Cocoa Cupcake Recipe Healthy Recipe For Chicken

HOT COCOA "CUPCAKES"

Steps:

• Make the Cake: Preheat the oven to 350 degrees F.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
• Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
• Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
• When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

COCOA FRIED CHICKEN

Steps:

• Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
• Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
• Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

HOT COCOA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

GLUTEN-FREE COCOA COCONUT CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.
• Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.
• Spoon batter into the prepared muffin cups, filling each almost to the top.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

PERFECT COCOA CUPCAKES

Steps:

• Pre-heat the oven to 200 degrees c/ gas mark4
• Crack the eggs into a bowl
• add in the butter, sugar and cocoa powder
• cream the four ingredients
• sieve cocoa powder in and add chocolate chips
• mix for 5 minutes
• spoon into cake cases and bake for 15-20 minutes
• leave on a wire wrack to cool
• enjoy