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Enrique

Enrique Gonzalez

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Recipe of Chopped Chocolate Cupcakes
Recipe

Chopped Chocolate Cupcakes

40 mins
Low
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The chile gives a different touch to these chocolate cakes that are perceived at the end. First they feel very soft, with a chocolate flavor, then little by little the picoso arrives, it is a very rich balance.
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Ingredients

6 portions
  • 125 grams chocolate
  • 2/3 cups butter
  • 3 eggs
  • 3/4 cups sugar
  • 1/3 cups flour
  • 2 dried chile de árbol peppers, without seeds, finely chopped
  • dried chile de árbol peppers, extra, to present

Preparation

Preheat the oven to 180 ° C. Grease and flour molds for cupcakes.
Melt the chocolate in the microwave with the butter for 20 seconds in 20 seconds, taking care not to burn.
Beat the eggs with the sugar until they sponge, add the flour and beat. Gradually add the chocolate with butter and chilies and mix.
Put in the molds without filling them completely and bake for 20 minutes. The center remains liquid.
Let cool a little and serve with a dry chili.

PRESENTATION

If they are individual molds, they can be served in them, without the need to demold.

TIPS

Chop the chili peppers very well so that they give flavor but the pastries are not spicy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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