Eggless Chocolate Cupcakes
Perfect, BEST, moist, eggless, easy, fail-proof chocolate cupcakes for Holidays like Halloween 🎃
Servings 12 cupcakes
Calories 209kcal
Ingredients
- 1½ cup All purpose flour (maida)
- 1 cup Granulated sugar
- ⅓ cup Cocoa powder Unsweetened
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Water
- ½ cup Oil Canola oil
- ½ tablespoon White distilled vinegar
- Few drops Pure vanilla extract
- 2½ cup Buttercream frosting (approx) to decorate cupcakes
Instructions
- Preheating oven - This is an important step in baking recipes :) Preheat your oven at 180°C or 350°F for 20 minutes.
- Prepare your baking pan- Spray your pan lightly and place cupcake liners inside it. Keep your baking pan ready and keep it aside.
- Preparing flour mixture - Take a bowl. Add baking soda, cocoa powder into the all purpose flour and sieve the mixture.1½ cup All purpose flour (maida), ⅓ cup Cocoa powder, 1 teaspoon Baking soda
- Take another bowl. Add oil and granulated sugar into that. Mix it really well.½ cup Oil, 1 cup Granulated sugar
- Add flour mix, water, vinegar, salt, vanilla extract into the oil and sugar mixture.1 cup Water, ½ tablespoon White distilled vinegar, Few drops Pure vanilla extract, ¼ teaspoon Salt
- Mix the batter really well.
- Transfer batter into the baking pan.
- Bake it for 20 minutes at 180°C or 350°F. Check it with toothpick. If toothpick comes clean, cupcakes are ready otherwise bake for 2-4 minutes more.
- Cool it down. Decorate it with ultimate buttercream frosting, and enjoy!2½ cup Buttercream frosting
Notes
- You can use lemon juice instead of vinegar.
Nutrition
Serving: 1cupcake without frosting | Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 142mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Calcium: 6mg | Iron: 1mg
