Chocolate cupcakes are classics that you can serve at birthdays, anniversaries, or any other type of party or gathering. They’re enjoyed by children as well as adults, and are sure to be a hit. But you want to make sure everyone can enjoy them. So keeping in mind any dietary choices your guests might have, it might be a smarter option to just make eggless cupcakes. Here’s an easy chocolate cupcake recipe that you can follow to understand what to substitute for the eggs and how to make these fluffy and moist cupcakes.
Ingredients:
- 192 gm all purpose flour
- 210 gm granulated white sugar
- 48 gm unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 230 ml milk
- 1 tablespoon white vinegar
- 120 ml canola oil or any flavorless oil
- 1 teaspoon vanilla extract
- 2 tablespoons water
For the chocolate buttercream:
- 113 gm salted butter, room temperature
- 250 gm powdered sugar
- 1 teaspoon vanilla extract
- 24 gm unsweetened cocoa powder
- 2 tablespoons milk or heavy cream
Directions:
- Preheat the oven at 350°F or 177°C.
- Line a muffin tray with cupcake liners and set aside.
- In a bowl, add the flour and cocoa powder, sifting both into the bowl, and mix well. Then add the sugar, baking soda, salt and whisk. Set aside.
- In another bowl, add the milk and vinegar. Let it sit for 5 minutes. Then add the oil and vanilla extract. Stir to combine.
- Now add the wet ingredients to the dry ingredients, putting in a little bit at a time, stirring it, then adding more. Mix until everything has just combined, and no more. If the batter seems too thick, you can add 2 tablespoons of water to it. Do not overmix.
- Pour the batter into the lined muffin tray, filling each liner ¾ full.
- Bake for about 15 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Then remove from the oven and place on a wire rack. Let the cupcakes cool completely.
- In the meantime, make the chocolate buttercream frosting. With a hand mixer or a stand mixer with a paddle attachment, beat the butter until light and creamy. Then add the sugar, cocoa powder, vanilla extract and milk or cream. Beat until it's all thoroughly combined. Then increase the speed and beat until the frosting looks bright and creamy. Then place in the fridge for 30 minutes. Remove and beat a little. Then transfer the frosting to a piping bag and pipe a design onto the cupcakes, or use the back of your spoon to spread it evenly on your cupcakes.
- Serve cool.
Notes, tips and tricks:
Your cupcakes can be stored at room temperature in an airtight container for up to 2 days, if unfrosted. If frosted, they can be stored in the fridge for up to 3 days. Your cupcakes and frosting can also be frozen and stored for 3 months.
When preparing the batter, make sure all your ingredients are at room temperature. This is especially important for the butter. If the butter is hard, it wont mix in well and the batter will be clumpy. If you melt the butter for quick results and then add it to the batter, the batter will become too runny and lose it's structure. Make sure you let the butter sit at room temperature until it warms and then use it for the batter.
You can substitute the milk with vinegar with buttermilk. If you don't have, then use milk with vinegar. Do not skip the vinegar, since it reacts with the baking soda and causes the cupcakes to lift. That’s what gives the cupcakes their structural integrity, since without eggs that’s what stands in.
If you really want to bring out the chocolatey flavor of the cupcakes, mix a spoon of coffee powder with warm water and add that to the batter. It will make the chocolate taste stronger and richer.
Make sure not to overbake the batter. If you mix too much, it will lead to more gluten, which will then result in tougher cupcakes. Since we want soft, moist cupcakes, don't overmix.