Chocolate Cup Cakes...Rise and Shine

Ready for some fun baking? 

These Cupcakes will bring a smile to your face because one - they are so cute to look at, two - they are all fiber and no refined flour (maida) and (wait there is more coming) there is very little butter. And all you health freaks out there...substitute with olive oil. As for the sugar...do not use an electric blender...burn the calories and replenish later.

Life cant get better than this...so wishing you all a guilt free snacking.

Ingredients:

3/4 cup Atta (Whole Wheat Flour, 6 fl oz)

1/4 cup cocoa powder ( 2 fl oz)

1/2 cup sugar, finely powdered (4 fl oz)

1 tsp Baking powder

3/4 cup milk ( 6 fl oz)

2 tbsp + 1 tsp melted butter

1 large egg, at room temperature

1/2 tsp vanilla

1 tsp rum , optional

chocochips, optional

You can use the same amount of Maida in the recipe if you want to.

To make Vanilla cup cakes, just skip the cocoa, 1 tsp of butter and 1 tsp of rum. Optionally add a 1/2 tsp of grated nutmeg for flavorsome Vanilla Cup Cakes.

Method:

Preheat the oven to 180 degree Celsius. Sieve together the atta, baking powder and the cocoa powder. In a deep bowl, beat the egg along with the sugar and vanilla till light and frothy. Add the melted butter and beat again till the butter combines well into the batter.Do not overbeat.Add the sieved ingredients and the milk alternatively and beat til all the ingredients are incorporated into the batter. Again, do not overbeat. Pour into greased muffin tray or line muffin tray with cupcake liners. Since I am using Whole wheat flour, I filled the moulds till the brim, if using Maida fill 3/4 full. Sprinkle with chocochips and bake at 180 degree celsius for 12-13 min or till an inserted toothpick comes out clean. Cool sightly and unmould while still warm.Let them cool on a wire rack if you want to store them, Otherwise serve warm with a drizle of Hot Chocolate Sauce or with an icing of your choice.

There have been times when I am in a hurry and I just blitz all the ingredients in a blender and the results are just as good.

Cocoa can make your cake go dry. So when ever you add cocoa, remember to add extra butter or rum to balance out the dryness. Rum goes very well with chocolate...Just a tiny splash of rum would do.Any alcohol losses its alcoholic potency once cooked/baked (basically after being heated).