Chocolate Minion Pull Apart Cupcakes (Eggless) | How to make Chocolate Minion Pull Apart Cupcakes (Eggless)

By Nasima Singh  |  9th Oct 2016  |  
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  • Chocolate Minion Pull Apart Cupcakes (Eggless), How to make Chocolate Minion Pull Apart Cupcakes (Eggless)
Chocolate Minion Pull Apart Cupcakes (Eggless)by Nasima Singh
  • Prep Time

    10

    mins
  • Cook Time

    18

    mins
  • Serves

    10

    People

7

0

About Chocolate Minion Pull Apart Cupcakes (Eggless) Recipe

These Eggless chocolate cupcakes are absolutely soft and moist with American Butter Cream and White Chocolate Ganache frosting, are a delight in every bite.

Chocolate Minion Pull Apart Cupcakes (Eggless), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chocolate Minion Pull Apart Cupcakes (Eggless) is just mouth-watering. This amazing recipe is provided by Nasima Singh. Be it kids or adults, no one can resist this delicious dish. How to make Chocolate Minion Pull Apart Cupcakes (Eggless) is a question which arises in people's mind quite often. So, this simple step by step Chocolate Minion Pull Apart Cupcakes (Eggless) recipe by Nasima Singh. Chocolate Minion Pull Apart Cupcakes (Eggless) can even be tried by beginners. A few secret ingredients in Chocolate Minion Pull Apart Cupcakes (Eggless) just makes it the way it is served in restaurants. Chocolate Minion Pull Apart Cupcakes (Eggless) can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chocolate Minion Pull Apart Cupcakes (Eggless).

Chocolate Minion Pull Apart Cupcakes (Eggless)

Ingredients to make Chocolate Minion Pull Apart Cupcakes (Eggless)

  • For the Cup Cakes:
  • 215 Gms - all purpose flour
  • 215 Gms - Granulated sugar
  • 43 Gms - Cocoa Powder
  • 1 tsp - baking soda
  • 1/2 tsp - salt
  • 240 ml - Milk
  • 120 ml - oil
  • 1 Tsp - Vanilla Extract
  • 2 Tsp - vinegar *
  • 1 Cup - buttermilk
  • vinegar + milk is Butter milk. So omit this if you have ready butter milk.
  • For Frosting: White Chocolate Ganache Frosting
  • 100 Gms - Fresh cream
  • 200 Gms - White Chocolate finely chopped
  • 2-3 Tbsp - Cocoa Powder
  • 1 tsp - Vanilla Essence
  • 1/4 tsp - salt
  • 1/4 tsp - food colour of your choice
  • Frosting: butter Cream
  • 100 Gms - Unsalted Butter
  • 250 Gms - Icing sugar
  • 2 Tbsp - Fresh cream
  • 1 tsp - Vanilla Essence
  • 1/4 tsp - salt

How to make Chocolate Minion Pull Apart Cupcakes (Eggless)

  1. Preheat oven to 350 degree F or 180 degree C.
  2. Line the cupcake tray with cupcake liners.
  3. Sieve and mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Always sieve from a height for for tender crumb outcome.
  4. Now time for liquids.
  5. Add vinegar to milk and let it stand for a minute. Stir in oil.
  6. Use liquid measuring cup to measure the liquids for best results.
  7. Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps (do not over beat), usually takes 30-40 seconds.
  8. Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake comes out with few dry crumbs. Do not over bake.
  9. Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
  10. For White Chocolate Ganache:
  11. In a pan, take the finely chopped white chocolate.
  12. In another sauce pan, take the fresh cream and heat it to boiling point.
  13. Remove it from flame and pour it over the chopped chocolate.
  14. Mix it well, till the entire chocolate has melted. Add the vanilla essence.
  15. Now keep this aside and bring this to a room temperature.
  16. When cooled, beat it using an electric whisk, first on medium and then on high speed for a total of about 5 minutes. Add cocoa powder and colours of your choice.
  17. I added black along with cocoa powder to get the dark brown shade and used those cupcakes to be placed for hands and legs and piped some for eyes and the suspenders of Minon and smile.
  18. The chocolate and cream mixture will now come to a stiff peak consistency and is ready to be piped.
  19. Fill it in the piping bag and frost your cup cakes.
  20. Method for Butter Cream Frosting:
  21. Take Butter in a medium sized bowl and beat on a low speed with electric whisk, till nice and creamy. Add salt and cream once again, add sieved icing sugar in small batches. In between the batches, add the vanilla essence.
  22. Once all the icing sugar has been incorporated, scrape down the sides with a spatula and whisk it on a medium speed till the butter and sugar mixture has reached stiff peak consistency.
  23. Divide the prepared butter cream into different batches for different colours. Add gel colours according to your colour shade preference and the cream is ready for piping.

My Tip:

Recipe courtesy Best Chocolate Cupcake from Khushboo Kothari's Blog.

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