How to make a wet cupcake. Crying wet spiced chocolate muffin

Chocolate came to Turkey at the end of the 17th century in the form of a drink and until the second half of the 19th century it remained mainly a drink for foreign guests and for the nobility, as well as around the world. Turkish sweets did not understand its bitter taste, and even now bitter chocolate is not in great demand, they prefer milk or cream chocolate.

Back in the middle of the 19th century, there is not a single recipe with chocolate in the first cookbook of Turkey - all sweets are prepared using fruits, nuts, flour, semolina milk, sorbet, rose water and spices. And only 40 years later, at the end of the 19th century, the first recipe with Chocolate appeared in the book - Housewife - these are Akide / Çikolatalı Akide chocolate caramels. Now, a hundred years later, there are not so many original Turkish sweets with chocolate in Turkey.

This Cake is a mosaic similar to our "Potato", some types of kurabiye, Weeping cupcake / Ağlayan Kek and Wet cupcake / Islak kek. The rest is either European classics - tiramisu, profiteroles, puddings and mousses, or a chocolate version of the well-known classic Turkish recipes - chocolate baklava, halva, Turkish delight, Revani, etc.

The recipe I'll show you is a Wet Chocolate Cupcake and Crying Chocolate Cupcake recipe combined into one. Initially, I wanted to make both of these cupcakes, but after turning over a lot of recipes, I saw that the cupcakes differ not in the dough itself, but only in the impregnation and cream.

Wet cake / Islak kek is soaked with milk chocolate sorbet. And the Crying Cupcake / Ağlayan Kek is sometimes not soaked at all, but first covered with shanti cream (whipped cream with sugar), and then poured with chocolate cream based on starch or flour. The cream flows down the cake in heavy slow drops and therefore the cake is called Weeping. I combined these recipes, spiced them and slightly altered the cream and proportions of the dough, and I ended up with Ağlayan Islak Kek - Weeping Wet Spiced Chocolate Cake. The dough in it is not sticky, and the cream does not look like jelly - this is exactly the result I achieved.

* This recipe is "reversible", that is, you can turn it back into two Cupcakes instead of one :)

Dough:

• 2 cups (200g each) flour
• 3 tbsp cocoa
• 150 g sugar
• 1.5 tsp baking powder
• 100 ml butter, melted
• 100 ml olive oil
• 100 ml milk
• 4 eggs
• a pinch of salt
• 1/2 tsp ground cloves

For impregnation:

• 1-1.5 cups of milk
• 1-1.5 tbsp cocoa
• 1-1.5 tbsp Sahara
• 1/2 vanilla pod
• or 2 tsp. vanilla sugar

For the cream:

• 1 glass of milk
• 1 tsp butter
• 2 tbsp cocoa
• 1 tsp flour
• 2-3 tbsp Sahara
• zest of one lemon
• freshly ground black pepper - a good pinch

For decoration:

• whatever your heart desires: any nuts, pistachios, coconut, berries or nothing at all. I have pistachios and red spiced sugar - Lohusa şekeri - Lohusa shekeri.

* Option with impregnation or option with cream can be skipped, then there will be just just a wet or just a crying cupcake.
* In the impregnation and in the cream, you can add any flavors that your soul is capable of - coffee, alcohol, spices

For the dough, mix all the ingredients in sequence. Heat the oven to 180 C. The dough rises by about 4-5 cm, so fill the mold only halfway. Bake for about an hour. First, cover the cake with foil, and put a container of water down. After half an hour, remove the foil and continue baking.

For soaking, add vanilla, cocoa and sugar to milk and simmer for about 10 minutes or until a distinct vanilla aroma is obtained.

Pierce the still hot cake in several places and pour the impregnation onto it.

* It is best to do this a few hours before serving so that the cake is well saturated.
* If you like a very wet muffin, then make more milk chocolate sorbet - but no more than 2 glasses,

This dough is slow and reluctant to absorb moisture.

Make a cream. Stir flour in a small part of cold milk so that there are no lumps. Add sugar, cocoa to the other part and heat. Pour the milk-flour mixture into this mixture and stir well. Add oil. Simmer over medium heat, stirring constantly, until the cream thickens. Remove saucepan from heat and add zest and pepper. Stir well, cool and pour over the already soaked cake with ready-made cream.

Preheat oven to 180 ° C. Line a muffin tin with baking paper or foil, brush with olive oil or vegetable oil and dust with flour.
Combine flour, cocoa, baking soda and salt. In a separate bowl, combine sugar, oil, water, lemon juice (or vinegar), and coffee. Beat until the sugar is completely dissolved.
Combine both mixtures and stir until the mixture is smooth.

Pour the dough into the prepared mold and bake until tender, for 35-40 minutes, at 180 ° C. Check the readiness by piercing the cake with a thin wooden skewer: when it comes out of the cake dry, it is ready.

Make a chocolate fondant: Combine all the ingredients over low heat. The cocoa and sugar must dissolve.
Pierce the finished cake with a wooden skewer over the entire surface and fill it with fondant.
Instead of fondant, you can simply sprinkle the grated chocolate on the cake. Decorate the cupcake as desired. You can sprinkle with icing sugar.

This super juicy chocolate muffin will brighten up your fasting tea time with a rich chocolate flavor!

Step 1: prepare the egg and sugar mixture.

Using a knife, break the egg shells and pour the yolk and protein into a deep bowl. Using a mixer or a hand whisk, beat the eggs until smooth. After that, pour sugar into a container and beat everything again until smooth. Attention: if using an electric appliance, beat at medium speed for 2-3 minutes.

Step 2: prepare the dough.

Pour vegetable oil into a bowl with an egg-sugar mixture, 1 glass of milk and pour in the cocoa powder. Beat everything with a mixer or a hand whisk until a homogeneous mass is formed. After that, pour into another empty bowl. 1 glass this mixture and set aside for now.

At the end, sift the flour into a bowl with the bulk, add vanilla sugar and baking powder for the dough. Beat everything again with the improvised inventory until smooth and proceed to the very process of making the cake.

Step 3: prepare a wet cupcake.

Grease the bottom and walls of the baking dish with a piece of margarine. Pour the batter into a container and at the end level its surface with a tablespoon. We put to bake in preheated to temperature 180 ° C oven for 35-40 minutes. After this time, using kitchen potholders, we take out the mold and check the dough for readiness. If a toothpick or thin knife (after we pierced the cake) comes out dry and without lumps of dough, then the baked goods are ready and you can turn off the oven. If not, then we extend the baking time even more. for 5-7 minutes.

Immediately after this, transfer the cake to the serving platter. The mixture that we set aside earlier should be applied right now. To do this, add the remaining glass of milk there, mix everything well with a tablespoon and pour this liquid mass on the surface of the cake on all sides. Attention: for this process, baking must be hot so that the liquid mass can be absorbed into it. After that, we cool it to a warm state and serve it to the dessert table.

Step 4: serve the wet cake.

A wet cake is delicious and tender. It just melts in your mouth! We cut pastries with a knife into portioned pieces and treat friends and loved ones with hot tea or coffee.
Enjoy your meal!

The finished cake is best served after 2-3 hours, as it is infused. Then it will be even tastier.

To prepare a wet cake, you must use odorless refined vegetable oil so that it cannot in any way affect the flavor of the baking itself.

Before serving, the wet cake can be anointed with whipped cream, semolina or melted chocolate, and garnished with chopped nuts, coconut, or grated white chocolate.

Wet muffins are a specialty baked product. They are good both as the main delicacy for family tea drinking, and for a hearty and healthy afternoon snack for children.

At the same time, baking such muffins is not difficult. The main thing is the correct recipe and strict adherence to all stages of preparation.

Milk-Soaked Wet Cupcake

Excellent wet baked goods with a distinct milk flavor. This is achieved thanks to the impregnation, which is made from milk. It is to her (in a cooled form) that the cake is poured.

He literally like a sponge absorbs this mass, because the dough contains semolina. These are the little tricks for preparing this culinary masterpiece. And now for more details.

For cooking, you need the following set of products:

• for the dough: 5 tablespoons of flour; 5 tablespoons of semolina; 4 tablespoons of granulated sugar; 4 eggs; vanilla; baking powder;
• for impregnation: 1.5 cups of milk; ½ cup granulated sugar.

1. Beat eggs with granulated sugar. Just mixing the ingredients well is enough.
2. Sift flour, mix with baking powder. I add to the egg mixture.
3. I also add semolina, add. I knead a homogeneous dough.
4. I fill the baking dish with the dough (I grease it and sprinkle it a little with semolina) and send it to the preheated one to 180 grams. oven. Baking time is about 20 minutes.
5. At this time, I am preparing the impregnation. In warm milk (250 ml) I completely dissolve granulated sugar, stir.
6. Pour in the remaining chilled milk and stir.
7. I send sweet milk to the refrigerator.
8. The finished cake, without taking it out of the mold, is poured with impregnation.
9. After the baking has absorbed all the liquid, I let it stand for about an hour.
10. Sprinkle with coconut flakes before serving.

Wet cake on curd dough

The surprisingly soft and moist texture of this cake will delight you the first time. It is not a part of labor to prepare it, and even a hostess who is only gaining experience can do it.

You can even involve children in the cooking process, this recipe is so simple. And the set of products is so small and consists of ordinary products that can be found in any refrigerator.

So arm yourself with the recipe and go to the kitchen.

In order to cook a cake moist on curd dough, you need the following set of products:

0.350 kg of cottage cheese; 1 cup flour 5 tbsp kefir; 3 tablespoons of granulated sugar; egg; baking powder.

The recipe looks like this:

1. I grind the cottage cheese through a sieve. If the cottage cheese is with a high percentage of fat, then just knead it with a fork.
2. I add a little warmed-up kefir and an egg.
3. I pour in granulated sugar and mix the whole mass with a spoon.
4. Sift flour and mix with baking powder.
5. I add in small portions to the curd mass and start kneading the dough.
6. I fill out the form with the dough. I send in preheated to 180 gr. oven. Baking time is 45 minutes.
7. After turning off the oven, I leave the finished wet curd cake inside for five minutes. Then I take it out of the mold and leave it to cool completely.
8. Before serving, the wet curd cake can be poured with self-prepared icing or powdered with icing sugar. Fresh berries or fruit slices can be used as decoration.

Delicate milky-creamy taste of this soft cake, which literally melts in your mouth, is ideal both for home tea drinking with your family, and for a quick but healthy snack.

Wet chocolate muffin

This recipe lets you bake a delicious wet chocolate cake without using eggs. And by adding cocoa to the dough and the impregnation with which the baked goods are poured, a double chocolate treat is obtained.

The main secret of an excellent result is to make a lot of punctures on top of an already baked cake, so that the impregnation does not remain outside, but falls into the very thickness of the dough.

In order to prepare such baked goods, you need the following set of products:

• for the dough: flour - 350 g; water - 250 ml; granulated sugar - 250 g; sunflower oil - 60 ml; cocoa powder - 3 tablespoons; instant coffee - 0.5 tsp; soda (can be replaced with baking powder); vanilla;
• for pouring: water - 3 tablespoons; odorless vegetable oil - 2 tablespoons; cocoa powder - 4 tsp; granulated sugar - 2 tsp.

The cooking recipe is as follows:

1. Sift flour, mix with slaked soda or baking powder.
2. I add cocoa powder and add.
3. In a separate container I mix granulated sugar with coffee, add oil and fill everything with warm water. Stir until sugar dissolves.
4. Gradually add flour in small portions and knead until smooth.
5. I pour the dough into a baking dish (after covering it with foil or baking paper).
6. I put it in preheated to 180 gr. oven. Baking time is about 40 minutes. I check the readiness with a wooden skewer.
7. For the chocolate filling, I mix all the products in a saucepan and put it on a low heat. I wait for the complete dissolution of granulated sugar, stirring the mass from time to time.
8. Immediately after baking, I pierce the cake around the entire perimeter with a wooden stick. Pour chocolate on top. After such an impregnation, baked goods turn out to be incredibly juicy and tasty.

Do you have a favorite recipe for baking wet muffins, as well as a photo of the result, then be sure to share with us. After all, there is nothing better than time-tested recipes for such a favorite of many baked goods.

My video recipe