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myDaily Meal Dark Chocolate Cookie Cupcakes with Roasted Almonds Recipe

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Recently myDaily Meal products were launched in the market with Master Chef Ranveer Brar unveiling them. myDaily meals are carefully balanced packs with the goodness of Carbohydrates, Proteins, Fat, Vitamins and Minerals that our body expects to gain from  a regular daily meal prepared at our homes.
3_pouches_4000_x_2247All the variants under this product range can be classified as a perfect and super-quick meal replacement. Also, it can be used for adding the richness of a balanced nutrition that may lack in any of the sweets, shakes or even to savory food dishes being made at home. Being in the family of sweet loving people, such a handy concoction, when added in the food, would provide them with all the necessary nutrition which a balanced diet should have.
So on the same lines, I tried a sweet recipe using myDaily Chocolate flavored meal pack. 
Read On..

myDaily Meal Dark Chocolate Cookie Cupcakes with Roasted Almonds


75g Dark Chocolate (I used dark chocolate compound)
8-10No. Dry Roasted Almonds for Cake (Roughly Chopped)
5-6No. Dry Roasted Almonds for Garnishing (Roughly Chopped)
100 g All purpose flour
100 g Sugar (coarsely powdered)
60 g Clarified Butter
75 g myDaily meal (chocolate flavour)
½ cup Milk
1/2 tbsp Baking Powder
1 Tsp. Baking Soda
4-5 Drops of Chocolate Essence


  • Sift together All Purpose Flour, Baking Soda and Baking Powder. 
  • In a separate bowl beat clarified butter and sugar till the sugar mixes completely and the mixture is light.
  • Chop the frozen dark chocolate roughly and then quickly put the pieces in an electric chopper or food processor so as to get evenly crushed powder like chocolate. This step has to be done only when the chocolate is cold enough otherwise, it will start melting.
  • Add this chocolate powder to the Butter-Sugar mix. 
  • Next blend gently the dry flour mixture in parts to the liquid Butter-Sugar part
  • Meanwhile, set the almonds on fire for dry roasting them. After little cooling roughly chop them.
  • To the main cupcake batter, add milk in small portions, blend well after each addition.
  • Lastly, add the roasted almonds and chocolate essence and gently mix it.
  • After greasing the cupcake mold tray well, pour the mixture up til 1/2 or a little more level of the mold height.
  • Preheat the oven to 180-degree temperature and then bake the cupcakes at 180 degrees for about 15 minutes or until it comes clean in the ‘toothpick test’.
  • Next, on an aluminum flat tray lined with butter paper pour the same batter to give it a rough medium sized cookie shape. On top of each cookie batter place 1-2 piece of roasted almond. Bake them in the same manner and same duration a above. The crunchy cookies will be ready.


For presentation with the help of a knife cut a thin top layer from each of the cupcakes. Now coat the top of cupcake with little chocolate syrup*. On it sprinkle the dry roasted almonds chunks. Finally, cover the cupcake with a cookie on top. 
*{You can use Hershey’s syrup that is readily available in the market. I made a syrup by mixing while heating on low flame, mydaily Chocolate powder with water (in the same proportion as mentioned on the back of its pouch) and chunks of roughly chopped dark chocolate. }
This cookie cupcake as a whole comes out to as a great balance of crunch & cake texture plus the nutrition! Hope you like this recipe and in case you try it then do let me know if you enjoyed these cupcakes. For buying myDaily meal pack you can order via their website or buy it on

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