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Eggless Chocolate Cupcakes Recipe

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 minutes
Cook Time 20 minutes
Servings 14
Author Lata Lala

Ingredients

Wet ingredients

  • 1 cup milk room temperature 240 ml
  • 2 teaspoon white vinegar
  • 1/2 cup flavor less vegetable oil 118 ml
  • 1 teaspoon coffee powder diluted in warm water
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar 215 grams

Dry Ingredients

  • 1 and 1/2 cup all-purpose flour/Maida 215 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 t teaspoon Salt
  • 1/2 cup dark cocoa powder 45 grams

Other ingredients

  • 12 Cupcake liners

For chocolate buttercream frosting

  • 1/2 cup 115g unsalted butter, softened
  • 1.75 cups 220g icing sugar
  • 1/4 cup 20g cocoa powder
  • 1.5 Tablespoons 20ml heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla 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 vinegar
2. 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.