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4.50 from 4 votes

Eggless Chocolate Cupcakes

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. 
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. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: chocolate desserts, Dessert
Cuisine: British
Keyword: chocolate cupcakes, Chocolate cupcakes eggless recipe, cupcake photography, custard buns food styling, eggless baking ,, eggless cupcakes, Food Photography
Servings: 12 people
Calories: 180kcal

Equipment

  • OTG
  • Mixing bowls
  • Electric Whisk

Ingredients

  • 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

Instructions

  • Preheat the oven https://amzn.to/33IsMvS at 180* C and line a cupcake baking tray https://amzn.to/3iIzlFc with paper cups https://amzn.to/3kxqfvv. Set aside. 
  • 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  

Nutrition

Serving: 1cupcake | Calories: 180kcal