Cakes and cupcakes Desserts

Eggless Chocolate Cupcakes with Vanilla Frosting

Hello my chocolate obsessed friends I’m back with my cupcakes recipe. These cupcakes are moist, spongy, chocolaty & super tasty.

I bet that after one bite of these cupcakes you’ll be amazed that eggless cupcakes can also be so perfect. <3

It’s even better than any egg version of cupcakes.. Atleast that’s what people say !!

Btw it was my first time decorating them. I just loved every aspect of it.. From the creation to the execution & photography.

Now let’s see how to prepare these:-

Ingredients Required:-

  1. 1½ cup maida (all purpose flour)
  2. 1 cup milk
  3. 1 cup powdered sugar
  4. 3-4 tbsp cocoa powder
  5. 2 tsp vinegar or ½ lemon
  6. ½ cup refined oil or olive oil
  7. 1 tsp vanilla essence
  8. ¾ tsp baking powder
  9. ¾ tsp baking soda
  10. Heavy Cream

How to prepare:-

  • Boil milk. Cool it for 2 minutes
  • Add lemon to curdle it, i.e we have to make curd cheese (paneer) from this.
  • Drain extra water through strainer from curd cheese (paneer) now. Keep aside, we’ll need that remaining water too, to prepare our cupcakes.
  • In a mixture blend curd cheese (paneer), by adding 2-3 tbsp of water into thin paste.
  • In a bowl beat sugar, oil and vanilla essence with a beater till you get a smooth mixture.
  • Now in another bowl sieve all purpose flour(maida), baking powder, baking soda, and cocoa powder, 3 to 4 times. This step is very important, because it incorporate air into our all purpose flour, and that’s how batter will be light and airy.
  • Add all purpose flour mix into sugar and oil mix spoon by spoon.. Mix this
  • Now slowly add that blended curd cheese (paneer) paste into above flour and oil mix.
  • Also add that leftover water we get from curd cheese(paneer) into our batter.
  • Now the cake consistency should not be very runny, & neither too thick.
  • To check consistency cake mixture will fall from a tilted spoon on the count of 3, under its own weight & not need to be shaken off.
  • If the batter is too runny add some flour into that, and if the batter is too thick then add some milk into it.
  • Now in a cupcake tin, apply some oil, and dust it with some flour.. By this method your cupcake will not stick to the base of tin. It’ll come out easily. 
  • Now pour batter in the dusted tin. Fill up to half of the container.
  • For oven baking:-
  • Preheat the oven for 5 minutes at 180° C. Now put the cupcake tin into the oven and bake it for about 25- 30 minutes. 
  • To check that cupcakes are done or not insert a knife or toothpick into the center of cupcake. If it comes out clean, then our cupcakes are done. 🙂 
  • For gas or stovetop baking:-
  • For stove baking you can use a steel or aluminium big mouth cooking pot , like – kadhai, big pan and dhokla maker. Now turn on flame and pre-heat your pot for five minutes.
  •  On the base of your pot spread a layer of common salt(this salt can be reused each time you bake). Place a small plate upside down in the middle of your cooking pot.
  • Then place the mould upon the stand/rack in cooking pot. Cover cooking pot with its lid and turn the flame to low. Bake it for about 25-30 minutes.                                             
  • Now that the cupcakes are baked & your self control is fading, quickly it’s time to frost these babes. I’ve used a vanilla flavored soymilk heavy cream. This icing is very tasty & had a good shelf life. You can use any heavy cream you want.
  • Add some icing sugar and vanilla essence into heavy cream. Beat heavy cream with an electric beater for 20 minutes or until you get hard peaks.
  • Fill in the piping bags.. And decorate as per your creativity. 🙂
  • Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving.

Bon Appetite <3

21 Comments

  1. Looks so yummy!! ❤

  2. They look extremely good, you should try a vegan version!

    1. Ok thanks.. I’ll try one vegan version too, and if it turns out good..I’ll share it with you 🙂

  3. These look so good and moist! I will say that I assumed they were vegan because it said eggless. But that wasn’t fair on my part. If they were, you would have labeled them as such.

    1. Hey dear.. I’m so sorry for that, I’ll post a vegan version of these cupcakes soon, meanwhile you can try this recipe by substituting milk with soy milk or almond milk..yeah that’ll work too 🙂

  4. I love cupcakes but never made myself. Looks mouthwatering.

    1. Then you must try it soon <3

  5. enjoyingthedays17 says:

    I do not mind eggs, but those pictures look yummy! Thank you for sharing your recipe.

    1. I’m glad you liked it 🙂

  6. Those look amazing! Bet they taste as great as they look!

    1. They taste even better, trust me..

  7. Thank you for this recipe. I do not eat eggs and they are in so many sweet recipes that it is great to learn new one without them. I will gladly try to make such beautiful cupcakes 🙂

    1. Then you must try this recipe.. I know you’ll like it 🙂

  8. nausheen1shaikhgmailcom says:

    Wow…
    I JUST love chocolate cup cakes …looks delicious & yummy

  9. Oh my!! This looks too good!! Yum!!

  10. mjndiaye says:

    These look absolutely delicious. I have a weakness for chocolate cupcakes piled high with yummy frosting! Definitely will have to try this recipe.

    1. It’s a must try. Do try, you’ll live it 🙂

  11. mealswithmark says:

    i could use some of that right now!

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