In a bowl, whisk the egg with the brown sugar until light and frothy.
Add the vegetable oil, glucose syrup, and milk.
Continue with the flour, cocoa powder, baking soda, baking powder, mix until incorporated with the rest of the ingredients.
At the end, add the thermo-stable chocolate drops.
Transfer the dough into a pastry bag, fill the cupcake paper molds with dough, and bake for approximately 25-30 minutes at 180 °C.
Let it cool and enjoy.
Bon appétit!
