This Eggless Chocolate Cupcakes recipe is super simple to make, turns out delicious, has soft crumb, super moist, ridiculously chocolaty and perfect treat for your sweet cravings.
Moreover, It has no condensed milk or yogurt and most importantly eggless.
Course Baking, Cupcakes, Dessert, Cakes
Cuisine American
Keyword chocolate cupcakes, eggless cupcakes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 14
Author Lata Lala
Ingredients
Wet ingredients
1cupmilk room temperature240 ml
2teaspoonwhite vinegar
1/2cupflavor less vegetable oil118 ml
1teaspooncoffee powder diluted in warm water
1teaspoonvanilla essence
1cupcaster sugar215 grams
Dry Ingredients
1and 1/2 cup all-purpose flour/Maida215 grams
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/2tteaspoon Salt
1/2cupdark cocoa powder45 grams
Other ingredients
12Cupcake liners
For chocolate buttercream frosting
1/2cup115g unsalted butter, softened
1.75cups220g icing sugar
1/4cup20g cocoa powder
1.5Tablespoons20ml heavy cream or milk
1/8teaspoonsalt
2teaspoonsvanilla essence
Instructions
Preheat oven to 180° C for 10 minutes. Meanwhile line the cupcake tray with cupcake liners.
To make buttermilk
Add vinegar to milk and let it sit 10 minutes. Stir well. Buttermilk is ready to use.
Wet ingredients
In a stand mixer bowl add caster sugar. To this add milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
Next add in oil and diluted coffee. Whip it until both are blended well.
Dry Ingredients
Sieve and mix all purpose flour (maida), cocoa powder, baking soda, baking powder and salt.
Make it a point to always sieve your dry ingredients from a height to create aeration and that results into tender crumb outcome.
Mix liquid in the dry ingredients. Whip it in a stand mixer or by a spatula or hand blender only till the batter is smooth and no lumps. Don't over beat.
Pour the batter into cupcake liners till half.
Bake it for about 18-20 minutes or until toothpick inserted comes out clean.
Cupcakes are ready. Cool it down for 5-10 minutes. Remove it from oven and place the cupcakes on wire rack and let them cool completely before frosting.
For Chocolate Buttercream frosting
In a stand mixer beat the butter on medium speed until creamy for 2 minutes. Add icing sugar, cocoa powder, heavy cream, salt, and vanilla essence.
Beat on low speed for few seconds, then increase to high speed and beat for 1 full minute until it reaches medium peak (neither soft nor stiff) consistency.
Add more icing sugar or cocoa powder little by little with a spoon, if frosting is too thin. Add another spoon of cream if frosting is too thick.
Taste the test. Use immediately by filling it in piping bag with nozzle attached to it
Once cupcakes are cooled completely, frost them using this chocolate buttercream frosting.
Notes
1. If you don't have vinegar use sour buttermilk (chaash) 1 cup by replacing milk and vinegar2. If baking a cake then bake for approximately 25 to 30 minutes at 180° C in a pre heated oven or untill the toothpick inserted in the center of the cake comes out clean.