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Photo of Chocolate Cupcakes by Suktara Pereira at BetterButter
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Chocolate Cupcakes

Sep-27-2016
Suktara Pereira
120 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Medium

Ingredients Serving: 6

  1. For the cuppies:175gms all purpose flour
  2. 25gms hersheys cocoa powder
  3. 200gms granulated sugar
  4. 2 eggs
  5. 4tbs milk
  6. 100gms Amul butter
  7. 1tsp Baking powder
  8. 2pinches baking soda
  9. 1tsp Vanilla essence
  10. For the frosting: 400gms dark chocolate compound
  11. 200gms amul fresh cream
  12. 2tsp amul butter

Instructions

  1. Preheat oven at 180C for 10-15mins
  2. Cream butter and sugar until light and fluffy using an electronic hand beater for 5-6mins.
  3. Now add one egg at a time and beat for 30secs after each addition.
  4. Add milk and beat until well combined.
  5. Add vanilla essence and beat for 15-20secs
  6. Blend flour, cocoa powder, baking powder and baking soda in a bowl and sieve for 2-3times.
  7. Add the flour to the wet mixture and start mixing with the electric beater in low speed until well combined.
  8. Now fold and mix the batter with the help of a flexible spatula
  9. Pour the batter in a piping bag and fill the cup cake liners upto 3/4th.
  10. Bake at 180C for 25-30mins or until skewer comes out clean when inserted in centre of the cake
  11. Bring the cuppies down to room temperature.
  12. For the frostings: Heat the cream in microwave for 2mins, stopping every 30secs and stirring.
  13. Add the chopped chocolate compound to the hot cream and leave for 3-4mins. Stir until smooth and if required again heat in microwave for 30secs until all chocolate melts and the mixture is smooth.
  14. Add butter and stir.
  15. Leave the ganache for 2 hours to set.
  16. Now whip the chocolate ganache using an electric hand beater until fluffy, fill the ganache in a piping bag and pipe the cuppies with the chocolate frostings. Finish with sugar balls/sprinkles.

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