Chocolate Cupcakes

  • Fonseca Porto ‘50 min

  • Fonseca Porto Easy

  • Fonseca Porto Dessert

100g 60% cacao chocolate

110g Butter

150g Sugar

60g Type 55 Wheat Flour

10g Cocoa Powder

100g Raspberries

50g Redcurrants

4 Eggs

Follow up with

Fonseca Porto

Follow up with

Bin 27

Young, deep ruby color. Intense, rich and fruity nose, full of pure blackberry, cassis, cherry and plum aromas intertwined with hints of spice.

Ingredients

100g 60% cacao chocolate

110g Butter

150g Sugar

60g Type 55 Wheat Flour

10g Cocoa Powder

100g Raspberries

50g Redcurrants

4 Eggs

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Preparation

Melt the butter and the chocolate in a bain-marie. Separately, beat the (room temperature) eggs with the sugar without fluffing up too much. Fold in the melted chocolate and mix. Pass the flour and the cocoa powder through a sieve and add to the mixture. Stir in well so that it is evenly mixed with no lumps. Add the mixture to baking trays, previously rubbed with butter. Sprinkle the red fruits on top, partially submerging them in the mixture. Bake at 200ºC for about 10 minutes. Remove from the oven, turn out of the trays and allow to cool.

Follow up with

Fonseca Porto

Chocolate Cupcakes

Pair with Fonseca Bin 27

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