Eggless Whole Wheat Chocolate Cupcakes (With vegan Option)
This Eggless Whole Wheat Chocolate cupcakes are delicious moist and soft. They are very easy to make, have the melt in the mouth texture and taste just yum.
Servings: 12 CupCakes
Ingredients
- 1 and 1/2 cups cup Whole Wheat Flour 190 grams, (One can use Plain or All purpose Flour)
- 1/2 cup Cocoa Powder 40 grams
- 3/4 cup Dark Brown Sugar 150 grams
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Milk 240ml (Vegans can use Soy or Almond milk)
- 2 tsp Vanilla Extract
- 1/3 cup Vegetable Oil or any flavourless oil 80ml
- 1 Tbsp Vinegar
- 1-4 Tbsp Room Temperature Water Only needed if the batter is very thick
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.
- Sift the flour and cocoa into a mixing bowl.1 and 1/2 cups cup Whole Wheat Flour, 1/2 cup Cocoa Powder
- Add the brown sugar, baking soda, salt and mix together.3/4 cup Dark Brown Sugar, 1 tsp Baking Soda, 1/2 tsp Salt
- Add the milk, vanilla, oil, and vinegar and mix in.1 cup Milk, 2 tsp Vanilla Extract, 1 Tbsp Vinegar, 1/3 cup Vegetable Oil or any flavourless oil
- You can use a hand whisk or a hand blender.
- Do not over mix. If the batter is too thick, add 1 tablespoon of water at a time.1-4 Tbsp Room Temperature Water
- One should be able to pour the batter easily with a laddle. Check the video for the consistency.
- Divide the batter evenly into the cupcake moulds.
- Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let them cool for a few minutes in the cupcake tray itself.
- After that remove them on a wire cooling rack.
- You can decorate them with chocolate frosting or just enjoy as is.
Notes
- If your oven is very hot, do reduce the temperature by 5-10 Deg.
- Oven time varies for baking , do keep an eye after 15-20 minutes.