Chocolate Cupcakes with Cream Filling

1. 1 Wheat flour 24 g
2. 2 Cocoa powder 6 g
3. 3 Sugar 15 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.2 pcs
5. 5 Butterpack 180 g ≈ $1.60 18 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 21 ml
7. 7 Baking powder 1 g
8. 8 Cream cheesepack 140 g ≈ $1.80 18 g
9. 9 Powdered sugar 7 g
10. 10 Dark chocolatepack 90 g ≈ $2.50 13 g
11. 11 Crispbreadpack 200 g ≈ $2.80 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cream⁸ softened butter⁵ with sugar for 2 minutes, then add the egg and milk⁶.

2. Fold in flour, cocoa powder, and baking powder until a thick batter forms.

3. Scoop batter into muffin tins and bake at 350°F (180°C) for 20–22 minutes, until a toothpick comes out clean.

4. Cool the cupcakes completely, then cut a small well in the center of each.

5. Mix cream⁸ cheese with powdered sugar and pipe into the wells.

6. Melt dark¹⁰ chocolate, drizzle over the top, and insert a thin strip of breadstick as a handle.

7. Chill for 15 minutes to set the glaze.