Chocolate is an all time favorite flavor. Having made caramel sauce earlier, I regretted each day to let it sit idle. That's when I came up with these Chocolate cupcakes. These are so soft and moist that they literally melt in your mouth, even when had straight from the refrigerator. These are eggless as well.
CHOCOLATE + CREAM + CARAMEL = HEAVEN!
Need I say more <3 <3
Ingredients requiredFor chocolate cupcakes
- 1/2 cup All purpose flour
- 1/2 cup caster sugar
- 1/4 cup cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp salt
- 1/4 cup milk
- 2 tbsp curd
- 1/4 cup oil
- 1/2 tsp vanilla essence
- 1/2 tsp instant coffee powder
- 1/4 cup of hot boiling water
Pre-heat the oven to 180-degree celsius. Take your wet and dry ingredients in two separate bowls. Sieve dry ingredients once and give them a good stir.
Make a well in the center of dry ingredients and add in our wet ingredients.
Whisk them gently to combine. In a separate bowl or cup, mix hot water with coffee. Add this hot coffee to our batter and whisk them vigorously for a minute.
And our batter is ready! I poured them on 11 small cupcake liners
Bake them for fifteen minutes.
TA-DA our cupcakes are ready, let them cool completely for about an hour.
Meanwhile, I attached my nozzle to Icing bag and filled them with cream using the spatula.
Giving them a gentle squeeze, I got a beautiful swirl on the top of each cupcake. Note that the cupcake should not be warm if it was cream will melt right away and won't hold its shape.
After swirling, melt few teaspoons of salted caramel and using a spoon, gently drizzle on the top of iced cupcakes.
Happy Baking <3 <3