Triple Chocolate Cupcakes, Fish Nuggets And Tartar Sauce by Zarnak Sidhwa

Ingredients For Triple Chocolate Cupcakes:

For the Cupcakes:

• Flour 1/3 cup
• Cocoa powder 4 tsp
• Baking soda 1/4 tsp
• Baking powder 1/4 tsp
• Coffee powder 1/4 tsp
• Oil 4 tsp
• Vanilla essence  1/4 tsp
• Dark brown sugar  1/4 cup
• Buttermilk 1/3 cup

For the Filling & Frosting:

• Nutella 2 tbsp
  
• Sour cream 1 tbsp
  
• Cream 1/4 cup
  
• Coffee powder 1/4 tsp
  
• Cocoa powder 1 tbsp
  
• Icing sugar  1-2 tbsp
  

Method:

1. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder.
2. In another bowl, whisk together the oil, vanilla essence and brown sugar.
3. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk.
4. Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted the nutella and sour cream and set aside.
5. Gently poke a hole in the top of each cupcake and pipe in the mixture.
6. If you don't want to pipe the filling in, simply spread the mixture on top of each cupcake evenly.
7. Let if firm up for a few minutes in the fridge before frosting.
   
8. Beat cream with coffee powder until soft peaks form.
9. Add the cocoa powder and icing sugar.
   
10. Frost the cupcakes with the whipped cream mixture.
    

Ingredients For Fish Nuggets:

• Fish Fillets 1/2 kg
  
• Potatoes 2
  
• Salt 1/2 tsp
  
• Black pepper 1/2 tsp
  
• Garlic 1 cloves
  
• Green chilies 2-3
  
• Coriander  2 tbsp
  
• Onion chopped 1 small
• Egg  1
  
• Breadcrumbs  as required

Method:

1. Mix the boiled and mashed fish fillets with boiled potato, add in salt, pepper, garlic, green chilies, coriander, onion and mix well.
2. Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy.
3. Serve with fries and tartar sauce.

Ingredients For Tartar Sauce:

• Egg yolks 2
  
• Mustard paste 1 tsp
  
• Olive oil 1 cup
  
• Lemon juice 1 tbsp
  
• Capers chopped  2 tbsp
  
• Gherkins chopped 2
  
• Parsley  1 tbsp
  
• Boiling water  1 tbsp

Method:

1. In a food processor pulse the egg yolks with mustard.
2. With the motor running slowly add in a thin stream the olive oil and let it mix in well.
3. When it is thick and creamy add in lemon juice and boiling water.
4. Pulse again and take out in a bowl.
5. Add in the capers, parsley, gherkins and mix well.
6. Cover and refrigerate till serving.