Chocolate Cupcake

A Brazilian cake recipe to make the traditional American cupcakes.


Click here to see the recipe in Portuguese

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.


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