at 180 degrees. 2. Boil water, add cocoa powder and Mix well without any lumps. 3. Sieve All purpose flour, baking powder and salt together and keep aside. 4. Beat Egg for few mins to frothy level in a separate bowl. 5. In a wide bowl, add butter, sugar and vanilla essence. Beat well-using whisk or electric beater to a creamy consistency. 6. Now add Cocoa mixture and beaten egg to the mixture. Again whisk for 2 to 3 mins to incorporate all. 7. Add half portion of flour mixture and fold using spatula or whisk. Do not overbeat it. Add the remaining flour mixture and fold it. 8. Take paper cups or muffin liner in greased muffin tray. Pour 2/3rd portion of batter in it. 9. Arrange the paper cups in crust plate. Place it in a preheated oven, bake for 18 to 20 mins. 10. Remove from oven, check the centre portion using a tooth pick or fork to test whether the muffins are baked well. 11. Cool for 15 mins and remove from muffin tray if you used muffin liners. Serve as it is or frosted with icing cream or whipping cream.
I nixed the eggs, flour, baking soda and white granulated sugar, and tweaked the ratio of butter and brown sugar, with powdered sugar instead of granulated, tomake a creamy, fluffy buttercream with enough brown sugar to add that slight grittiness that is expected when you eat a spoonful of raw dough, and just the right hints of salt, vanilla and cinnamon
Since there's nothing that I could make for the two of them that had too much chocolate, I settled on a combination of dark chocolatecupcakes, filled with a raspberry sauce and topped with white chocolate ganache
Sapukan ganache dengan spatula kecil pada atas cupcakes dan taburkan kekacang yang telah dibakar. Dalam pada sibuk, sempat juga i dengan adik sepupu i yang bertandang tidur bermalam dirumah i membuat cupcake nih