I make baked chocolate cupcakes with multiple layers of melted chocolate. I make the dough with milk without adding eggs, but it tastes better and is less dry when mixed with butter. I pushed the dough and spread the melted chocolate on top and then folded it so that the chocolate lays in layers, but the shapes are different. Since the dough is on the cold side, it can harden quickly after coating with chocolate, so you have to fold the dough quickly after coating. I spread the yolk and milk mixture on top, but you can bake it with just milk without using eggs. When you break the cupcake, it separates according to the texture of the chocolate and when you take a bite, the shape of the stacked chocolate looks interesting. If you eat it right after baking, the chocolate will melt, and if you let it cool, the chocolate will harden.
250g soft flour
10g baking powder
100 g cold unsalted butter
100g cold milk
60g melted chocolate
1 egg yolk + 10g milk
1. Add baking powder, sugar, and salt to soft flour, mix well, then add cold unsalted butter and mix like using a cake scraper.
2. When the butter is mixed with the baking powder, add cold milk and knead it into a ball.
3. Move it out onto a work surface, spread it flat, smear the melted chocolate over it, double it and roll it out.
4. Repeat 2 more times, wrap in cling film and freeze for about 1 hour.
5. Cut the edge of the dough, divide it into 6 equal parts, put on a baking tray, apply egg yolk mixture on top.
6. Bake in a preheated oven at 190 degrees for 18 to 20 minutes.