Double-layer Cupcake with Cocoa and Nuts
Cooking time: 2 h
Difficulty: Medium recipe
Recipe yield: 8-10 servings
Double-layer Cupcake with Cocoa and Nuts – a very simple recipe for a cupcake consisting of two layers. The cupcake turns out to be airy, fragrant and very beautiful in the context, since one of the layers contains cocoa powder. Wine for cupcake is better to take white and fragrant.
Double-layer Cupcake with Cocoa and Nuts Ingredients
- Butter 135 g
- Wheat flour 200 g
- Sugar 120 g
- Vanilla sugar 1 tsp
- Eggs 2 pcs
- Condensed milk 50 g
- Walnut 55 g
- Dry white wine 2 tsp
- Cocoa powder 2 tsp
- Baking powder 0,5 tsp
Double-layer Cupcake with Cocoa and Nuts Recipe
For the recipe double-layer cupcake with cocoa and nuts beat softened butter with sugar and vanilla until white. Whisking constantly, beat in the eggs one at a time and pour in the condensed milk in a thin stream. Mix flour with baking powder, sift and, gradually adding, knead the dough.
Divide the finished dough in half. Add cocoa to one part of the dough.
Add chopped nuts and wine to the second part of the dough.
Line the cake pan with baking paper, if the form is not silicone, put the dough with cocoa on the bottom, and the nut dough on top, smooth it, sprinkle with chopped nuts and put in the oven preheated to 160 degrees. Bake cupcake for 1.5 hours. Remove the finished cake from the mold and sprinkle with powdered sugar.
