A Brazilian cake recipe to make the traditional American cupcakes.
(24 servings / 1h30min) / Click here to see this recipe in Portuguese
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 - In a large bowl, beat egg whites until foamy white and double in volume.
2 - Add egg yolks, one by one.
3 - Put sugar and beat until batter is light yellow.
4 - Using a spoon, add flour, cocoa powder, milk and baking powder. Stir until form a homogeneous mixture.
5 - Put in the cupcake pan (filling 2/3) and bake for about 20 minutes in preheated oven (to 350°F).
6 - After baking, make a hole in the middle of each cupcake and add dulce de leche.
7 - Garnish with 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.