Introduction
If you’re looking for a delicious treat that caters to those who prefer eggless desserts, this eggless chocolate cupcake recipe is perfect for you. These cupcakes are moist, rich in chocolate flavor, and incredibly easy to make. Ideal for birthdays, celebrations, or just a sweet afternoon snack, these treats are sure to satisfy your sweet tooth.
Detailed Ingredients with measures
– All-purpose flour: 1 cup
– Cocoa powder: 1/3 cup
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: 1/4 tsp
– Sugar: 3/4 cup
– Vegetable oil: 1/3 cup
– Milk: 1/2 cup
– Vanilla extract: 1 tsp
– Vinegar: 1 tsp
– Chocolate chips (optional): 1/2 cup
Prep Time
The preparation time for these eggless chocolate cupcakes is about 15 minutes. This includes gathering all your ingredients and mixing them together.
Cook Time, Total Time, Yield
The cook time is around 20 minutes, making the total time for this recipe approximately 35 minutes. This recipe yields around 12 delicious eggless chocolate cupcakes, perfect for sharing or enjoying yourself!
Detailed Directions and Instructions
Prepare the Oven and Cupcake Liners
Preheat your oven to 180°C (350°F). Line a cupcake tray with cupcake liners to prepare for pouring in the batter.
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt until they are evenly combined and free of lumps.
Mix Wet Ingredients
In another bowl, combine the sugar, curd (yogurt), melted butter, and vanilla extract. Whisk until the mixture is smooth and well-blended.
Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients, mixing gently. Stir until just combined, avoiding overmixing.
Add Milk
Slowly incorporate the milk into the batter, mixing until the batter is smooth and has a creamy consistency.
Fill Cupcake Liners
Pour the batter into the lined cupcake tray, filling each liner about 2/3 full to allow for rising during baking.
Bake the Cupcakes
Place the tray in the preheated oven and bake for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean.
Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tray for 5 minutes. Then, transfer them to a wire rack to cool completely.
Frosting (Optional)
If desired, top the cooled cupcakes with your favorite frosting for added flavor and decoration.
Notes
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Customization
Feel free to add chocolate chips or nuts to the batter for extra texture and flavor.
Serving Suggestions
Serve these cupcakes with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an indulgent treat.
