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Eggless Chocolate Cupcakes - Print

This recipe is for moist, chocolaty eggless chocolate cupcakes topped with a creamy chocolate buttercream frosting. The cupcakes are made with all-purpose flour, sugar, unsweetened cocoa powder, baking soda, salt, milk, vinegar, oil, and vanilla. The chocolate buttercream is made by beating butter, powdered sugar, cocoa powder, vanilla, and milk together. The cupcakes take 30 minutes total to prepare and bake at 350 degrees F for 15-17 minutes.

Uploaded by

Gargi P
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2K views2 pages

Eggless Chocolate Cupcakes - Print

This recipe is for moist, chocolaty eggless chocolate cupcakes topped with a creamy chocolate buttercream frosting. The cupcakes are made with all-purpose flour, sugar, unsweetened cocoa powder, baking soda, salt, milk, vinegar, oil, and vanilla. The chocolate buttercream is made by beating butter, powdered sugar, cocoa powder, vanilla, and milk together. The cupcakes take 30 minutes total to prepare and bake at 350 degrees F for 15-17 minutes.

Uploaded by

Gargi P
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Eggless Chocolate Cupcakes

Manali
These Eggless Chocolate Cupcakes are super moist, chocolaty and
perfect for your chocolate craving. These are topped with a creamy
chocolate buttercream frosting for that special treat!

5 from 17 votes

PREP TIME COOK TIME TOTAL TIME


15 mins 15 mins 30 mins

COURSE CUISINE SERVINGS CALORIES


Dessert American 12 cupcakes 329 kcal

INGREDIENTS   

Eggless Chocolate Cupcakes


1.29 cups all purpose flour 192 grams
0.86 cup granulated white sugar 210 grams
0.43 cup unsweetened cocoa powder 48 grams
0.86 teaspoon baking soda
0.21 teaspoon salt
0.86 cup milk 8 oz
0.86 tablespoon white vinegar
0.43 cup canola oil or any flavorless oil
0.86 teaspoon vanilla extract
1.71 tablespoons water optional, if needed
Chocolate Buttercream
0.43 cup salted butter 1 stick or 113 grams, at room temperature
1.71 cups powdered sugar 248 grams
0.86 teaspoon vanilla extract
0.21 cup unsweetened cocoa powder 24 grams
1.71 tablespoons milk or heavy cream

INSTRUCTIONS  

Chocolate Cupcakes
1. In a large bowl, sift together flour and cocoa powder.
2. Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
3. Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can
also use 1 cup buttermilk in place if you have that on hand.
4. After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
5. Add the wet ingredients to dry, mix till the ingredients are just combined.
. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my
batter. Remember to not over-mix the batter.
7. Fill the prepared cupcake liners 1/2 full with the cupcake batter.
. Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
9. Remove from oven, transfer to a wire rack and let the cupcakes cool completely.

Chocolate Buttercream Frosting


1. Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium
speed for 2 minutes till creamy.
2. Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
3. Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting
looks creamy.
4. Transfer frosting to piping bag and frost the cooled cupcakes.

NOTES

*Un-frosted cupcakes can be stored at room temperature for up to 2 days. Make sure you store them in air-tight
container. If you have frosted them with the buttercream frosting, please store them in the refrigerator.

NUTRITION
Calories: 329kcal Carbohydrates: 45g Protein: 2g Fat: 16g
Saturated Fat: 5g Cholesterol: 22mg Sodium: 187mg Potassium: 107mg
Fiber: 1g Sugar: 32g Vitamin A: 260IU Calcium: 31mg
Iron: 1.3mg

Get recipe at: https://www.cookwithmanali.com/eggless-chocolate-cupcakes/

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