Choco chip chocolate cupcakes (Tripe C). These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won't want to stop eating! These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper!

Choco chip chocolate cupcakes (Tripe C) Once consistent, add the chocolate chips and fold them in as well. The best recipe for homemade Choco Chip Cupcake. It is super moist with chocolate flavor.

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These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won't want to stop eating! These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper!

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Composition - Choco chip chocolate cupcakes (Tripe C):

Provide 4 - + 1 Tbsp Ghee –.
Provide of Ghee For Deep Frying.
Need 1/2 Cup Crumbled Mawa –.
Prepare 1 cup for All-purpose Flour (maida),.
Prepare 8-10 Tbsp for Milk – Or More If Needed For Making Dough.
Need 1/2 cup for Cocoa Powder,.
Need 1 Cup of Sugar.
Require 1/2 teaspoon Salt,.
Provide 1 teaspoon for Baking Powder,.
Require 1 Tsp - Cardamom Powder –.
Provide 1/2 teaspoon - Baking Soda,.
Require Saffron Strands Soaked In Warm milk For 15 Mins.
Require 1/4 - th cup Butter,.
Provide 4 Tbsp for Chopped Almonds And Pistachio For Garnish –.
Give 3/4 th cup Sugar,.
Prepare 1 teaspoon of Vanilla essence,.
Need Instant Coffee Granules, 2 tablespoons (diluted with 2-3 tablespoons of water).
Give 2/3 rd cup Buttermilk,.
Prepare 1/2 cup of Chocolate Chips,.
Require 1/2 cup of Cocoa Powder,.
Prepare 1/2 teaspoon Salt,.
Require 1 teaspoon - Baking Powder,.
Need 1/2 teaspoon Baking Soda,.
You need 1/4 th cup Butter,.
Prepare 3/4 of th cup Sugar,.
Require 1 teaspoon - Vanilla essence,.
Give 2 tablespoons - Instant Coffee Granules, (diluted with 2-3 tablespoons of water).
Provide 2/3 rd cup Buttermilk,.
Require 1/2 cup of Chocolate Chips,.

This super soft moist vanilla cupcake is easy to make and you can keep it for days. In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan. The cupcakes are done when a toothpick inserted in the center. Try this wildly-popular chocolate chip cookie recipe for yourself.

Choco chip chocolate cupcakes (Tripe C) start cooking:

Preheat your oven to 180 degrees for about 10 minutes..
Turn the heat to low and cook for 5 minutes..
Add saffron soaked in water and stir well and boil for a minute..
Line a muffin tray with paper liners and set aside..
Add cardamom powder stir well..
In a bowl, sieve all the dry ingredients and set aside to be used later..
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..
Let the water boil till sugar syrup is thick and forms 2 string consistency. Keep stirring occasionally..
Combine the besan, 1 tbsp ghee, and mix well..
Add in the vanilla essence, and coffee diluted with water and mix again until combined..
Add the dry ingredients to this mixture little by little and keep alternating with buttermilk..
Add milk of water and knead well to make a stiff dough..
Keep adding until you've used up all your buttermilk and formed a nice batter..
Divide the dough into 10 equal small balls and shape them into patties..
Add in the chocolate chips and mix to distribute them evenly..
Heat the oil and fry the patties at low heat until they are golden brown in colour from all the sides..
Divide the batter equally among the muffin moulds and fill them until ⅔rd full..
Drain on an absorbent paper and allow them to cool for 3-4 minutes..
Bake at 180 degrees for about 18-20 mins..
Break the patties and grind the fried patties in a blender into a fine powder..
Pass it through the sieve to get a fine mixture..
Heat 4 tbsp ghee in a pan. Add the sieved besan mixture and stir well..
Cook on medium-low heat for 5 minutes..
Add crumbled mawa and cook for 5 more minutes. Keep stirring continuously..
Add the prepared sugar syrup to the besan mixture, Stir well..
Stir continuously for 2-3 minutes or till the mixture cools and thickens up..
Grease a container, pan or thali with ghee and pour the mixture into it..
Spread it evenly using a flat spatula..
Keep it aside to cool completely for 4 hours or overnight..
Cut into equal sized squares and serve..
Serve at room temperature or warm..

These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. Pour or spoon batter into fry pan in desired quantity. Flip when top begins to bubble, then cook a minute more. I sprinkled chocolate chips after batter went into pan to prevent clumping and burning of chocolate chips.

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