Eggless Chocolate Chip Cupcakes

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These Double Chocolate Chip Muffins/Cupcakes are so moist and rich that they stay soft for days after. With melted chocolate chips inside, they are a must have for any chocolate lover be it kids or grown ups!

What’s Special is they are so easy to make in just one bowl and no Beater required. It comes together in less than 20mins and tastes fantastic even without eggs. These are perfect for any occasion like birthdays, anniversary or any party.

They look stunning without any frosting and are really moist and rich with all those chocolate chips in every bite.

Eggless Chocolate Chip Cupcakes

Moist and Rich Eggless Double Chocolate Chip Muffins that stays soft for days after. With melted chocolate chips inside, they are a must have for any chocolate lover be it kids or grown ups!
Servings 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • Β½ Cup Milk, lukewarm
  • 1/2 Tablespoon vinegar
  • 1 Teaspoon Vanilla Essence
  • ΒΌ cup Vegetable Oil
  • ΒΎ Cup granulated Sugar powdered
  • 1ΒΌ Cup | 150gms All-purpose Flour
  • ΒΌ Cup | 25 GMS Cocoa Powder
  • ΒΌ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 Tsp Instant CoffeeΒ 
  • 6 Tablespoons Hot Water

Instructions

  • Mix Warm Milk and Vinegar to make buttermilk. Let it rest for 10mins.
  • Once curdled, Add Vanilla essence, Oil and powdered sugar. Mix Well.
  • Sift together the dry Ingredients the flour, cocoa powder, salt, baking powder and baking soda.
  • Add the dry ingredients to the wet in three batches mixing gently.
  • Add hot water mixed with instant coffee at the end to boost the chocolate flavor,
  • Add chocolate chips, i mixed dark and milk chocolate chips. Give it a mix.
  • Pour the batter into the cupcake liners till 3/4th to get a nice dome at the top. But careful not to overfill else it will overflow causing mushroom tops which are not pleasing to look at.
  • Top with some more chocolate chips.
  • BAKE @180C for 20-25 MINS Or Till Toothpick inserted Comes Clean
  • I made 8 Cupcakes with this recipe. 6 with Chocolate chips on top and remaining two without.
  • Store them airtight either refrigerated for two weeks or frozen for a month. Room temperature for a only few days as they will go stale due to milk in them. I store them in the refrigerator and warm them up for a few seconds in the microwave to get them soft and moist again.

Video

Notes

Store them airtight either refrigerated for two weeks or frozen for a month. Room temperature for a only few days as they will go stale due to milk in them.
I store them in the refrigerator and warm them up for a few seconds in the microwave to get them soft and moist again.
The chocolate chips can be skipped totally in the batter and still they will taste great and soft.
Course: Dessert
Cuisine: American
Keyword: chocolate chip cupcakes, chocolate cupcakes, cupcakes, eggless chocolate cupcakes, eggless cupcakes

Do Check out my Eggless Vanilla Sponge Cake Recipe

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