Chocolate cupcake

To prepare chocolate cupcakes, start by mixing all the powders together in a bowl: sieve the flour, the yeast 1 and then the unsweetened cocoa powder 2. Finely chop the dark chocolate 3

and melt in a bain-marie (or in the microwave), then leave it to one side 4. Place the butter in a bowl (softened at room temperature), along with the sugar 5 and beat the mixture with an electric whisk 6.

Now incorporate the eggs, one at a time 7, beating with the whisk all the while: you'll need to create a frothy and firm mixture. Add the butter and sugar, then the milk 8 and the melted dark chocolate 9;

stir thoroughly together with the whisk (10-11) and last of all, gradually add the powders by sieving them through a colander 12. Stir with a spatula in a circular motion from the bottom up.

Stir with the spatula until the cupcake dough becomes homogeneous 13. Now you can add some chopped hazelnuts or chocolate drops to your cupcakes, to make them even more morish. Place the dough in a pastry bag without a nozzle (14-15).

Place the paper cups in a muffin mold and fill each one 3/4 to the top by squeezing the pastry bag (16-17). Bake in a static oven preheated to 355°F (180°C) for 15-20 minutes. Check they are done by piercing with a toothpick, which should come out clean. Remove from the oven, leave to cool 18...and here they are: your chocolate cupcakes are ready!