Chocolate Cupcakes

I baked these lovely cupcakes for my son's 3rd birthday party along with the main cake - the Garbage Truck Cake, and we loved these cuppies! Any chocolate cupcake is delicious but this one is especially good since it's so light, soft and moist. Since we use oil and not butter, it makes the cupcakes so light and moist. Even if you leave it in the refrigerator and then take it out and eat immediately, it still tastes great! These are like the perfect chocolate cupcakes! These cupcakes uses oil and if you don't bake it correctly, the top can get sticky after sometime. If you want a cupcake that uses butter check out this chocolate cupcake recipe.

If you prefer eggless, then here's the link for egg free chocolate cupcakes. 

CHOCOLATE CUPCAKES
Preparation time 15 mins | Baking time 18 mins | Makes 15 cupcakes
Recipe source - here

Ingredients

• All purpose flour (maida) - 1 cup
• Sugar - 1 cup
• Cocoa - 1/2 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Milk - 1/2 cup
• Oil - 1/4 cup
• Egg - 1
• Boiling water - 1/2 cup
• Instant coffee granules - 1/2 tsp
• Salt - 1/4 tsp
• Vanilla - 1/2 tsp

Some similar recipes

Muffins

• Chocolate Chip Muffins (no butter)
• Eggless Mango Muffins (no eggs & no butter)
• Eggless Whole Wheat Apple jaggery Muffins (no eggs & no butter & no sugar)
• Whole Wheat Chocolate Banana Jaggery Muffins
• Eggless Carrot Banana Wheat Muffins
• Eggless Whole Wheat Carrot Muffins (no eggs & no butter)
• Whole Wheat Carrot Muffins (with eggs & butter)
• Banana Chocolate chip Muffins
• Chocolate Banana Muffins
• Easy Nutella Muffins
• Double Chocolate Chip Muffins

Cupcakes

• Best Vanilla Cupcakes
• Oreo Cupcakes / Cookies and Cream Cupcakes
• Eggless Marble Cupcakes
• Eggless Chocolate Cupcakes
• KitKat Cupcakes

Method

1. Pre heat the oven to 180 degrees C. Line a muffin tin with paper liners.

2. Add the coffee powder to half cup of water and heat it well in a sauce pan or microwave.

3. Add the eggs and vanilla in a large bowl and beat for about a minute. Add the oil and milk and beat again.

4. Add the sugar and beat again.

5. Sift in the flour, cocoa powder, baking soda, baking powder and salt. 

6. Fold gently adding the hot boiling water.

7. Pour the batter into the paper moulds. Pour only up to 1/2 or 2/3 the liners.The batter is  thin and liquidy.

8. Bake for about 18 to 20 minutes or until a skewer comes out clean.

9. Remove from oven and let cool for 2 minutes and then remove the muffins from the pan and cool completely.

I used whipped cream to frost the cuppies. You can use any frosting to frost these cupcakes.

WHIPPED CREAM FROSTING

• Heavy whipping cream - 1/2 cup
• Icing sugar - 1 tbsp
• Vanilla - 1/2 tsp

Method

1. Please check the post how to whip cream to stiff peaks for more details.

2. Chill the cream and beaters for 30 minutes.

3. Beat the cream until stiff peaks are formed. 

4. Refrigerate for 30 minutes and then add the cream to a piping bag and pipe as desired.

Notes

1. The cupcake batter is extremely thin and watery. So I had poured the batter in a cup (tumbler) and then poured into the paper liners.

2. I used granulated sugar but pulsed it in a blender to make it easy to dissolve.

Until next time,

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