Chocolate Cupcakes (Eggless).
You can have Chocolate Cupcakes (Eggless) using 16 ingredients and 11 steps. Here is how you cook it.
Ingredients of Chocolate Cupcakes (Eggless)
- You need 1 1/4 cups of Plain flour.
- It’s 1 cup of Caster sugar + 3 tbsps.
- It’s 1/2 cup of Cocoa powder.
- Prepare 40 gms of Dark chocolate (melted in microwave).
- Prepare 1/4 cup of Milk powder.
- You need 1 tsp of Baking powder.
- It’s 1/8 tsp of Baking soda.
- It’s 10 tbsps of Milk or ~ 150 ml.
- Prepare 3/4 cup of Yogurt.
- Prepare 2 tsps of Vinegar.
- Prepare 4 tbsps of Butter (softened).
- Prepare 2 tbsps of water Hot.
- You need 1 cup of Icing sugar.
- It’s 6 tbsps of Cocoa.
- You need 6 tbsps of Butter (softened).
- You need 5 tbsps of Milk or ~ 75 ml.
Chocolate Cupcakes (Eggless) step by step
- Line two 6-hole muffin tin with cupcake paper cases..
- Sift together all the dry ingredients (except sugar) and set aside..
- In a large mixing bowl, cream together the softened butter along with the sugar. You can use an electric whisk or use a wooden spoon..
- Add the yogurt, milk, melted chocolate and vinegar to the butter and sugar mixture and mix well..
- Now, add the dry ingredients to the above mixture little by little, while mixing with the spatula until well integrated..
- Add the hot water (1 tsp at a time) to make the batter more smooth and creamier..
- Divide the cake batter equally between the 12 cupcake cases..
- Bake in a preheated oven at 200°C for about 10-15 minutes until well risen and springy to the touch..
- Cool the cupcakes in a wire rack..
- To make the chocolate icing, whisk together the butter, icing sugar and cocoa using an electric whisk or hand whisk till a smooth and creamy icing is formed. Gradually add the milk until it reaches the desired piping consistency..
- Using a palette knife spread the icing over the cupcakes or you can use a piping bag to pipe out the icing..