Chocolate Cupcakes

About Chocolate Cupcakes

Ingredients

• Cocoa powder 1 cup
• Refined flour 2 cups
• Baking powder 1 tsp
• Baking soda 1 tsp
• Eggs 3
• Castpr sugar 2 cups
• Vanilla essence 1 tbsp
• Milk 1½ cups

How to Make Chocolate Cupcakes (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line the muffin moulds with paper cups.
2. Sieve cocoa powder, refined flour, baking soda and baking powder into a mixing bowl so that all these ingredients mix well and there are no lumps.
3. Take eggs in another mixing bowl, add castor sugar and vanilla essence and whisk well.
4. Add the dry ingredient mixture to the egg mixture and mix well. Add milk and mix well.
5. Pour the batter into the paper cups and keep the muffin mould on a baking tray. Keep the tray in the preheated oven and bake for 12-15 minutes.
6. Bring the tray out of the oven, let the cupcakes cool down to room temperature before arranging them on a serving platter and serving.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps