For the second day of making Chocolate Cupcakes, it has to be with frosting and I decided to repeat the Mocha Chocolate Ganache Frosting
that I had done for another variety of chocolate cupcakes. I wanted to try something new, however I personally loved this flavour that I wanted to try it again.
The first batch I made had a little more of soda in it, so had to do another batch and it was so delicious. Just digging into this chocolate heaven was such a treat. Kids, especially you can imagine loved eating this. Every time I make muffins or cupcakes, I hope we will have some left to be packed for the their snacks. It hardly ever is, it disappears the moment I think about it.
Things are pretty normal at home front, kids busy with school. With their exams started, it's hectic time at home and it also means we all prepare for it. Other than that nothing much on the home front.
As I was busy making two more batches I really didn't have the patiences to click by steps and ended up clicking these in different pose. I normally restrict to two however I was tempted to share all that I liked in different angle!
I will leave you to enjoy this treat!
Moist Eggless Choco Cupcake
All purpose flour - 1 cup
Powdered sugar - 3/4 cup
Cocoa - 1/2 cup
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Oil - 1/2 cup
Hot water - 1/2 cup
Cold Milk - 1/2 cup
Vanilla essence few drops
Curds - 2 tbsp
- 1 cup
Decorative sprinkles for topping
How to make the Cupcakes
In a bowl, take the sugar, oil, hot water and mix well. Add Curds, vanilla essence, baking powder, baking soda. Rest for 2 mins.
In another bowl, mix the flour and cocoa powder together.
Slowly add the flour mix, check for consistency and add milk to make the batter to dropping consistency.
Pre heat the oven at 185 C and bake for 15 - 20 mins. Check if it done, cool it for 10 mins.
Frost with Mocha Frosting and decorate with sprinkles
Sending this to PJ, who is hosting my Kid's Delight
themed on Baked Treats
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 37