Eggless Chocolate Cupcakes

There are very few people who would be able to resist a chocolate cupcake if they were to see one in front of them. This is an anytime indulgence for both children and adults.

The kids had a sudden demand for chocolate cup cakes. I was ready to make them, but I did not want to spend too much time on it. I remembered this recipe from joyofbaking.com. It is a simple one bowl cake that I had made many times earlier. Soft, moist and delicious, the cake is just perfect. I halved the recipe and had absolutely beautiful 24 mini cupcakes that my children and family loved in less than 35 minutes.

You Need:

• 3/4 cup flour
• Less 1/2 cup sugar
• 3 tbsp cocoa
• 1/2 tsp baking powder
• Heaped 1/4 tsp baking soda
• 1 big pinch salt
• 40 gms unsalted butter
• 1/2 cup warm water
• 1/2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 3 tbsp chopped nuts - cashew nuts, almonds, pistachios
• 24 dark chocolate buttons - my son's contribution to the recipe

Steps:

• Preheat the oven to 180degrees C.
• Line the cup cake tray or grease it well.
• Sieve all the dry ingredients separately.
• Add the wet ingredients along with the nuts to the dry ingredients and mix together till well blended.
• Evenly fill the batter into the cups. Add one chocolate button on the top of the batter in each cup.
• Bake for 15-18 minutes. Mine got done in 17 minutes. Check with a toothpick at the centre of the cupcake, if it comes out clean, they are done.

 

• After 5 minutes place the cupcakes on a rack to cool.
• These stay fresh for 3-4 days if kept in an air tight container at room temperature. If you want to store the cupcakes for longer periods, refrigerate them. Slightly warm them in the microwave before you serve them.

 

Notes:

• The quantity of sugar as per the original  recipe would have been half cup. I used less than half and the sweetness was perfect for us.
• Warm the cake and serve with vanilla ice cream as a dessert.
• You can also frost these cupcakes with chocolate ganache or butter cream.