United States

Chocolate cupcakes

Name: Chocolate cupcakes
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cups maida (all-purpose flour, plain flour); 1/3 cup cocoa powder (unsweetened cocoa powder); 3/4 cup plus 1 tbsp sugar; 1/2 cup curd (plain yogurt, natural yoghurt); 6 tbsp cooking oil (vegetable oil); 3/4 cup milk; 1 tsp baking powder; 3/4 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); a pinch salt; 120 g dark chocolate (bittersweet chocolate); 1/3 cup plus 1 tbsp fresh cream (thickened cream, heavy cream)

The chocolate cake, shrunk to party size and crowned with ganache.

45 minTime

3 gProtein each

mildSpice

Chocolate in miniature2 chapters · 1 min read

Make it your way

Grandma's wayEggless cocoa cupcakes with ganache.

The original

265kcalsame

3 gproteinsame

2 gfibresame

45minutessame

Chocolate cupcakes, home style.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Cocoa powder (unsweetened cocoa powder)⅓ cup

Sugar¾ cup plus 1 tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Cooking oil (vegetable oil)6 tbsp

Milk¾ cup

Baking powder1 tsp

Baking soda (bicarb soda, bicarbonate of soda)¾ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Dark chocolate (bittersweet chocolate)120 g

Fresh cream (thickened cream, heavy cream)⅓ cup plus 1 tbsp

Method

5 steps

1Heat the oven to 175 C and line a 12 cup muffin tray.
2Whisk curd, sugar and soda until frothy, then add the oil, milk and vanilla.
3Sift in the maida, cocoa, baking powder and salt and whisk just smooth. Fill cases two thirds full.
4Bake 18 to 20 minutes, then cool completely.
5Pour hot cream over the chopped chocolate, stir smooth and cool until thick. Swirl on top.

Serve it like this

Serve at room temperature on a platter with a sprinkle of chocolate shavings, with cold milk for the kids.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Chocolate cupcakes

The chocolate cake, shrunk to party size and crowned with ganache.

45 minTime

3 gProtein each

mildSpice

Chocolate in miniature2 chapters · 1 min read

Make it your way

Grandma's wayEggless cocoa cupcakes with ganache.

The original

265kcalsame

3 gproteinsame

2 gfibresame

45minutessame

Chocolate cupcakes, home style.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Cocoa powder (unsweetened cocoa powder)⅓ cup

Sugar¾ cup plus 1 tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Cooking oil (vegetable oil)6 tbsp

Milk¾ cup

Baking powder1 tsp

Baking soda (bicarb soda, bicarbonate of soda)¾ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Dark chocolate (bittersweet chocolate)120 g

Fresh cream (thickened cream, heavy cream)⅓ cup plus 1 tbsp

Method

5 steps

1Heat the oven to 175 C and line a 12 cup muffin tray.
2Whisk curd, sugar and soda until frothy, then add the oil, milk and vanilla.
3Sift in the maida, cocoa, baking powder and salt and whisk just smooth. Fill cases two thirds full.
4Bake 18 to 20 minutes, then cool completely.
5Pour hot cream over the chopped chocolate, stir smooth and cool until thick. Swirl on top.

Serve it like this

Serve at room temperature on a platter with a sprinkle of chocolate shavings, with cold milk for the kids.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chocolate cupcakes

Make it your way

Ingredients

Method

Chocolate cupcakes

Make it your way

Ingredients

Method

Make it a meal