Festival season has begun with Navratri and today is the 10th day. Â Happy Dusshera to all my readers. Â Hope you all had an awesome week of fasting and feasting. Â Are you all getting for Diwali? Â What have you all planned traditional sweets or something different? Â Eggless Chocolate Cupcakes, what do you all say?
These days our young generation don’t like or want to try the burfi, rasgulla, or ladoo. Â So I thought instead of doing a traditional sweets for Diwali, why not something that these kids will enjoy too. Â This post is for Jayshree Trao, a fellow blogger for her Diwali’s collective post who blogs at www.evergreendishes.com
Eggless recipes are very useful, especially on the days when we are not allowed non-veg and eggs.  I have tried the vanilla cupcakes before from Khushboo Kothari’s  collection so once again I tried her eggless chocolate cupcakes. This is the second time and I haven’t been disappointed.
Ingredients:
- 1.5 cups All purpose flour
- 1 cup Granulated Sugar
- 1/2 cup Cocoa powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Milk
- 1/2 cup Oil
- 1 tsp Pure Vanilla Extract
- 2 tsp Vinegar
- 1 cup Buttermilk ( if you don’t have vinegar, otherwise use vinegar n milk which makes buttermilk)
Directions:
Preheat oven to 350F and line the cupcake tray with cupcake liners.  Mix all the dry ingredients  in a bowl starting from the first ingredient till salt. Sift the dry ingredients from a little height.
If using milk and vinegar, add vinegar to milk and let it stand for a minute.  Now stir in the oil and vanilla extract.  Mix the liquid into the dry ingredients.  Whip it using the electric mixer or by hand until you have a smooth lump free batter.  Do not over whip the mixture.  Over mixing will not give you good results.
Bake it for 15-20 mins or until the tooth pick comes out clean.
Let them sit in the muffin pan for additional 5 mins after taking it out of the oven. Â Cool them on a cooling rack.
Decorate them with your favorite icing after they have cool down completely. Â I like whip cream icing over butter cream so that’s what I have used.
Place them in the refrigerator and enjoy them any time of the day. Â You can also try my Eggless Vanilla Cupcakes.
If you enjoyed this recipe, drop me a comment below and share with your friends and family.
Happy Cooking!!!!
Eggless Chocolate Cupcakes
Ingredients
- 1.5 cups All purpose flour
- 1 cup Granulated Sugar
- ½ cup Cocoa powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Milk
- ½ cup Oil
- 1 tsp Pure Vanilla Extract
- 2 tsp Vinegar
- 1 cup Buttermilk if you don't have vinegar, otherwise use vinegar n milk which makes buttermilk
Instructions
- Preheat oven to 350F and line the cupcake tray with cupcake liners. Mix all the dry ingredients in a bowl starting from the first ingredient till salt. Sift the dry ingredients from a little height.
- If using milk and vinegar, add vinegar to milk and let it stand for a minute. Now stir in the oil and vanilla extract. Mix the liquid into the dry ingredients. Whip it using the electric mixer or by hand until you have a smooth lump free batter. Do not over whip the mixture. Over mixing will not give you good results.
- Bake it for 15-20 mins or until the tooth pick comes out clean.
- Let them sit in the muffin pan for additional 5 mins after taking it out of the oven. Cool them on a cooling rack. Decorate them with your favorite icing after they have cool down completely. I like whip cream icing over butter cream so that's what I have used.
- Place them in the refrigerator and enjoy them any time of the day.
Buttermilk always adds such a unique flavour and softness to cakes and muffins. Such inviting chocolate cupcakes with the cookie on top… wish I could grab one right away.
I am enthralled to see such cupcake beauties. Its texture is amazing. They are baked to perfection. I can’t resist anymore. Off I go on a baking spree!
Thank you Neha. Did you try them, how did they come out?