Eggless Chocolate Muffins / Cupcakes

The Eggless Chocolate Muffins / Cupcakes turn out delicious (to make cupcakes, follow the link in the last step). Made with cocoa and not just colour and essence they have a rich chocolate taste. This is an easy recipe to make soft and moist muffins – they turn out moist because of the use of oil. You just need to keep the wet and dry ingredients ready and you can whip these beauties in a jiffy. You will need a muffin tray and paper liners.

Yield: 10 to 12 Muffins

Prep. Time: 20 to 25 Mins.

Baking Time: 25 Mins.

[Standard Measure – 1 cup = 250 ml]

Dry Ingredients:

• Maida [APF] – 1 ½ cup
• Cocoa – ½ cup
• Castor Sugar – 1 cup
• Baking Soda – 1 tsp.
• Salt – ½ tsp.

Wet Ingredients:

• Milk (lukewarm) – 1 cup
• White Vinegar [Acetic Acid] – 2 tsp.
• Vanilla Essence – 1 tsp.
• Vegetable Oil (without smell/flavour – like olive/canola) – ½ cup

Step 1:     Mix all the dry ingredients and sift them twice.

Step 2:     Mix the vinegar into the milk and leave aside for 10 minutes.

Step 3:     Pre-heat the oven at 180°c for 15 Minutes.

Step 4:     Add the oil to the curdled milk and mix well. Add this to the dry ingredients in a bowl and whisk on low speed for 40 to 50 seconds till smooth (Use an electric beater or stand mixer).

Step 5:     Line the muffin pan with paper liners. Spoon the batter into the paper liners with an ice cream scoop or spoon till ¾ of the liners. Tap the pan to remove any air bubbles.

Step 6:     Bake at 180°c for 20 to 25 minutes till a toothpick/skewer comes clean and the muffins are baked. Take out of the oven and allow to cool.

Step 7:     To make cupcakes, top the muffins with some whipped ganache. (click here for the ganache).