Walnut Chocolate Cupcakes – Muffin Recipe – Video
Bake Walnut chocolate Cupcake in Microwave Convection or Oven. Tried and tested recipe to get restaurant taste at home. Sweet dessert for Main course menu.
- 3/4 Cup All Purpose Flour (Maida)
- 1 Tbsp Cocoa Powder (or Choco Powder)
- 3/4 Cup Powder Sugar
- 1 Tsp Vanilla Essence
- 3/2 Tsp Walnuts (Crushed)
- 1 Tsp Baking Powder
- 2 Number Eggs
- 1/4 Cup Oil
- Beat both Eggs in a big bowl.
- You can beat Eggs with Electric Beater/Spatula or any beater which is available at your end.
- Beat it for about 2 minute to make it fluffy.
- After 2 minute, add Vanilla Essense & Sugar. Add Sugar gradually and keep beating to avoid lumps.
- Once all Sugar is added mix it for about 1 minute.
- Add Oil and mix it well.
- Now its time to add All Purpose Flour, again add it gradually to avoid lumps. Mix well.
- Now add Choco Powder & Baking Powder. Mix well, so that there are no lumps.
- At last add crushed Walnuts and mix well. Our Cake mixture is ready to go in the microwave.
- We have a microwave safe dish for baking. Grease it with Oil so that our cake does not stick to its base or any corner.
- Pour the cake mixture in each hole. Fill only 3/4 of the hole. 1/4 space will be used when cake fluffs after baking.
- Fill 3/4 cups only with mixture.
- Our baking dish is ready to go in the microwave.
- Preheat the microwave on 170 degree celsius. It takes around 3 minute to preheat with closed door. Once done keep the baking dish in microwave.
- Now set the time, we are going to bake it for 15 minute.
- Close the Microwave door and let it bake for 15 minute on 170 degree celsius itself.
- Open the microwave after 15 minute. Our Cupcakes are ready.
- Look at the chololate color. Smelling really delicious too. Take a toothpick to test whether they are properly baked from inside or not.
- Keep the tray aside for 10 minute to cool down. After 10 minute, separate them from dish with the help of a knife.
- They are ready to serve. Decorate them with Icing or chocolate sauce.