Eggless Chocolate Cupcakes
These eggless chocolate cupcakes are rich, tender, and topped with creamy chocolate frosting. They are a delightful choice for parties or everyday treats.
Equipment
- 12-cup muffin pan
- electric mixer
- piping bag
Ingredients
For the Cupcakes
- 1 1/4 cups All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Buttermilk
- 1/3 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1/2 cup Hot Brewed Coffee
For the Chocolate Buttercream
- 3/4 cup Unsalted Butter, softened
- 2 1/2 cups Powdered Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 3 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350 F and line a 12 cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
- Add the buttermilk, vegetable oil and vanilla and whisk until just combined. Pour in the hot coffee and whisk until the batter is smooth and glossy. It will be thin.
- Fill each liner two thirds full and bake for 18 to 20 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- Beat the softened butter for 2 minutes until creamy. Sift in the powdered sugar and cocoa powder, add the heavy cream, vanilla and salt, and beat on high for 3 minutes until fluffy and spreadable.
- Pipe or spread the frosting generously onto the cooled cupcakes and finish with chocolate shavings or sprinkles if desired.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 56gProtein: 3gFat: 20g
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