Ingredients
Method
- Mix Warm Milk and Vinegar to make buttermilk. Let it rest for 10mins.
- Once curdled, Add Vanilla essence, Oil and powdered sugar. Mix Well.
- Sift together the dry Ingredients the flour, cocoa powder, salt, baking powder and baking soda.
- Add the dry ingredients to the wet in three batches mixing gently.
- Add hot water mixed with instant coffee at the end to boost the chocolate flavor,
- Add chocolate chips, i mixed dark and milk chocolate chips. Give it a mix.
- Pour the batter into the cupcake liners till 3/4th to get a nice dome at the top. But careful not to overfill else it will overflow causing mushroom tops which are not pleasing to look at.
- Top with some more chocolate chips.
- BAKE @180C for 20-25 MINS Or Till Toothpick inserted Comes Clean
- I made 8 Cupcakes with this recipe. 6 with Chocolate chips on top and remaining two without.
- Store them airtight either refrigerated for two weeks or frozen for a month. Room temperature for a only few days as they will go stale due to milk in them. I store them in the refrigerator and warm them up for a few seconds in the microwave to get them soft and moist again.
Video
Notes
Store them airtight either refrigerated for two weeks or frozen for a month. Room temperature for a only few days as they will go stale due to milk in them.
I store them in the refrigerator and warm them up for a few seconds in the microwave to get them soft and moist again.
The chocolate chips can be skipped totally in the batter and still they will taste great and soft.