Eggless Chocolate Cupcakes

I always used to wonder why some of my cupcakes crack at the top. After baking many cakes and cupcakes over the past few months have instilled lot of confidence in me and I have become better too. I am in love with my Wilton cupcake mould and it’s giving me perfect results every time. These chocolate cupcakes are perfect for frosting. Such smooth and crack free flat tops. My little niece loved it so much that she has told me to make 100 such cupcakes next time so that she can take 50 and I can keep 50 for Neha 🙂 Please share your experience of you happen to try these. I have used a 240 ml cup.

Ingredients:

• All purpose flour 150 gm
• Cocoa powder 25 gm
• Salt a pinch
• Brown sugar 100 gm
• Baking powder 3/4 tsp
• Baking soda 1/2 tsp
• Oil 80 ml (1/3 cup)
• Milk 240 ml (1 cup)
• Vinegar 2 tsp
• Vanilla extract 1 tsp

Method:

• Preheat the oven at 160 degree for atleast 10 minutes.
• Line a cupcake mould with liners and keep it ready.
• Mix the vinegar and milk and set aside for 5 minutes to form buttermilk.
• Sieve the all purpose flour, cocoa powder, salt, baking powder and baking salt atleast 3-4 times so that its mixed well and the flour is fully aerated.
• Add the oil and sugar to the buttermilk and mix well till the sugar if fully dissolved.
• Add the vanilla extract and mix well.
• Pour the liquid ingredients to the dry flour mixture and mix it gently with a balloon whisk to form a smooth lump free batter.
• Pour the batter into the cupcake mould till 2/3 rd of its capacity.
• Tap the mould on the counter to remove air bubbles.
• Bake for 20-22 minutes or till a tooth pick inserted into the centre comes out clean.
• Remove from oven and allow them to cool well on a cooling rack.
• Frost with whipping cream, butter cream or coffee cream or chocolate ganache or simply serve it plain.
• Store in airtight containers. It stays well at room temperature for 2-3 days. Infact it tastes better the next day.

Notes:

• Use good quality cocoa powder. It makes a lot of difference in the taste. I have used Callebaut cocoa powder this time. It tastes amazing. You can use Cadbury or Hersheys cocoa powder.
• You can add 1-2 teaspoon of coffee powder either while sieving the dry ingredients or mix the coffee in 1-2 teaspoon of warm water and add to the liquid ingredients. This will enhance the chocolate flavour.
• Also adding few drops of grape gives a brilliant chocolate colour to the cupcakes.
• Bake in the middle rack to avoid cracks and bake at a lower temperature.
• Use good quality cupcake liners, to minimise sticking of the cake on it.
• You can use normal vinegar or apple cider vinegar. I prefer apple cider vinegar.
• You can increase the amount of sugar of you like your cupcakes very sweet.