Makes 10
This cupcake would be the chocolate lover`s favorite.I simply love chocolates in every form ,be it cakes or ice creams .I'm the kind of person who can spoon up half a bottle of nutella in no time:)I love baking ,both the process and the output. But the amount of sugar and butter and the calories involved keeps me from baking more often.How I wish this thing called calories just din't exist :-) This cupcake recipe calls for little sugar and no butter.It's still very soft and moist and extremely chocolaty!
Ingredients:
Baking Chocolate - 170 g
Double Cream - 120 ml
Fine Sugar - 50 g - 1/4 cup
All purpose Flour - 50 g -1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Eggs - 3 medium
Vanilla essence - 1/2 tsp
Chocolate Chips - 225 g
Method:
-For melting the cream and chocolate in a double-boiler: Fill quarter of a vessel with water.Place another smaller vessel in it such that it`s bottom doesn't touch the water.Place the broken pieces of chocolate and the cream in the smaller vessel.Let the water heat up on medium heat for 8 to 10 minutes or until the chocolate is fully melted.Remove from the stove and stir well until the chocolate and cream are well combined.
-Sift together the baking powder and the flour.
-Beat the sugar,eggs and vanilla essence for 5 minutes on medium until it turns a little thick and lemon yellow in color.
-Add the melted chocolate cream mixture and beat for 20 seconds on medium.
-Add the flour,baking soda and chocolate chips beat on low for 10 seconds then on medium for another 10 seconds.
-Preheat the oven to 175°C.
-Fill 10 muffin cups with the batter until they are a little more than 3/4th full and bake at 175°C for 30 minutes.
Note:
-The chocolate chips can be replaced with grated chocolate.
-These cupcakes taste even greater the next day and hold good for more than 3 days.
Sending this to MJDelights
This cupcake would be the chocolate lover`s favorite.I simply love chocolates in every form ,be it cakes or ice creams .I'm the kind of person who can spoon up half a bottle of nutella in no time:)I love baking ,both the process and the output. But the amount of sugar and butter and the calories involved keeps me from baking more often.How I wish this thing called calories just din't exist :-) This cupcake recipe calls for little sugar and no butter.It's still very soft and moist and extremely chocolaty!
Ingredients:
Baking Chocolate - 170 g
Double Cream - 120 ml
Fine Sugar - 50 g - 1/4 cup
All purpose Flour - 50 g -1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Eggs - 3 medium
Vanilla essence - 1/2 tsp
Chocolate Chips - 225 g
Method:
-For melting the cream and chocolate in a double-boiler: Fill quarter of a vessel with water.Place another smaller vessel in it such that it`s bottom doesn't touch the water.Place the broken pieces of chocolate and the cream in the smaller vessel.Let the water heat up on medium heat for 8 to 10 minutes or until the chocolate is fully melted.Remove from the stove and stir well until the chocolate and cream are well combined.
-Sift together the baking powder and the flour.
-Beat the sugar,eggs and vanilla essence for 5 minutes on medium until it turns a little thick and lemon yellow in color.
-Add the melted chocolate cream mixture and beat for 20 seconds on medium.
-Add the flour,baking soda and chocolate chips beat on low for 10 seconds then on medium for another 10 seconds.
-Preheat the oven to 175°C.
-Fill 10 muffin cups with the batter until they are a little more than 3/4th full and bake at 175°C for 30 minutes.
Note:-The chocolate chips can be replaced with grated chocolate.
-These cupcakes taste even greater the next day and hold good for more than 3 days.
Sending this to MJDelights
