Ingredients:
All Purpose Flour/ Plain Flour - 1-1/2 cups (minus 2 tblspoon)
Corn Flour - 2 tblspoon
Dark Cocoa Powder - 2 tblspoon
Baking powder - 1 tspoon
Baking Soda - 1/2 tspoon
Egg replace powder - 1 tblspoon (optional)
Salt - 1 pinch
Vegetable Oil - 1/2 cup
Yogurt - 1/2 cup
Milk/Water - 1-2 tblspoon
Granulated Sugar - 1/2 cup
Vanilla Extract - 1 tspoon
Sprinkle - for decoration
Maltesers - 12 for hiding inside
Method:
Pre-heat your oven to 180 C.
Line a muffin tray with 12 cupcake liners.
In a deep bowl mix flour, cornflour, cocoa powder, egg replace powder, baking powder, baking soda and salt. Mix well and keep aside.
Now in other mixing bowl, take oil, sugar and yogurt and vanilla extract.
Mix it very well using hand mixer until light and fluffy.
Now alternatively mix dry ingredients.
If you find your mixture to be very thick, use 1-2 tablepsoon of milk.
The thickness of the batter should not be very runny. It should be on the thicker side.
Now spoon the batter into cupcake liners up to 1/2 of their capacity.
Now place 1 malteser on each cupcake.
Now cover it with another half spoon of batter.
The cupcake liners will be filled 3/4 of their capacity, giving them space to rise.
Bake the cupcakes for about 10-12 minutes or until the toothpick comes out clean.
Cupcakes are ready to serve as a dessert or a snack for your kids.
Here is one more picture to show you the texture and inside of the cupcakes.
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