Chocolate Cupcakes ~ Eggless

I recently baked a cake to take to my office and I realized that a few of my friend’s had a problem with egg in it !

I have never tried egg less chocolate cupcakes before, but then I decided to give them a try and they turned out nice, soft and moist !

Here is the recipe :

You’ll need:

1.5 cup plain flour or maida or self-raising all purpose flour

1/4 cup or 3 tsps of cocoa powder (unsweetened)

1 tsp white vinegar or red wine vinegar

1 cup sugar

1 tsp baking soda

1/2 tsp or a pinch of salt

2 tsps vanilla essence

1 cup brewed or filter coffee (its just 1.5 tsp of instant coffee powder in 1 cup warm water)

About 3/4 cup of olive oil (instead of butter)

For the topping,

4tsp butter

3 tsp cocoa powder

1.5 cup powdered sugar

4-5 tsps milk

Few drops of vanilla essence


1. Preheat oven to 170 degree Celsius and oil the muffin tray and keep it aside

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until it is soft and there are no lumps.

3. Mix together the coffee (or water plus coffee), vinegar, vanilla extract, and olive oil in a separate bowl.

4. Pour the wet ingredients into the dry ingredients and mix or fold only in one direction until they just come together. The mixture should be thin and not so lumpy.

5. Pour the batter into the muffin tin or tray, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a fork inserted in the center comes out clean.

6. Let the cup cakes cool for 10 min before you eat them. You can serve them plain or with just a sprinkle of powdered sugar or chocolate sauce topping.

For the topping, melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep adding powdered sugar and either milk or vanilla alternatively, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too thin, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

You can scoop the frosting into the corner of a ziplock bag. Cut 1/2 cm or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in pattern you like.

Have a yummy cup cake evening ! 🙂


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