Chocolate cupcake with walnuts
- 2 eggs L size
- 7 tablespoons oil of sunflower or soft olive (50 gr)
- 1/2 glass of milk (250 ml)
- 9 tablespoons of sugar (150 g)
- 9 tablespoons of chocolate to the cup (150 gr)
- 10 tablespoons of pastry flour
- 10 g of yeast (2/3 of envelope)
- 10 nuts
We preheat the oven to 170 º, Heat up and down, and air function (optional).
We grease a rectangular mold and sprinkle it with a light layer of chocolate to the cup
Mix it s the flour with the chocolate to the powder cup and the yeast. We pass the mixture through the sieve.
Let's pour in a bowl the two eggs and the sugar and beat the mixture a few minutes. Add the oil and milk and beat with electric mixer for 3 minutes or until you get a light cream.
We add to the bowl the sifted mixture of chocolate and flour. Mix by hand until you get a homogeneous mass. Add the peeled and cut nuts into large pieces, distributing them along the dough. We pour the dough in the mold and we bake for 45 minutes (50 if we do not put the function of air)
After 35 minutes we can open the oven to check if the cake is made, pricking with a skewer. It has to come out clean.
We take out the oven, we leave the mold on a grid and after ten minutes we unmold. Once tempered or cold, sprinkle on top with icing sugar.