Delicious Chocolate Cupcake Recipe Without Eggs
Description
The perfect chocolate cupcake recipe for those with an egg allergy or for those who simply don’t want to use eggs in their baking. These chocolate cupcakes are light, fluffy and moist and guaranteed to be loved by everyone. Each cupcake is filled with a delicious chocolate flavour and topped with a smooth chocolate frosting. They’re great as a birthday cake, as a snack or as a treat anytime. Enjoy!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup hot water
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In another bowl, mix together the sugar, oil and vanilla extract until combined. Add the yogurt and mix until combined. Add the hot water and mix until combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fill each cupcake liner with the batter, filling them about two-thirds full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely before frosting.
Equipment
- Large bowl
- Whisk
- Muffin tin
- Cupcake liners
- Toothpick
Notes
You can use dairy-free yogurt to make these cupcakes dairy-free. You can also substitute the vegetable oil for coconut oil, if desired.
Nutrition
Serving size: 1 cupcake | Calories: 140 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 140 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 50 IU | Vitamin C: 0.2 mg | Calcium: 30 mg | Iron: 0.7 mg
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