Chocolate cupcake

 

 

 

This cupcake is by far the best chocolate cupcake I have made. It is really chocolaty with very nice texture. Each bite on it gives you a mouthful of chocolate flavour. It tastes really good even without any frosting.

Ingredients:

1. All purpose flour - 1 cup
2. Baking soda - 1/2 tsp
3. Cocoa powder  - 1/2 cup
4. Salt - a pinch
5. Butter - 1/4 cup
6. Sugar - 1 cup
7. Melted chocolate - 100gm
8. Egg - 2 full eggs + 2 egg yolks
9. Canola oil - 1/2 cup
10. Vanilla extract - 1 tsp
11. Instant coffee powder - 1/2 tsp
12. Greek yogurt/Sour cream - 1/3 cup
13. Water - 1/3 cup

Note:

• All ingredients must be in room temperature. 
• Use big eggs

Method:

1. Preheat the oven at 175 deg Celsius for atleast 20 minutes(imp)
2. Prepare 16 muffin size cup cake tin or 40-45 mini cupcake cups
3. Sift flour, baking soda, salt, coffee powder and cocoa powder in a bowl and keep aside
4. Using a hand mixer or stand mixer, mix butter and sugar well until it looks like wet sand
5. Add melted chocolate in room temperature to butter mixture and mix well, about a minute using hand mixer
6. Add eggs one by one, mixing in between each addition
7. Add oil, vanilla and yogurt and mix again for a minute
8. Add half of the flour mixture and mix for 30 sec
9. Add water and mix well
10. Add rest of the flour mix and mix for another 30 sec
11. Fill 2/3 of cake cup with the batter and bake for 20 minutes if muffin size cupcake or 12 minutes for mini cupcakes or until the skewer inserted at cake center comes out clean. 

Enjoy it frosted or as it is. 

Honey Almond Pear Cupcake

Honey Almond Pear cupcake is made of Almond flour, honey and pears. It is gluten free, butter free and sugar free...

Ingredients:

1. Almond flour - 200gm
2. Honey - 1/4 cup
3. Coconut oil - 1/4 cup
4. Cinnamon - 1tsp
5. Baking powder - 3/4tsp
6. Egg - 2
7. Pear, cut into juliennes  - 1

 Frosted few cupcakes with Dark chocolate ganache, white chocolate ganache and strawberry frosting

Note:
This recipe yields 6 large cupcakes
Use sweet pear

Method:

1. Preheat oven at 180 Degree Celsius for 20 min
2. Combine oil, honey, egg, cinnamon and baking powder well using a hand whisk
3. Add Almond flour mix well with spatula (batter will be thick)
4. Line cupcake mould with liner
5. Spray coconut oil on the liner
6. Place some pear juliennes on the liner, add a tablespoon of batter, then place some pear juliennes and again top with batter and  few juliennes.