Maida - 2 1/2 cups, (all purpose flour)
Baking powder - 1 1/2 tsps
Baking soda - 1/2 tsp
Butter - 3/4 cup, softened (room temperature)
Sugar - 1 2/3 cups of powdered sugar
Vanilla essence - 1/2 tsp
Milk - 3/4 cup (luke warm)
Yogurt - 1 cup (room temperature)
To prepare Chocolate Ganache:
Fresh cream - 200 ml (I used Amul Fresh cream 25%)
Dark Chocolate - 200 gms, chopped into bits (I used Morde)
Preparation :
1. Pre-heat oven to 180 C for 15 mts. Place cupcake liners in a muffin pan and keep aside.
2. Sieve flour, baking powder and baking soda twice. Keep aside.
3. In a bowl, cream the powdered sugar and butter till light and fluffy.
4. In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.
5. Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.
6. Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking.
7. Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
Remove from oven and cool for 10-15 mts.
8. To prepare chocolate ganache, place the fresh cream in a stainless steel bowl and heat it over low flame till bubbles appear around the edge of the pot. It should just scald. It usually takes less than a minute or so. Turn off heat.
9. Immediately pour this cream over the chopped chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth and leave aside for half an hour. Frost the cupcake with chocolate ganache.
Time Period :
Preparation Time : 10 min
Cook Time : 20 Min
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