Chocolate Cupcake

Time: 45 minutes

Serving: 16 cupcakes

Ingredients:

For cake mixture:

 4 big eggs

 1 (tea) cup oil

 ½ (tea) cup milk

 1 (tea) cup sugar

 1 ½ (tea) cup flour (sieved)

½ (tea) cup chocolate powder

1 spoon baking powder

For filling:

1 can condensed milk boiled for 35 minutes

For topping:

2 (tea) cups Chantilly

Directions:

Beat the eggs, the oil, the milk and the sugar in the blender for 3 minutes. 

In a deep bowl, add the flour, the chocolate powder and the baking powder. 

Mix and add the liquid mixture prepared before.

 Stir all the mixture until it’s homogeneous.

Get the silicone molds and fill 2/3 of each with mixture.

Put them in the oven (preheated 180°) for 25 minutes. 

After that, add the filling and the Chantilly (topping) to decorate.