Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakesby Priya Suresh

  • Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakes, How to make Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakes
Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakesby Priya Suresh
  • Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakes (29 likes)

  • By Priya Suresh|
    Last updated on Mar 19th
  • Prep Time0mins
  • Cook Time40mins
  • Serves5People
Eggless Hershey's 'Prefectly Chocolate' Chocolate Cupcakes

Ingredients

  • 1 & 3/4 cup - All purpose flour
  • 2 cups - Sugar
  • 1/2 cup - Vegetable oil
  • 1 cup - Milk
  • 1 cup - Boiling waer
  • 2 tbsp - Flaxseed meal
  • 3/4 cup - Dutch process cocoa powder
  • 1 & 1/2 tsp - Baking soda
  • 1 & 1/2 tsp - Baking powder
  • 1 tbsp - Vanilla essence
  • 1 tsp - Salt

Steps

  1. Heat the oven to 180°C, line the muffin mould with paper liners and keep aside. Stir together the sugar, flour, coco powder, baking powder, baking soda, flax seed meal and salt in a bowl.
  2. Meanwhile take together the milk, vegetable oil and vanilla in an another bowl make a well in the middle of the dry ingredients.
  3. Gradually add the wet ingredients, boiling water to the dry ingredients. Mix it well, the batter will be thin.
  4. Pour enough batter to the prepared pan, bake for 20-25 minutes until a skewer inserted comes out clean. Remove from the pan & cool completely.

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