Choco chip chocolate cupcakes (Tripe C)

Name: Choco chip chocolate cupcakes (Tripe C)
Cuisine: Indian
Ingredients: 4 + 1 Tbsp Ghee –; Ghee For Deep Frying; 1/2 Cup Crumbled Mawa –; 1 cup All-purpose Flour (maida),; 8-10 Tbsp Milk – Or More If Needed For Making Dough; 1/2 cup Cocoa Powder,; 1 Cup Sugar; 1/2 teaspoon Salt,; 1 teaspoon Baking Powder,; 1 Tsp Cardamom Powder –; 1/2 teaspoon Baking Soda,; Saffron Strands Soaked In Warm milk For 15 Mins; 1/4 th cup Butter,; 4 Tbsp Chopped Almonds And Pistachio For Garnish –; 3/4 th cup Sugar,; 1 teaspoon Vanilla essence,; Instant Coffee Granules, 2 tablespoons (diluted with 2-3 tablespoons of water); 2/3 rd cup Buttermilk,; 1/2 cup Chocolate Chips,; 1/2 cup Cocoa Powder,; 1/2 teaspoon Salt,; 1 teaspoon Baking Powder,; 1/2 teaspoon Baking Soda,; 1/4 th cup Butter,; 3/4 th cup Sugar,; 1 teaspoon Vanilla essence,; 2 tablespoons Instant Coffee Granules, (diluted with 2-3 tablespoons of water); 2/3 rd cup Buttermilk,; 1/2 cup Chocolate Chips,

Divya Agrawal @divaksh

#ilovecooking....chocochip chocolate cupcakes #WCD

Divya Agrawal @divaksh

#ilovecooking....chocochip chocolate cupcakes #WCD

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Ingredients

4+ 1 Tbsp Ghee –
Ghee For Deep Frying
1/2 CupCrumbled Mawa –
1 cupAll-purpose Flour (maida),
8-10 TbspMilk – Or More If Needed For Making Dough
1/2 cupCocoa Powder,
1 CupSugar
1/2 teaspoonSalt,
1 teaspoonBaking Powder,
1 TspCardamom Powder –
1/2 teaspoonBaking Soda,
Saffron Strands Soaked In Warm milk For 15 Mins
1/4th cup Butter,
4 TbspChopped Almonds And Pistachio For Garnish –
3/4th cup Sugar,
1 teaspoonVanilla essence,
Instant Coffee Granules, 2 tablespoons (diluted with 2-3 tablespoons of water)
2/3rd cup Buttermilk,
1/2 cupChocolate Chips,
1/2 cupCocoa Powder,
1/2 teaspoonSalt,
1 teaspoonBaking Powder,
1/2 teaspoonBaking Soda,
1/4th cup Butter,
3/4th cup Sugar,
1 teaspoonVanilla essence,
2 tablespoonsInstant Coffee Granules, (diluted with 2-3 tablespoons of water)
2/3rd cup Buttermilk,
1/2 cupChocolate Chips,

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Steps

1

Preheat your oven to 180 degrees for about 10 minutes.
2

Turn the heat to low and cook for 5 minutes.
3

Add saffron soaked in water and stir well and boil for a minute.
4

Line a muffin tray with paper liners and set aside.
5

Add cardamom powder stir well.
6

In a bowl, sieve all the dry ingredients and set aside to be used later.
7

In another bowl, whisk butter until light and fluffy, for about a couple of minutes and add in the sugar. Whisk again until the sugar is combined and the mix has increased in volume. This should take about 2-3 minutes.
8

Let the water boil till sugar syrup is thick and forms 2 string consistency. Keep stirring occasionally.
9

Combine the besan, 1 tbsp ghee, and mix well.
10

Add the dry ingredients to this mixture little by little and keep alternating with buttermilk.
11

Add in the vanilla essence, and coffee diluted with water and mix again until combined.
12

Add milk of water and knead well to make a stiff dough.
13

Keep adding until you've used up all your buttermilk and formed a nice batter.
14

Divide the dough into 10 equal small balls and shape them into patties.
15

Add in the chocolate chips and mix to distribute them evenly.
16

Heat the oil and fry the patties at low heat until they are golden brown in colour from all the sides.
17

Divide the batter equally among the muffin moulds and fill them until ⅔rd full.
18

Bake at 180 degrees for about 18-20 mins.
19

Drain on an absorbent paper and allow them to cool for 3-4 minutes.
20

Break the patties and grind the fried patties in a blender into a fine powder.
21

Pass it through the sieve to get a fine mixture.
22

Heat 4 tbsp ghee in a pan. Add the sieved besan mixture and stir well.
23

Cook on medium-low heat for 5 minutes.
24

Add crumbled mawa and cook for 5 more minutes. Keep stirring continuously.
25

Add the prepared sugar syrup to the besan mixture, Stir well.
26

Stir continuously for 2-3 minutes or till the mixture cools and thickens up.
27

Grease a container, pan or thali with ghee and pour the mixture into it.
28

Spread it evenly using a flat spatula.
29

Keep it aside to cool completely for 4 hours or overnight.
30

Cut into equal sized squares and serve.
31

Serve at room temperature or warm.