Name: Eggless Chocolate Cupcakes recipe by Neha Pahilwani at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 150 gm all purpose flour; 150 gm ground sugar; 25 gm cocoa powder; 1/4 cup/60 ml milk (room temperature); 1/4 cup/60 ml thick yoghurt (room temperature); 1/3 cup oil or melted butter; 1/4 tsp Salt; 1/2 tsp baking soda; 1 tsp Baking powder; 1 tsp vanilla essence; 1/2 cup hot coffee (1/2 tsp coffee mixed with 1/2 cup hot water)

Ingredients Serving: 10

150 gm all purpose flour
150 gm ground sugar
25 gm cocoa powder
1/4 cup/60 ml milk (room temperature)
1/4 cup/60 ml thick yoghurt (room temperature)
1/3 cup oil or melted butter
1/4 tsp Salt
1/2 tsp baking soda
1 tsp Baking powder
1 tsp vanilla essence
1/2 cup hot coffee (1/2 tsp coffee mixed with 1/2 cup hot water)

Instructions

Pre-heat oven at 200 degrees Celsius. Grease the cake cups.
Sieve flour, cocoa powder, salt, baking powder, baking soda. Then add sugar.
Make a well in the centre and then add in this order - hot coffee, oil or melted butter, milk, yoghurt and mix well but gently. Do not overmix or overbeat.
Add vanilla essence.
Pour batter in the greased cups
You can top with chopped nuts of your choice.
Bake at 200 degrees Celsius for 10 minutes. Thereafter reduce temperature to 180 degrees Celsius and bake for 15 minutes more.
Insert a toothpick in a cupcake. If it comes out clean, then your cupcakes are done. Do not overbake otherwise cupcakes will turn hard and tough.
This yields 10 to 12 cupcakes.
Let the cupcakes cool completely before serving.

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