Nothing will satisfy a chocolate craving better than a delicious chocolate cake recipe and chocolate cake or a cupcake topped with Nutella frosting and you just can't go wrong! Its a perfect combination of delight in every bite and i am here to show you how to cook it at home from scratch. To see the video demonstration here is the link to my YouTube channel: (Don't forget to click that red button - SUBSCRIBE !!)
https://www.youtube.com/watch?v=3jqoCZ6lVBc
For the Eggless Chocolate cupcakes
Ingredients:
200 gm (1 1/2 cup) plain flour
50 gm (1/3 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda
200 gm (1/2 tin) sweetened condensed milk
75 gm (1/2 cup) butter, melted
200 ml cream (3/4 cup)
3 tbsp sugar or you can adjust as per sweetness required
2 tsp vanilla extract
2 tbsp hot water
50 gm (1/3 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda
200 gm (1/2 tin) sweetened condensed milk
75 gm (1/2 cup) butter, melted
200 ml cream (3/4 cup)
3 tbsp sugar or you can adjust as per sweetness required
2 tsp vanilla extract
2 tbsp hot water
Method:
Grease the cupcake tin or the cake tin with meted butter and then dust it with all purpose flour. Tap out the excess flour .
Preheat the oven at 180C
In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda and pinch of salt , and sieve once to make the mixture uniform. This step is very important to ensure baking soda and baking powder is spread evenly in mixture.
In another bowl, assemble all the liquid ingredients, the melted butter and condensed milk and beat until well mixed using a hand mixer on medium low speed then add fresh cream and again beat the mixture and mix well. Add vanilla essence and mix well.
Now Stir in the sugar and put in half the flour mixture and beat using hand mixer until mixed, about 2 to 3 minutes. Stir in the remaining flour and sugar beat until smooth and creamy, about 2 to 3 minutes more. Put in the 2 tbsp hot water and mix again for a minute more.
Spoon the batter into the prepared cupcake tin and round cake tin. Bake for 25 to 30 minutes if making cupcakes or 1 hour if making the cake in the 9 inch round tin.
* If you prefer your cakes sweet and if you are making it without the icing then I suggest that you make this cake with the additional sugar.
For Nutella Frosting
Ingredients:
50 gm (5 tbsp) unsalted butter at room temperature
170 gm (1/2 cup) nutella
1 tsp vanilla
375 gm (2 1/2 cup) icing or confectioners sugar
100 gm (1/2 cup) cocoa powder
2 to 4 tbsp milk
50 gm (5 tbsp) unsalted butter at room temperature
170 gm (1/2 cup) nutella
1 tsp vanilla
375 gm (2 1/2 cup) icing or confectioners sugar
100 gm (1/2 cup) cocoa powder
2 to 4 tbsp milk
Method:
In a large mixing bowl, put in the butter (at room temperature) and beat well with a hand mixer. Then add icing sugar , cocoa powder and vanilla essence and beat it for 2-3 minutes. Then add nutella and beat it using as much milk to get a smooth icing.
Finish the cakes and cupcakes
- Cupcake decoration - Subscribe to my YouTube channel
After the cakes completely cool down, spread the icing on the cake with the help of a piping bag and the desired nozzle.
* It is always better to measure flour in a weighing scale for accuracy in baking
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