Eggless & Butterless Chocolate cupcakes


For the cupcakes

  1. Plain flour – 3/4 cup
  2. Baking soda – 1/2 tsp
  3. Unsweetened cocoa powder – 2 bit heaping tbsps
  4. Salt – a pinch
  5. Whole milk – 1/2 cup
  6. Sunflower oil – 1/3 cup
  7. Vanilla essence – 3/4 tsp
  8. White vinegar – 1/2 tsp
  9. Caster sugar -1/2 cup

For the frosting

  1. Unsalted Butter – 1.5 cup ( softened)
  2. Icing sugar – 1.5 cup
  3. Cocoa powder – 1/2 cup
  4. Milk – 2 tbsps ( opt.)


  1. Preheat the oven to 180C.
  2. Sift together the flour, salt, baking soda & cocoa powder.
  3. Whisk together the milk, oil, vinegar, essence & caster sugar.
  4. Fold in the dry ingredients into the combined wet ingredients mixture. Do not overmix.
  5. Place cupcake liners in the cupcake pan.
  6. Fill the cupcake liners with the batter so that the liners are just 3/4th full.
  7. Bake the muffins at 180C for 15 minutes. Do not overbake these cupcakes.
  8. Let them cool on the rack while we prepare the chocolate butter cream.
  9. For the frosting, whisk the butter for 2-3 minutes, add sifted icing sugar with cocoa powder in batches and continue to whisk till creamy & light. Add little milk if you feel that the icing is too thick.
  10. You could now spread this frosting on top of the cooled cupcakes.
  11. Garnish with grated chocolate.


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