So easy, just mix! This chocolate cup cake is easy to bake and really tasty. This is an easy chocolate cake baked in a small muffin cup. It's incredibly rich because it uses a lot of chocolate. The top cracks and looks delicious when baked because it contains butter. It's a look that can't be achieved with oil. It's a little small, but it's so rich that a small size is enough! I definitely recommend bitter chocolate instead of milk chocolate to bring out the color and flavor when it's baked. Another good thing about this recipe is that it can be made in the microwave without a hot water bath. It's good to have a day to express your gratitude by adding a message even on a special day. Delicious food cheers people up ^^ If you'd like to try making it, the recipe is below ↓ ========================================================== The latest volume is also on sale now - I hope you'll check it out at your bookstore! "Sinful Sweets by the Popular YouTuber 'cook kafemaru'" You can purchase it from Amazon here ↓↓↓ https://www.amazon.co.jp//dp/4046048948/ Thanks to you, "The World's Easiest Homemade Sweets" has also reached its 9th printing. Thank you very much. You can purchase it on Amazon. ↓↓↓ https://www.amazon.co.jp/dp/4046045116/ If you can't find this book at your local bookstore, you can reserve it online at 7-Eleven Omni7 and pick it up at your local 7-Eleven store! =================================================== 【Ingredients】12 Cupcakes (Small size: φ4.5cm H3.5cm) 210g Dark chocolate 50g Unsalted butter 2Eggs (110g) (room temperature) 30g granulated sugar 10g Cake flour 【Directions】 ①Beat the egg well. ②Melt chocolate and butter in a microwave. preheat the oven to 170℃ (338 °F) ③Add the sugar, beaten egg, and mix. ④Add Sifted flour and Mix. ⑤Put the dough into cups. ⑥Bake at 170℃（338°F）for 15 minutes. ⑦Cool completely on wire rack. *Stick into the brownie with a bamboo skewer. It's done if nothing sticks to the skewer, but be careful not to bake too much. *When the heat went away, put it in a plastic bag or wrap it. Ingredients: 12 pieces (each size: diameter 4.5cm height 3.5cm) 210g bitter chocolate *Use whatever you like, such as commercially available Morinaga, Meiji, Lotte, etc. Although it is called bitter, it is a bitter-tasting chocolate with a sweet taste, so it won't be bitter. If you're unsure, you can use bitters and half milk. *Couverture makes it very tasty. 50g unsalted butter 30g granulated sugar 2 eggs (about 110g medium size) 10g room temperature flour *Cornstarch is also ok [How to make] 1. Crack the eggs and beat them well. *Make sure to bring the eggs to room temperature. Do not add them cold from the refrigerator. (If you add cold eggs to warm chocolate, the chocolate will cool and harden suddenly, so be careful.) Also, as is common in the middle of winter, if the room temperature is low, the eggs that you took out of the refrigerator may still be cold. In such cases, instead of adding them as they are, quickly dip the bottom of the bowl containing the beaten eggs in hot water to warm the eggs to body temperature. It's a small thing, but please be careful to make it delicious. 2. Put the chocolate and butter in a heat-resistant container and heat it in the microwave at 600W for 1 minute and 30 seconds without wrapping it to melt. *Be careful not to overheat. If it gets too hot, the chocolate may separate and the fat may float to the surface. After 1 minute, heat for 20 seconds at a time while checking the condition. If you are unsure, after 1 minute of microwave heating, melt the chocolate slowly in a hot water bath at about 50℃. (This is quicker and easier when there is a large amount of chocolate to melt.) Or melt it in a hot water bath without heating it in the microwave. (Be careful not to get hot water in it, it will harden if moisture gets in.) Start heating the oven to 170℃. ③ When the chocolate is melted, add sugar and beaten eggs and mix slowly. *If you want to add liquor for flavor, add it here. About 2 teaspoons of rum or something (adjust to your liking) ④ Sift the cake flour into the mold using a tea strainer. *If you don't have a tea strainer, you can put it in a plastic bag and shake it to add it. Once there are no large lumps and it contains air, it will be easier to mix it into the batter. ⑤Put it into a piping bag and squeeze it into the cups. *I use a piping bag because it is easier to pour neatly and quickly, but if you don't have one, scoop it in with a spoon. You can also put it in a thick plastic bag or a bag with a zipper, cut off the corners, and squeeze it out. In winter, you need to work quickly, otherwise recipes with a lot of chocolate will harden and be difficult to put into a container. It's a good idea to prepare the tools you will use in advance. *It depends on the container you use, but if you calculate the volume using the size used in the video,