MASSA
Delícia Supreme 120 g
Wheat flour 120 g
Cocoa powder 22 g
Salt 1 pinch(s)
Chemical yeast 2 g
Sugar 200 g
Vanilla essence 1 g
Eggs 2 pcs
Milk 80 g
Chocolate chips 35 g
COVERY
Chocolate for 95 g
Light cream 200 g
MONTAGE
Enough fresh strawberries
MASSA
1. In a bowl, combine the flour, cocoa and salt and set aside.
2. In a mixer, on high speed, beat the sugar, 8 tablespoons of Delícia Supreme margarine and the essence.
3. Lower the speed, add the eggs (one by one) and the milk and beat for 1 minute.
4. Turn off and add the flour mixture, mix and add the chocolate and then the yeast.
5. Grease mini pudding molds, place them on a baking sheet and distribute the dough.
6. Bake in a preheated oven at 170ºC for 25 minutes.
COVERY
7. Place the chocolate in a bowl and melt in a microwave oven, stopping from time to time to mix.
8. Remove, add and mix with 2 tablespoons of Delícia Supreme margarine and then the cream. Set aside.
MONTAGEM
9. Remove the cupcakes from the oven, unmold them and cover them with the chocolate syrup and fresh strawberries.
