Eggless Chocolate Cupcakes
Super easy and super moist eggless chocolate coffee cupakes. Dairy-free when the frosting is left out.
INGREDIENTS
Cupcake batter:
- 1 and ½ cups all purpose flour
- ¼ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla powder
- ¼ teaspoon salt
- ¾ cup hot water
- 2 tsps coffee
- 1 tablespoon vinegar
- 6 tablespoon olive oil
Frosting:
- 2 and ½ cups powdered sugar
- 80 g unsweetened cocoa powder
- 5 tablespoon butter, at room temperature
- 6 tablespoon heavy cream
- Heart shaped chocolate chips for decoration
INSTRUCTIONS
- Preheat oven at 180C.
- Mix flour, cocoa powder, sugar, baking soda, salt and vanilla in a bowl.
- Mix hot water with coffee and let it cool.
- In a separate bowl mix coffee, vinegar and olive oil.
- Combine wet ingredients with dry ones mixing with a spatula. The batter will not be very thick.
- Do not overmix.
- Share into 14 cupcake liners and bak efor 15 minutes or until toothpick inserted comes out clean.
- Let them cool down before frosting.
- For the frosting; sift powdered sugar and cocoa powder into a bowl.
- Beat the butter about a minute and gradualy add sugar and cocoa powder.
- Pour heavy cream and continue mixing.
- Top the cupcakes with the frosting and decorate with heart shaped white chocolate chips.
NUTRITION
Calories: 183kcalCarbohydrates: 19gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 18mgSodium: 156mgPotassium: 118mgFiber: 3gSugar: 15gVitamin A: 219IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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