“Edit your life frequently and ruthlessly. It’s your masterpiece after all.”
― Nathan Morrison
I am a self-taught baker and the internet has been of immense help, but nothing has helped me more than failure. I have made a lot of mistakes . . . . some silly, some due to oversight, some due to lack of knowledge and some due to carelessness. These cupcakes were made to salvage one such failure, but the results were so good that I was rather glad that the original recipe did not work. I was excitedly trying to make Nutella at home, but I ended with a blob of good chocolate and hazelnut mixture which I did not want to throw. I referred some old recipes and I had these baking in my oven.
Ragi has high nutritional content, especially iron and calcium and Hazelnuts contains protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibre and antioxidants.
1 cup Whole wheat flour
1/2 cup ragi flour (finger millet flour)
1/2 tsp baking soda
Pinch of salt
50 gms of melted & cooled dark chocolate.
8 tsp powdered hazelnuts
3/4 cup sugar
1/2 thick plain yogurt
1/4 +1/8 cup milk
1/4 cup neutral oil
1 tsp vanilla extract
Preheat the oven to 170 degree Celcius.
Sieve together both the flours, baking soda and salt in a bowl. Meanwhile, melt your chocolate in microwave or in a double boiler and let it cool a bit.
In another bowl take sugar, vanilla extract, yogurt and milk. Mix well till sugar dissolves, then add oil and mix well.
Pour the wet ingredients into the dry in two parts and mix. Finally add melted chocolate and powdered hazelnuts and fold with gentle hand till it combines perfectly. You can add a tbsp. of milk if you feel the batter is too thick.
Line your muffin tin with liners and pour the batter upto 2/3rd. The above measurements shall give you 12 nos. medium sized cupcakes.
Bake for 22 -25 mins at 170 degree celcius, till the toothpick inserted in the center comes out clean. All ovens vary in temperature so adjust accordingly.
Cool the muffcakes on a wire rack and serve as it is or frost it with Nutella. I kept these at room temperature for two days and then in fridge for couple of days.