Eggless Moist Chocolate CupCake | How to make Eggless Moist Chocolate CupCake

By Ash Nayak  |  9th Sep 2015  |  
4.6 from 5 reviews Rate It!
  • Eggless Moist Chocolate CupCake, How to make Eggless Moist Chocolate CupCake
Eggless Moist Chocolate CupCakeby Ash Nayak
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    18

    People

389

5





About Eggless Moist Chocolate CupCake

Eggless Moist Chocolate CupCake is a delicious dish which is enjoyed by the people of every age group. The recipe by Ash Nayak teaches how to make Eggless Moist Chocolate CupCake step by step in detail. This makes it easy to cook Eggless Moist Chocolate CupCake in your kitchen at home. This recipe can be served to 18 people. You can find this dish at most restaurants and you can also prepare Eggless Moist Chocolate CupCake at home. This amazing and mouthwatering Eggless Moist Chocolate CupCake takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Eggless Moist Chocolate CupCake is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Eggless Moist Chocolate CupCake is a good option for you. The flavour of Eggless Moist Chocolate CupCake is palatable and you will enjoy each and every bite of this. Try this Eggless Moist Chocolate CupCake and impress your family and friends.

Eggless Moist Chocolate CupCake

Ingredients to make Eggless Moist Chocolate CupCake

  • CupCake: 1.5 Cup All Purpose flour
  • 1/3 Cup Cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 Cup Water
  • 1/2 Cup Oil
  • 2 tsp Vanilla Extract
  • 1 Tbsp Vinegar
  • 1 Cup Granulated Sugar
  • Pomegranate Frosting: 3/4 Cup Pomegranate Juice
  • 3/4 Cup Butter
  • 2 Cups Powdered Sugar
  • 3 Tbsp Milk

How to make Eggless Moist Chocolate CupCake

  1. In a bowl sieve the Flour, Cocoa powder, Baking Soda, Salt. Keep aside.
  2. In another bowl Mix all liquid ingredients [Water, Oil, Vanilla Extract, Vinegar]
  3. Preheat the oven at 180 degree celsius.
  4. Add in sugar to the liquid mixture and mix well.
  5. Now slowly fold in dry ingredients little at a time. Do not over mix.Fold in only one direction.
  6. Line the baking tray with cupcake liners.
  7. Fill 2/3rd of cup with cake batter and bake it in preheated oven for 15 minutes or till toothpick inserted at centre of cake comes clean.
  8. Let it cool down before frosting.
  9. Pomegranate Frosting:
  10. In a small saucepan, Pour the Pomegranate Juice. Simmer it until it reduces to half. It will be thick, dark in colour and syrupy. Let it cool.
  11. In a bowl take butter and beat it on high speed till it becomes fluffy and smooth (about 3-4 minutes).
  12. Slowly add in sugar little at a time and add Milk in between and beat well to combine.
  13. Add in pomegranate sauce and beat well to make smooth and fluffy frosting.
  14. Frost the cupcake and enjoy

Reviews for Eggless Moist Chocolate CupCake (5)

Barani Dinesh2 years ago

Reply

Sheeni Singh2 years ago

Very pretty looking cupcakes dear
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Prachi Kishore2 years ago

hi I tried ur recipe today, it came good but not spongy. i don't know we're i went wrong
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Puttaradhya Siddaraj2 years ago

Looks great !
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Deviyani Srivastava2 years ago

Wow, the frosting looks so lovely!
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