Eggless Wheat Flour Chocolate Cupcake Recipe

Name: Eggless Wheat Flour Chocolate Cupcake Recipe
Total time: 15 min
Yield: 1
Cuisine: Indian

These Eggless Chocolate Cupcakes are super moist, rich, chocolaty, perfect for your chocolate craving, and most importantly, it’s made of whole wheat flour. These are frosted with a creamy chocolate ganache frosting and topped with colourful sprinkles for that special treat! It has no butter, condensed milk, eggs, or maida (all-purpose flour).

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15minstotal

Recipe Video

Eggless Chocolate Cupcake, made with wheat flour without eggs, easy cupcake recipe

4 mins

ingredients serve

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Ingredients For Eggless Wheat Flour Chocolate Cupcake Recipe

182 cup ¼+ ( gm) Wheat Flour
25 tbsp ( gm) Corn Flour
25 cup ¼( gm) Unsweetened Cocoa Powder
1 tsp Baking powder
as required ½ tsp baking soda
as required ½ tsp salt
161 cup ¼( gm) Powder Sugar
as required heaped Instant Coffee Powder
80 cup ⅓( ml) Oil
as required ½ cup Curd (Yogurt)
as required ½ cup milk
as required ½ cup water
1 tsp Vanilla extract

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Directions : Eggless Wheat Flour Chocolate Cupcake Recipe

STEP 1.Preheat the oven to 180 C. Line a cupcake mould with cupcake liners and set it aside.
STEP 2.Take a bowl and add wheat flour, cornflour, baking powder, baking soda, salt & cocoa powder. Mix it well and keep it aside.
STEP 3.Prepare the coffee concoction. Add coffee in hot water, mix it well and keep it aside.
STEP 4.In a large mixing bowl, add sugar and oil. Whisk it well till the mixture becomes homogeneous.
STEP 5.Add curd, milk and vanilla extract. Whisk it well.
STEP 6.Place a fine sieve and add the dry ingredients. Sift the flour; make sure there are no lumps. Mix it gently with a spatula or whisk using the cut and fold method. The mixture should be lump-free and do not over mix it.
STEP 7.Add coffee mixture to the cake batter and mix it well.
STEP 8.Pour the batter into the cupcake liners. Fill only halfway or ½ of the cupcake liners to avoid spilling over the sides or sinking. Sprinkle chocolate chips on it (optional).
STEP 9.Bake for 15-18 minutes or until a toothpick, when inserted in the centre of the cupcake, comes out clean.
STEP 10.Let it cool down completely in the mould. Frost the cupcakes with chocolate buttercream or chocolate ganache. Chocolate ganache is used in this recipe for frosting using Wilton 1 M piping tip. Top with sprinkles of your choice.
STEP 11.Store the leftover cupcakes in the refrigerator for up to 5 days.
STEP 12.Eggless Chocolate cupcakes are ready to enjoy.

Nutrition
value

454475

calories per serving

28338 g Fat4322 g Protein45889 g Carbs1428 g FiberOther

Current Totals

28338 g Fat
4322 g Protein
45889 g Carbs
1428 g Fiber

MacroNutrients

Carbs
45889 g
Protein
4322 g
Fiber
1428 g

Fats

Fat
28338 g

Vitamins & Minerals

Calcium
12537 mg
Iron
1508 mg
Vitamin A
29675 mcg
Vitamin B1
189 mg
Vitamin B2
115 mg
Vitamin B3
1530 mg
Vitamin B6
69 mg
Vitamin B9
16907 mcg
Vitamin B12
197 mcg
Vitamin C
0 mg
Vitamin E
3799 mg
Copper
165 mcg
Magnesium
14044 mg
Manganese
174 mg
Phosphorus
58348 mg
Selenium
3475 mcg
Zinc
500 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Dessert Extravaganza contest to All Things Sweet biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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