Usuba
Chocolate Cupcake with Wet Glaze
A tender chocolate cupcake with a glaze that remains soft and gooey. The glaze doesn't harden, creating a contrast between the fluffy crumb and the moist chocolate layer on top.
- Total
- 70 min
- Standard serving
- 83.4 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Mix cocoa powder, wheat flour, and baking soda.
- 2
Step 2
In a separate bowl, beat the soft butter with sugar and vanilla sugar until fluffy.
- 3
Step 3
Add eggs and milk to the butter mixture.
- 4
Step 4
Gradually add dry ingredients to the wet mixture, stirring.
- 5
Step 5
Knead the dough until smooth, then pour in the vinegar.
- 6
Step 6
Grease the pan with butter and pour the batter.
- 7
Step 7
Place in a preheated 180-degree oven for 40 minutes. Check for doneness with a toothpick — it should come out with moist crumbs.
- 8
Step 8
Mix condensed milk with cocoa powder and spread over the finished cupcake.
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