I made my first batch of chocolate cupcakes in my recent possession – a muffin tray. While I was so happy for the soft, moist bouncing cupcakes I am so sad I couldn’t decorate them well enough. My idea of the end product -cupcake was totally different from what I had in reality. Blame it on my sleepiness or tiredness. I took an easy way out. Instead of doing a butter cream frosting + filling the cup cake with it, I just made choc syrup oozing cupcake. It turned out pretty good except that I was not fully satisfied with as my mind had a completely different picture. Taste wise, it was best. I have brought these cupcakes to surprise my office friends 😀
- Oil – 1/4 cup
- Egg – 1
- Sugar Powdered- 1/2 cup
- Maida – 1/2 cup
- Yogurt – 1/4 cup
- Baking powder – 2 tsp
- Vanilla Essence – 1 tsp
- Milk/Dark Choc – 1/4 cup (I used milk)
- Cocoa Powder – 2 tsp
- Hot boiling water – 1/4 cup
- Take a mixing bowl and sieve maida and baking powder together with a pinch of salt.
- Take another bowl and beat egg with oil and sugar on medium until light and fluffy.
- Add vanilla essence, yogurt and continue to beat.
- Gently fold in the maida mixture in three additions until there are no lumps formed.
- Mix the boiling water with the chocolate and cocoa powder and mix well.
- Add the chocolate mixture to the cake mixture and gently fold.
- Meanwhile preheat the oven at 180°C for 15 mins and grease the muffin tray with oil or line with muffin liners.
- Fill the muffin tray with cake mix until 3/4th and bake them for 20-22 mins on 180°C.
- An additional 3 minutes might be required on toast mode. Remove the tray from oven when the cake top is firm and bouncing.
- Cook them for 10 mins and the transfer to wire rack.
- Once the cupcakes are completed cooled, take a knife and make a small piercing on top of each one.
- Pour some chocolate syrup and wait until it seeps in. Repeat it 3 times or more as required.
- Spread the chocolate syrup on the top of the cake and make decorations as you wish.