Chocolate cupcakes with cherry jam

Description

A variation on the chocolate cake. Simply and quickly. Inspired by a spinach recipe-chocolate cake (http://www.povareno k.ru/recipes/show/11 9195/), and here, and finally found the cherry jam and needed him to cook something, and there were these cupcakes

Ingredients

Flour

12 ст. л.
Chicken egg

2 шт
Sugar

1 стак.
Cocoa powder

4 ст. л.
Leavening agent

1 ч. л.
Vanilla sugar

1 ч. л.
Salt

0,5 ч. л.
Milk

150 мл
Jam

150 г
Olive oil

30 мл

Cooking

Mix the medium or large size (as you prefer, and it will knead the dough, to wash the extra dishes): flour, salt, vanilla sugar and baking powder (I put 1 teaspoon, because I have baking powder, "not," in the theory can be quite 0.5 spoon). I use measuring spoons and cups from the slow cooker, so I have no weights. Flour put 12 spoons with a slide or 2 cups of 170 ml. In principle, it is possible to look at the final consistency of the dough and fill up later, if you are afraid to overdo it. Set aside the bowl.

Mix cocoa and sugar, then it (cocoa) is better to intervene in the dough. Then beat the eggs with the cocoa-sugar mixture (all). I use a food processor with the wave attachment for whipping eggs and cream, maybe it's better mixer. When the mixture will increase in volume, add the oil and blend again.

Pour the whipped mixture into the flour, to work properly by an. Add milk. The consistency I got good fluid, but not quite liquid. As fluid cream (although it is different)

Lay slightly more than half of the dough into muffin tins. Perfect amount, in my opinion, 12 medium ramekins, I used a larger part of the cupcakes turned out small. Then pour into the center of each cupcake jam. It is easy enough and falls inside, which is convenient. Just try not to pour close to Paradise, otherwise when baking "leaked" to the edge of the jam will turn into toffee will stick to the teeth. If you use "Mahe", be prepared for the fact that there are solid cherry, and sometimes it is hard to squeeze.

To fill cupcakes from the top remaining part of the test, while trying to close the jam completely.

Remove the cupcakes into the oven and bake until cooked (in my oven it took about an hour at the temperature of 210 degrees). When the cupcakes will rise a little bit (another 10-20 minutes) to wait, then I open the oven and "poke" them with a toothpick, it should not be a test, but to enter it should not quite easy.

After the cupcakes are baked, take them out of their forms and they are ready to serve. Bon appetit

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