Chocolate Cupcake

Hidden Strawberry Chocolate Cupcake:

Ingredients:

Dry Ingredient

Wet Ingredient:

Choco Ganache Frosting

Strawberry whipped cream Frosting

Procedure:

Pre-heat the oven to 350 degree F and grease the pan and keep aside
Take a mixing bowl, add all the dry ingredient except sugar and mix well
In a wide mixing bowl add sugar and oil. Beat well until it become light and fluffy. Add egg one at a time. Now add buttermilk and vanilla essence to the wet ingredient mixture. Beat until everything incorporated well.
Add the freshly brewed coffee to the mixture and mix finely.
Later, add the dry ingredient mixture slowly and whisk together, now the batter is all set to bake.
Pour the batter to the lined cupcake molds and bake it for 15-18 mins or until toothpick inserted into the center comes out clean. Cool completely.
- Making Ganache:
  - Melt the Choco chip by means of double boiler/ Bain Marie method/ microwave it for about 60-70 seconds.
  - By using a spatula, mix the melted white and dark chocolate thoroughly without any lumps and strain the chocolates into a separate bowl and keep aside.
  - Cool down the ganache pour before over the cake.
- Making Strawberry whipping cream
  - In a Wide mixing bowl pour the heavy whipping cream along with confectionery/ powdered sugar and beat on high speed until stiff peak form.
  - Add the fresh strawberry puree to the cream and fold it gently.

Using a plain tip add the strawberry whipped cream in the piping bag and keep aside.
Put a hole in the center of the cupcakes and fill it with strawberry whipped cream.
Now dip the cupcakes into the Choco ganache and place over the wire rack to drain off the excess and sprinkle some sugar sprinkles if desire, refrigerate before serve
Super creamy, delicious “Hidden Strawberry Chocolate Cupcakes” are ready to serve.