Chocolate Fudge Cupcake

Chocolate Fudge Cupcake

Ingredients

• Sugar 2 cups
• Oil 1 cup
• Eggs 2
• Milk 1 cup
• Coffee 2 tbsp
• Water 1 cup
• Sour cream ½ cup
• Vanilla essence 1 ½ tsp
• Coco powder ½ cup
• Flour 2 cups heaped
• Salt ½ tsp
• Baking powder 1 ½ tsp
• Baking soda 1 tsp
• Vinegar 1 tbsp

Ingredients for Nuttela frosting

• Cream 200 gm
• Chocolate chopped 12 ounces
• Nuttela 4 tbsp

Method for cup cakes

• Put all together in a bowl, beat for 3 to 4 minutes, put mixture into paper lined muffin tray, and bake on 180 degrees for 20 minutes.

Method for frosting

• Scald cream in a sauce pan, add chocolate, remove from flame, mix when melted, and fold in nuttela. Cool till thick. Put this mixture in a piping bag, fill center of cup cakes with frosting, dust top with icing sugar.