Looking for a healthier way to satisfy your sweet tooth? These Multigrain Chocolate Cupcakes are the perfect solution! Made with Welly Belly Multigrain Atta, natural jaggery, and wholesome ingredients, these cupcakes are rich, moist, and packed with chocolatey goodness. Perfect for tea-time snacks, kids’ lunchboxes, or just a treat-yourself moment!
Ingredients:
Welly Belly Multigrain Atta: 100 gm
Oil: 50 gm
Jaggery Powder: 100 gm
Curd: 120 gm
Cocoa Powder: 30 gm
Baking Powder: ½ tsp (2.5 gm)
Vanilla Essence: 1 tsp
Baking Soda: ¼ tsp (2.5 gm)
Milk: 75 gm
Salt: 1/8 tsp
Walnuts (chopped): 2-3 tbsp (for topping)
Chocolate Chunks: 2-3 tbsp (for topping)
Instructions:
In a bowl, whisk together oil, jaggery powder, and salt until combined.
Add curd, milk, and vanilla essence. Mix well until smooth.
Sift together the dry ingredients: Welly Belly Multigrain Atta, cocoa powder, baking powder, and baking soda. Gradually fold into the wet mixture to form a smooth batter.
Line cupcake molds with liners and fill them ¾ full with the batter.
Top each cupcake with chopped walnuts and chocolate chunks.
Bake in a preheated oven at 170-180°C for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Enjoy these cupcakes as a healthier alternative to regular desserts while satisfying your chocolate cravings.
