Chocolate Cupcake

Start by placing the melted semisweet chocolate all over the paper cupcake molds in the shape of a little basket using a piping bag. 

To make it easier, place the paper molds on the underside of a cupcake tray.

Place them in the refrigerator and let them chill for at least 15 minutes.

In a large bowl, add the eggs, the sugar and mix. 

Add the vegetable oil, the milk, the chocolate powder, the wheat flour and mix until it forms a smooth and even batter.

Next, add the baking powder and mix once more to incorporate it.

Now transfer this batter to the cupcake molds. 

Place them in a preheated oven at 180° C (350° F) and let them bake for 35 minutes.

After this time has passed, unmold the chocolate baskets we prepared earlier. 

Next, place one cupcake into each of them and cover the cupcakes with the melted semisweet chocolate. 

Add white chocolate sprinkles to taste all over them.

Place them in the refrigerator and let them chill for at least 10 minutes.

To finish, place a cherry on top of each one.

Serve.