Eggless Chocolate Cupcake

An Eggless chocolate flavor cupcake which is soft and moist and can be enjoyed on any occasion and very easy to bake.

Course Dessert

Cuisine Global

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings cupcake

Calories 203kcal

1.5 cup all purpose flour
3 tbsp cocoa powder (if you want to make vanilla flavored cupcake, then add 3 tbsp of cornflour instead of cocoa powder and 1 tsp vanilla extract. The rest ingredients and procedure remains the same)
1 tsp baking soda
2 tsp vinegar I have used apple cider vinegar
1/4 tsp salt
1/2 cup oil
1 cup milk
3/4 cup sugar I have used small granulated sugar. You can powder if you have big granules of sugar.

In a bowl add milk and add vinegar to it. Mix it. Keep it aside for 5 minutes. The milk will start curdling as shown.
In the meantime, sift the dry ingredients (all purpose flour, cocoa powder, baking soda and salt). Line the muffin mould/tray with cupcake liners and keep aside.
In a mixing bowl, add oil and sugar. Beat them with a hand whisk till sugar dissolves.
Now add the curdled milk to it and mix them well for 2 minutes.
Add the dry ingredient gradually in batches and mix them gently.
The cake batter is ready. Do not overmix them.
Fill the batter with the help of spoon in the cupcake liners. It will be around two tablespoon per mould.
Tap the mold gently and bake them in the preheated oven @ 180 C for 15-18 minutes. The time varies from oven to oven.mve
After 15-18 minutes check and remove the mold. Remove from the oven and cool them. The cupcakes are ready to use now.

Note:

Do not overmix the batter after adding dry ingredients to the wet ingredients. Overmixing of the batter will result in dense cakes.

If you want to make vanilla flavor cake, then use cornflour instead of cocoa powder and use vanilla extract.