Chocolate Cupcakes (Eggless)

Name: Chocolate Cupcakes (Eggless)
Total time: 2700 s
Yield: 12-serving
Cuisine: Indian
Ingredients: 1 1/4 cups Plain flour; 1 cup Caster sugar + 3 tbsps; 1/2 cup Cocoa powder; 40 gms Dark chocolate (melted in microwave); 1/4 cup Milk powder; 1 tsp Baking powder; 1/8 tsp Baking soda; 10 tbsps Milk or ~ 150 ml; 3/4 cup Yogurt; 2 tsps Vinegar; 4 tbsps Butter (softened); 2 tbsps water Hot; 1 cup Icing sugar; 6 tbsps Cocoa; 6 tbsps Butter (softened); 5 tbsps Milk or ~ 75 ml

Suchithra Kamesh @cook_7808147

London, United Kingdom

Make sure you do not OVER mix the cupcake batter, otherwise the cupcakes come out heavy and dense, instead of soft and fluffy. To test if your cupcakes are cooked evenly, insert a skewer into the centre of each cupcake. If the skewer comes out clean, then the cakes are ready. If a sticky mixture is stuck to the skewer, bake for a further 5 minutes and repeat the test. To melt chocolate with the microwave, chop up your chocolate into small chunks and make sure the microwave is on a low heat or defrost setting. Place the chocolate into...

Suchithra Kamesh @cook_7808147

London, United Kingdom

Saved

Ingredients

45 mins

12-serving

1 1/4 cupsPlain flour
1 cupCaster sugar + 3 tbsps
1/2 cupCocoa powder
40 gmsDark chocolate (melted in microwave)
1/4 cupMilk powder
1 tspBaking powder
1/8 tspBaking soda
10 tbspsMilk or ~ 150 ml
3/4 cupYogurt
2 tspsVinegar
4 tbspsButter (softened)
2 tbspswater Hot
1 cupIcing sugar
6 tbspsCocoa
6 tbspsButter (softened)
5 tbspsMilk or ~ 75 ml

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Steps

45 mins

1

Line two 6-hole muffin tin with cupcake paper cases.
2

Sift together all the dry ingredients (except sugar) and set aside.
3

In a large mixing bowl, cream together the softened butter along with the sugar. You can use an electric whisk or use a wooden spoon.
4

Add the yogurt, milk, melted chocolate and vinegar to the butter and sugar mixture and mix well.
5

Now, add the dry ingredients to the above mixture little by little, while mixing with the spatula until well integrated.
6

Add the hot water (1 tsp at a time) to make the batter more smooth and creamier.
7

Divide the cake batter equally between the 12 cupcake cases.
8

Bake in a preheated oven at 200°C for about 10-15 minutes until well risen and springy to the touch.
9

Cool the cupcakes in a wire rack.
10

To make the chocolate icing, whisk together the butter, icing sugar and cocoa using an electric whisk or hand whisk till a smooth and creamy icing is formed. Gradually add the milk until it reaches the desired piping consistency.
11

Using a palette knife spread the icing over the cupcakes or you can use a piping bag to pipe out the icing.