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Eggless Moist Chocolate Cupcakes
Dessert

Eggless Moist Chocolate Cupcakes

40 minServes 12Nutri-Score D€
from @yeastmode.ph9 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Grains170 g
  • alkalized cocoa powder (sifted)Pantry35 g
  • white sugarPantry200 g
  • baking sodaPantry5 g
  • saltSpices3 g
  • waterBeverages240 ml
  • canola oilPantry80 ml
  • white vinegarPantry15 ml
  • vanilla extractPantry5 ml

per serving

Nutrition

145kcal

Carbs
19 g
Proteins
2 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Muffin pan
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 175 °C.
    • Line a muffin pan with paper liners.
    Step 1

  2. Mix the dry ingredients

    • Combine the flour, cocoa powder, sugar, baking soda and salt in a bowl.
    • Whisk until evenly blended.
    Step 2

  3. Mix the wet ingredients

    • In another bowl, stir together the water, canola oil, vinegar and vanilla extract.
    Step 3

  4. Make the batter

    • Pour the wet ingredients into the dry ingredients.
    • Whisk just until smooth and no dry streaks remain.
    Step 4

  5. Fill the liners

    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    Step 5

  6. Bake the cupcakes

    • Bake until a toothpick inserted in the center comes out clean.
    • Let the cupcakes cool in the pan for a few minutes, then transfer to a rack.
    Step 6
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