Chocolate mint cupcake

Category: Bakery products
Chocolate mint cupcake

Ingredients

flour 315 g
egg 3 pcs.
vegetable oil 60 g
butter 25 g
sour cream (yogurt) 150g
sugar 1 glass
salt 1/4 tsp
soda 1 tsp
baking powder 1 tsp
fresh mint 3/4 cup
cocoa 30 g

Cooking method

  • Beat eggs with sugar and a pinch of salt until a white airy mass, add softened butter and vegetable oil. In sour cream (yogurt), extinguish the soda, pour into the egg-oil mixture. Sift flour with cocoa and baking powder, knead the dough. Add finely chopped fresh mint leaves into the dough. Pour the dough into a greased multicooker bowl.

Time for preparing:

120 minutes

Cooking program:

multi-cook

Note

You can decorate the top of the cupcake as you like, I have chocolate icing with hazelnuts. You can cut into three cakes and layer with your favorite cream, you get a cake. But the cake is delicious on its own.

ang-kay
Very interesting cupcake. Do you feel the pieces of leaves after baking? And cooked in a slow cooker?
Val
Of course, in a multicooker and in a cuckoo. And the mint in the cupcake is not already leaves, but simply feels like a chocolate-mint aroma, in this proportion the aroma and taste are not oversaturated with mint, for its lovers you can increase the quantity.
ang-kay
And I didn’t read that it was in the cuckoo. I see that baking. Clear. Add finely chopped fresh mint leaves into the dough. Your quote. So I wondered if these leaves were felt?
Val
Quote: ang-kay
So I wondered if these leaves were felt?
no, they seem to "bloom" in the dough, only aroma and taste remain.

Still such a nuance, when I baked today, I only had 85 g of sour cream, I had to supplement the rest with milk, so how much flour you can see for yourself depends on the thickness of the sour cream, I first poured 1 glass, then brought the dough to the consistency of thick sour cream, but to pour.
Galleon-6
Svetlanaur
Val, thanks for the recipe, I love everything chocolate, and even mint!
Val
SvetlanaurThank you very much that you liked the recipe. I'm also a big fan of chocolate baking. Next time I'll put more pieces of chocolate, I think they will not be superfluous. And it is also important to use high-quality cocoa, I was lucky - it was sent from abroad, with our "Mriya" there is no comparison. Therefore, in the absence of good cocoa, just chocolate will give the missing "chocolate")
Svetlanaur
Val, I take Belarusian or our brand "Ukraine", also excellent cocoa!
Val
Svetlanaur, oh .. thanks, I will know which one to buy when it's over, otherwise I haven't bought cocoa for 3 years, I'm not aware of today's offers)))
Svetlanaur
The last time I took Belarusian cocoa for the "Drunken Cherry" cake, so the cakes were sooooo chocolate! Although ours is not bad, at that time it was not.
Mashulya
Val, delicious cutter, and how can I present the mint-chocolate taste mmmmm .... Thanks for the recipe!
Val
Mashulya, thanks for the nice words))

Girls, I boast: I recently bought another "cuckoo" - 1051. So, yesterday I baked this cupcake in it, "baking" mode, 50 minutes, 2nd level. I can't say that it turned out better than in 1010, in my opinion, it's just as tasty, the only thing is half an hour faster and maybe a little higher. I didn’t have time to take a picture, I handed out half, and I didn’t notice how they ate the second)))
This time I made a cake, like a cake - I cut it into 4 cakes and spread it with cream of frozen fermented baked milk (by the way, I baked wheat-rye bread in hb on whey from fermented baked milk, it turned out something airy, in my opinion much tastier than on ordinary curd whey )
Little dragon
thank you delicious
I just put the mint just a little bit (cut off 2 small sprigs), but what do you think - it still feels like a pleasant mint aftertaste!
baked in the oven (I had to try how it works), it still worked
Vita_K
Good evening
Val, and ice cream made from ryazhenka is like, if possible, in more detail?
Val
Little dragon glad you did it)

Vita_K I myself tried the cream of fermented baked milk for the first time, but it's very simple to make it - freeze 1 liter of fermented baked milk, at least 4% fat (the more fat, the better), and then cut the bag, remove it from the frozen fermented baked milk (I had 2 500 g) and leave to defrost either in cheesecloth (as cream from sour cream is strained) or in a very fine sieve. When the fermented baked milk is completely defrosted, into a scream. add the creamy mass to taste to taste. That's it, the cream is ready)) And the ryazhenka whey, as I wrote above, should be used for baking bread, I really liked it, it differs from bread on curd whey.

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