Awesome & moist vegan chocolate cupcakes

I am sitting here on my bed on an early weekday morning and the joy of not having to go into work for a few weeks starting from today is making me ecstatic! That’s right people.. my vacation has just begun! Adya, MIL & I are flying out today for a good 8 days and I am looking forward to all parts of that vacation excepting the 8 hours long flight journey! 🙁 I swear am dreading it and wondering if Adya & I are going to be mopping the floor with our clothes similar to a journey we did a few months back! Well.. as they always say, with every good, there is a little bad. So, if Adya & I need to sacrifice our clothes (and cleanliness in the process) as a vacation ritual, so be it :D. Anywho, day before Adya had a play date with my friend Akhila’s kids. I didn’t want to go to their house empty handed but at the same time, I didn’t want to buy them toys (Akhila has warned me umpteen times about the amount of toys they have). So, I thought why not bake something for them and take it along! I didn’t want to make something that was time consuming but at the same time, wanted something that the kids will like. So started searching on the internet for ‘Eggless chocolate cupcakes’ and came across this recipe. My search ended on seeing this because I knew this one had to come out well and I was absolutely right. This recipe makes an absolutely delectable, moist, tasty, spongy (I could go on and on) chocolate cupcakes/ cake. I didn’t have many  cupcake trays (and didn’t have the time to do multiple batches). So I did a few cupcakes & a cake (in a 7×3 pan). Both came out splendid and the whole stock has been wiped clean. The testimony to this recipe comes in the form of Adya having gobbled up 1.5 cup cakes (he isn’t a big fan of desserts) and Shloka (Akhila’s toddler) having gobbled up 2 cup cakes in a matter of a few hours :). Do try this recipe. The recipe calls for basic baking ingredients and nothing fancy!

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Awesome moist vegan chocolate cupcakes

Prep Time

10 mins

Cook Time

25 mins

 

Course: Dessert

Cuisine: International

Servings: 20 cup cakes (medium)

Ingredients

Dry ingredients

• 1.5 cups white whole wheat flour/ refined flour/ all purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup instant coffee water/ regular water 1 cup warm water mixed in 1.5 tsp instant coffee powder
• 1 tbsp distilled white vinegar
• 2 tsp vanilla extract
• 6 tbsp olive oil

Optional (for sprinkling)

• 1 tsp powdered sugar

Instructions

1. Preheat the oven to 200c.

2. In a wide bowl, whisk together the flour, sugar, cocoa powder, baking soda & salt.

3. In a separate bowl, whisk together the coffee water aka black coffee, white vinegar, vanilla extract & olive oil.
   

   
   

4. Fold in the dry ingredients little by little into the wet ingredients and keep whisking to ensure there are no lumps formed.

5. Pour the cupcake batter into the cupcake moulds up to 2/3rds of its size. If you are not using cupcake liners, then grease the moulds with some oil or cooking spray.

6. Bake the cupcakes for 20-25 mins. Just stick a toothpick (or any sharp needle like object) into the cupcake. If it comes out without any batter on it, means the cupcakes are cooked. 

7. Cool them for a few minutes before munching them up! They are ridiculously yummy.

Recipe Notes

The cupcakes will look shiny on top. This doesn't indicate that it isn't cooked. Just use the sticking in toothpick method.