Chocolate cupcake with icing

Chocolate muffin is a delicious pastry for tea or coffee. Chocolate icing gives the cupcake a special charm.

Ingredients

• Eggs - 3 pcs.
• Vegetable oil (odorless) - 120 ml
• Vanilla sugar - 10 g
• Sugar - 180 g
• Flour - 250 g
• Baking powder - 1 teaspoon
• Cocoa powder - 3 tbsp. spoons
• Milk - 180 ml
• Chocolate drops - 50 g
• For chocolate glaze:
• Milk - 80 ml
• Butter - 25 g
• Sugar - 2 tbsp. spoons
• Cocoa powder - 2 tbsp. spoons
• For decoration (optional):
• Confectionery topping - to taste

Directions

1. Ingredients for making chocolate cake. Vegetable oil is used refined deodorized, i.e. without smell.
2. Turn on the oven to heat up to 170 degrees.
3. Break the eggs and place in a bowl. Add sugar and vanilla sugar. With a whisk, beat the eggs with sugar into a fluffy foam.
4. Pour in vegetable oil and beat again.
5. Mix flour, baking powder and cocoa powder.
6. Alternately add dry ingredients and milk to the egg-butter mixture, stirring with a whisk.
7. You should get a thick homogeneous dough without lumps. Add chocolate drops, stir.
8. Put the dough into a baking dish for cupcakes (I have a silicone one).
9. Bake chocolate cake in the oven at 170 degrees for 1 hour. Check the readiness of the cake with a dry wooden skewer.
10. Cool cake in pan, then transfer to wire rack.
11. Ingredients for chocolate icing.
12. Combine cocoa powder with 2-3 tablespoons of milk, mix well. Pour the rest of the milk into a bowl. Pour sugar into it.
13. Put the ladle on a small fire and heat, stirring constantly, until all the sugar has dissolved. Continuing to heat, add cocoa with milk in parts and stir immediately so that there are no lumps. The mixture thickens noticeably. Let the fire be the smallest - the icing should not boil.
14. When the cocoa is completely dissolved and the mass becomes homogeneous, add the butter. Heat until all butter is melted. Then take the pot off the heat.
15. Stirring constantly, cool glaze until warm. The icing should drip off the spoon in wide, continuous drops (i.e., not dripping or falling in chunks).
16. Gently spread the icing on the surface of the chocolate cupcake, it itself forms beautiful smudges. If desired, decorate the cupcake with frosting with confectionery sprinkles.
17. Delicious chocolate cupcake with icing is ready.
18. Bon appetit!