I’ve been following Valentina Loi on social media for a while. She is more than a food blogger, she is a real pastry chef because she moves her hands and handles the dough as I have only seen professionals do. Her recipes are always good and come out well every time.
I serve these cupcakes either plain for breakfast, with just the chocolate chips, or decorated with ganache for a delicious dessert for tea time.

Double chocolate cupcake

  • Preparation time: 20 minutes+baking time
  • Ingredients for approximately 12 cupcakes
  • Difficulty:Easy recipe

  • Ingredients
  • 250 grams of all-purpose flour
  • 60 grams of bitter cocoa
  • 3 grams of baking powder
  • 2 g of baking soda
  • 2 grams of salt
  • 1 egg
  • 120 grams of sugar
  • 30 grams of seed oil
  • 180 grams of sour cream
  • 100g of chocolate chips
  • For the chocolate ganache for 6 cupcakes:
  • 120 grams of 55% dark chocolate
  • 150 grams of cream
  • 10 grams of glucose
  1. Instructions
  2. Prepare the ganache. Chop the chocolate with a knife. In a saucepan, bring the cream with the glucose to a boil. Pour it over the chopped chocolate. Allow the chocolate to melt, stirring with a whisk. As soon as it is dissolved, use an immersion blender. Leave to cool and then place in the refrigerator for at least 12 hours.
  3. Preheat the oven to 160°C.
  4. Sift together the powders: flour, cocoa, bicarbonate and baking powder.
  5. In a bowl, whisk the egg with the sugar, add the oil and then the sour cream. Add the sifted powders and mix until the mixture is no longer lumpy.
  6. Add the chocolate chips.
  7. Pour the mixture into the cupcake liners.
  8. Bake in the oven for about twenty minutes.
  9. Remove from the oven and leave to cool.
  10. Place the ganache in a piping bag with a ribbed nozzle and decorate the cupcakes.

Tips to ensure the success of the dish:

  • Mix the dry mixtures with the liquid ones very briefly.
  • The cooking time in the oven is indicative because each oven cooks differently.