Chocolate Puto
A delightful steamed chocolate cupcake that's dense, fudgy, and incredibly easy to make without the need for an oven.
Servings: 12 pieces
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Standard flour used for baking.
- 1 cup sugar Adjust sweetness as desired.
- 1/2 cup cocoa powder Dutch-process preferred, but any cocoa powder works.
- 1 tablespoon baking powder Leavening agent for the batter.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 2 large eggs Room temperature for best results.
- 1 cup evaporated milk Provides richness; regular milk can be substituted.
- 1/4 cup melted butter Adds moisture and flavor.
- 1 teaspoon vanilla extract Enhances the chocolate flavor.
Optional Ingredients
- to taste chocolate chips For an extra chocolatey touch.
- to taste queso de bola Top with cheese for a traditional twist.
Instructions
Mix Cocoa Batter
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix until there are no lumps.
- In another bowl, whisk together the eggs, evaporated milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay.
- If the batter seems too thick, add a splash more milk to reach the desired consistency.
Steam
- Prepare the steamer or a wide pot with a rack. Spoon the batter into silicone cupcake liners or molds, filling them halfway.
- Steam for 12 to 15 minutes, checking with a toothpick to ensure they come out clean.
- Wipe the inside of the steamer lid occasionally to prevent water drips from affecting the cupcakes.
Cool and Serve
- Let the cupcakes cool in the molds for about 10 minutes before removing them.
- Serve as is or add toppings like powdered sugar, queso de bola, or serve alongside a drink.
Notes
Store leftovers in an airtight container to keep them moist for 2-3 days. For a classic version, skip the cocoa and use extra sugar.