Eggless Chocolate Cupcakes by @millsandbuns

32 min
Medium

10 servings

🌾

90 g

Flour

🍫

20 g

Cocoa Powder

🥄

3 g

Baking Powder

🥄

0.6 g

Baking Soda

🧈

30 g

Butter

🫗

30 ml

Oil

🥣

30 g

Yogurt

🍬

100 g

Caster Sugar

🥛

100 ml

Buttermilk

☕

40 ml

Espresso

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C (350°F). Line an 8-cup section of the muffin tin with cupcake liners.

    🧁12-cup muffin tin
    🧁cupcake liners

  2. Step 2/12

    Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda into a mixing bowl.

    all-purpose flour
    unsweetened cocoa powder
    baking powder
    baking soda
    🫗fine-mesh sieve
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Whisk the unsalted butter, vegetable oil, and caster sugar in a second mixing bowl until the mixture looks pale and smooth.

    unsalted butter
    vegetable oil
    caster sugar
    🥣mixing bowl
    🌀whisk

  4. Step 4/12

    Whisk the plain yogurt into the butter mixture until fully combined.

    plain yogurt
    🥣mixing bowl
    🌀whisk

  5. Step 5/12

    Fold in half of the sifted dry ingredients with a rubber spatula.

    all-purpose flour
    unsweetened cocoa powder
    baking powder
    baking soda
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Fold in half of the buttermilk until the batter is nearly smooth.

    buttermilk
    🥣mixing bowl
    🥄rubber spatula
    🧪measuring jug

  7. Step 7/12

    Fold in the remaining dry ingredients and remaining buttermilk just until no dry streaks remain.

    all-purpose flour
    unsweetened cocoa powder
    baking powder
    baking soda
    buttermilk
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Fold the 40 ml espresso into the chocolate batter until evenly incorporated.

    espresso
    🥣mixing bowl
    🥄rubber spatula
    🧪measuring jug

  9. Step 9/12

    Divide the batter evenly among the 8 cupcake liners, filling each liner about two-thirds full.

    🧁12-cup muffin tin
    🧁cupcake liners
    🥄rubber spatula

  10. Step 10/12

    Bake the cupcakes for 15 to 18 minutes at 180°C (350°F). Test the center with a skewer; it should come out clean.

    🧁12-cup muffin tin
    📍skewer

  11. Step 11/12

    Cool the cupcakes in the muffin tin for 5 minutes. Transfer them to a cooling rack and cool completely.

    🧁12-cup muffin tin
    ♨️cooling rack

  12. Step 12/12

    Pipe chocolate buttercream frosting onto the cooled cupcakes before serving.

    chocolate buttercream frosting
    🛍️piping bag

Composition

Ingredients

Types

Baking ingredients, Sweeteners, Dairy, Beverages

Ingredients

Flour, Cocoa powder, Baking powder, Baking soda, Butter, Oil, Yogurt, Caster sugar, Buttermilk, Espresso

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

255 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 38g, Sugars: 28g, Fat: 11g, Saturated fat: 5g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 67mg, Iron: 1.4mg, Potassium: 125mg, Sodium: 115mg

Vitamins

Vitamin A: 110mcg, Vitamin B2: 0.12mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

17 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, fine-mesh sieve, whisk, rubber spatula, measuring spoons, measuring jug, 12-cup muffin tin, cupcake liners, skewer, cooling rack, piping bag

Appliances

oven, espresso machine

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Birthday, Celebration, Afternoon tea, Dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western, American

Geographic

to inform

Various

Aspect

Texture

Soft, Tender, Moist, Creamy, Fluffy

Flavors

Chocolatey, Sweet, Rich, Coffee

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store unfrosted cupcakes in an airtight container,Keep in a cool, dry place away from sunlight), fridge : 5 days (Store frosted cupcakes in an airtight container,Bring to room temperature for 20 min before serving), freezer : 3 months (Freeze unfrosted cupcakes in an airtight freezer-safe container,Wrap individually to prevent freezer burn,Thaw at room temperature before frosting)