Apricot-Chocolate Harmony Cupcakes

Simple, affordable, with two flavors, for family tea drinking! Apricot muffin is simple, simple and easy to prepare. The fruity taste harmonizes well with chocolate notes, creating a very aromatic and tasty combination. This treat will decorate family tea parties or friendly gatherings.
cook time: 55 min
Hazel Farrow
Apricot-Chocolate Harmony Cupcakes

Nutrition Facts (per serving)

347
Calories
19g
Fat
36g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Wheat flour 225 g
Butter 150 g
Cocoa 10 g
Eggs 3 pc
Baking powder 1.5 tsp
Vanilla sugar 1 tbsp
Dark chocolate 45 g
Apricots 180 g

For decoration:

Dark chocolate 35 g
White chocolate 35 g

Recipe instructions

Step 1

Step 1
How to make apricot cupcake? Measure out the necessary products. Remove the butter from the refrigerator in advance so that it becomes soft. Vanilla sugar can be replaced with vanillin.

Step 2

Step 2
Mix flour with baking powder and sift to enrich it with oxygen. Thanks to this, the baked goods will be porous and will rise well during baking. Set aside 10 grams of flour separately, we will need it in step 11.

Step 3

Step 3
Wash the apricots and dry them. Separate the fruit pulp from the seeds and cut into small pieces.

Step 4

Step 4
Break the dark chocolate into pieces.

Step 5

Step 5
Combine soft butter with sugar and vanilla sugar. Beat with a mixer until light and fluffy.

Step 6

Step 6
Add eggs to the butter mixture, one at a time, beating well after each. Add the next egg only after the previous one is completely combined with the total mass. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 7

Step 7
You should get a homogeneous liquid mass.

Step 8

Step 8
Add flour sifted with baking powder.

Step 9

Step 9
Stir until all lumps of flour disappear. The result is a homogeneous dough with a rather thick consistency. Remember that you may need less or more flour, depending on the consistency of the dough. Read more about the properties of flour in the article on this topic. Link at the end of this recipe.

Step 10

Step 10
Divide the dough into 2 equal parts. Sift cocoa into one and mix well.

Step 11

Step 11
Add the previously set aside 10 grams of flour to another part of the dough so that the consistency of the light and dark dough is the same.

Step 12

Step 12
Add broken chocolate slices to the chocolate dough and stir. Add apricot pieces to the light dough. Stir gently so that the fruit does not become too bruised.

Step 13

Step 13
Line the bottom of a baking dish (I have a diameter of 18 cm) with parchment and grease the sides with a small amount of vegetable oil. Place the chocolate dough into the mold and smooth it out. Any heat-resistant pan will work for this recipe. If you use silicone, you do not need to coat it with oil. But it is better to lightly grease metal, ceramic or glass dishes with vegetable oil so that the baked goods do not burn.

Step 14

Step 14
Place the light dough with apricots on top and smooth it out as well.

Step 15

Step 15
Bake the cake in an oven preheated to 180 C for 30-35 minutes until golden brown on top. Check the baked goods for doneness. If a wooden skewer comes out clean from the middle of the cake, it is ready. Please note that cooking times and settings may differ from those indicated. Be sure to consider the operating features of your oven. Read more about ovens at the link at the end of the recipe. Cool the finished cake slightly and remove from the pan.

Step 16

Step 16
Before serving, you can optionally decorate the top of the cupcake. I used melted dark and white chocolate. Cut the cake into portions and serve. Bon appetit!

Additional rubrics

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