Chocolate Cupcakes

O Meu Tempero
Chocolate Cupcakes


Cocoa powder adds intensity, while melted chocolate imparts depth and that moist and somewhat dense quality that you want in any good brownie. Here, that fudginess is also achieved by adding sweetened condensed milk to the batter, and by cooking the brownies in the pan just until they are set on the outside, or longer if you prefer the inside to also be more firm. Melted chocolate is used to pipe on the hearts.


75 grams baking chocolate
30 grams margarine
2 teaspoons cocoa powder
15 grams all-purpose flour
75 grams condensed milk
2 medium eggs
powdered sugar


1Preheat oven to 220°C (approximately 425°F).
2Melt chocolate and margarine in a double boiler or in the microwave and mix well.
3Add cocoa powder, flour and condensed milk.
4Whisk to combine.
5Mix in eggs and stir very well.
6Distribute batter evenly in greased and floured muffin tin.
7Bake in preheated oven for 6-7 minutes for moist cupcake or bake for a few additional minutes for well-done cupcake, if desired.
8Sprinkle with powdered sugar.
9For the chocolate hearts, break chocolate into small pieces and place inside a plastic bag.
10Place bag inside a bowl full of very hot water, so chocolate melts inside the bag.
11With scissors, cut the tip of the bag and pipe hearts onto parchment paper.
12Refrigerate briefly so that chocolate sets.
13Remove chocolate from fridge, so that white spots do not develop.
14Decorate cupcakes with hearts.
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