Für ca. 30 mittlere Cookies
Des braucht`s
180g Zartbitterkuvertüre
50g Kochschokolade
30g Butter
2 Eier
70g weißen Zucker
50g braunen Zucker
Vanillezucker
Preise Salz
60g Mehl glatt
1 Tl Backpulver
So geht`s:
Kuvertüre, Schokolade und Butter in der Mikrowelle oder über Wasserbad schmelzen.
In der Zwischenzeit die Eier mit Zucker (weißen, braunen, Vanillezucker) und Prise Salz schaumig schlagen.
Die Schokomasse unter die Eimasse heben und das Mehl+ Backpulver unterrühren.
Die Masse ca. 30min in den Kühlschrank stellen. Mit Löffel kleine rund "Haufen" auf dem Blech verteilen. Gehen beim Backen auseinander..
Bei 170°C Ober/Unterhitze ca. 8/10 min backen. Sollten noch sehr weich sein. Damit sie den leckeren Weichen Kern erhalten.
Viel Spaß beim nachmachen ❤🍪
Ingredients
1 cup sugar
1 cup butter, softened
4 eggs
⅔ tsp all purpose flour
2 cups milk
1 kg baking powder
Directions
1My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master Cupcake recipe. No matter what flavor you are making you will never need another cupcake recipe again. This cake is fluffy moist and sweet, making it the perfect canvas for whatever flavors you and your family are craving.
2After you prepare the sponge you simply add in your choice of mix-ins. From classics like Red Velvet and Carrot Cake, to fun flavors like Chocolate and Peanut Butter, I have you covered. My personal favorite is the Birthday Cake Cupcake!
3All of these flavors are topped off with everyone’s favorite part, loads of frosting and extra toppings. These Crazy Cupcakes are a sight to behold, and perfect for a party or to bring to a friend. This recipe is one of my favorites as it takes something as simple as a plain cupcake recipe and transforms it into the little personalized mini cakes of your dreams!
4Below are just a few of my flavor ideas but you can make so many more. Let me know in the comments below what you make!
