August 31, 2016

Brownie Chocolate Cup cakes | Chocolate Brownie Cup cakes | Fudgy Chocolate Cup cakes | Kids Favorite Chocolate Cup cakes


Baking is fun when you do it with some interest and love..Generally, I bake cakes,breads,flans some times cupcakes.. Usually I bake banana folded cakes and breads for break fast and specially chocolate folded goodies for my kids..Both loves chocolates so,they demands specially for chocolate cakes always..
Though love butter cream frosting on top but I  skip it because of heavy calories. For healthy choice I use wheat flour most of the time but this time tried with all purpose flour.These are brownie cup cakes with blend of oil..You can use butter for rich taste in the place of oil.But,I use soya oil always.

The cupcakes are so fudgy and rich, that could almost just eat it plain. I love the crisp, shiny, crackly, almost hard tops on these brownie cupcakes.  Be careful not to overbake them..And the thing that really makes this recipe a keeper is that these cupcakes retained their texture, staying moist and fudgy with a crisp top even on its third day!  They're also very easy to make.


Easy Cupcakes Recipes











CATEGORY- Moist chocolate Cupcakes | Chocolate brownie

 muffins | brownie chocolate cupcakes

PREPARATION TIME- 20 MINUTES

BAKING TIME- 30 MINUTES




WHAT YOU NEED


2 big eggs (actual recipe calls for 3)

1/2 cup - vegetable oil

1 teaspoon - vanilla extract

3/4 cup - wheat flour or all purpose flour

1/4 cup - unsweetened cocoa powder

1 cup - white sugar or brown sugar

1/2 teaspoon - baking powder

1 teaspoon  -baking soda

1/4 teaspoon - salt

1/2 cup -chopped chocolate or chocolate chips (optional)



HOW TO BAKE

Preheat oven to 375 degrees F (190 degrees C). Line 12 

muffin cups with paper liners.


In a large bowl whisk together the eggs, oil, and vanilla 

extract. 

In another large bowl whisk together the cocoa powder, 

brown sugar, baking powder, baking soda, and salt. Stir in 

the flour, chopped chocolate.

With a rubber spatula fold the wet ingredients into the dry 

ingredients and stir only until the ingredients are 

combined.Do not over mix the batter or the muffins will be 

tough.

Using an ice cream scooper, evenly fill the cups cake liners 

with the batter . Place in the oven and bake until a toothpick 

inserted in the center of a muffin comes out clean, about 20 

-25 minutes.Let cool for about 10 minutes and serve warm 

with hot cup of coffee or milk.






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