Best ever eggless chocolate cupcakes !!!

Eggless chocolate cupcakes 

Chocolate cupcakes and that too eggless.... yes you read it right. As my husband is allergic to eggs I look out for eggless recipes and for all those who are looking for eggless recipe I guess your hunt for the BEST EVER CUPCAKES recipe ends here....

Another great thing about this recipe is that the cake batter can be made in a bowl with a whisk.  You don't need any heavy duty or fancy mixer to make this cake. Of course, that just makes baking much more easier. I love this recipe for many reasons.  It is easy to prepare;”no mess" recipe and my kids just love their favorite, lip-smacking, melt in mouth dessert. 

A very rich, moist, luxurious and sinful chocolate cupcake is the end result and it is ohhhhh so worth it. The coffee powder in this works to elevate the flavors. If you are not a coffee lover, you can simply avoid it. There are so many ways to enjoy this delicious cake. Frost them with ganache or enjoy them with ice cream....

This recipe makes a perfect medium sized dozen cupcakes or 9 large cupcakes. Remember that the sugar goes in with the dry ingredients......

Pour some ganache and top it up with chocolate chips or sprinkle dessicated coconut.... you will fall in love with these variations too.....

 

Dry ingredients

All purpose flour            1& 1/2 cup

Powdered sugar             1 cup

Cocoa powder                 1/4 cup

Baking soda                     1 tsp

Ginger powder                a pinch

Coffee powder                 1 tsp

Wet ingredients

Milk                                        1 cup

Oil                                           5 tbsp

Vinegar                                  1 tsp

Vanilla /orange extract       1 tsp

Temperature            180∘ C

Time required         18 minutes

Procedure

• Preheat oven to 180∘ C.
• Line muffin tray with cupcake liners.
• Sieve all the dry ingredients together and give it a good whisk.
• Pour vanilla extract, oil and vinegar over the dry mix.
• Pour milk all over it and gently mix to get uniform texture. Do not over mix.
• Divide the batter equally in liners. Avoid adding too much batter or the cupcakes will overflow from the cups as they bake and cause a mess. 
• Bake in preheated oven for 18 minutes.

 Tips

• Fill each cup 2/3 full.
• Do not over mix the batter.
• For dairy free version: add water instead of milk. 
• For a healthier version, you can use whole wheat flour. I have tried both and there is no compromise on taste and texture by using whole wheat flour. Trust me.... you will love it.
• Sprinkle some uncooked rice in the bottom of the muffin cups before placing cupcake liners ...... you will find the liner grease-free!!!