We all love baking and eating chocolate cakes or cupcakes. My favorite is the chocolate frosting. Priyanka Mehta has mastered this recipe and has made the cupcakes several times for her kids and guest. Priyanka shared with us few amazing tips on how to keep all the dry ingredients in an air tight container as a box mix cake which could be pulled out anytime we are ready to bake. Watch the full IGTV video on my Instagram for additional details on how to store the cake mix. Priyanka is a fabulous baker and a super mommy of three beautiful kids. Enjoy baking and frosting!
1/2 cup butter (100g)
1 cup sugar (200g)
1/3 cup sour cream (80g)
1/4 cup yoghurt (60g)
1 tsp vanilla extract
3/4 cup milk/ water/ coffee
1 cup flour (120g)
1/3 cup cocoa powder (35g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
FOR CHOCOLATE GANACHE
3/4 cup heavy cream (150ml)
1 1/2 cup semisweet chocolate chips (250mg) Suggest 55-65%
Preheat the oven to 350F (180C) and line your cupcake or cake tin.
Whisk together the dry ingredients in a bowl. Mix the butter and sugar with a stand mixer or a hand mixer with the whisk attached. After 5-7 minutes, add the sour cream, yogurt, and vanilla extract. Mix together.
Add 1/3 of the dry mixture and 1/2 the liquid (milk/water/coffee), gently stir until combined. Then, add another 1/3 of the dry mixture and the remaining liquid. Gently stir. Add the last of the dry mix and stir together. Be careful not to over mix, just stir gently until you have a uniform mixture.
Use a cookie or ice cream scoop to divide your batter equally into the cupcake tin, 3 tbsp per cupcake (For a cake, divide the batter in half and place in 2 tins). Place cupcakes in the oven for 20 minutes for 350F (180C). Cool completely before frosting.
FOR CHOCOLATE GANACHE
Heat cream on a medium flame until small bubbles appear. Remove just before it reaches a boil. Place chocolate chips in a large bowl, pour the cream using a tea strainer over the chips. Allow the mixture to sit for a minute. Then begin to gently stir until the chocolate melts and the liquids combine. You will be left with a shiny, creamy ganache.
Leave it at room temperature for 3-4 hours to firm. Place in a piping bag or zip lock and frost your cooled cupcakes or cake.
Step 3 (Optional)
Whip the ganache before frosting your cupcakes for a softer, airier texture. Place in refrigerator for a few minutes if it gets too soft to work with.