EGGLESS CHOCOLATE CUPCAKES RECIPES

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EGGLESS CHOCOLATE CUPCAKES RECIPE - MOMMY'S HOME COOKING



Eggless Chocolate Cupcakes Recipe - Mommy's Home Cooking image

These Eggless Chocolate Cupcakes are super chocolatey, moist, rich and delicious! They’re easy to make, with just a handful of ingredients. Perfect for birthday parties, gatherings, celebrations or whenever the mood strikes. 

Provided by Oriana Romero

Categories     Dessert

Total Time 32 minutes

Prep Time 10 minutes

Cook Time 22 minutes

Yield 12

Number Of Ingredients 16

1 1/4 cups (175 g) all-purpose flour ((see notes))
1 3/4 teaspoon  baking powder
¼ teaspoon baking soda
6 tablespoons (45 g) unsweetened cocoa powder
¼ teaspoon kosher salt
1 tablespoon (15 ml) hot water
1 teaspoon instant coffee
4 tablespoons (60 g) unsalted butter, (softened)
1 cup (200 g) granulated sugar
¼ cup (60 g) sour cream
¼ cup (60 ml) vegetable or canola oil
¾ cup (180 ml) buttermilk ((at room temperature))
1 teaspoons pure vanilla extract
1/2 teaspoon apple cider vinegar
Chocolate Buttercream
Chocolate jimmies

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. 

Nutrition Facts : Calories 209 kcal, CarbohydrateContent 28 g, ProteinContent 2 g, FatContent 10 g, SaturatedFatContent 7 g, CholesterolContent 14 mg, SodiumContent 92 mg, FiberContent 1 g, SugarContent 17 g, ServingSize 1 serving

EGGLESS VANILLA CUPCAKES RECIPE - MOMMY'S HOME COOKING



Eggless Vanilla Cupcakes Recipe - Mommy's Home Cooking image

These fluffy and moist Eggless Vanilla Cupcakes are super easy to make with just a few ingredients. This is the recipe you have been looking for!

Provided by Oriana Romero

Categories     Dessert

Total Time 28 minutes

Prep Time 8 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 8

2 cups (280 g) all-purpose flour ((see notes))
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) whole milk ((you can substitute with any plant milk you like))
1 tablespoon (15 ml) apple cider vinegar
1 cup (200 gr) granulated sugar
1/2 cup (115 g) unsalted butter, (softened (1 stick))
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

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