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Sify Home > Food > Vegrecipes > Category > Cakes and sweets > Eggless chocolate cupcake
Eggless chocolate cupcake
By : Radhika Vasanth
Category : Cakes and sweets
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
  1. Prepare Coffee in your own way. I have used stove top espresso maker/traditional filter coffee maker.
  2. Using a knife cut the chocolate chip into tiny pieces or using a mixer pulse it twice or thrice until all the chips are crushed.
  3. Preheat oven to 350 F. In a muffin pan, arrange the cupcake liners.
  4. In a large mixing bowl, add flour, brown sugar, cocoa powder, baking soda, salt and whist it together so that it blends well.
  5. Then add Canola oil, vanilla extract, vinegar, buttermilk. Whisk again until blended.
  6. Add crushed chocolate chips and stir it using a whisk. Now you will be tempted to lick the batter. Carry on.
  7. Add coffee and stir it again to combine.
  8. Slowly pour the cupcake mix in each cupcake holder half way through using a laddle or your measuring cup.
  9. Bake for 25-35 mins until the toothpick inserted comes out clean.
  10. Place them on a cooling rack and allow it to cool.

Notes:

  1. To bake cakes with less sugar, use 3/4 cup of packed brown sugar. Please add up to 1 cup to suit your taste buds.
  2. You can use the same batter and make a cake using a cake / loaf pan.
  3. If you don’t have buttermilk. Mix 1 cup of milk with 1 tsp vinegar or lemon juice and allow it to curdle.

Recipe courtesy: Food for 7 Stages of Life

Ingredients:
1 1/2 cup all purpose flour
(Substitute: Whole Wheat Pastry flour)
3/4 - 1 cup dark brown sugar packed
(Substitute: Light Brown Sugar/Sugar/Honey of same quantity)
2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
6 tbsp canola oil
1 tsp vanilla extract
1 tbsp white vinegar
1 cup low fat butter milk
6 tbsp coffee without milk
2 3/4 tbsp bittersweet chocolate chips (Used Ghirardelli)
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