Eggless Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

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Eggless Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

Muffin 5

 cropped-Muffin-6.jpg

Okay …so I have to confess that I’m not an expert at baking…at least not yet… but for the past couple of months I have been experimenting with many different baking recipes and some have turned out great and some a total disaster. My baking has to be eggless so I have been researching many different egg replacers to make desserts. Well, here is a recipe I mastered  the perfect eggless chocolate cupcakes with chocolate buttercream frosting. These cupcakes are so rich and moist and the best part is that no one will that they are eggless. For this recipe you will need just your basic baking utensils. Simple ingredients that are found right in our pantry. These chocolate cupcakes are a perfect way to get you kids involved in helping you bake and have fun at the same time. These cupcakes are perfect for Birthdays, Valentine’s day, parties, school events or any occasion.

 

My kids love sweets and desserts especially my son. So, I made these with my two little ones and they had a great time helping me out and licking up all the chocolate icing.  Together we had so much fun ….my kids enjoyed helping me add the ingredients, mixing and of course tasting.

Preparation with my kids

Preparation with my kids

 

Utensils needed:

  • Muffin/Cupcake baking tray
  • 2 Mixing bowls
  • Measuring cups and Measuring Spoons
  • Sifter for dry ingredients
  • Spatula for mixing
  • Small/medium size ice scooper to fill batter
  • Cupcake/Muffin liner paper cups
  • Piping bag for icing and a Wilton 2D Pastry Tip

 

 

Eggless Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 10 Cupcakes

Pre-preparation notes to keep in mind: Make sure that all ingredients are at room temperature especially your butter and milk. Line your cupcake tray with the paper mold. Also make sure to pre-heat the over at 360° F(180° C.) turn on before preparing batter to make sure that you have a nice hot oven.

Ingredients

  • 3/4 cup all-purpose flour (Maida)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp unsalted butter, softened room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp pure vanilla extract
  • 1/2 cup milk - room temperature
  • Extra 1 to 2 tablespoons milk, to adjust thickness of batter
    For chocolate buttercream frosting
  • 1/3 cup unsalted butter, softened room temperature
  • 2 tbsp unsweetened cocoa powder
  • 1 cup confectioners’ sugar (icing sugar), sifted
  • 1-2 tbsp milk, to adjust -room temperature

Instructions

First we will prepare the dry ingredients: Sift together all the dry ingredients: All-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder. And keep it aside.

Then we will prepare the wet ingredients: In a mixing bowl, add in soften unsalted butter and with a whisk or spatula soften the butter till light and fluffy. Then add in granulated sugar and whisk until light and fluffy again. Then add in vanilla extract and stir until well combined.

Now we complete the batter: Into the wet ingredients add in only half of sifted dry ingredients and a half of milk. Now mix until smooth. Now add in the remaining dry ingredients and another half of the milk and stir until very smooth. You will need to adjust the thickness of batter with one or two tablespoons of milk.

Ready to bake now: You can use a spoon or a ice cream scoop and divide the batter among the cupcake molds. Fill only 2/3 full. Bake in the oven preheated to 360° F. (180° C.) for about 20 minutes. To check if cupcakes are ready take a toothpick and insert in the cupcake if comes out clean with no batter stick then they are ready. Let the cupcakes cool for 5 minutes in the pan and then transfer to a wire rack and let them completely cool.

Once the cupcakes are cooling we will prepare the Chocolate Frosting. In a mixing bowl add in softened unsalted butter and make with a spatula until soft and fluffy. Then sift in unsweetened cocoa powder and fold until combined. Now sift in a half of confectioners’ sugar (icing sugar) and fold until mixed. Then finally add in remaining half of the confectioners’ sugar (icing sugar) and fold until smooth. You will need adjust the thickness of frosting by adding one or two tablespoons of milk. The icing should be easily spreadable.

Ready to decorate. You can use Pastry tip “Wilton 2D” should make perfect roses. First fill piping bag with the icing, twist the back of the bag to make sure the icing all moves down and start piping in the middle and slowly pipe around until you cover the whole surface of cupcake. No need to be an expert at piping or decorating a cupcake ......just does it with confidence. Once done if you like you can add more confectionary rainbow sprinkles on top.

http://myfoodforthesoul.com/eggless-chocolate-cupcakes-with-chocolate-buttercream-frosting-recipe/

 

 Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post please share it.

 

 

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