Tuesday, 26 May 2015

Biscuit Chocolate Cupcakes

This month has really been a very slack one in terms of getting orders. With more time at hand, I thought of putting it to good use and trying some new experiments in the kitchen. Today's recipe is a shot in the dark which hit the target very aptly. A crunchy buttery biscuit base with a soft and moist chocolate cake on top and some chocolate chips to finish it off made it quite a bite!! The recipe makes exact 12 cupcakes and are great for a mid-week treat!
150 gms all purpose flour
1 1/2 tbsp cocoa powder (I used extra dark cocoa powder and so used only 1 tbsp)
1 tsp baking powder 
75 gms butter room temperature 
90 gms brown sugar (white is also fine)
2 eggs
1/4 tsp salt if using unsalted butter 
1 tsp Vanila extract 
70 ml milk
Chocolate chips to sprinkle 
For the base 
7-10 biscuits (anything that is lying unused in your pantry)
1 tbsp butter melted

Start with the base. Crush the biscuits in a blender and add the melted butter. Grind together to form a wet sand like texture. 
Now fill in the cupcake liners till about 1/4 of the liner and press down the top with a spoon to get a smooth top. Refrigerate while you prepare the batter. 
In a bowl sift together the flour, cocoa powder and baking powder. Keep aside. 
Cream the butter and the sugar in a separate bowl. Add the eggs one at a time and beat further. Add the vanilla extract and whip. Now add the flour and milk alternately beginning and ending with flour. Whip well till all is incorporated well. 
Pre-heat the oven at 180 degree celcius. 
Now take the chilled cupcake liners out of the refrigerator and add equal spoonfuls of the batter into the liners till about 3/4 full. Place them in a muffin tray and sprinkle the top with chocolate chips, as many as you like. 
Bake in the pre-heated oven for 20 minutes or until a toothpick inserted comes out clean. Remove from oven and let it cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.