Chocolate cupcake with dried fruits, walnuts and icing

This delicious, moderately sweet, mega-chocolate muffin with prunes, raisins and walnuts can be prepared both on a festive table and without a reason. Rich chocolate flavor, prunes and raisins, crunchy pieces of walnuts - and all this is completed by chocolate icing. It even sounds delicious!

Ingredients

• Flour - 200 g (1.5 cups with a volume of 200 ml)
• Softened butter - 180 g
• Sugar - 150 g
• Cocoa powder - 50 g
• Eggs - 4 pcs.
• Pitted prunes - 50 g
• Raisins - 50 g
• Walnuts - 50 g
• Ground cinnamon - 1 teaspoon
• Soda - 1/3 teaspoon
• Vegetable oil for lubricating the form - 1 teaspoon
• Sprinkle confectionery for decoration (optional) - to taste
• For glaze:
• Dark chocolate - 100 g
• Milk 3.2% - 100 ml

Directions

1. Prepare all the necessary ingredients.
2. Use good quality chocolate with a high cocoa content of 56% or more.
3. Use butter with a fat content of 72% or more. Remove the butter from the refrigerator in advance so that it becomes soft.
4. Eggs should be at room temperature. Take them out of the fridge ahead of time.
5. Wash prunes and raisins and pat dry.
6. Turn on the oven to preheat to 180 degrees.
7. Crack the eggs into a deep bowl. Pour in the sugar.
8. Using a mixer, beat the eggs with sugar until a fluffy light mass is obtained. I beat for 3-4 minutes at low speed. The power of my mixer is 500 watts.
9. Add the softened butter to the egg mixture. Mix with a mixer until smooth.
10. Add ground cinnamon and soda. Stir until the ingredients are evenly distributed.
11. Gradually fold in the sifted flour and cocoa powder. Stir with a spoon or the same mixer at low speed.
12. The result is a thick dough.
13. Cut prunes and walnuts into small pieces. Add prunes, nuts and raisins to the batter.
14. Stir.
15. Grease a silicone cake mold with vegetable oil. Pour the dough into the mold and smooth with a spatula. Send the form to the preheated oven and bake the cake at 180 degrees for 45-60 minutes. The baking time depends on the power of your equipment, the size of the workpiece and the material of the mold used.
16. Check the readiness of the cake with a toothpick - after piercing it should not leave traces of wet dough.
17. Remove the finished chocolate cake with dried fruits and nuts from the oven and cool completely on a wire rack.
18. Prepare frosting.
19. To do this, break the chocolate into pieces and place in a deep bowl.
20. Bring milk to a boil and pour over chocolate.
21. Mix well so that the chocolate is completely melted. Cool to room temperature.
22. Drizzle frosting over cooled cake. I also decorated with candy sprinkles.
23. Leave the cake for 20-30 minutes for the frosting to set.
24. Chocolate cupcake with dried fruits, walnuts and icing is ready to serve.