Indulge in a healthy yet indulgent treat with these Mini Chocolate Kurakkan Cupcakes. These cupcakes are made without sugar, maida, or atta. They are completely gluten-free. They are naturally sweetened with jaggery and packed with the goodness of ragi (kurakkan) flour. Perfect for a quick snack or a guilt-free dessert, they combine wholesome nutrition with rich chocolaty flavor.
What makes these cupcakes special is their no-oven, no-kadai preparation. With a simple mini cupcake maker, you can create soft, moist, and slightly spongy cupcakes. It only takes a few minutes. Ghee, jaggery, and Kurakkan flour combine to create a naturally sweet treat. It is aromatic and comforting for both kids and adults.
Each bite melts in your mouth. It offers the subtle nuttiness of ragi. There’s a hint of coffee to enhance the chocolate flavor. It also has the rich aroma of ghee. Top them with chopped almonds for a crunchy contrast. Enjoy them plain. Either way, they are a wholesome delight that satisfies your chocolate cravings without any guilt.
These mini cupcakes are perfect for tea time, lunchboxes, festive occasions, or even as a quick homemade gift. They’re easy to make. They are naturally healthy and absolutely delicious. This proves that indulgence doesn’t have to come at the cost of nutrition.
Ingredients for Mini Chocolate Kurakkan Cupcakes
- 2 tbsp Ghee
- 2 tbsp Curd
- 4 tbsp Jaggery powder
- ½ tsp Coffee powder
- ½ cup Kurakkan flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- Salt – a pinch
- 1.5 tbsp Cocoa powder
- ¼ cup + 2 tbsp Milk
- Almonds – chopped, optional
Instructions for Mini Chocolate Kurakkan Cupcakes
- Prepare the batter:
- Mix ghee, curd, and jaggery until smooth.
- In another bowl, combine ragi flour, cocoa, baking powder, baking soda, coffee powder, and salt.
- Fold dry ingredients into wet mixture gradually.
- Add milk slowly until smooth and slightly thick but pourable.
- Preheat your mini cupcake maker:
- Lightly grease the molds with ghee or use silicone liners.
- Fill the molds:
- Pour the batter ¾ full into each cup.
- Sprinkle chopped almonds on top if desired.
- Cook the cupcakes:
- Close the lid and cook for 8–12 minutes (depends on the appliance).
- Check by inserting a toothpick; it should come out clean.
- Cool and serve:
- Let them cool for a few minutes before removing.
- Serve warm or at room temperature.
Cooking Options
Option 2 – Microwave
- Pour batter into the bowl.
- Microwave for 3–4 minutes on high (depending on microwave power).
- Check with a toothpick; it should come out clean.
Option 3 – Stove top / Pressure Cooker (No Pressure, Without Whistle)
- Pour batter into a greased bowl that fits inside the cooker.
- Place a trivet in the cooker and keep the bowl on it.
- Cover the cooker with its lid (no whistle) and cook on low flame for 20–25 minutes.
- Check with a toothpick; if it comes out clean, the cake is done.
Serving Suggestions
- Warm & Fresh: Serve the cupcakes warm, straight from the mini cupcake maker, for a soft and gooey texture.
- With Tea or Coffee: Perfect alongside a cup of chai, black coffee, or a warm latte for an afternoon snack.
- Topped with Nuts: Sprinkle chopped almonds, cashews, or walnuts on top for added crunch and flavor.
- With Fruits: Pair with fresh berries or sliced banana for a wholesome, nutritious snack.
- As a Dessert: Drizzle a little melted jaggery or dark chocolate on top for a richer dessert experience.
- Lunchbox Treat: These mini cupcakes make a healthy, mess-free addition to kids’ or adults’ lunchboxes.
- For Parties & Gifting: Arrange on a platter for festive occasions, tea parties, or as a thoughtful homemade gift.
Notes & Tips
- Ragi Flour: Use fresh ragi (kurakkan) flour to avoid any bitter taste. Sift it with cocoa and baking powder for a smooth batter.
- Jaggery: If using jaggery blocks, grind finely to avoid lumps. Adjust sweetness according to taste.
- Batter Consistency: The batter should be slightly thick but pourable. Add milk gradually to get the right consistency.
- Mini Cupcake Maker: Lightly grease the molds or use silicone liners to prevent sticking. Don’t overfill; the batter rises while cooking.
- Flavor Enhancer: A small pinch of coffee powder intensifies the chocolate flavor but is optional.
- Ghee: Provides richness and keeps the cupcakes moist. You can adjust slightly for texture.
- Cooking Time: Cooking time can vary depending on the mini cupcake maker. Check doneness with a toothpick.
- Storage: Store in an airtight container at room temperature for 2–3 days. Can be refrigerated for up to a week.
- Optional Add-ins: Chopped almonds, walnuts, or chocolate chips can be added for extra texture.
- Serving Suggestion: Enjoy warm with tea or coffee, or let them cool and serve as a healthy snack.
Video
Frequently Asking Questions (FAQs)
1. Can I make these cupcakes without jaggery?
Yes, you can substitute jaggery with coconut sugar, date paste, or any natural sweetener of your choice. Adjust the quantity to taste.
2. Can I use wheat flour instead of ragi flour?
You can, but it will no longer be gluten-free. Ragi gives a distinct nutty flavor and healthier profile.
3. Can I bake these in an oven?
Absolutely! Preheat your oven to 180°C (350°F) and bake for 15–20 minutes or until a toothpick comes out clean.
4. My cupcakes are dense. What did I do wrong?
Ragi flour is naturally dense. Make sure your batter isn’t too thick and fold in baking powder/soda evenly. Slightly whipping the curd and ghee mixture helps make it lighter.
5. Can I add chocolate chips or nuts?
Yes! Chopped almonds, walnuts, or chocolate chips can be added to the batter or on top before cooking.
6. How do I store these cupcakes?
Store in an airtight container at room temperature for 2–3 days. Refrigeration can extend shelf life up to a week.
7. Can I make a bigger batch in a regular pan?
Yes, you can cook the batter in a greased steel bowl. Place it inside a pressure cooker without the whistle. Cook on low flame for 20–25 minutes.
8. Can kids eat these?
Yes! These cupcakes are naturally sweetened with jaggery. They are gluten-free and made without refined flour or sugar. This makes them a healthier treat for kids.
Mini Chocolate Kurakkan Ghee Cupcakes
Healthy, gluten-free Mini Chocolate Kurakkan Ghee Cupcakes made with ragi flour, jaggery, and ghee. No sugar, no maida, no oven—soft, chocolaty, and guilt-free treats perfect for snacks, teatime, or lunchboxes!
Ingredients
- 2 tbsp Ghee
- 2 tbsp Curd
- 4 tbsp Jaggery powder
- ½ tsp Coffee powder
- ½ cup kurakkan flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- Salt – a pinch
- 1.5 tbsp Cocoa powder
- ¼ cup + 2 tbsp Milk
- Almonds – chopped, optional
Instructions
Prepare the batter:
- Mix ghee, curd, and jaggery until smooth.
- In another bowl, combine ragi flour, cocoa, baking powder, baking soda, coffee powder, and salt.
- Fold dry ingredients into wet mixture gradually.
- Add milk slowly until smooth and slightly thick but pourable.
Preheat your mini cupcake maker:
- Lightly grease the molds with ghee or use silicone liners.
Fill the molds:
- Pour the batter ¾ full into each cup.
- Sprinkle chopped almonds on top if desired.
Cook the cupcakes:
- Close the lid and cook for 8–12 minutes (depends on the appliance).
- Check by inserting a toothpick; it should come out clean.
Cool and serve:
- Let them cool for a few minutes before removing.
- Serve warm or at room temperature.
Cooking Options
Option 2 – Microwave
- Pour batter into the bowl.
- Microwave for 3–4 minutes on high (depending on microwave power).
- Check with a toothpick; it should come out clean.
Option 3 – Stove top / Pressure Cooker (No Pressure, Without Whistle)
- Pour batter into a greased bowl that fits inside the cooker.
- Place a trivet in the cooker and keep the bowl on it.
- Cover the cooker with its lid (no whistle) and cook on low flame for 20–25 minutes.
- Check with a toothpick; if it comes out clean, the cake is done.
Notes
- Ragi Flour: Use fresh ragi (kurakkan) flour to avoid any bitter taste. Sift it with cocoa and baking powder for a smooth batter.
- Jaggery: If using jaggery blocks, grind finely to avoid lumps. Adjust sweetness according to taste.
- Batter Consistency: The batter should be slightly thick but pourable. Add milk gradually to get the right consistency.
- Mini Cupcake Maker: Lightly grease the molds or use silicone liners to prevent sticking. Don’t overfill; the batter rises while cooking.
- Flavor Enhancer: A small pinch of coffee powder intensifies the chocolate flavor but is optional.
- Ghee: Provides richness and keeps the cupcakes moist. You can adjust slightly for texture.
- Cooking Time: Cooking time can vary depending on the mini cupcake maker. Check doneness with a toothpick.
- Storage: Store in an airtight container at room temperature for 2–3 days. Can be refrigerated for up to a week.
- Optional Add-ins: Chopped almonds, walnuts, or chocolate chips can be added for extra texture.
- Serving Suggestion: Enjoy warm with tea or coffee, or let them cool and serve as a healthy snack.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 38mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
