“After about 20 years of marriage, I’m finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate” – Mel Gibson.
Ever since I blogged about these amazing egg free vanilla cupcakes from xfallenmoon‘s blog , I have received quite a few requests for egg free chocolate cupcakes . So , I did what any good blogger would do… or any blogger who aspires to be good would do… I got down to work!
Some recipe testing later (some dense , some gluey , some good but not great ) and after my co workers literally got tired of eating chocolate cupcakes ( I think I need some new guinea pigs!) and after I most probably depleted most of Whitefield’s cocoa supplies, I finally found one that I liked enough to share ! This one is only slightly adapted from the Baking Bites blog . Its light , moist and chocolatey !!! Its made with cocoa and is a beginner’s dream one-bowl , one whisk bake . My chocolate sated colleagues were reaching for seconds !
The plan was to frost this and then share but I was so happy with how the cupcakes developed those smooth tops that I couldn’t resist typing this down right away . I have found that a few things work for me with cupcakes to get that nice little dome. One is resting the batter . If I let the prepared batter be at room temperature for 15-20 minutes and then bake , they rise much more smoothly. I read up about it and apparently it works for others too. Also if you develop cracks in your cupcakes , try baking them at a lower temperature (160 C ) for slightly longer . That helps me .
I am not sure if I am done with my search for the perfect eggless cupcakes but this one is really really good I thought. You’ ll need to give your verdict.
- 190 grams or 1 1/2 cups all purpose flour
- 20 grams or 1/4 cup unsweetened cocoa powder
- 200 grams or 1 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 240 ml or 1 cup buttermilk (*for substitutes, see below)
- 60 ml or 1/4 ml vegetable oil
- 1 tsp vanilla extract or essence
- 1 tsp vinegar
- Line your cupcake pan with cupcake liners or grease the cavities. Preheat oven to 180 C / 350 F.
- Whisk together the flour, cocoa , baking soda , salt and sugar in a large mixing bowl.
- Add the oil, buttermilk , vanilla and vinegar . Whisk until smooth.It is a thick batter.
- Fill the cupcake liners 2/3rd full . Bake at 180 C / 350 F for 20-22 minutes . A toothpick inserted in the centre should come out dry. Cool completely before frosting!
- These can be stored in an airtight container for upto 5 days
- * for 1 cup buttermilk , use 1/2 cup yoghurt and 1/2 cup water . Or fill a one cup measure with 1 tablespoon vinegar (or lemon juice) and fill the rest of the cup with milk. Let stand for 5 mins and you have 1 cup buttermilk substitute!
- You can substitute the 1/4 cup oil with 1/4 cup melted and cooled butter as in the original recipe.
- My measuring cup is 240 ml