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Eggless chocolate cupcakes

Moist eggless chocolate cupcakes!
Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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
.