Happiness is always a cupcake away.
I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.
Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.
1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence
- Preheat the oven at 180°C for 10 minutes.
Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
- In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.
- Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.
- Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
- Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.
- Decorate with chocolate Ganache.
GANACHE recipe How to make Chocolate Ganache (Truffle)
If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.
- Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
- Don’t skip the vinegar, as it gives fluffiness to the cupcake.
- Vinegar can be replaced with lemon juice or apple cider vinegar.
- Use any odourless/neutral oil only, otherwise, the cupcake smells different.
- Don’t over whisk the batter, else the cupcakes turn hard.
Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
- Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
Stays good for 2 to 3 days outside and 1 week under refrigeration.