Chocolate makes us all drool. Whether it is a child, youngster or adult; chocolate is a major weakness to all. Taking this madness to a next step, I combined chocolate and choco chips together and baked them into beautiful cupcakes.
For all those, who love cupcakes, here is the recipe of Eggless Choco Chips Cup Cakes. All ingredients are the one you can easily find in kitchen.
For all those, who love cupcakes, here is the recipe of Eggless Choco Chips Cup Cakes. All ingredients are the one you can easily find in kitchen.
Ingredients
- All purpose Flour (Maida) - 1 cup
- Milk – 1 cup
- Baking Soda – ½ teaspoon
- Choco Powder – 4 teaspoon
- Choco Chips – 3-4 tablespoon
- Chocolate Essence – Few drops (Optional)
- Salted Butter – 65 gm
- Grinded Sugar – 1 cup
- Oil – for greasing
- Cupcake molds
Method:
- Melt the butter in a bowl. Add the sugar to the butter and keep beating till it forma a fluffy and smooth structure.
- Swift in the all-purpose flour, Choco powder, and baking soda to the butter-sugar mixture.
- Add milk at regular intervals to this mixture and fold them into a smooth consistency. (The consistency should be neither too thick nor too liquid(y). To test if you formed the proper consistency or not, use a spoon. If it falls easily, you are going right buddy.)
- Drop in 2 tablespoon choco chips inside the mixture and chocolate essence and mix them
- Preheat the oven at 180 C for 5-7 minutes.
- Line the cupcake liners. (I had used silicon molds and greased them with little oil)
- Pour the mixture into the cupcakes but fill only 1/3 of the mold.
- Top them with choco chips.
- Bake them at 180 C for 20-25 minutes or till the toothpick comes out clean.
Tips:
·
If you want to use eggs, use two eggs and
fold them before adding the dry mixture. After beating butter and sugar, add
one egg at a time and use electric beater to make it fluffier.
·
Since the silicon ware gets cold quickly,
remove the cupcakes immediately and let them cool.
·
Use icing once they have cooled completely.
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