Eggless chocolate cupcake

I made this yummy dessert for my daughter’s birthday. She loves this particular kind of chocolate cupcake. A decorated cupcake take far less effort than a decorated cake. So near instant yumminess with least effort. Ummm… If you need vegan version of this recipe, use almond milk and add vinegar to batter instead of adding it to milk. If you crave more chocolate, add chocolate chips into the batter.

When making frosting, use a wide and deep bowl with few dry ingredients at a time to avoid splattering. Decorate with frosting only after the cupcakes have completely cooled down. Cover the frosted cupcakes so that frosting stays soft.

Ingredients

All purpose flour – two cups
Unsweetened coco powder – half cup
Sugar – three-fourth cup ( measurement says for one cup)
Baking soda – one tsp
Instant coffee powder – one tsp
Salt – a pinch
Vanilla extract – one tsp
Oil – half cup
Milk – one cup
White distilled vinegar – two tsp

Procedure

Preheat the oven to 350 degree F. Line the cupcake pan with liners

Add vinegar to milk and keep it aside for one minute. After a minute add oil and vanilla extract and stir.

In a bowl , shift all-purpose flour, coco powder, sugar, salt, instant coffee powder and baking soda and mix them. Now add liquid mixture to dry mixture. Whisk the batter without any lumps.(I didn’t use electric whisk).Do not over mix. Fill each muffin cup with about 2/3rd full of batter. Bake for around 15 to 20 mins. (exact time depends on the oven)

A tip: Insert a toothpick into the cake and if it comes out clean then the cake is ready.

Remove and completely cool them.

Procedure to make frosting

Ingredients

Butter – 150 grams (room temperature)
Powdered sugar – 175 grams
Semi dark chocolate – 100 grams
Vanilla extract – one tsp
Unsweetened coco powder – 75 grams
Milk – one to two tsp

Procedure

Melt the chocolate in microwave for 30 sec. Beat the butter until fluffy. Add dry ingredients (sugar and

Beat the butter until fluffy. Add dry ingredients (sugar and coco powder) little by little and whisk. Now add melted chocolate, vanilla and whisk until well combined. Add one tsp milk or more to get right consistency (I used two teaspoons).

Now ready for frosting.

Quantity

Serves three

Time

30 mins

Expiry

One day