Chocolate Cupcake (Eggless)

Combine all the dry ingredients other then Baking powder in a bowl and mix. Add the oil and milk and cocoa and mix well. In a separate container mix together vinegar and baking powder. Add this to the cake mixture and beat well.

Chocolate Cupcake (Eggless)

Ingredients

  • 1¼ C. Flour
  • 1 Cup. Dhampure White Crystal Sugar
  • 1/3 CUP Cocoa Powder Dissolved in ½ Cup hot water
  • ½ tsp instant coffee
  • ½ CUP milk
  • 1/3 Cup Veg oil
  • 1 tsp. baking powder
  • 1 tsp Vinegar
  • Fudge Frosting
  • 1/2 CUP. Butter ( 110gms)
  • 100 gms dark chocolate
  • 450 gms powder of Dhampure Icing Sugar
  • ¾ CUP milk

Method

FOR THE CUPCAKE:

  • Combine all the dry ingredients other then Baking powder in a bowl and mix. Add the oil and milk and cocoa and mix well. In a separate container mix together vinegar and baking powder. Add this to the cake mixture and beat well.
  • Pour in lined cupcake moulds. Fill each muffin cup about two-thirds full with batter
  • Bake in a preheated oven at 150 C for 16 -20 minutesor until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
  • Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
  • Place on a plate and decorate with nuts and sprinkles.

FUDGE FROSTING:

  • Melt chocolate and butter in a microwave
  • In a bowl blend together Dhampure White Crystal Sugar and 1 thsp of milk
  • Add the Chocolate and butter and mix well. Keep adding milk till u get desired consistency
  •  Let cool ( frosting will thicken as it cools)