Look inside for the detailed recipe and video.Chocolate+ cupcake = Happiness! Do I need to say more? These Eggless Chocolate Cupcakes are super moist, rich, chocolaty, perfect for your chocolate craving, and most importantly, it’s made of whole wheat flour. These are frosted with a creamy chocolate ganache frosting and topped with colourful sprinkles for that special treat! It has no butter, condensed milk, no eggs and maida (all-purpose flour). These soft eggless cupcakes are made from ingredients easily found in your pantry. This is a wonderful eggless chocolate cupcake recipe, which can be used to make chocolate cakes as well, and it forms a perfect eggless chocolate base for any kind of frosting and filling recipe.These Eggless Chocolate Cupcakes are super chocolatey, moist, rich, and delicious. You can bake these cupcakes in advance and frost them later according to your choice, and it tastes delicious without frosting also. Perfect for special treats, birthday parties, gatherings, celebrations, or whenever you crave for these chocolaty cupcakes.
Utensil and Tools
- Borosil DIGIPRO 38L, Digital OTG
- Borosil Glass Mixing Bowl
- AmazonBasics Non-Stick Carbon Steel 12-Cup Muffin Pan
Ingredients
- 180 gm Wheat Flour 1¼ cup + 1 tbsp
- 22 gm Corn Flour 3 tbsp
- 25 gm Unsweetened Cocoa Powder ¼ cup
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 160 gm Powder Sugar 1+¼cup
- 1 tsp Instant Coffee Powder , heaped
- 80 ml Oil â…“ cup
- ½ cup Curd (Yogurt)
- ½ cup Milk
- ½ cup Water
- 1 tsp Vanilla Extract
Video
Instructions
- Preheat the oven to 180 C. Line a cupcake mould with cupcake liners and set it aside.
- Take a bowl and add wheat flour, cornflour, baking powder, baking soda, salt & cocoa powder. Mix it well and keep it aside.
- Prepare the coffee concoction. Add coffee in hot water, mix it well and keep it aside.
- In a large mixing bowl, add sugar and oil. Whisk it well till the mixture becomes homogeneous.
- Add curd, milk and vanilla extract. Whisk it well.
- Place a fine sieve and add the dry ingredients. Sift the flour; make sure there are no lumps. Mix it gently with a spatula or whisk using the cut and fold method. The mixture should be lump-free and do not over mix it.
- Add coffee mixture to the cake batter and mix it well.
- Pour the batter into the cupcake liners. Fill only halfway or ½ of the cupcake liners to avoid spilling over the sides or sinking. Sprinkle chocolate chips on it (optional).
- Bake for 15-18 minutes or until a toothpick, when inserted in the centre of the cupcake, comes out clean.
- Let it cool down completely in the mould. Frost the cupcakes with chocolate buttercream or chocolate ganache. Chocolate ganache is used in this recipe for frosting using Wilton 1 M piping tip. Top with sprinkles of your choice.
- Store the leftover cupcakes in the refrigerator for up to 5 days.
- Eggless Chocolate cupcakes are ready to enjoy.
Nutrition
Calories: 127kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 126mgPotassium: 54mgFiber: 1gSugar: 9gVitamin A: 18IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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