4 tablespoons flour (maida)
4 tablespoons sugar
2 tablespoon cocoa
3 tablespoons milk
3 tablespoons oil/butter (butter is better option)
Paper cup cake liners (5-6)
(For Frosting/ Icing)
1 cup milk
3 ts floor
2 pinch of salt
8 ounce approx 200gm dark chocolate
1 cup butter
1.5 cup sugar
2 ts cocoa
1 ts vanilla extract
Chocolate kiss candy (round in shape)
Red hot candies
Sweet fennel (saunf)
In a bowl mix flour, sugar and cocoa.
Add milk and oil mixture with the egg or egg yolk, you can use it.
Pour the batter into paper liners (2/3 only) and put it into preheated microwave for 3-5 minutes maximum power. Wait until it stops rising and sets in the cup.
Enjoy quick and easy home-made Chocolate cake with the whole family.
Stick a knife into the center of one of the cupcakes. If it comes out clean, remove them from the oven. If there is batter on your knife, cook them for next few minutes.
Remove the cupcakes from the microwave and put it for cooling.
Whisk 1 cup milk, 3 ts flour, and salt in a small pan over low heat until the mixture thickens and begins to bubble – say 1 to 2 minutes. Then transfer to a small bowl and let cool.
Melt dark chocolate. Set aside to cool.
Beat 1 cup butter, 1 .5 cups sugar, and 2 ts cocoa together until light and fluffy.
Beat in the cooled chocolate and add milk mixture and 1 teaspoon vanilla extract until smooth and fluffy. This frosting/icing should be use immediately.
To decorate the cupcakes, spread the frosting on the top of each cupcake.
Add the chocolate kiss candy to the top of the cupcake, for the bat’s face.
Add two drops of decorator gel and then attach red-hot candies to make the bat’s eyes.
Put 2 almond slices behind the face for the bat’s ears.
To make the wings, spread decorator gel on the long edge of the broken-in-half-cookies
Dip the liquid chocolate cookies into the sweet fennel. Add the wings to the bat cupcake.
Halloween cup cake is ready.