Veggie cakes are said to be healthy cake versions. They are moist and tender due the presence of vegetables in them. Cakes with carrot, pumpkin, beetroot, zucchini have become widely popular all over the world. Beetroot is often used in chocolate cakes or in red velvet cakes for its rich colour. Similarly pumpkin and zucchini are also commonly used in loaves and pound cakes. How can we forget carrot cake which the true delight and the hero among veggie cakes.
What I have for you today is “CHOCOLATE CUPCAKES USING MASHED POTATOES”. Surprised? Dont be! You should straightaway try it, these cupcakes are to die for, they are moist, tender and decadent. The mashed potatoes make the cupcakes so fluffy and soft while the cocoa makes it rich, the combination seems weird but I am sure these cupcakes will please your taste buds.
Veggie cakes generally use oil in their recipes but the potato chocolate cupcakes calls for butter. The cupcakes are known to be moist, using oil can make it moister further making it difficult to handle. So prefer using butter for this recipe instead of oil. Veggies cakes tend to have a dense texture but the potato chocolate cupcakes are an exception as they are light and fluffy.
To use potatoes in the cake batter, boil the potatoes and then mash it. Tightly pack the mashed potatoes in the measuring cup and then add it to the batter. I made a small batch of 10 medium sized cupcakes only. You can double or triple the recipe as per your need.
For the ganache glaze you should use baking chocolate in particular. Dark chocolate is preferred but mine got over so I used milk compound, its looks and tastes awesome too. Whipping cream is not compulsory, use fresh cream, it gives a similar texture plus cuts out the fat content too. I used Amul fresh cream. You can use any variety of whipping cream or normal fresh cream. To garnish, I used coloured sprinkles, you can use candies and other edible toppers as well.
- Butter - ¼ cup
- Caster Sugar ⅓ cup
- Egg - 1
- Vanilla essence - 1 tsp
- Packed mashed potatoes - ¼ cup
- Milk - 3 tbsp
- All purpose flour - ⅔ cup
- Cocoa powder - 3 tbsp
- Baking powder - ¾ tsp
- Salt - a pinch
- For ganache glaze : Whipping cream / fresh cream - ½ cup
- Milk/Dark baking chocolate - 4 ounces / ½ cup
- Butter - 1 tbsp
- Preheat oven to 190 degree celsius.
- Line cupcake mould with liners and set aside.
- In a mixing bowl add in butter, caster sugar and cream it well using a hand whisk.
- Now throw in egg, vanilla, packed mashed potatoes, milk and again give a mix until combined well.
- Once done, in the same bowl sift in all purpose flour, cocoa powder, baking powder, salt and fold in gently using a rubber spatula. Do not overmix.
- Now using a medium sized scoop, line each liner with 1 scoop batter. This is a small batch, you will get around 10 medium sized cupcakes.
- Bake them for 12 to 13 minutes at 190 degree celsius or until a skewer inserted in the centre of a cupcake comes out clean.
- Once done, set them aside to cool down completely.
- For ganache glaze bring cream to boil on a low flame and pour it on the baking chocolate and butter resting in another bowl. Let is stand for 2 minutes. Then stir until you get a shiny ganache glaze ready to use on the cupcakes.
- When the cupcakes cool down, take a skewer and prick holes all over on top of cupcakes.
- Now start spooning the ganache glaze on top of the cupcakes, and rotate each cupcake in circular motions so that you get a shiny smooth finish.
- Garnish with sprinkles or candies and refrigerate until ganache sets. I did not not set it for very long but I recommend you to set it until the ganache sets completely.