eggless chocolate muffins recipe | eggless chocolate cup cakes recipe
 
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eggless chocolate muffins recipe | eggless chocolate cup cakes recipe - easy eggless muffin recipe with step by step photo & video recipe
Author:
Recipe type: dessert
Cuisine: indian, international
Serves: 9
Ingredients (1 cup = 250 ml)
for dry ingredients:
  • 1 cup all purpose flour (maida)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 3 tbsp cocoa powder
  • a pinch of salt
for wet ingredients:
  • ¼ cup oil (odourless)
  • ½ cup powdered sugar
  • 1 tsp vanilla essence
  • 1 tbsp chocolate syrup (optional)
  • ¾ cup water
  • 1 tsp white vinegar / lemon juice
for vanilla butter frosting:
  • ¼ cup butter
  • 1 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla essence
  • for chocolate butter cream:
  • 1 tbsp powdered sugar
  • 1 tbsp cocoa powder
  • 4 tbsp vanilla butter cream
Instructions
for dry ingredients:
  1. in a mixing bowl, add all the dry ingredients.
  2. sieve the ingredients 2-3 times.
for wet ingredients:
  1. in a mixing bowl, add oil and powdered sugar.
  2. beat the oil and sugar for 2-3 minutes.
  3. now add vanilla essence, chocolate syrup and mix well.
  4. then slowly and gradually add the wet ingredients.
  5. mix well.
  6. now add water as required and mix well to make pouring consistency batter.
  7. at last, add vinegar or lemon juice and mix well.
for chocolate muffins recipe:
  1. add muffin liners to the muffin mould.
  2. fill the muffin liners to ¾ only. the muffins will rise.
for oven recipe:
  1. bake in a pre-heated oven at 180 degrees for 20-25 minutes. it depend on the oven. mine got baked after
  2. you can check by inserting tooth pick in the centre. if tooth pick comes out clean, the muffins are ready. or else close the lid and cook again for 5 more minutes and check.
  3. further remove the muffins from the oven and let it cool down for 15 minutes.
  4. gently apply the cream on the cup cakes.
  5. place a chocolate button and sprinkle few chocolate vermicelli.
  6. the delicious chocolate cup cakes are ready to serve.
for pressure cooker recipe:
  1. close the lid and pre-heat the pressure cooker for 10 minutes on medium flame.
  2. remove whistle and gasket / ring of the pressure cooker
  3. now place a small vessel and a dish over it.
  4. then place muffin moulds on it.
  5. remove whistle and gasket / ring of the pressure cooker.
  6. cook in the pre heated cooker for around 20 minutes on a low to medium flame.
  7. you can check by inserting tooth pick in the centre. if tooth pick comes out clean, the muffins are ready. or else close the lid and cook again for 5 more minutes and check.
  8. remove from the cooker and let it allow to cool down for 15 minutes.
  9. decorate the cup cake using the cream.
  10. put a chocolate button and sprinkle some chocolate vermicelli.
  11. the yummy chocolate cup cakes are ready for serving.
for vanilla butter frosting:
  1. take a mixing bowl and add butter, powdered sugar, heavy cream and vanilla essence to it.
  2. beat till it gets soft and fluffy, it will take around 6-8 minutes.
  3. beat it for 3-4 minutes to get nice fluffy vanilla butter cream icing.
  4. for chocolate butter cream:
  5. in the remaining half of the vanilla butter cream, add cocoa powder and powdered sugar.
  6. beat the mixture for 2-3 minutes.
  7. now fit the star nozzle in the piping bag.
  8. fill in the prepared chocolate butter cream.
Helpful Tips
- you can add a table spoon of and chocolate chips to make double chocolate chip muffins.

- add 1 tsp coffee powder or 1 tsp orange zest to enhance the flavour of the chocolate muffins.

- the batter should be little thick but with pouring consistency.

- baking a day before you want to use will make muffins perfect.
Nutrition Information
Serving size: 1 Calories: 140 Fat: 5g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 2g Carbohydrates: 20g Sugar: 11g Sodium: 140mg Fiber: 0.4g Protein: 1g Cholesterol: 5mg
Recipe by aapdu kitchen at http://www.aapdukitchen.com/eggless-chocolate-muffins-recipe/