A Brazilian cake recipe to make the traditional American cupcakes.
servings: 24 servings
preparation time: 1h30min
5 eggs (at room temperature); separate egg whites and yolks
2 cups all purpose flour
2 cups sugar
1 cup warm milk
6 tbs. cocoa powder
1 tbs. baking powder
grated coconut to decorate
1 cup heavy cream (or 1 can table cream)
12 oz. unsweetened chocolate chips
1 – Place the baking paper cups in the cupcake pan and preheat the oven to 350°F.
2 – Beat the egg whites.
3 – Add egg yolks, one by one, always mixing.
4 – Add the sugar and mix more, until a clear and fluffy mixture.
5 – Stop the mixer and add with a spoon, the flour, cocoa powder, milk and baking powder.
6 – Fill up the paper cups (up to 2/3 maximum) and bake for about 30 minutes.
7 – Let the cupcakes cool and make a small hole at the middle of each.
8 – Add a teaspoon of the topping.
9 – After that, finish covering the cupcakes and garnish with grated coconut.
1 – In a sauce pan, heat the heavy cream.
2 – Once begin to boil, turn the heat and add chocolate chips. Do not stir.
3 – After 5 minutes, stir until it is consistently, bright and creamy.
- As garnish, you can use grated coconut, grated chocolate or chocolate sprinkles.