Going to my parent’s house never required any planning. Till yesterday, we had no plan but today we are going there by throwing just a few clothes in a bag. My sister is already there, so hopefully we all going to have super fun. This time I am not taking any cake with me as I had lots of work to be completed before going there and that includes sharing a post with you.
I hope your holidays are going great as mine.
Recipe adapted from Natasha Kitchen
- Whole wheat flour – 1 ½
Granulated sugar – 1 cup
Baking soda – 1 tsp
Salt – ½ tsp
Warm coffee – 1 cup (with no milk and sugar)
Cocoa powder – ¼
white vinegar – 1 tbsp
vanilla essence – 2 tsp
oil – 1/3 cup
For ganache frosting
- Dark Chocolate – 250 gms
Single cream – 200ml (I used amul cream)
Preheat the oven at 180 degree C. Line a muffin pan with cupcake liners. In a bowl whisk together all the dry ingredients. In a separate bowl, mix together coffee, vinegar, vanilla essence and olive oil. Whisk the wet ingredients into the dry ingredients just until they come together. Spoon the batter into the lined cupcake pan . They should be about ⅔ full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.
for ganache Frosting
In a small sauce pan pour the cream and start heating the pan over low heat and once bubbles start to appear add the chopped chocolate. Switch off the gas. Cover the pan. After a few minutes stir the mixture, once it is smooth and shiny keep this in the freeze for a few minutes to make it slightly thick (remember to take that out after a few minutes otherwise it will be difficult to pipe) .
Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires.