Whole wheat chocolate cupcakes
These days we all are pretty obsessed with flat top cakes and flat-crack free cupcakes, isn’t it? But I don’t think that people in the west fuss too much about it. I see many videos of foreign bakers who don’t mind such crack and domes on cakes and cupcakes. Yes I agree crack free looks beautiful and avoids wastage too. And moreover, I was a bit upset when I got
these cracks on my wheat cupcakes. But let me assure you, that it was pretty soft and delicious. Maintaining a proper oven temperature, proper consistency of the batter and correct proportion of rising agents in the cakes really ensures smooth and crack free tops. Maybe I will ensure that I work on it and edit the recipe. Till then let this recipe remain as it is.
You can check my eggless all-purpose flour chocolate cupcakes by clicking here. Those were pretty ones with perfect flat and crack free tops. Adding a small amount of milk powder to whole wheat cakes and cookies reduces the wheaty flavour. It’s more of a mental block that whole wheat cakes do not taste as good as all purpose flour cakes. Sieving the flour well with rising agents ensures that there is enough aeration and gives fluffier and softer cakes. Make sure that you bake these really well as wheat bakes require slightly more baking time that maida cakes. Also ensure that you cool these really well before you store them in airtight containers or else the top of the the cake will look moist. Therefore, by keeping just few important points in mind, you can really bake soft and moist cakes with whole wheat flour too.
As always I have used 240 ml cup. The recipe yields good sized 12 cupcakes. I have used a standard 12 cavity Wilton cupcake mould. If you want a sweeter cake, add 1-2 tablespoon more sugar. Adding a bit of coffee powder to chocolate cake brings out the chocolate flavour and enhances it.
Ingredients:
- Whole wheat flour 175 gm
- Cocoa powder 25 gm
- Milk powder 3 tbsp
- Salt a pinch
- Brown sugar 100 gm
- Baking soda 1/4 tsp
- Baking powder 1 tsp
- Oil 1/4 cup
- Butter 1 tbsp
- Curd 2 tbsp
- Coffee powder 1 tsp
- Vanilla extract 1 tsp
- Milk 1 cup (240 ml)
- Warm water 1-2 tbsp
- White chocolate chips 1/4 cup
Method:
- Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
- Grease a 12 cavity standard myffn mould or line it with cupcake liners.
- Sieve together wheat flour, cocoa powder, salt, baking powder, baking soda and milk powder 12-14 times. More sieving makes wheat cakes softer.
- Mix the coffee powder in a tablespoon of warm water and keep aside.
- Now mix the milk, curd, oil, butter, sugar and coffee decoction till you get a homogeneous mixture. Add the vanilla extract.
- Slowly add the liquid ingredients into the dry mixture and fold gently.
- Fold inthe chocolate chips too.
- If the batter appears too dry, add one tablespoon of warm water.
- Pour the batter into the cupcake cavity. Make sure to fill only till 2/3 rd of its capacity.
- Tap the mould on the counter for 2-3 times to remove air bubbles if any.
- Bake for 30-32 minutes or till a toothpick inserted into the centre comes out clean.
- Take the tray out of the oven and allow it to cool for 7-8 minutes.
- Transfer the muffins onto a wire rack and allow it to cool well.
- After its fully cooled, store them in airtight containers. It will last for 2-2.5 days at room temperature.
