Eggless Chocolate Cupcakes by @millsandbuns
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
Preheat
Preheat the oven to 180°C (350°F). Line an 8-cup section of the muffin tin with cupcake liners.
Sift
all-purpose flour
unsweetened cocoa powder
Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda into a mixing bowl.
Whisk
unsalted butter
vegetable oil
caster sugar
Whisk the unsalted butter, vegetable oil, and caster sugar in a second mixing bowl until the mixture looks pale and smooth.
- Whisk
plain yogurt- Butter
Whisk the plain yogurt into the butter mixture until fully combined.
- Fold
- all-purpose flour
- unsweetened cocoa powder
- Caster sugar
Fold in half of the sifted dry ingredients with a rubber spatula.
- Fold
buttermilk
Fold in half of the buttermilk until the batter is nearly smooth.
- Fold
- all-purpose flour
- unsweetened cocoa powder
- Buttermilk
Fold in the remaining dry ingredients and remaining buttermilk just until no dry streaks remain.
- Fold
espresso
Fold the 40 ml espresso into the chocolate batter until evenly incorporated.
DivideDivide the batter evenly among the 8 cupcake liners, filling each liner about two-thirds full.
- Bake
Bake the cupcakes for 15 to 18 minutes at 180°C (350°F). Test the center with a skewer; it should come out clean.
CoolCool the cupcakes in the muffin tin for 5 minutes. Transfer them to a cooling rack and cool completely.
Pipe- chocolate buttercream frosting
Pipe chocolate buttercream frosting onto the cooled cupcakes before serving.
Eggless Chocolate Cupcakes by @millsandbuns
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
Step 1/12
Preheat the oven to 180°C (350°F). Line an 8-cup section of the muffin tin with cupcake liners.
Step 2/12
Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda into a mixing bowl.
Step 3/12
Whisk the unsalted butter, vegetable oil, and caster sugar in a second mixing bowl until the mixture looks pale and smooth.
Step 4/12
Whisk the plain yogurt into the butter mixture until fully combined.
Step 5/12
Fold in half of the sifted dry ingredients with a rubber spatula.
Step 6/12
Fold in half of the buttermilk until the batter is nearly smooth.
Step 7/12
Fold in the remaining dry ingredients and remaining buttermilk just until no dry streaks remain.
Step 8/12
Fold the 40 ml espresso into the chocolate batter until evenly incorporated.
Step 9/12
Divide the batter evenly among the 8 cupcake liners, filling each liner about two-thirds full.
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.
Step 11/12
Cool the cupcakes in the muffin tin for 5 minutes. Transfer them to a cooling rack and cool completely.
Step 12/12
Pipe chocolate buttercream frosting onto the cooled cupcakes before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
255 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
17 minutes
Overall
32 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@millsandbuns
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos