Eggless Chocolate Cupcake

Cupcakes are small cakes made and these cakes are so soft and so moist and are full of chocolate flavor and taste. I got this recipe from a few websites and made changes according to our taste and preference. The rich and deep chocolate color comes from the Dutch Processed cocoa. If you used regular cocoa powder, the color could be much lighter. Cupcakes are everybody’s favorite and it is a recipe that surely is a kid’s delight. I am sending this to BM for Kid’s delight – Desserts.



Ingredients
All Purpose Flour - 1 1/4 cups
Cocoa Powder - 1/4 cup + 2 table spoons (preferably Dutch Processed)
Salt - 1/4 tea spoon
Baking Powder - 1 tea spoon
Baking Soda - 1/2 tea spoon
Club Soda - 2 table spoons
Curd / Yogurt - 1 cup
Vanilla Extract - 1 tea spoon
Butter - 1/4 cup
Oil - 1/4 cup
Powdered Sugar - 1 1/4 cup

Method
Sieve together all purpose flour, cocoa powder, baking powder, baking soda, salt and powdered sugar well and mix it well also. Set aside
Beat together curd, club soda, butter, oil, vanilla essence well and set aside
Preheat the oven to 180 degrees C
Grease the muffin pan or arrange it with cupcake liners and set aside
Now mix together the wet and dry ingredients and fold to get them all well incorporated
Fill the muffin pan to about 2/3rd full and tap it on the counter a few times to remove any air bubble trapped
Bake it in the preheated the oven for 18 - 23 minutes or until a toothpick inserted in the center comes out clean. Mine took 20 minutes.
Allow it to cool completely before icing. You can serve it as is or add more decorations..


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 24

Sending this to Kids delight, valli's page, Bake Fest#15, Vardhini's page, Siri’s Anniversary Event