15 Minutes Eggless Chocolate Cupcakes Recipe
If you are looking for the ultimate Chocolaty and Super Moist combo than these 15 Minutes Eggless Chocolate Cupcakes are exactly where it’s at!
All of us need a perfect Eggless Chocolate Cupcake Recipe and so, I’m excited to share my Extremely easy and quick recipe with you!
It’s really a fool-proof recipe that makes incredibly soft, fluffy and moist Chocolate Cupcakes.
The process of making these chocolate cupcakes is extremely simple and they come together in just 15 minutes! The batter is extremely simple to make, just mix all dry and wet ingredients in a one bowl and whisk well. That’s it. I know what you’re thinking but I promise you they are delicious.
Start off your celebration with this super moist and easy to make chocolate Cupcake Recipe with Easily home friendly ingredients!
These cupcakes are loaded with chocolaty flavor and it will be very hard to only eat 1, so pace yourselves. Not that I ate a bunch at one time or anything… Ok I did.
Watch the video tutorial and you’ll be craving this Super Moist Chocolate Cupcakes:
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So, what is this eggless Chocolate Cupcakes made of:
- I am using here vegetable oil instead of butter because Oil based baking desserts are much lighter and have a fluffier sponge. They also have a longer shelf life than desserts made from butter.
- White Sugar Powder I have used in this Eggless Chocolate Cupcakes recipe. I would advise you to not use granulated sugar in any baking desserts recipes because the sugar granules never fully dissolve into your dessert and you end up with sugar chunks in the end.
- Buttermilk is a very important ingredient in this recipe because it is responsible for adding structure and texture to the eggless chocolate cupcakes. In a normal recipe, this would be done by eggs. I am using here normal homemade buttermilk.
- Remember, whenever you are adding buttermilk to your batter, it should be room temperature. Adding cold buttermilk makes it harder to incorporate into the batter and can lead to uneven mixing of ingredients. Buttermilk softens the cupcake and helps to get a perfect cupcake texture.
- For dry ingredients I used Refine flour / Maida, cocoa powder and baking soda. Whenever I am making an eggless dessert, I make sure to sift in my dry ingredients. What this does is, make the dry ingredients that you are adding slightly lighter and therefore incorporates more air into your batter. A decent amount of air is needed in eggless desserts to help them get a better rise.
Since these Eggless Chocolate Cupcakes are so super moist and soft, I actually loved eating them alongside coffee in the morning. Just an idea :-)
This is extremely easy and quick Eggless Chocolate Cupcakes recipe that is spiked with a little Cocoa powder, oil and buttermilk and it complements the cupcakes perfectly.
What if I don’t have Buttermilk at home ?
Though buttermilk is essential for this Eggless Chocolate Cupcakes recipe, but if you do not have buttermilk at home you can make your own DIY version of buttermilk if needed.
Add 1 teaspoon of white vinegar or lemon juice to a milk. Stir it around and let sit for 5 minutes. This DIY “buttermilk” will be somewhat curdled and ready to use in the recipe.
I hope this Eggless Chocolate Cupcakes Recipe helps to give you an option this year when your kids are absolutely over eating their routine lunchbox.
Sometimes you just need to get food in their stomach and this seems to be a winner every single time that I make it. That’s all I’ve got for now; I hope this is an amazing new year for everyone and happy baking!!
If you are looking for easy and Quick Dessert recipes, here are my top picks:
Seriously you guys!! Make this Extremely Easy and Quick Eggless Chocolate Cupcakes today and if you’re serving this Super Moist Chocolate Cupcakes at a kitty party, get together or dinner or lunch party, definitely double the recipe because it disappears fast!
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Eggless Chocolate Cupcakes
If you are looking for the ultimate chocolaty and super moist combo than these 15 Minutes Eggless Chocolate Cupcakes are exactly where it’s at!
[cooked-sharing]
Preheat oven to 180˚C.
In a bowl, whisk together dry ingredients: Maida / Refined flour, cocoa powder, Baking Soda and Powdered sugar.
Now add wet ingredients: Buttermilk, Oil and Vanilla Essence into dry ingredients and mix.
Whisk and continue mixing until combined.
(You'll be really tempted to eat the batter.)
Divide batter equally between 7 medium cupcake molds.
Fill the molds, a little over 3/4 of the way up.
Bake 15 mins or until tops are set and a toothpick comes out clean.
Remove from oven and let them cool and enjoy.
If you love to apply frosting then cool them completely to room temp before applying frosting.
Ingredients
Directions
Preheat oven to 180˚C.
In a bowl, whisk together dry ingredients: Maida / Refined flour, cocoa powder, Baking Soda and Powdered sugar.
Now add wet ingredients: Buttermilk, Oil and Vanilla Essence into dry ingredients and mix.
Whisk and continue mixing until combined.
(You'll be really tempted to eat the batter.)
Divide batter equally between 7 medium cupcake molds.
Fill the molds, a little over 3/4 of the way up.
Bake 15 mins or until tops are set and a toothpick comes out clean.
Remove from oven and let them cool and enjoy.
If you love to apply frosting then cool them completely to room temp before applying frosting.
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