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Eggless Wheat Flour Chocolate Cupcake Recipe

Recipe By Vineeta Jha

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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15m.total
Eggless Wheat Flour Chocolate Cupcake
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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

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

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

MacroNutrients

  • Carbs
    45889g
  • Protein
    4322g
  • Fiber
    1428g

Fats

  • Fat
    28338g

Vitamins & Minerals

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