Ah, Cupcakes! A cake that is beautifully designed to serve one person could be made as decadent as possible to satisfy anyone with a sweet tooth. It is easy to make and serve for a huge crowd. For someone like me who is not into baking or elaborate cooking, cupcake is an easy hit. As day goes by my 2 year old expresses his passion for something sweet. Quite anxious, I pushed myself to make it by searching for recipes, all along with a feeling that a cupcake disaster was sure to come. Thankfully I was totally wrong. The cupcakes turned out super moist and utterly delicious. The texture was praiseworthy. And did I mention the frosting was super easy to put-together? My son relished it but was on sugar hyper for a while but it was all worth the effort.
Decadent Chocolate Cupcakes
Ingredients:
* 1 1/2 cup flour
* 1/3 cup cocoa powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 cup sugar
* 1/2 cup vegetable oil
* 1 cup water
* 2 tsp vanilla extract
* 2 tsp white vinegar
Directions:
1. Preheat oven to 325°F. Place paper cups inside muffin trays
2. Combine all dry ingredients.
3. Mix the vegetable oil water and vanilla extract in a separate bowl and then pour them into the large the dry ingredients. Stir until mixture is smooth and without lumps.
4. Add the vinegar and stir, fill the cupcake pans 2/3 full.
5. Bake in the preheated oven for about 15 minutes.
6. Remove from the oven and let it cool for sometime.
7. Apply frosting using icing tubes and food color and decorate with sprinkles
Buttercream Frosting:
(From Cooks.com)
* 1/2 cup unsalted butter, softened
* 3 1/2 cups confectioners’ sugar
* 1/4 cup milk
* 2 tsp. almond or vanilla extract
Directions:
In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl. Add the confectioners sugar and process again, about 15 seconds.While the motor is running, drizzle in the extract through the small opening in the feed tube. Process for another 30 seconds, or until smooth.
Chocolate Cupcakes with Buttercream Frosting
NOTE: For a stiffer frosting, add a little less milk or more confectioners sugar.
© 365 Days of Pure Vegetarian 
Looks n so cute …..very tempting
Thank you Priti. You are mostly the first to comment and I love that!
Very cute cup cakes…I wish to grab a couple of dem off d screen.
Thank you Pratibha. I wish you were living close by, why from pic then I can give you in person 🙂
sounds amazing..
first time here..awesome space you have..
love your presentation..gorgeous clicks..
happy to follow u..:)
do stop by mine sometime..
Tasty Appetite
Event: Letz Relishh Ice Creams
Thank you Jay. I have come to you blog and left you comments as well. There are great “must” try recipes that I found on your blog.
Hello Priya, I know it’s been a while since I dropped in a word..so nice to check on you again..hope you have been doing good..those cupcakes look so sinful!..I love that frosting so much..:)
super fab…! I think I ve been inspired to try this tempting cake..:P
Tasty Appetite
Event: Letz Relishh Ice Creams
Thank you very much Jay. I love your blog very much and often check out recipes.
Hey!
Loved the recipe..I have family that doesn’t eat eggs, so this is going to come handy. Which brand of coco do you use or can you post a picture of the package? I ask coz I am new to baking and I would love some direction!
THanks!
Thank you Megha. I used Hersheys. but it really dies not matter which brand you use for cocoa. I used unsweetened.
Yay! I’m excited to try this recipe! I’m on 365 day cake pop mission. I was looking for an egg free recipe. 🙂
Good work.
Thank you Joey. I loved your idea of 365 cake pop!!!
Hi Priya,
Tried this recipe and the cupcakes came out great!!!! All the kids and adults relished it. Thanks so much for the recipe…..
Thank you Gayathri.. I am glad you and everyone liked it. We miss you all…
Hi! I’m looking forward to try out this recipe!….When you say cup do you mean a teacup or a glass?? I’ts the first time I’m baking so I don’t want to get it wrong 🙂
Hi desibabes3, basically a cupcake is a muffin topped with icing. Look at https://365daysveg.wordpress.com/2008/06/08/bite-size-banana-muffins/ into which I pour in the cake batter to bake it. I hope this gives you an idea.
What about a vanilla version? I stumbled across this but have no cocoa powder 😦
Sure Kendra, you can absolutely do that. The color of the cupcake might not be dark chocolate but that’s okay. It’s all about making recipes with mostly what is available right in your pantry. I hope this helps.
hi,is d confectioners sugar is similar to icing sugar.nd if u plz giv me sum helpful tips for icing cakes as usualy i bak eggless cake but my icing is not too good?
Gurpreet, Powdered sugar or confectioners sugar or icing sugar are all the same. You can even use regular fine sugar that we use everyday (if you live in the US).
For the icing, just follow my recipe and it should come out well. let me know for any issues.
I never thought making a cake can be so easy….its comes out sooo perfect every time I make it….but somehow I didn’t get success in making Icing….
Priya can butter in the icing be replaced with some less fattening thing like vegetable oil?
I keep coming back to your blog in search of delicious recipes and would love to read more about cakes and Breads.
Hi Sunalini… thanks for checking out the recipe. I am extremely sorry to say that I am not aware what might be a god substitute for butter. But these days you do get low fat butter as well isn’t it. May be you may want to try that in very less quantity to see if it turns out well or not. But check out this http://answers.yahoo.com/question/index?qid=20080220170511AA6s84W If you are a strict vegetarian like me, you can buy vegan cool whip from whole foods market. Hope this helps
Thanks…would definitely check it out:)
how many cup cakes can be made wid the above measurement
These are gorgeous 🙂 My friend baked a huge batch to bring into the office today and they are delicious! I’ll be trying these out myself x
i am so glad i came across ur wbesite. I tried 2 recipes today. 1 was Paaneer Capsicum wrap and 2nd eggless choclate cupcake. Both of them turned out soooooo good.!!! I have tried various eggless cupcake recipes but yours was by far the best.The cupcake came out so moist. You don’t miss the egg at all.
Thanks.
Thank you so much sonu. I am so so glad to hear it 🙂
Hi, this is my first time visit to your website and i am looking forward to make these cupcakes for diwali party… Can I use apple cider vinegar instead of white vinegar?
Also, I have heard adding sour cream helps to make the cake moist and fluffy? What do you think?
Hi Anisha,
Thank you for checking out my blog. Sorry I am out of country so could not respond much earlier. I have never tried with apple cider vinegar. Since apple cider vinegar has a stronger aroma and flavor compared to white vinegar I am not sure of the outcome. But it will not go that wrong is my opinion. Certainly we can learn something from this.
Hope this helps.
Followed your recipe and baked some cup cakes last night, they were absolutely yum ! The consistency was perfect !
Oh, that means a lot Manasa. Thanks so much!
what do u mean by a food processor here??? i mean like which one and what blade to use???
Hi Dushyant, You can take a look at Food processors here – http://www.amazon.com/Food-Processors-Small-Appliances-Kitchen/b?ie=UTF8&node=289920 You can read up what are the list of things you can do with it by google. There is only one blade that comes with it the rest are for grating etc. I hope this helps.
thnx
hi,
i hv never been to ur website b4.jus was searching 4 eggless cupcake recipes
and stumbled upon.i tried the recipe immediately ,and must say they came out too
good.i hv nt decorated them yet though.
thanks so much,
poornima.
Thank you so much Poornima. I am very glad it turned out well. Decorate it as you wish! The taste is what matters the most 🙂
Hi priya,
My daughter wanted to bake something.So was searching for eggless recipes. Came across this blog n tried this recipe. I made muffin with this recipe. Muffins are moist n the fork I inserted came out clean, which means it was cooked properly. But while eating it was kinda sticking to tongue n mouth. Any idea what could be reason. Or what mistake I might have made.
Thanks,
Garima
Sorry to hear about the Garima. Pretty much if you see everyone has followed the recipe and gotten it correctly so its hard for me to say what might have gone wrong except the oven range which could be different. I know I am not of much help here, sorry.
i’ve made these delicious cupcakes and i couldn’t get enough of them!!!!!! i dint have eggs so i just type up eggless cupcakes but none of the others worked!! 😦 but then i found these ones!!!!:)
Thank you Bobby! Hope it turned out well.
Hi. The cupcakes look amazing…just wanna eat em up…
i wanted to ask is it okay to use raw sugar for the icing?
and if we add cocoa powder to the frosting will it come out as chocolate icing?
Thanks a ton!
Thank yu Jazz. Yes you can use raw sugar but make sure to powder it finely before you use it. And yes adding cocoa powder makes it chocolate icing.
You say 1 cup sugar. Do you mean caster sugar? and do you use self raising flour or plain flour?
Lins, 1 cup plain white sugar just make sure it is not big crystals. Fine powdered sugar is what I meant. So caster sugar is correct. I used self raising flour. Hope this helps.
Thank you so much for your quick reply. Im going to make these next week for my dad and sisters who refuse to eat cakes made with eggs!! I will reply again once Ive made them.
Do you by any chance have an eggless biscuit recipie you could share too?
Thanks again for your advice!! 🙂
Lins, Biscuit means different thing in America and other parts of the world. I am not sure where you are from. If it’s US, then I am unaware of it’s recipe. But elsewhere, you can checkout my Marie Biscuit Magic – https://365daysveg.wordpress.com/2008/02/19/marie-biscuit-magic/
Do you have to make any adjustments to the recipe if you decide not to use cocoa powder? I want to make these just plain and was wondering if it was going to be watery if I chuck off the cocoa.
Sweetu, leaving out cocoa powder only will not give the dark brown chocolate color. So by all means you can chose not to use it in your recipe. it won’t become watery. Hope this helps.
Hi, may i know why do we need to add the vinegar?
Thank you!
Caitlin, vinegar acts as an acidity and helps the cake to rise reacting with the baking soda. I also found a helpful answer here http://answers.yahoo.com/question/index?qid=20070505080432AAmISAV Hope this helps.
I am not a vegetarian. One day I wanted to make my children a treat but we were out of eggs. A google search eventually landed me her. The cupcakes were great! I make them all the time now and my children are so happy that they can lick the bowl!
Oh Laurel… that made my day!!! and I am so so happy that your kids are happy!!!
Hiya! I just would like to give an enormous thumbs up
for the great information you’ve gotten right
here on this post. I will probably be coming again to your weblog for more soon.
Thank you SEM, That means so much
If you use baking soda and vinegar as a rising agent does that mean you don’t need to use self raising flour? Or would you still recommend using self raising?
DRP, I have used regular sifted all purpose flour and it seemed no problem. Hope this helps.
I seriously use this recipe ALL THE TIME I love it and its so popular everytime I make them
Thank you so much Elle. I’m so glad everyone likes it. Your kind comments are very much appreciated.