Chocolate Fudge Cupcake

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Chocolate Fudge Cupcake


Ingredients
  • Sugar 2 cups
  • Oil 1 cup
  • Eggs 2
  • Milk 1 cup
  • Coffee 2 tbsp
  • Water 1 cup
  • Sour cream ½ cup
  • Vanilla essence 1 ½ tsp
  • Coco powder ½ cup
  • Flour 2 cups heaped
  • Salt ½ tsp
  • Baking powder 1 ½ tsp
  • Baking soda 1 tsp
  • Vinegar 1 tbsp
Ingredients for Nuttela frosting
  • Cream 200 gm
  • Chocolate chopped 12 ounces
  • Nuttela 4 tbsp
Method for cup cakes
  • Put all together in a bowl, beat for 3 to 4 minutes, put mixture into paper lined muffin tray, and bake on 180 degrees for 20 minutes.
Method for frosting
  • Scald cream in a sauce pan, add chocolate, remove from flame, mix when melted, and fold in nuttela. Cool till thick. Put this mixture in a piping bag, fill center of cup cakes with frosting, dust top with icing sugar.

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