Chocolate Cupcakes!!! (Birthday Cupcakes!)

      

                   Chocolate Cupcakes!!! (Birthday Cupcakes!)

Hi Guys! You can do this recipe in your microwave like I do sometimes. But you will have to add your own adjustments!!! :)  Are you ready to make the best ever chocolate cupcakes in your life? The one that has a soft crumb, super moist and melts in the mouth... And is ridiculously chocolatey, eggless, and vegan! It has no butter, condensed milk, or yogurt! These soft, chocolate cupcakes are made from ingredients easily found in your home! By the way, sometimes I use my Chocolate Muffins Recipe... I already posted it- Eggless Chocolate Muffins (With Chocolate-Chips)! ,and then I put Ganache ( Chocolate Ganache! (2 Ingredients!) ) or Frosting (A recipe that will be posted!) on top... So let's get started!!!!!   :)    #deathbychocolate

Serves- 16 Cupcakes (8-10 People)

Preparation Time- 5 minutes

Cooking Time- 25 minutes

Total Time- 30 minutes

Ingredients-

All-Purpose Flour/Maida   -  1 and a 1/2 Cups

Granulated Sugar               -  1 Cup

Cocoa Powder                    -  1/2 Cup

Baking Soda                       -  1 Teaspoon

Salt                                     -  1/2 Teaspoon

Milk                                    -  1 Cup

Oil                                       -  1/2 Cup

Water                                   -  2 Tablespoons

Pure Vanilla Extract            -  1 Teaspoon

Vinegar                                - 2 Teaspoon

    Instructions-

1. Preheat the oven to 350F or 180C. Line the cupcake tray with cupcake liners. Sieve and mix all the dry ingredients (All Purpose Flour/Maida, Cocoa Powder, Baking Soda and Salt) except Sugar in a bowl. (I used my microwave).
2. Always sieve from a height for a tender crumb outcome.
3.  Add the Vinegar to the Milk and let it stand for a minute.
4. Add the Granulated Sugar to the Milk and Vinegar Mixture and whip for 1 minute until the sugar is almost melted.
5. Now add the Oil. Whip the ingredients until the Oil is blended in well.
6. Mix the wet ingredients into the dry ingredients, and whip with an electric whipper, or by spatula by hand. Whip it only till the batter is smooth and there is no lumps. 
7. DO NOT OVERBEAT THE MIXTURE! 
8. It should be ready by 30-40 seconds. (Mine is ready by 30-40 seconds of whipping).
9. Place the mixture in the cupcake liners, or in the cupcake tray (with cupcake liners).
10. Bake in the preheated oven for 18-20 minutes or until they pass the toothpick test.
11. DO NOT OVERBAKE!
12. Remove it from the oven, and let it rest for about 5 minutes. Take out the muffins and place on a wire rack. Frost the cupcake ONLY AFTER COOLING! (I have posted frosting recipes too!).
13. ENJOY!!!!!   :)

              

By the way, sometimes I use my Chocolate Muffins Recipe... I already posted it- Eggless Chocolate Muffins (With Chocolate-Chips)! , and then I put Ganache ( Chocolate Ganache! (2 Ingredients!) ) or Frosting (A recipe that I have already posted! (Buttercream) ) #speechless

     Notes-

• All Ingredients should be at room temperature.
• Use proper Measuring Cups, and take Proper Measurements.
• Make sure the Granulated Sugar (Powdered Sugar) is Rich and Fine.
• I recommend adding 1 Teaspoon Instant Coffee Powder to the Batter... It enhances the Flavor of Chocolate.  

                                                             

                                                                At LiveToEat Only!!!!!   :)