Chocolate Cupcake Recipe Without Milk

April 19, 2023 Post a Comment

Moist & Fluffy Eggless Chocolate Cupcakes Mommy's Home Cooking from mommyshomecooking.com

Description

These Chocolate Cupcakes are made without milk, but that doesn't mean they are any less delicious! The cupcakes are moist and fluffy, with a rich chocolate flavor that will make you want to keep coming back for more. They are perfect for any occasion and are sure to be a hit with family and friends. The best part is that they are so easy to make. All you need are a few simple ingredients and a few minutes of your time to whip up a batch of these delicious treats.

These cupcakes are full of rich chocolate flavor, but without the milk that can sometimes make them too heavy or dense. The cupcakes are light and fluffy with a tender crumb. The frosting is a delicious dark chocolate ganache that is the perfect complement to the cupcakes. You can top them off with sprinkles or other decorations to make them extra special.

Ingredients

For the cupcakes:

1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt, preferably Greek
1/2 cup boiling water

For the frosting:

4 ounces dark chocolate, chopped
1/2 cup heavy cream
2 tablespoons butter, softened
Pinch of salt

Instructions

Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating until fully incorporated. Beat in the vanilla extract.

Add the yogurt and mix until combined. With the mixer on low speed, add the dry ingredients in three additions, alternating with the boiling water. Mix just until combined. The batter should be thin and pourable.

Divide the batter among the prepared muffin cups, filling each about halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

To make the frosting, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat just until it starts to simmer. Pour the hot cream over the chocolate and let sit for a few minutes. Add the butter and salt and stir until smooth. Let cool for about 10 minutes, stirring occasionally, until it reaches a spreadable consistency.

Spread the frosting over the cooled cupcakes and top with sprinkles, if desired.

Equipment

Muffin Tin
Cupcake Liners
Stand Mixer
Medium Bowl
Small Saucepan
Heatproof Bowl
Spatula
Toothpick
Whisk

Notes

You can use any type of yogurt in the cupcakes. Greek yogurt is preferred, as it adds a bit more moisture to the cupcakes. You can also use low-fat or non-fat yogurt, if desired.

If the frosting is too thin, you can add a bit more chopped chocolate. If it is too thick, add a bit more cream. You can also place the frosting in the refrigerator for a few minutes to help it thicken.