Dark Chocolate Cupcake (Eggless)

Dark Chocolate Cupcakes


Cupcake is a small cake meant for one person and can be with or without frosting. Cake batter used for baking cakes can be used to bake cupcakes too. These little pieces of joy can be then frosted with chocolate ganache, butter-cream, royal icing, whipped cream, cream cheese frosting and sour cream which are some of the popular frostings.




Making a beautiful cake or cupcakes for a special occasion is a real gift of love. Baking and cake decorating is for all. It is not at all difficult. All you need to do is to get the basics right and then even a beginner can create wonderful cakes and cupcakes.






DARK CHOCOLATE CUPCAKES

These cupcakes are one of my favourites and just too delish. I have been using this recipe for years and  my friends and family don't get bored of this recipe ever. 

We all love chocolate, even those who deny to love chocolate secretly do love it! I eat little dark chocolate everyday, it's good for the heart you know! It is also known to lower blood pressure, prevent diabetes, combat stress and make brain work better. Honestly these health benefits are reason enough for me to have dark chocolate often :)


INGREDIENTS (Make 11-12)

Cupcakes





  1. 125 gm plain flour
  2. 2 Tbsp Drinking Chocolate Powder
  3. 2 Tbsp Cocoa Powder
  4. 1 Tsp Baking Powder
  5. 1/2 Tsp Baking Soda( Meetha soda)
  6. 2 Tbsp Powdered Sugar
  7. 1/2 tin milkmaid
  8. 4 Tbsp Semi-soft Amul butter
  9. 1 Tsp Vanilla essence
  10. 50 ml Drinking Soda/ Milk ( room temperature)

Chocolate Ganache

  1. 1 cup Amul Cream
  2. 2 cups chopped Dark chocolate

METHOD

  • Pre-heat oven at 180 degree Celsius for 10 minutes.
  • Strain all dry ingredients i.e. flour, drinking chocolate, cocoa, baking powder, baking soda and powdered sugar together thrice. Divide it in three parts and keep aside.
  • Empty 1/2 tin milkmaid in a bowl and whisk using electric beater for 5 minutes. Now add butter and whisk together till mixture becomes lighter in colour.
  • Now fold dry ingredients and drinking soda in the milkmaid mixture one part at a time. Add vanilla essence in the end.
  • Line cupcake try with cupcake liners and pour batter 1/2 way.



  • Bake at 170 degrees Celsius for 15-20 minutes on lower coil. Insert a skewer to check if they are ready. Let them cool down for 30 minutes before decorating.



Now we get down to chocolate ganache. Chocolate ganache is a French term which basically means smooth and "wanting to dive into it" mixture of chocolate and cream. It is an amazing topping which can be used for making truffles, tarts, glaze and decorate cakes. I have used Amul Cream and Morde Dark Chocolate to make it.






METHOD


  • Heat cream in a non-stick deep pan over medium heat. Just when you see bubbles forming, turn off the gas.
  • Immediately add chopped dark chocolate in cream and using a spatula stir in circular motion till chocolate is totally melted with cream.
  • Mixture should be silky smooth without any lumps.
  • Once the mixture comes at room temperature, spread it on cake and cupcakes using a palette knife.
  • For piping on cupcakes, put ganache in refrigerator for an hour.
  • Using nozzles, be creative and pipe desired designs.
  • Refrigerate after decorating the cupcakes and consume within 2-3 days.



Some basic rules to follow
  1. Clean and dry all the equipments required.
  2. Use good quality ingredients.
  3. Always follow the recipe.
  4. Assemble all the ingredients before you commence baking.
  5. Pre-heat oven.
  6. Always remember that "Practice makes a man perfect"! 

P.S. - Women are anyway perfect :)


Love


Nishu



 Whether you are a pro at baking or not, my Eggless Banana Loaf cake never fails. Use of fruit makes this cake unbelievably moist and delicious. Try it now!