Serves: 12-13 cupcakesINGREDIENTS
1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cup powdered sugar
1/2 cup oil or butter (I used canola oil)
1/4 cup milk
2 eggs
For Ganache:
1 cup chopped dark chocolate
1/2 cup heavy cream
METHOD
Sift together flour, baking powder, baking soda and cocoa powder. Keep aside.
In a bowl, beat egg and sugar till both are incorporated well. Add oil and beat again. Add sifted flour mix in 3-4 batches and keep mixing. Add milk little by little to get right consistency cake batter.
Pre-heat oven at 180 degree Celsius.
Transfer batter in greased muffin moulds or pour in placed butter paper cups. Bake at 180 degree Celsius for 20-25 minutes or till skewer comes out to be clean from center.
For Ganache:
Melt dark chocolate over double boiler. Add cream and mix well. Keep in fridge for 7-8 hours or overnight. In winters you can keep outside the fridge overnight.
Whip it till soft peaks are formed. Transfer in piping bag.
I used wilton 1M or open star nozzle.
Take cupcake and start frosting. Start from the edges of cupcake moving in the center overlapping the frosting.
Decorate with sugar sprinklers and serve!
Pictorial:
1. Sift flour, cocoa powder, baking soda and baking powder.
2. Beat egg, sugar and oil well till incorporated.
3. Mix dry ingredients in wet ingredients. Add milk little by little and keep mixing till you get right consistency batter.
4. Make smooth and creamy batter. Pour in the muffin moulds and bake at 180 degree celcuis for 20-25 minutes or till skewer comes out to be clean.
5. Let it come down to room temperature.
6. Whip ganache in beater.
7. Fill in open start shape nozzle and start pipping.
8. Decorate with sprinklers.
9. Closer look!
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