Eggless triple chocolate cupcakes

Name: Eggless triple chocolate cupcakes
Total time: 70 min
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.

www.dessertkatta.com

Try these moist and eggless triple chocolate cupcakes for the perfect indulgence. An irresistible treat for any occasion.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dessertkatta.com.

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Cooking tools:

Piping bag
Sifter
Muffin tin
Kitchen scale
Cooling rack
Saucepan
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Cupcake liner
Toothpick
Cutting board
Plastic wrap
Oven
Stove

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.