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Eggless Chocolate Cupcakes - Print
Eggless Chocolate Cupcakes - Print
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
INGREDIENTS
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.
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