When you have children, you do all possible cooking and baking heroic acts at home to treat them. Count those times as blessings, one day these kids will grow and you will look back into the time to find more of those moments. The activity of baking something like cupcakes with kids is, in itself a merrymaking venture. When kids participate, they make more happy memories. Just eating a cupcake is not that pleasurable, but making a cupcake is more amusing, entertaining and engaging.
These are the basic eggless chocolate cupcakes, I baked yesterday because a friend with her kids had come home in the evening. The whole batch of 12 big cupcakes vanished within minutes. I got no opportunity to keep them in the fridge too. I was barely able to finish photography before they arrived. My daughter was literally counting my shots and like a helicopter, she was havering over me to finish. She participated in the picture too and you will see her hands in most of the images. But the whole hustle of finishing the picture taking process was so joyful.
The cupcakes were super soft, moist and delicious. Not heavy on sugar, but well balanced with my ganache whipped cream. The creamy swirls got many many compliments and were licked and relished with smiles and giggles.
I am not a huge fan of big frostings. So, ditched regular buttercream frosting, which is simply a mix of sugar and butter. Instead, choose to do a ganache whipped cream.
The cakes are very easy to make. You are aware that, I never share complicated, fastidious recipes. This is one of my favourite eggless cake base recipes. You can blindly trust it, just be sure to measure the ingredients accurately.
There are few more pointers, I would like to share with you. Please go through them written in the following lines.
Preheat the oven at least for 10 minutes at 170* C. Line the cupcake tray with paper cups, and fill them only halfway through with the prepared batter.
So I happened to fill them a bit over and these got puffed. So I used a sharp knife to cut out the top portion and made it flat, so the frosting could have a smooth flat base to stay.
Took this image to share the joy of fabulous texture with you here on the blog.
It’s super soft, moist, airy that will give you a pillowy feel as you bite into one.
The first step says to add warm water to cocoa powder. Make sure that the water is neither boiling hot nor cold or room temperature. It should be little more than lukewarm. Also please use good quality cocoa powder.
Use a wire whisk to combine all dry ingredients and pour in hot water-cocoa powder in the centre along with oil.
I have used oil (vegetable oil) for these cupcakes. Make sure the oil you choose is aroma free and flavour free.
In the last step of batter making, it says to combine baking soda and vinegar and immediately add it to the batter. You will see that, as you combine both the ingredients, it starts to bubble up. This will help cupcakes to rise. So don’t waste any time here. Keep the cupcake tray ready (lined with paper cups) keep the spoons ready (for pouring the batter in those cup cavities).
As you mix the baking soda and vinegar to the rest of the batter, use a rubber spatula to mix it and quickly spoon it in the cupcake tray.
The chocolate ganache frosting is a decadent, luscious frosting with the perfect balance of creamy and sweet. And it’s super easy to make.
Prepare the ganache before you start baking cupcake. So it gets time to cool for whipping.
You can skip the whipping part, but the result will be intense and super chocolaty, basically richer. But for cupcakes, I recommend whipping the ganache, so it matches it the textural softness of the cupcakes.
If you happen to keep the ganache in the fridge for long, it will get stiffer, just leave at room temperature until soft enough to whip.
For the simple ganache, Amul cream works very well. But in the recipe below, you will see I have mentioned whipped cream also.
I have used non-dairy whipping cream in the second part of the ganache frosting recipe. Here Amul will not work. You need cream with more fat content, so it whips till the stiff peaks.
Eggless Chocolate Cupcakes
- Mixing bowls
- Electric Whisk
- 1 cup warm water
- 1/2 cup cocoa powder https://amzn.to/2RBtplx
- 1 and 1/4th cup all-purpose flour
- 1 cup caster sugar
- 1/4th tsp baking powder
- 1/4th tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp white vinegar
- 1/4th tsp baking soda
For chocolate ganache frosting
- 1 cup cream
- 300 gm semisweet chocolate chopped https://amzn.to/3iImdQo
- 1/2 cup whipping cream
- In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well. In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
- Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth.
- In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Use two spoons or an ice cream scooper to put the prepared batter in the cupcake paper cups and bake for 20 – 25 minutes at 180*C.
- Tip: if you plan to use the small-sized cupcake tray, the baking time will reduce to 15 minutes.
- Increate a skewer into one of the cupcakes to check on the doneness. Let them cool on a wire rack and prepare the frosting.
For chocolate ganache frosting
- Heat the cream in a small saucepan or in the microwave until it's hot and starts to bubble. Be careful not to boil the cream.
- Place chocolate in a medium bowl and pour over the hot cream or milk. Let stand for 5 minutes.
- Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, about 45 minutes to 1 hour.
- Using an electric whisk https://amzn.to/2RA8Tld whip the mixture at medium speed until light, fluffy. Add whipping cream and whip till forms stiff peaks, about 2 minutes.
- Fill the frosting in a piping bag fitted with a nozzle https://amzn.to/3c9icC0 of your choice. and frost the baked, cooled cupcakes. Enjoy