Name: Micro Mango Chocolate Cupcake recipe by Avni Arora at BetterButter
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 2
Ingredients: Maida/ Flour: 1 cup; Powdered Sugar: 4 tbsp; Baking soda: 1/4 tsp; Baking powder: 1/4 tsp; Oil: 1 tbsp; Mango puree: 3 tbsp (leveled); Double toned milk: 4-5 tbsp; Drinking chocolate: 1 tbsp; Pineapple essence: 1/2 tsp; Chocolate cream as needed

ABOUT Micro Mango Chocolate Cupcake RECIPE

A soft, easy and eggless cupcake that can be cooked in 2 minutes.

Ingredients Serving: 2

Maida/ Flour: 1 cup
Powdered Sugar: 4 tbsp
Baking soda: 1/4 tsp
Baking powder: 1/4 tsp
Oil: 1 tbsp
Mango puree: 3 tbsp (leveled)
Double toned milk: 4-5 tbsp
Drinking chocolate: 1 tbsp
Pineapple essence: 1/2 tsp
Chocolate cream as needed

Instructions

Take a bowl, add in the maida, sugar, baking soda, baking powder and drinking chocolate. Mix everything well together.
Now add in milk and oil. Mix it well.
Next, add in the pineapple essence and mix again. Then add mango puree and mix again.
Grease the microwave safe plastic bowl and dust it with flour. Now pour the batter into it.
Place this bowl in the microwave and cook it for 2 minutes. Then turn off the microwave and let it stay in for 2-3 minutes.
After this time, take it out of the microwave and let it cool. Then invert the cake on a plate and let it cool completely.
Cut the cake into half and spread the chocolate cream on one half of the cake and cover it with the other half.
Pour a spoonful of chocolate cream on top and serve.

Similar Recipes