the microwave, cool it a little.

Pour the butter into the beaten eggs with sugar. Pour cocoa, put sour cream and soda on it (for the quenching reaction).

Stir the mass and add flour (I always sift it). Stir until smooth. And finally, add the prunes cut into small pieces.

The dough for chocolate cupcakes is ready.

Place the silicone molds on the wire rack at a small distance from each other. Pour 1-1.5 tablespoons of dough into each of them. That is, the silicone mold should be filled only 2/3.

Place the rack with the chocolate cupcakes on the middle rack of the oven. Set to 180 degrees. Temperatures and 25-30 minutes of time.

After the specified time, remove the cupcakes from the oven. They rose well and baked well.

Remove chocolate cupcakes from all silicone molds and decorate.

Today we will prepare breathtakingly delicious, sweetest and fragrant chocolate muffins in silicone molds. Those who have been familiar with this wonderful rubber dish for a long time know all its positive qualities, for example, in this inventory you can not only bake, but very often it is used to form other desserts, cold appetizers, aspic or jelly!

• Margarine for baking (from 65 to 78% fat) 200 grams
• Cocoa powder - 4 tablespoons
• Sugar 1.5 cups
• Whole milk pasteurized 1/2 cup
• Wheat flour 2 cups
• Baking soda 1/2 teaspoon
• Chicken egg 3-4 pieces

First, we open the package with margarine for baking, divide it into cubes or sticks with a kitchen knife, send them to a deep, preferably non-stick pan with a thick bottom and put on medium heat. Melt it to a homogeneous liquid consistency, stirring constantly with a whisk so that it does not burn.

Then add cocoa powder there, add sugar, pour in milk, loosen these products to a homogeneous consistency and bring to a boil, shaking vigorously. As soon as the first bubbles appear on the surface of the mixture, remove it from the stove with a kitchen towel, put it in a cool, well-ventilated place and let it cool to a slightly warm state.

Shortly before the start of kneading the dough, turn on and preheat the oven to 180 degrees Celsius. Then we put a pan with a slightly thickened chocolate mixture on the countertop and put raw chicken eggs with vanilla sugar in it. Beat them lightly with a whisk until smooth, then add quick baking soda and sifted wheat flour there.

With a slow circular motion of the hand, knead a semi-thick brown dough, it is possible with small stray lumps. After that, using a tablespoon, lay it out on non-greased silicone molds, in total you will get either 6 large or 10-12 medium servings.

Now we proceed to the almost final step, put the silicone molds with the dough on a non-stick baking sheet and place it in a preheated oven on the top rack. We bake the dessert for 20-25 minutes without opening. Then we check its readiness with a kitchen skewer, just insert its end into several extreme cupcakes and take it out. If there are wet pieces of semi-finished flour product left on the tree, we keep the fragrant sweetness in the oven for another 5-7 minutes.

Is the dish completely baked? If yes, then it's easy! We pull kitchen gloves on our hands, put a baking sheet on a cutting board and move the silicone molds to the countertop. We keep cupcakes in them for no more than 7–10 minutes, then immediately squeeze them out, and here you will feel how silicone is better than metal, fluffy chocolate treats will come out of the rubber inventory very easily, without the slightest effort. Transfer them to a metal rack and cool completely. After that, the dessert can be decorated to taste and tasted.

Chocolate cupcakes in silicone molds never burn or stick to rubber, if only a few rather important rules are followed correctly, first of all, fat must be present in the dough, and secondly, the oven should not be heated above 180-200 degrees Celsius.
After cooking, it is not worth keeping the pastries in the molds, it is better to take them out after a while, cool on the countertop and, if desired, decorate with powdered sugar, whipped cream, icing, cream, honey, jam, or whatever you like best. This yummy is served on dishes specially designed for this purpose, along with fresh, only brewed hot drinks, such as tea, coffee, cocoa, warm milk, and these are a few of the possible options. Please your gourmets and enjoy homemade sweets!
- if your oven has an upper grill, it is better to turn it off during baking, otherwise the muffins will dry out;
- use an adjacent form for cupcakes, in which case you should first put it on a baking sheet and after that pour the dough into the cells, and with split ones you can do as indicated in the recipe;
– after purchase, you are using silicone molds for the first time? If so, then for starters, they should be rinsed in cold water, dried with paper towels, greased with a thin layer of vegetable oil or other fat, and only then filled with dough;
- if desired, the amount of sugar can be reduced to one glass, moderately sweet, but not cloying;
- very often crushed nuts, chopped chocolate, finely chopped banana, prunes, raisins or other dried fruits and dried berries are added to the dough before baking.

Bon appetit!

If you still don’t know what to cook in a hurry, then keep the recipe for chocolate cupcakes in paper molds. . Rich, chocolate-flavoured cupcakes are perfect for hot and cold drinks.

Recipe for cupcakes with chocolate chips in silicone molds

Chocolate chips are a confectionery product that has unique qualities. During cooking, the presented dessert does not melt. This means that at the end of cooking, you will receive cupcakes with delicious and whole crumbs inside.

The recipe in silicone molds will allow you to create the perfect shape for home baking. Before putting the dough into the mold, do not grease with liquid oil. Most housewives appreciated silicone confectionery molds, because pastries in them do not stick to the edges.

Basic set of products:

• butter packaging;
• 30 grams of cocoa powder;
• 350 grams of sugar;
• half a cup of milk;
• a little soda;
• a couple of eggs;
• 100 grams of small chocolate chips.

Expert opinion

Anastasia Titova

Confectioner

Tip: to make chocolate cupcakes in paper forms, you will need the same set of products. But in addition to everything, you need to purchase paper molds that hold their shape well.

Step-by-step preparation of chocolate chip cookies:

1. Butter mode into small pieces and send the product to a dry saucepan. Melt the milk ingredient to a liquid consistency.
2. Without removing the mass from the heat, we introduce the required amount of sugar. After a while, add cocoa. We reduce the gas to the minimum temperature. Pour half a glass of milk in a trickle, constantly stirring the mass with a whisk. As soon as the liquid begins to rise, remove the saucepan from the heat. We put the dishes in a cool place so that the mass cools down.
3. After 30 minutes, we take a saucepan with chocolate mass, and put it on the tile. We beat in a couple of eggs. With a blender, we begin to knead the mass. Sift the flour and add the dry ingredient to the liquid. We bring the dough to a homogeneous state. We take it off the fire. Add chocolate chips and begin to spread the dough into silicone molds.

The dough can be laid out in a form in several ways. Carefully come out with a pastry bag. And if it is not, then just use a spoon. We put the dessert in the oven. We bake the muffin at a temperature of 180 degrees Celsius for about 25 minutes.

Fragrant chocolate muffins with chocolate

The recipe for chocolate cupcakes in paper molds looks very appetizing and aesthetically pleasing. It will not be a shame to present such a dessert not only to the dinner table, but also to the festive table. And to create a dessert, we need:

• high-fat butter - 120 grams;
• a couple of bars of black chocolate;
• 20 grams of cocoa;
• 10 tablespoons of sugar;
• 2 eggs;
• 3 yolks;
• 100 grams of wheat flour;
• a little table salt.

Break the desired amount of chocolate into pieces. We put it in a bowl and put the dessert in a water bath. When the mass begins to melt - we introduce oil. While the delicacy is melting, start beating the eggs. To do this, beat the eggs and three yolks into a stable foam, gently mixing, add sugar or powdered sugar.

When the chocolate has reached a homogeneous consistency, and has cooled slightly, we introduce it into the egg-sugar mass. We begin to beat the liquid with a whisk, and carefully introduce a pinch of salt, cocoa and sifted wheat flour.

Using a pastry brush, coat the molds. Spread the batter with a tablespoon. Muffin is recommended to bake for about 25 minutes at a temperature of 180 degrees Celsius. The recipe for muffins with cocoa and chocolate in paper molds is a unique recipe that will not require you to put in effort, time, or a set of expensive food products.

It's nice to please your loved ones - it has become much easier. Now it’s enough to cook fragrant or without it for your household. And to make the muffin airy and tender, follow a few simple rules:

1. Baking has a fairly airy dough. In order not to spoil it, all dry ingredients must be sifted through a sieve.
2. To keep the cake moist for a long time, you can cover its top with a neutral glaze, which is based on sugar syrup and gelatin.
3. Don't be afraid to experiment. For a richer bake, add some nuts to the batter. Preferably fried.
4. The top of the cupcakes can be decorated with icing sugar or wheat flour.

And yet, the main secret of making air baking is that the dough should be whipped at the most intense speed. If you do not have a mixer at hand, then you can use a whisk, only in this case, instead of sugar, take powdered sugar.

A good hostess is always distinguished by the ability to cook delicious pastries. Agree that not everyone likes to mess with the test. But there are recipes so simple and quick that even novice hostesses can please their loved ones with fragrant pastries. Cook classic cocoa muffins in the oven, they are tender, tasty and pretty to look at. Optionally, you can diversify them by adding raisins, candied fruits, chopped nuts.

Taste Info Cupcakes

Ingredients

• white wheat flour - 300 g;
• baking powder for dough - 2 tsp;
• sugar - 200 g;
• cocoa powder - 4 tbsp. l.;
• milk - 140 ml;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• vegetable oil - for greasing molds.

How to make delicious muffins with cocoa in silicone molds

In a deep bowl, in which it will be convenient to knead the dough, sift the flour. Never forget to do this, because due to sifting, the flour is enriched with oxygen, and the finished baking is more magnificent. Add baking powder.

Pour in the sugar here.

Gently mix these dry ingredients together.

Add cocoa powder to the resulting mass.

Mix everything again so that the loose mixture is as homogeneous as possible.

Lightly heat the milk and pour it into the flour base. The recipe does not need a homemade product, milk from a store with a fat content of 2.5-3.2% is quite suitable. If necessary, you can replace it with kefir.

Crack in the raw eggs here as well.

Melt the butter in a microwave oven or in a water bath, add it to the total mass. It can also be replaced with good quality baking margarine.

Now gently, slowly, knead the chocolate dough. It should turn out slightly watery, like sour cream in consistency.

Silicone molds are best for baking muffins. Before pouring the dough, use a culinary brush to thoroughly grease them with odorless vegetable oil, due to which the finished cupcakes will be easily removed. Pour the dough into the molds, filling them 2/3 of the volume, as it will rise during baking.

Preheat the oven to 180 degrees. Send muffins with cocoa in silicone molds to it for 30-35 minutes.

teaser network

Baking times vary from person to person, depending on your oven. For reliability, it is better to check the readiness of the muffins with a wooden skewer or a toothpick. Slightly open the oven, pull out the molds and pierce one cupcake. If there is no raw dough left on the skewer, then the pastry is ready.

Remove the muffins from the molds and place on a serving platter. Serve them to the table with hot aromatic coffee, tea or mate.

Cooking Tips

• You can separately mix all the loose ingredients in one bowl, and the liquid ingredients (milk, eggs, melted butter) in another. And then gradually pour the sugar-flour mixture into the liquid mass and knead the dough. This will not affect the taste of muffins in any way, do as you like.
• Before sending the muffins to the oven, you can sprinkle them on top with crushed chocolate. And when you get ready-made pastries, crush lightly with powdered sugar. It will turn out very elegant and festive.
• If you made such a preparation as frozen cherries in the summer, then it's time to apply it. Add 3-4 thawed berries to each muffin tin. Light cherry sourness goes well with sweet chocolate pastries.