Eggless Chocolate Cupcake

In a world of muffins, be a cupcake. I am not sure what that means because I like both. 😀 Muffin are just an icing away from being a cupcake or you can say a few calories away from being a cupcake. A soft, miost and chocolatey cupcake with a cup of black coffee…Ahhh, perfect start of the day. 🙂 You know the best thing about baking is? You will always feel good and happy. I do feel relaxed and happy until and unless I don’t burn them. 😛 Yeah, I did once. So I know how it feels when you remove the tray from the oven and the cupcakes are all burnt. 😦 Indeed a bad as well as funny experience. This time I kept an eye on my cupcakes. And it surely came out soft and moist and of course, delicious. To know how it tastes, bake them.It’s a very easy-peasy an eggless chocolate muffin recipe.

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It’s been a long time since I have not tried any dessert recipe (except the gulab-jamun 😛 ). I was avoiding extra calories but when it’s time for celebration then forget about the calories. This is my 200th post and it is indeed a celebration time for me. 🙂 Thanks to each and everyone who always supported me. 🙂

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Take pride in how far you have come and have faith in how far you can go!
Remember to celebrate each milestone 😊

IMG_9683 This is an eggless chocolate muffin recipe. You can use the same batter to make a chocolate cake too. Just increase the baking time and your chocolate cake is ready. for frosting, you can use vanilla, chocolate or any other according to your taste and preferences. You can make the frosting at home with these same ingredients or else just buy it from a store.

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Serves 12 Cupcakes

Ingredients:

Learn Step By Step Recipe With Pictures For Eggless Chocolate Cupcake 

Recipe:

Step 1- Preheat oven at 350º F. In a large mixing bowl take condensed milk and oil. With a hand mixer whisk until smooth

Step 2- Sieve all purpose flour and cocoa powder and add to the mixture with salt, baking podwer, and baking soda. Fold gently and make sure no lumps are formed.

Step 3- Now add vinegar and vanilla extract to the batter. Mix well and lastly, add the warm milk to the batter and mix gently. Make sure the batter is of dropping consistency. Not too thick or not too thin

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Step 4- Line a muffin tray with paper cups and pour a scoop of batter into each muffin cup and bake for 12-14mins. To check whether it’s baked or not, insert a toothpick in the centre and if it comes out clean the cupcakes are ready

Remove the cupcakes from the oven and let it cool down completely. Meanwhile fill the piping bag with the vanilla frosting. Once the cupcakes are cooled, decorate the cupcakes with frosting

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