Chocolate And Vanilla Cupcakes: An Array Of Delightful Treats
Image Credit: Chocolate Cupcake

Dessert is something that all of us crave since it warms the heart rather than the stomach. However, eating dessert will undoubtedly increase your calorie intake. This holds us back from satisfying our wants for sweets on occasion. Most of us have a sweet place for cakes and cupcakes. Cupcakes, they never fail to make you smile. A bite into a moist cupcake with our preferred frosting can brighten or improve a day. Everyone enjoys these cute tiny mini-cakes as a snack. The nicest part is that they’re so simple.

Just combine a few ingredients, and place them in the oven and they are ready to go. They only require your hands for less than 15 minutes. But the idea about consuming too many calories from maida alarms us. What if we told you that the issue can be solved with besan? Yes, you read that correctly! We present to you a very simple recipe for baking cakes at home, in which maida has been swapped out for besan. Now that we don't have to worry about calories, every cake slice will also provide us with incredible health advantages. 

These handmade chocolate vanilla cupcakes are the best stress buster you can ever come across. They have a basic buttercream icing that hits all the right notes and are moist and fluffy. Indulge in one of these cupcakes for pure vanilla happiness with a hot cup of coffee or a cold glass of milk. Although vanilla cupcakes might seem a bit too traditional, sometimes that’s exactly what you need! These cupcakes are a terrific treat to prepare for any occasion, from birthday parties to relaxing Saturday afternoons when you’re craving something sweet. They may be made either simply or elegantly.

Here’s the recipe for Chocolate And Vanilla Cupcakes.


    ¾ cup powdered sugar 

    ½ cup butter 

    1 cup curd 

    1½ cup besan 

    1¼ tsp baking powder 

    1 tsp baking soda 

    A pinch of cardamom powder 

    1 tsp vanilla essence 

For the chocolate ganache: 

    2 cups of whipped cream 

    1½ cup dark chocolate 

For buttercream:

    ½ cup butter 

    ¼ cup powdered sugar 

    1 tbsp whipped cream 

    ½ tsp vanilla essence


    In a mixing dish, combine the butter and sugar and whisk until frothy and creamy white.

    Then, while whisking, gradually add in the curd, and combine all three ingredients.

    Avoid over-whisking the curd.

    You can also add vanilla essence to the batter at this time.

    In a separate bowl, combine the besan, cardamom powder, baking soda, and baking powder.

    Besan is to be sieved to ensure that the gram flour is completely lump-free.

    Once everything is blended, add the dry mixture in small batches to the wet mixture.

    The dry components should be combined with the wet using a spatula.

    Grease the baking trays and fill each with around 100 grams of batter.

    Bake for 20 to 22 minutes at 180 C in a preheated oven.

    After the besan cake has finished cooking, remove it from the oven, let it cool for two to three minutes.

    Then invert the cake pans onto a cooling rack and shake or tap them to release the cake.

    Chocolate should be melted over a double boiler.

    After the chocolate has melted, let it cool for a short while, then whisk with some whipped cream.

    After that, add the remaining whipped cream in two batches, folding each batch into the chocolate to fully incorporate it.

    Transfer to a piping bag, allow to cool, and then chill once more to achieve a pipe-able consistency.

    Add the soft butter and powdered sugar to a bowl.

    They should be whisked until the butter puffs up and turns light and pale in colour. 

    Add the cream and vanilla extract and whisk again to combine. 

    Butter cream should be placed in a piping bag and refrigerated for at least 30 minutes before usage.