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Step-by-Step Guide to Make Perfect Chocolate Cupcakes (Eggless)

 ·  ☕ 5 min read  ·  ✍️ Olga Ford

Chocolate Cupcakes (Eggless)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chocolate cupcakes (eggless). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chocolate Cupcakes (Eggless) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Chocolate Cupcakes (Eggless) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chocolate cupcakes (eggless) using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chocolate Cupcakes (Eggless):
  1. Get 1 1/4 cups Plain flour
  2. Get 1 cup Caster sugar + 3   tbsps
  3. Prepare 1/2 cup Cocoa powder
  4. Make ready 40 gms Dark chocolate (melted in microwave)
  5. Make ready 1/4 cup Milk powder
  6. Get 1 tsp Baking powder
  7. Make ready 1/8 tsp Baking soda
  8. Get 10 tbsps Milk or ~ 150 ml
  9. Make ready 3/4 cup Yogurt
  10. Make ready 2 tsps Vinegar
  11. Take 4 tbsps Butter (softened)
  12. Prepare 2 tbsps water Hot
  13. Get 1 cup Icing sugar
  14. Make ready 6 tbsps Cocoa
  15. Make ready 6 tbsps Butter (softened)
  16. Get 5 tbsps Milk or ~ 75 ml
Steps to make Chocolate Cupcakes (Eggless):
  1. Line two 6-hole muffin tin with cupcake paper cases.
  2. Sift together all the dry ingredients (except sugar) and set aside.
  3. In a large mixing bowl, cream together the softened butter along with the sugar. You can use an electric whisk or use a wooden spoon.
  4. Add the yogurt, milk, melted chocolate and vinegar to the butter and sugar mixture and mix well.
  5. Now, add the dry ingredients to the above mixture little by little, while mixing with the spatula until well integrated.
  6. Add the hot water (1 tsp at a time) to make the batter more smooth and creamier.
  7. Divide the cake batter equally between the 12 cupcake cases.
  8. Bake in a preheated oven at 200°C for about 10-15 minutes until well risen and springy to the touch.
  9. Cool the cupcakes in a wire rack.
  10. To make the chocolate icing, whisk together the butter, icing sugar and cocoa using an electric whisk or hand whisk till a smooth and creamy icing is formed. Gradually add the milk until it reaches the desired piping consistency.
  11. Using a palette knife spread the icing over the cupcakes or you can use a piping bag to pipe out the icing.

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