Chocolate cupcake topped with whipped cream and cherry garnish. Madeira Island style recipe.

 Chocolate cupcake topped with whipped cream and cherry garnish. Madeira Island style recipe.

Ingredients

For the batter: 3 eggs, 1 1/2 cups (tea) of sugar, 1/2 cup (tea) of oil, 1/2 cup (tea) of milk, 1/4 cup (tea) of cocoa powder (or chocolate powder), 2 cups (tea) of wheat flour, 1 tablespoon of baking powder.

For the Topping and Decoration:

1 box (200ml) of whipped cream mix (very cold) or fresh cream, 2 tablespoons of sugar (if using fresh cream), maraschino cherries with stems for decoration, chocolate shavings (optional).

Preparation Method

Prepare the batter: In a blender or mixer, beat the eggs, sugar, oil, and milk well. Gradually add the cocoa powder and wheat flour, mixing until you obtain a smooth and homogeneous batter. Finally, add the yeast and mix gently. Bake: Distribute the batter into paper cupcake liners placed inside an aluminum cupcake pan. Remember not to fill them to the top to avoid overflowing. Bake in a preheated oven at 180°C for about 20 to 25 minutes (do the toothpick test). Let cool completely. Whip the Chantilly Cream: In a mixer, beat the very cold Chantilly cream mix (or fresh cream with sugar) at medium speed until stiff peaks form, ideal for use with a piping bag. Decorate: Place the Chantilly cream in a piping bag with your preferred nozzle (such as the star nozzle or Wilton 1M). Pipe a rosette or a tall top on each cooled cupcake. Finish by crowning the Chantilly cream with a whole cherry with stem on top and sprinkle chocolate shavings around it.