Ingredients
The following ingredients have 10 Servings
- Whole wheat flour 11/2 cup or (maida + wheat flour 1:1)
- Castor Sugar 1or 11/4cup
- Curd 1/2 cup
- Milk 1 cup +3 tbsps
- Vinegar 1 tbsp
- Baking powder 1 tsp
- Baking soda 1/4 tsp
- Unflavoured oil 1/3 cup
- Vanila essence 1 tsp
- Hersheys Cocoa powder 2 tbsps
Instruction
- Seive the flours 2 to 3 times with the baking powder to make it light and airy.
- Preheat oven to 180 °
- Add the castor sugar to the curd and whisk till well combined. Add the oil and vanila essence and whisk further till a homogenous mixture is formed.
- Now add the baking soda to the curd sugar mixture and leave aside. Mix the vinegar to a cup of milk and leave aside to curdle. Add the cocoa powder to the 3 tbsp milk. Stir till no lumps are seen.
- Now add the flour alternating with the buttermilk mixture to the curd mixture. Mix using Cut and fold method.
- When the batter is completely mixed remove 1/2 cup of batter aside. Add the cocoa milk mixture and whisk well till combined.
- Prepare a muffin tray. Grease with oil or butter or line with cupcake liners. Spoon in till 3/4 of a liner. Fill in all the liners. Now spoon in the cocoa mixture over it at the centre in every cup.
- Take a toothpick and make swirls
- Bake at 170 for 20 to 25 minutes. Check for doneness towards the end. If the skewer comes out clean then it's done. Else bake further for few more minutes.
- Cool on a wire rack.
- Can enjoy it now
