Eggless Mini Chocolate Cupcakes with Buttercream Frosting




This chocolate cupcake recipe is very close to my heart, which I almost baked it for more than 10 times in last few months. May be because of  fail-safe recipe since it comes out perfect every time I bake. These are quick and easy to whip up when your friends ring to say they're popping over. It travels well and also works fantastic when you throw kids party.
My absolute favorite best part of this recipe is to mix all the ingredients in one bowl and enjoy baking. Love a one bowl treat!

The recipe makes 12 regular cupcakes and can double up the quantity depends upon the crowd. My suggestion to you, bake mini cupcakes and enjoy smaller portions, share with colleagues in office to restrict calorie gain. Simply you can't stop with one :P


Between, Happy to share with you all  this recipe has got featured in Popular Tamil Magazine"Aval Vikatan" dec 30th, 2014 edition for Christmas special. I sincerely  thank  Vikatan group and magazine members for giving me such a recognition.
 
here is the full page view of my recipe in tamil script.....

 

Preparation & Cooking Time : 30  minutes

Yield : 12 regular or 24 mini cupcakes

Ingredients:


All-purpose flour - 1.5 cups
Granulated sugar - 1 cup
Unsweetened cocoa powder- 1/3 cup
Vegetable  oil -
1/2 cup
Milk - 1 cup
Baking soda -1 tsp
Salt -1 tsp
Vanilla extract -
1 tsp
Apple cider vinegar -1 tbsp
Cake sprinkles, to decorate

For Buttercream Frosting:
Unsalted Butter -100g (kept at room temp)
Icing Sugar - 300g
Vanilla Essence, few drops
Whipping Cream - 1 tbsp
Cocoa powder - 3 tbsp


Method:


1.Preheat your oven to 350 degrees F.
2.Line mini cupcake pan with paper liners. Set aside.

3.In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).

4.In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).

5.Add dry ingredients to wet ingredients and whisk together until smooth.

6.Fill cupcake liners about 2/3 full.

7.Bake cupcakes for 16 to 18 minutes or until the toothpick inserted in the center of each cupcake comes out clean.

8.Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.

9.For Buttercream Frosting, whisk the butter with icing sugar until smooth and creamy. Add vanilla, cocoa and cream, continue to beat till it reaches spreading consistency.

10.Spoon the buttercream into the piping bag with star nozzle and pipe the frosting onto the cupcakes using spiral motion in a large swirl.
11. Decorate with cake sprinkles. Enjoy!!

Note:

  • Stick on to the measurement to get perfect cupcakes. Plain Vinegar can be used if there is no apple cider vinegar.
  • Include chocolate chip or any nuts to improve taste.
  • Reduce sugar portion and add few walnuts, to bake a perfect chocolate brownie.


 

Related Posts:

carrot cupcakes
blueberry muffin
Chocolate Marble Cake

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