Eggless chocolate cupcakes are the pure chocolate-y indulgence topped with creamy chocolate whipped cream cheese frosting. These are so delicious and decadent cupcakes that no one could stop at one, I guarantee.
I have posted so many cakes and muffins recipes but didn't make a single cupcake recipe yet. Sounds strange ? Honestly speaking, I was always little afraid to try to make cupcakes because I had somewhere in my mind that it is difficult to make good cupcakes and I wanted to save myself from embarrassment.
You may like my cake and muffins recipes .........
Anyways, this is my first cupcake recipe. Hurray!!
In this eggless chocolate cupcakes recipe, I have used combination of baking soda and baking powder. And before we jump to recipe instructions, lets go through some important facts and tips on using these two very important baking ingredients.
Why to add Baking soda and baking powder?
Baking powder and baking soda are both leaveners, however they are chemically different. Baking soda (Alkaline nature) is used when there is an acidic ingredient present in recipe. In this Eggless chocolate cupcakesrecipe cocoa powder and vinegar are acidic ingredients added. A chemical reaction between the two gives rise, high crumb and a lovely reddish tinge to the chocolate. Some recipes calls for baking soda, some for baking powder and some for their combination. Baking powder without baking soda is most often used when a recipe does not call for an additional acidic ingredient like in my figs and almond cake recipe.
Difference between baking soda and baking powder?
Baking soda is strong. In fact, it is about 4 times stronger than baking powder. Using too much baking soda with less acidic ingredient would result in leftover baking soda in the recipe. It creates a metallic, soapy taste in baked goods. For 1 cup of flour, I usually don't add more than 1/4 teaspoon of baking soda in a particular recipe.
Baking powder is a mixture of baking soda(alkaline), cream of tartar (acid), and cornstarch. Since baking powder already contains an acid to neutralize its baking soda.
In the first attempt my cupcakes turned out soapy and funny in taste as I had used too much baking soda (1 teaspoon) and no baking powder. So for the second trial I used my own combination of both ingredients and Wow cupcakes came out really well and taste was super delicious.
Which type of frosting to choose ?
A good cupcake is as good as the icing on top. For these eggless chocolate cupcakes I have chosen 'chocolate whipped cream and cream-cheese' frosting instead of butter frosting. I first made this frosting with vanilla flavour for eggless vanilla cake last week for my birthday. It was Super-hit. So for my cupcakes I opted for the same frosting idea but with chocolate flavor. I really love this frosting, it is so creamy and luscious. You can also opt for chocolate butter cream frosting which I used in my eggless chocolate cake. It would be as delicious as this one.
Ingredients
1 1/2 Tablespoons unsweetened cocoa powder
1/2 cups heavy whipping cream or heavy cream cold
4 ounce package cream cheese, chilled
1 cup granulated white sugar
A pinch teaspoon salt
1/2 teaspoon vanilla extract
Instructions
Instructions for cupcakes
Step 1. Preheat your oven to 350 degrees F. Line mini cupcake pan with paper liners. Set aside.
Step 2. In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder salt and cocoa).
Step 3. In another mixing bowl, whisk together the wet ingredients (oil, milk, vanilla and vinegar).
Step 4. Add dry ingredients to wet ingredients and whisk together until smooth.
Step 5. Look the texture. batter should be medium thick consistency.
Step 6. Fill cupcake liners about 2/3 full.
Step 7. Bake cupcakes for 16 to 18 minutes (17 minutes was the magic number for most) until the toothpick inserted in the center of each cupcake comes out clean. Take the closer look.
Instructions for frosting
Step 1. In a bowl, add cocoa powder with a few spoonfuls of the cream. It took me around 8- 9 tablespoons of cream.
Step 2. Stir together until it forms a creamy paste. Don't forget to put the rest of the cream in the refrigerator.
Step 3. In a mixing bowl, add chilled cream cheese and creamy cocoa paste prepared in steps above.
Step 4. With an electric hand beater beat it for 30 seconds to incorporate cocoa paste.
Step 5. Add the sugar, salt and vanilla and continue beating until fully combined. Make sure that sugar is fully combined otherwise it would result in grittiness.
Step 6. Slowly stream the cream from one side of the bowl into the mixture while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
Step 7. Beat until the mixture is smooth and has formed stiff peaks.
Step 8. Use immediately for frosting. Store leftovers into the refrigerator.
Eggless chocolate cupcakes recipe card
