Chocolate Cupcakes need no introduction. We all love to eat anything with chocolate, and these cupcakes are no exception. The eggless chocolate cupcakes are soft, spongy, and highly delicious.
This chocolate cupcake recipe is easy to fix. You can include them on the menu for your next party or treat yourself to these chocolatey delights.
You can get a new version of these cupcakes by adding a few ingredients and slight changes in the method. So let’s have a look at those.
All the ingredients will remain the same. We have to add thoroughly grounded roasted hazelnuts. Mix it with the dry ingredients. The measure will be a bit more than a half-cup. However, the consistency of the batter will be different. The texture of the cupcakes may not be as desired. So a better option is to chop these roasted hazelnuts and add them later to the batter. Do not overmix before baking them.
The deliciousness of these cupcakes will increase tenfolds by adding Nutella to them. And you need not do any extra labour or change anything in the recipe. You need to remove the centre of the cupcakes (careful not to remove the bottom) and squeeze the Nutella in the space using a piping bag. That’s it!
This combination is common and enjoyed in western countries. To get this combination, you need to add peppermint extract while mixing the curd before adding dry ingredients. If you are making buttercream, add the extract to it. And you will get the mint chocolate cupcakes.
The texture of the cupcakes is highly moist. However, the cupcakes are lighter as well. These cupcakes are smooth, soft, and spongy. Also, the crumbs are lighter as well. And as for the taste, you get the delightful chocolatey flavour, an irresistible combination of sweet & savoury, and a slight bitterness from the coffee. Hence, in short, these cupcakes are a complete package for your taste palates.
Yes, you can swap oil with unsalted butter. Even salted butter will do. A step further, you can also use melted butter. If the butter is solid, wait until it becomes soft; otherwise, you won’t mix. The best to use is soft butter, i.e. butter at room temperature. It will be best for setting the batter.
We will not recommend using brown sugar. Though the sweetness of both white and brown sugar are the same brown sugar contains molasses. Hence, the taste can be more robust and may not go well with the added coffee.
No, it is plain white sugar in powder form. Confectioner sugar contains a small amount of cornstarch. But you don’t need confectioner sugar here. Finely crushed white sugar in your grinder will be fine.
The vinegar is used in many baking recipes to replace eggs to make the dish moister and as a leaving agent. We are already using curd here for that. If you still want to use vinegar, you need to replace it with curd. One teaspoon (7 grams) of baking soda and one tablespoon (15 grams) of vinegar can replace one egg in most recipes.
There are numerous brands of cocoa powder available on the market. They can be okay to use, but the best cocoa powder to use here will be unsweetened cocoa.
It can happen when the batter is overmixed. The air pockets can get destroyed because of overmixing. Therefore, the cupcakes don’t rise while baking. Hence, be careful not to overmix.
Yes, these cupcakes can be made vegan. For that, we have two options. Either we eliminate dairy products and use vinegar to replace eggs. If not, then you can also use soy milk for the same.
Coffee powder here is to help enhance the flavour of cocoa powder in cupcakes. Therefore, it is not too much in quantity. But if you don’t want to use it, it can be omitted as it is optional. Or you can even substitute it with another type of coffee like espresso or decaf.
More similar recipes: