Eggless Chocolate Cupcakes with Choco Chips Mint Frosting | How to make Eggless Chocolate Cupcakes with Choco Chips Mint Frosting

By Chetna Kaur  |  24th May 2016  |  
4.5 from 2 reviews Rate It!
  • Eggless Chocolate Cupcakes with Choco Chips Mint Frosting, How to make Eggless Chocolate Cupcakes with Choco Chips Mint Frosting
Eggless Chocolate Cupcakes with Choco Chips Mint Frostingby Chetna Kaur
  • Prep Time

    20

    mins
  • Cook Time

    18

    mins
  • Serves

    10

    People

12

2





About Eggless Chocolate Cupcakes with Choco Chips Mint Frosting Recipe

This yummilicious n Lipsmackingly good delight, lifts up your mood with the first bite...

Eggless Chocolate Cupcakes with Choco Chips Mint Frosting

Ingredients to make Eggless Chocolate Cupcakes with Choco Chips Mint Frosting

  • all purpose flour- 1 1/2cups/215 grams
  • Granulated sugar - 1 cup / 124 grams
  • Cocoa powder-1/2 cup/43 grams
  • baking soda- 1 teaspoo
  • salt-1/2 teaspoon
  • Milk- 1cup/ 240 ml
  • oil- 1/2 cup /118 ml
  • Pure vanilla Extract -1 teaspoon
  • vinegar- 2tsp
  • Milk plus vinegar is nothing but buttermilk
  • So if u don't have vinegar use sour buttermilk (chaas) 1 cup by replacing milk n vinegar
  • For the frosting
  • 1/2 cup heavy whipping cream(non dairy )
  • Few drops green colour
  • mint essence(Few drops)
  • Few chocochips

How to make Eggless Chocolate Cupcakes with Choco Chips Mint Frosting

  1. Preheat oven to 180c/350f for 15 mints.
  2. Line standard or mini Cupcake pan or 8" cake tin.
  3. Cream the sugar and yogurt untill the sugar is completely desolved.
  4. Add vegetable oil and Vanilla essence and mix well.In another bowl sift all dry ingredient and give it a quick mix.Now slowly add sifted flour, fold into wet ingredient. Fold the dry ingredients into wet ones with a spatula or whip it with hand blender untill lumpfree and smooth. Do not overmix. Add water if needed.The batter should be thick like idly batter.
  5. Bake in preheated oven at 180 degrees for 15 -1 8mints for standard size cupcakes or till the toothpick inserted comes out clear,
  6. My cupcakes were done in exact 18 mints.
  7. Take it out of the oven and then transfer onto the cooling rack after 10 mints.
  8. Tadaaaa its done to be devoured.
  9. Now for the frosting
  10. Whip the chilled cream till stiff peaks.
  11. Now add few drops of green colour n few drops of mint essence(just few drops as its very pungent)
  12. Mix well... Now choose the nozzle of ur choice n frost the cooled cupcakes. I uesd star tip nozzle.
  13. After frosting add few choco chips n Tadaaaa its done to be devour.... :blush: :heart_eyes: :heart_eyes:

My Tip:

I recommend adding 1tsp instant coffee powder to the batter as it enhances the flavour if not making for kids... Can be stored at room temperature unfrosted upto 3 days in a airtight container 1 week in the fridge 3 months in the freezer

Reviews for Eggless Chocolate Cupcakes with Choco Chips Mint Frosting (2)

Maithili Thangkhiew2 years ago

melt in mouth dessert recipe :)
Reply

Chetna Kaur2 years ago

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