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Eggless Chocolate Cupcakes

Sarika Gunjal
One of the best Eggless Chocolate Cupcakes for your next birthday party or just like when you feel like eating something chocolatey.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course From the Oven
Cuisine American
Servings 18

Ingredients
  

  • 1.5 cups All purpose flour
  • 1 cup Granulated Sugar
  • ½ cup Cocoa powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Milk
  • ½ cup Oil
  • 1 tsp Pure Vanilla Extract
  • 2 tsp Vinegar
  • 1 cup Buttermilk if you don't have vinegar, otherwise use vinegar n milk which makes buttermilk

Instructions
 

  • Preheat oven to 350F and line the cupcake tray with cupcake liners. Mix all the dry ingredients in a bowl starting from the first ingredient till salt. Sift the dry ingredients from a little height.
  • If using milk and vinegar, add vinegar to milk and let it stand for a minute. Now stir in the oil and vanilla extract. Mix the liquid into the dry ingredients. Whip it using the electric mixer or by hand until you have a smooth lump free batter. Do not over whip the mixture. Over mixing will not give you good results.
  • Bake it for 15-20 mins or until the tooth pick comes out clean.
  • Let them sit in the muffin pan for additional 5 mins after taking it out of the oven. Cool them on a cooling rack. Decorate them with your favorite icing after they have cool down completely. I like whip cream icing over butter cream so that's what I have used.
  • Place them in the refrigerator and enjoy them any time of the day.