Eggless Chocolate Cupcake

After making the vanilla cupcakes, i wanted to try my hand at chocolate, and see if I could make that work (this time at least!) with the new recipe. It worked!! So here goes:

Ingredients:

• 1 cup Maida/All purpose flour (apf)
• 1/2 cup unsweetened chocolate powder (i prefer Hershey’s, you can use any other brand, but the taste may be slightly different)
• 1.25 cup thick curd
• 1 cup sugar
• 1/2 cup cooking oil (except olive oil)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 tsp vanilla essence

Method:

• Pre-heat the oven @ 210 deg C / 400 deg F
• In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved.
• Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
• Sieve the maida/apf and chocolate powder together and set aside
• Add oil and essence to the curd-sugar mixture and mix well.
• Gently add the flour and mix thoroughly to avoid clumps
• The mixture should now be in dropping consistency, else add a bit of curds.
• Grease your baking dish/cupcake moulds with oil and lightly dust with maida/apf
• Pour into the baking dish of choice and place in oven
• Bake for 10 minutes
• Lower the temperature to 150 deg C/ 300 deg F and bake for ~18 minutes at the lowered temperature.
• Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
• Visually, the top should be lightly browned and formed a “crust”
• Let the cake sit for a few minutes in the dish before removing it.
• Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.

I hope you enjoy making this quick and light cake!