These perfectly moist and super easy eggless chocolate cupcakes are to die for.
This Eggless Chocolate cupcake recipe with chocolate buttercream frosting is just the one you’re looking for. It’s super easy to make and eggless at the same time.
This is a quick one pot recipe which makes delicious and super moist cupcakes which are best for all occasions.
I’ve used an all-time favourite chocolate buttercream frosting for this recipe. It has the perfect gloss and is smooth in texture. This perfect recipe of buttercream is as simple and all you have to do is whip together some butter, good quality cocoa, whipping cream and icing sugar. I’ve added melted chocolate to get the perfect shine but you can add milk if you want. this chocolate buttercream frosting is silky and smooth and holds up well when piped.
Garnish your cupcakes with some sea salt for a sweet-salty for that extra kick or you could even put a cherry to give it some colour and to add extra sweetness to the bite.
- For the Cupcakes
- Flour (maida), 1½ cups
- Caster Sugar, 1½ cups
- Cocoa Powder, ¾ cup
- Baking Powder, 1½ teaspoon
- Salt, ½ teaspoon
- Greek Yogurt, ½ cup
- Milk, ⅔ cup
- Warm Water ½ cup + Coffee, 1 teaspoon
- Vegetable Oil, ¼ cup
- Vanilla Extract, 1 teaspoon
Frosting- Softened Unsalted Butter, 150 grams
- Cocoa Powder, ⅔ cup (85 grams approx.)
- Whipping Cream, 4 tablespoons
- Melted Chocolate, 50 grams
- Vanilla Extract, 1 teaspoon
- Icing Sugar, 1 cup
- For the cupcakes : Preheat oven to 160 degrees. Line a cupcake tin with cupcake liners.
- In a large bowl, sift flour and cocoa powder. Add in the caster sugar, baking powder and salt. With the help of a spoon or spatula mix these ingredients properly.
- In the same bowl, add in the greek yogurt, milk, warm water mixed with coffee, vegetable oil and vanilla extract.
- Now using an electric mixer, whisk or a spatula, mix these ingredients until everything is properly combined and you don't see any pockets of dry ingredients.
- Transfer the batter to the cupcake tin and fill ⅔rds of the cupcake liners. Bake at 180 degrees for 15 minutes.Once the cupcakes are done, transfer them to a wire rack and let them cool.
- For the frosting: In a bowl, whisk softened unsalted butter until its fluffy, about 2-3 minutes with an electric mixer.
- In another bowl, whisk the whipping cream until stiff peaks form. Once done, start mixing it slowly to the whipped butter using a spatula.
- Add in the cocoa powder, icing sugar, vanilla extract, melted chocolate and mix them in gently until everything is combined and you have a smooth glossy frosting. Make sure you don't over whisk anything. This frosting could split if over-mixed. If that happens, add in more melted chocolate until your frosting comes together.
- Transfer the frosting to a piping bag with a large star tip nozzle and pipe the frosting in rosettes, outward to inwards.
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