Chocolate cupcake dessert

Pastry 333 Last Update: Apr 26, 2022 Created: Apr 26, 2022 0 0 0
Chocolate cupcake dessert
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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I cook a cupcake in a slow cooker (slow cooker) and serve it in bowls with ice cream and chocolate.

Ingredients

Directions

  1. Lubricate the sides and bottom of the slow cooker bowl with odorless vegetable oil.
  2. In a medium bowl, whisk together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, 2 tablespoons of vegetable oil and vanilla to this dry mixture, mix well. Add dragees, broken dark chocolate and chopped peanuts to the dough, mix and put in a greased slow cooker bowl.
  3. In another bowl, mix ¾ cup sugar and 2 tablespoons cocoa powder, gradually add boiling water to this mixture, and then pour this mixture into a slow cooker bowl.
  4. Close the slow cooker and cook the cake on high power for 2-2.5 hours, until a clean wooden stick when pierced.
  5. Allow the cake to cool for about 30 minutes, then remove the chocolate cake from the slow cooker and break into pieces. Serve chocolate muffin in serving bowls with ice cream and broken chocolate (optional).

Chocolate cupcake dessert



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

I cook a cupcake in a slow cooker (slow cooker) and serve it in bowls with ice cream and chocolate.

Ingredients

Directions

  1. Lubricate the sides and bottom of the slow cooker bowl with odorless vegetable oil.
  2. In a medium bowl, whisk together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, 2 tablespoons of vegetable oil and vanilla to this dry mixture, mix well. Add dragees, broken dark chocolate and chopped peanuts to the dough, mix and put in a greased slow cooker bowl.
  3. In another bowl, mix ¾ cup sugar and 2 tablespoons cocoa powder, gradually add boiling water to this mixture, and then pour this mixture into a slow cooker bowl.
  4. Close the slow cooker and cook the cake on high power for 2-2.5 hours, until a clean wooden stick when pierced.
  5. Allow the cake to cool for about 30 minutes, then remove the chocolate cake from the slow cooker and break into pieces. Serve chocolate muffin in serving bowls with ice cream and broken chocolate (optional).

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