We take a clean bowl, a whisk and ¾th cup of hot water. Put chopped chocolate in the bowl. Add Cocoa Powder. Add water and whisk until chocolate melts completely. Finer the chocolate is chopped, sooner it melts. Chocolate and cocoa powder have melted completely and has no lumps.
Refrigerate for 20 mins.
We will mix all dry ingredients. Take a large clean bowl, a spatula and a sieve. Place sieve on the bowl. Put Plain flour, Salt and Baking Soda and Sift through sieve.
Add Sugar and mix
Meanwhile, Pre-Heat Oven at 180 °C. While Oven is getting pre-heated, we will make cupcake batter.
In a large bowl, add whole eggs. Add vinegar, vanilla essence, and refined oil. We will whisk with a blender at low speed (1-2).
Add melted chocolate and whisk again (speed: 2-3).
Add dry ingredients and mix well with Spatula. Whisk again at speed 2-3 until the batter is smooth with no lumps.
Cupcake batter is ready. We have whisked for 2-3 mins on medium speed. For baking we require low rack, baking tray and cup cake liners. Paper CupCake Liners can easily be purchased from a grocery store. You can even use silicon CupCake moulds. Arrange the liners evenly on baking tray (see tip below for paper liners)
Pour the batter in the moulds. Fill the moulds till it is ¾th full. Do not fill till the brim
Place the cupcakes on a low rack. It takes 17-20 mins for the Cupcakes to get ready. Set the timer for 20 mins.
After 17 mins, insert toothpick in the Cupcakes. If the toothpick comes out clean, it means cupcake is ready. Use a handglove to remove the tray from the oven.
Place the cupcakes on a high rack and let it cool. Similarly make remaining batches
Tip: Sometime paper cupcake liners are very fragile and may not be able to withstand the weight of the batter. In such cases you may have to stack 2-3 liners together to prevent spillage in the tray
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/moist-chocolate-cupcake/