Eggless Choco Chip Cupcakes
I somehow can’t seem to stay away from chocolate. After baking a few myriad cakes I simply have to make something chocolaty. This is a very simple choco chip cupcake recipe. The cupcakes will be dark and decadent because we are using cocoa powder as well as choco chips for the extra chocolaty taste.
The recipe is an eggless one. The required aeration will be given by the curd and baking soda mix. As soon as you mix the wet and dry ingredients you will see the batter become light and fluffy. The baking soda reacts with the acidic yogurt to make the batter light. While baking this will make the cupcakes soft and spongy.
¾ cup flour
¼ cup cocoa powder
½ tsp baking powder
¼ tsp baking soda
½ cup powdered sugar
1/3 cup butter
¾ cup milk
¼ cup curd
½ tsp vanilla essence
¼ cup choco chips
2 tbsp choco chips
Sift the flour, baking powder and baking soda.
Beat butter and sugar till pale and fluffy.
Add the flour and milk-curd mixture alternately, starting and ending with flour. Mix well after each addition. Add the choco chips.
As soon as you mix the wet and dry ingredients the baking soda will be activated. Now you have to put the cupcakes to bake as soon as possible.
Preheat the oven at 180 degrees Celsius. Line a cupcake tin with paper cup. Fill the paper cups half way with the batter. Sprinkle some choco chips on top for garnish.
Bake them for about 25 minutes.