Name: Chocolate Cupcakes with Edible Chocolate Liners recipe by Rachana Bhatia at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: Maida 1 1/2 cup; Cocoa powder 1/3 cup; Powdered sugar 1 cup; Baking Soda 1 Tsp; Salt 1 tsp; Unsalted butter 1/2 cup(skip salt if using salted butter); Hot water 1 cup; Dark chocolate, chopped 1/2 cup; Vinegar 1 tbspn; Vanilla essence 1 tsp; Frosting; White butter 100gms; Margarine 100gms; Powdered sugar 150 gms; Vanilla essence Few drops; Chocolate liners; Dark chocolate chopped 1 cup

ABOUT Chocolate Cupcakes with Edible Chocolate Liners RECIPE

What better way to eat your favourite moist cupcake than this, when you can eat with the liner. Yes heard it right, these are edible chocolate liners and so drooling.

Ingredients Serving: 8

Maida 1 1/2 cup
Cocoa powder 1/3 cup
Powdered sugar 1 cup
Baking Soda 1 Tsp
Salt 1 tsp
Unsalted butter 1/2 cup(skip salt if using salted butter)
Hot water 1 cup
Dark chocolate, chopped 1/2 cup
Vinegar 1 tbspn
Vanilla essence 1 tsp
Frosting
White butter 100gms
Margarine 100gms
Powdered sugar 150 gms
Vanilla essence Few drops
Chocolate liners
Dark chocolate chopped 1 cup

Instructions

Pre heat oven at 180 degree centigrade for 10 minutes. Line cupcake mould with paper liners.
Melt butter and dark chocolate in microwave or using the double boiler method.
Sift and mix the the flour, cocoa powder and baking soda.
Add salt and powdered sugar to it and mix well. Slowly pour hot water and start mixing.
Add in the chocolate mixture, vanilla essence, vinegar and beat well. (Do not over mix).
Transfer into cupcakes mould with liners. Bake for 20-25 minutes or until done. Do the toothpick check when done. Cool on a wire rack.
For the Frosting:
Beat slightly white butter with margarine then add powdered sugar and vanilla essence.
Put into piping bag with nozzle of your choice. Frost the cupcakes as desired and add some sprinklers.
For the edible chocolate cupcake liners:
Take silicon mould of same size as of the cupcake mould (You can also use paper liners).
Melt dark chocolate in microwave or using double boiler method and pour into silicon mould and coat the whole mould with chocolate, keep in the refrigerator for 5 minutes or until set.
Again pour some more chocolate and give it a second coating. You can repeat the coating for a thick layer as preferred.
Carefully remove silicon mould from chocolate to avoid breakage. Put frosted cupcake into it, and they are ready to be served.

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