EGGLESS CHOCOLATE CUPCAKES RECIPES

Steps:

• Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
• In a large bowl, combine the flour, baking powder, baking soda, cocoa, and salt. Reserve.
• Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
• Add butter and sugar to a large bowl or the bowl of a stand mixer. Beat until well combined, creamy, and pale, about 3 minutes. Add sour cream, oil, vanilla, vinegar, and coffee mixture; mix until well combined.
• Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
• Divide batter evenly among liners, about three-quarters full each.
• Bake for 20 - 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour. 
• Spread or pipe chocolate buttercream evenly on cupcakes. Sprinkle with chocolate jimmies, if desired. Serve. 

Steps:

• Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
• Sift the flour, baking powder, and salt together into a large bowl. 
• In a mixing bowl or liquid measuring cup, combine milk and vinegar. 
• Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute. 
• Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
• Divide batter evenly among liners, about three-quarters full each. 
• Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the cooling rack, and cool to room temperature before frosting, about 1 hour. IMPORTANT: these cupcakes won't brown as much as the cupcakes made with eggs, so when you see the top set (after 15 min), check the cupcakes for doneness with the toothpick test.
• Here you can find my Vanilla and Chocolate buttercream recipes.