Eggless Wheat flour Chocolate cupcake with Chocolate Ganache
Indulge in decadent chocolate cupcakes, moist and rich with cocoa goodness, topped with velvety chocolate frosting. Each bite is a symphony of flavors, a sweet escape for your taste buds. Perfect for any occasion or just as a delightful treat to satisfy your chocolate cravings!
Equipment
- 1 Chopper Board
- 1 Knife
- 1 Bowl
- 1 Spatula
- 1 Whisk
- 12 Cupcake Mould
Ingredients
- 250 gm Dark Chocolate
- 250 gm Fresh Cream
- 1 tbsp Butter
- 50 gms Butter
- ½ cup Powdered Sugar
- ½ cup Curd
- 1 cup Wheat Flour
- ½ cup Milk Powder
- ¼ cup Cocoa powder
- 1 tsp Baking Powder
- ⅕ tsp Baking Soda
- ¾ cup water
Instructions
- Take 250 gm Dark Chocolate and chop into small pieces and transfer to a bowl. Add 250 gm Fresh Cream and heat using hot water or in oven for 5 minutes.
- Now mix them thoroughly using spatula. Add 1 tbsp Butter and mix. Now close it with lid or available things and keep it in fridge for 2 hrs.
- Take a bowl and add 50 gms Butter and ½ cup Powdered Sugar and mix it with the help of whisk until it is creamy.
- Now add ½ cup Curd and mix gently. Then add 1 cup Wheat Flour, ½ cup Milk Powder, ¼ cup Cocoa powder, 1 tsp Baking Powder, and ⅕ tsp Baking Soda. Mix thoroughly using whisk.
- Add ¾ cup water and mix it until it gets a creamy texture. Water quantity can be altered slightly to get the perfect texture.
- Take Cupcake Mould and fill it till half with the batter. Bake it in a pre-heated oven at 180℃ for 30-35 minutes. Let it cool down.
- Now check chocolate ganache which is now cool. Using beater beat it for 2 minutes for a creamy texture.
- Add chocolate ganache in a Plastic filler Mould keeping it in a glass. Now using this give a design on the chocolate cupcake using Ganache.
- Decorate it with chocolate sprinkles or chocolate chips. Eggless Chocolate Cupcake is ready.
Video
Notes
Chocolate Ganache can added while serving.