Showing posts with label CupCake. Show all posts

Wednesday, May 6, 2026

12 Mini Chocolate Cupcakes | Chocolate Cupcake Recipe

Mini Chocolate Cupcakes, a delicious and mildly sweetened chocolate cupcakes which are perfect for your kids snack box as well as tea time snacks.

In general, i'm not a big fan of icing so i never used it here. But you're making this for a party or birthday celebration, then you can decorate them with some icing and it would be a perfect treat!

I have been making this chocolate cupcakes regularly at our home for over a year now. It's always been a such a huge hit with my kid. He loves this chocolate cupcake and ask me to bake this often so at alteast once in a month i make this.

During this year's spring break, i made these chocolate cupcakes twice in a week and he eagerly did all the mixing and patiently waited till it got ready :-)

For the given measurement in the recipe index, it makes exactly 12 mini cupcakes. But you can also use the same batter to bake it in a 6 inch cake tin as well as 5*7 inch loaf pan. It all turned out good.

As i said earlier, this chocolate cup cake is mildly sweetened and that's how we like it in our home. For more sweetness, i would recommend to add 2 more tbsp of sugar and use milk chocolate chips (instead of semi sweet chocolate chips). That's what i do when i bake this cake for friends :-)

So now let's check out how to make these simple and delicious chocolate cupcakes.

12 Mini Chocolate Cup Cakes

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 12
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

All Purpose Flour - 1/3 cup

Cocoa Powder - 2 tbsp

Sugar - 1/4 cup

Oil - 1/4 cup

Salt - a pinch

Baking powder - 1/4 tsp

Vanilla Extract - 1/4 tsp

Milk - 2 tbsp

Egg - 1

Semi Sweet Chocolate chips - 1/4 cup*

* Add more or less of chocolate chips as per your liking.

Procedure

Preheat the oven @ 350F . In a bowl, crack open a egg, whisk it gently for 30 secs and then add the sugar.

Next add the vanilla extract and the oil. Whisk it all well together. Then shift the dry ingredients(flour, cocoa powder, salt and baking powder) into the egg mixture.

Next add the add and mix it all well until it become a smooth batter.

Then add half of the chocolate chips into batter and mix it gently. Line the cup cake tray with the liner and pour the cake batter into each mould and sprinkle the remaining chocolate chips on top of each mould.

Put it in the preheated oven and bake it for 12-15 mins.

Delicious and soft cupcakes are ready.

Related: Chocolate Banana Bread

Notes:

Instead of the liner, you can grease the cup cake tray and bake it.
Adding oil makes the make moist even when store it in refrigerator.

Wednesday, June 13, 2018

Eggless Spinach Muffin | Muffin recipe | Breakfast recipe

Spinach Muffin, a delicious, healthy and easy to make muffin in minutes. These Spinach muffins are mildly sweetened, super soft, looks vibrant and tastes absolutely delicious. It's perfect for grab and go breakfast as well as tea time.

I love spinach and it's one of my favorite greens, hence i'm always looking for new ways to include them in my diet. This spinach muffin is the latest addition to my spinach recipe collections.

Almost a year back, I had tried this recipe from pailin's kitchen for the first time with slight variation and immediately fell in love with it. The original recipe has egg in it, but I replaced it with more curd & milk and the result was awesome with wonderful texture and taste. Since then, i have been baking this muffin regularly at home.

Related: Lemon Cupcake with Lemon ButterCream Frosting

Tips to make vibrant green color muffins

Highly recommend to use baby spinach for this recipe for vibrant color. Compared to the regular spinach, the color of the baby spinach is so vibrant hence the muffin also would be bright green color.
Try to use fresh spinach which is more greener and vibrant.
Don't over cook, remove from the oven when the toothpick inserted in the center comes out clean

How to store the leftover

It stays well for up to 5 days in the refrigerator. If you like to store them for more days, put it in the freezer. Microwave it for a couple of secs before serving, it tastes as good as fresh !

Now let's check out on how to make these healthy spinach muffin.

Related: Green Chicken Kebab/ Hariyali Chicken Kebab

Spinach Muffins

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 8
Recipe Category: Muffins | Recipe Cuisine: International

Ingredients
Baby Spinach - 100 gm
All purpose flour - 3/4 cup
Wheat flour - 1/4 cup
Butter - 1/4 cup
Sugar - 1/4 cup
Curd - 1/3 cup
Milk - 2 tbsp
Banana - 1/2
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1 tsp
Vanilla essence -1/2 tsp
Salt - 1/8 tsp
Nuts and dry fruits - 1/4 cup(optional)

Procedure

Preheat the oven at 350F
Measure and take all the ingredients, in a mixie jar or blender jar, add the curd, milk, melted butter, vanilla essence and spinach.

Grind them into smooth puree and keep aside. Take a bowl for mixing dry ingredients, add all purpose flour and wheat flour in the bowl and then add baking soda.

Next add baking powder, sugar and cinnamon powder one by one.

Mix it all together and sieve it once to remove any lumps. In an another bowl, mash the banana and keep it ready.

To the flour mixture, add the spinach puree and mashed banana. Mix it together well.

If you're using dry fruits and nuts, add at this stage and mix it together well.

Take the muffin pan and line them with liner and pour the batter evenly on the pan. Bake at 350F in the preheated oven for 20-22 mins or until the tooth pick inserted in the center will come out clean.

Tada, Healthy and tasty Spinach Muffins are ready.
Looking for more baking recipes?? check out here.

Related : How to make Spinach Roti / Green Roti

Related: Chocolate Banana Bread

Notes:

Instead of baby spinach, normal spinach can also be used here, but the color would be more dark
Make sure everything at room temperature before starting.
It makes 8 medium size muffins.
You can freeze this muffin and microwave it just before serving.

Monday, March 26, 2018

Lemon Cupcake with Lemon ButterCream Frosting

Lemon Cupcake with Lemon ButterCream Frosting, a delicious ,soft & moist cupcakes with wonderful citrus flavor. I had tasted lemon cake from starbucks often and really love the flavor of the cake, the lemon flavor is so subtle in the cake and the tartness from the lemon balance out the sweetness of the cake which i like the most. So I have been wanting to bake this cake at home for a very long time and i was expecting perfect occasion too. Since ST's birthday was last week and he loves all types of citrus fruit, so thought this could be the perfect time to bake this wonderful lemon cake.

But i don't want to bake lemon cake with simple lemon & sugar glaze on the top. So tried out the lemon flavored buttercream, to be honest , it turned out the way better than i had expected. Simply wonderful with burst of lemon flavor. Those who love the lemon flavor in the cake, trust me, you have to try this out to believe what i'm saying here. For cake recipe, i referred joyofbaking, in the original recipe it calls for 2 eggs for the given measurement, but i was afraid that it may have egg smell in the cake which i don't like at all, so added just one egg and 1/4 cup of milk. It turned out soft & delicious without any egg smell and even the cake has good raise.

For the frosting, nothing fancy, in the ordinary buttercream frosting, i have added some lemon juice and zest to bring out the lemon flavor. Over all ,the cake turned out so delicious and it can be served as it is or i guess it tastes good with a cup of coffee or tea too. Though it tastes good on the day it was baked, it stays well at room temperature for a couple of days too.

Lemon Cake with Lemon ButterCream Frosting

Preparation Time : 15 mins | Cooking Time : 22 mins | Makes : 6
Recipe Category: Cake | Recipe Cuisine: Indian

Ingredients
For cake
Butter - 1/2 cup
Sugar - 1/2 cup
Egg -1
Milk - 1/4 cup
All Purpose Flour - 1 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Lemon Juice - 2 tbsp
Lemon Zest - 1/2 of a lemon
For frosting
Butter - 1/4 cup
Lemon Zest - 1/2 of a lemon
Powdered Sugar - 1 cup
Lemon Juice - 1 tbsp
Yellow food color - few drops(optional)

Procedure

Preheat the oven at 350F. Take all the ingredients for the cake, in a bowl,add the butter and sugar.

Add the vanilla extract and whisk it all together until it becomes creamy.

Then add the egg & the milk whisk it all together well.

Add lemon juice and lemon zest, mix it well, sieve the flour, baking powder, baking soda & salt together into the wet ingredients.

Whisk it all together until the batter is smooth. Line the cupcake tray with paper liner and pour the batter evenly into the paper liner.

Put it in the preheated oven and bake it for 22-25 mins at 350F or until tooth pick inserted in the center will come out clean. Transfer the cupcakes into wired rack and let it cool completely.

Once the cupcake is completely cooled, let's prepare the frosting, take all the ingredients for frosting, in a bowl, add the butter and whisk it until it's smooth.

Add sugar, lemon juice and lemon zest into the butter.

Whisk it all well together until it's smooth. At this stage add few drops of yellow food color if you're using

Mix it well with the frosting. Transfer the frosting into piping bag/zip lock cover, use round nozzle or just cut the edges off and start piping the frosting as swirl on top of the cupcakes.

Grate some more lemon zest on the top and the cupcake is ready to serve.

Notes:

Butter,eggs & milk should be in room temperature.
The cake batter may look like curdled once you added the lemon juice, that's ok, the batter will be smooth at the end.
For frosting, you may need 3/4 to 1&1/4 cup of powdered sugar.
If you want very mild tartness in your frosting, then add just 1/2 tbsp of lemon juice.

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Wednesday, May 6, 2026