Eggless triple chocolate cupcakes - DessertKatta

Ingredients

• Milk – Use regular full fat (3.25% milk). I do not recommend replacing it with low-fat (2% ). It will affect the taste.
• Vinegar – Reacts with baking powder, helps cupcakes to rise.
• Oil – Use oil in this recipe to make them extra moist. Replace only half the quantity of oil with butter if you wish to add flavor of butter.
• Water – Use room temperature water :).
• Caster sugar – Use regular caster sugar or granulated sugar for this. This is also referred to as sugar in some parts of the world.
• Baking soda – Reacts with cocoa powder and vinegar and helps the cupcake to rise.
• Salt – Just a 1/2 teaspoon, but do not skip as it will bring out the chocolate flavor in the cupcake. Skip out entirely if using salted butter.
• Semi sweet chocolate – Use semi sweet chocolate chips or pure quality chocolate bars, which you can get easily in the baking aisle of any grocery store.
• Heavy cream – Use heavy whipping cream, whipping cream, or double cream that has a minimum fat percentage of 35%. Stay away from low fat or 10% cream.
• Chocolate piece – Use a piece of any of your favorite chocolate. I am using dairy milk here.