Eggless chocolate cake with chocolate buttercream is a delight and an amazing treat for chocolate lovers. I made these decadent cupcakes for a pink ribbon charity for Women’s health awareness. These campaigns are so helpful to bring awareness, hope and peace.
Ingredients :
- ¾ cup Flour
- ¼ cup cocoa powder
- ¼ cup caster sugar
- ¼ cup dark brown sugar
- ½ tsp soda
- ¼ tsp salt
- ½ cup milk
- ¼ cup oil
- ½ tbsp vinegar
- 1tsp vanilla
Ingredients for chocolate frosting:
- ½ cup unsalted butter
- 1½ to 2 cups icing sugar
- ¼ cup cocoa powder
- 1 ½ tbsp heavy cream
- ⅛ tsp salt
- 1 tsp vanilla extract
Procedure :
- Sift flour, cocoa powder, soda, salt three times then add both the sugars and whisk.
- Add vinegar in the milk then add oil, vanilla and mix.
- Mix wet ingredients to dry ingredients. Don’t overmix. Just enough to be combined.
- Pour the batter in cupcake liners and bake @ 180°C for 20 minutes, check the doneness with a toothpick. this will make medium size 6-7 cupcakes.
- For buttercream frosting, beat butter for a minute.
- Add icing sugar, cocoa powder, heavy cream, salt, vanilla extract.
- Initially beat in medium speed, then in high speed for 1 minute. If the frosting is thin add icing sugar,if it’s thick, add heavy cream.
- Decorate the cupcakes with buttercream frosting once it is cool.
Mitahara 