Cocoa cupcake in the oven

In a saucepan, combine sugar, cocoa powder, milk, butter.

Heat over low heat until sugar is completely dissolved. Do not boil!

Wait until the mass has cooled, beat in the chicken eggs.

Knead the mixture until smooth.

Then sift the flour through a small sieve, mix.

Finally, add baking powder or an equal amount of baking soda quenched with vinegar.

Stir the dough well again so that there are no lumps. Place the dough in a baking dish. Usually the muffin pan has a hole in the middle for even and faster baking. If you have a metal form, then you must first cover it with baking paper and grease with hard butter. The cupcake is easy to get out of the silicone mold. Bake the product until tender at 200 degrees for 40-50 minutes. Readiness can be easily determined with a toothpick or wooden stick. If it is dry when pierced, the cake is ready. Let the cake cool and serve. By the way, baked goods in butter do not stale for a long time, but you are unlikely to be able to check this, because it is eaten instantly.