Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe
Description:
Indulge in the delightful goodness of these Quick and Easy Eggless Whole Wheat Chocolate Cupcakes, which offer a perfect balance of rich chocolate flavor and a light, feather-like texture. This recipe uses simple, everyday ingredients and can be whisked up in no time, making it an ideal treat when you’re in the mood for something sweet but light. Inspired by a sudden craving for cupcakes, this easy recipe will deliver cupcakes that are as soft and fluffy as clouds. Serve them with whipped cream, fresh strawberries, or just enjoy them on their own. Perfect for a quick snack or a light dessert to share with family and friends.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Cocoa Powder | 1/4 cup |
| Baking Soda | 1/2 teaspoon |
| Oil (canola or olive) | 1/2 cup |
| Caster Sugar | 3/4 cup |
| Vanilla Extract | 1 teaspoon |
| Curd (Dahi / Yogurt) | 3/4 cup |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Instructions:
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Line your cupcake molds with cupcake liners, or grease and flour the cavities if you don’t have liners.
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Sift Dry Ingredients: Sift together the whole wheat flour, cocoa powder, and baking soda into a bowl. This ensures the dry ingredients are evenly mixed and free from lumps.
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Mix Wet Ingredients: In a large mixing bowl, add the sifted dry ingredients, along with the oil, curd (yogurt), and vanilla extract. Using a hand whisk or an electric mixer, beat everything together until the mixture becomes light, fluffy, and well-combined.
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Fill Cupcake Molds: Once the batter is smooth, spoon it into the prepared cupcake molds. Be sure not to overfill them—fill each cavity about two-thirds full to allow room for the cupcakes to rise.
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Bake: Place the cupcake tray in the preheated oven and bake for about 15 minutes. To check for doneness, insert a skewer into the center of a cupcake—if it comes out clean, the cupcakes are ready. If not, bake for an additional 5 minutes and check again.
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Cool and Serve: Once baked, remove the tray from the oven and let the cupcakes cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
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Serving Suggestion: Serve these soft, eggless whole wheat chocolate cupcakes as a snack for the family, or pair them with a cup of green tea, coffee, or even hot milk for a comforting treat. You can also top them with whipped cream and fresh strawberries for an extra special touch.
Tips:
- If you prefer a richer flavor, you can increase the amount of cocoa powder to 1/3 cup.
- For a more indulgent treat, try adding chocolate chips to the batter before baking.
- These cupcakes can be stored in an airtight container for up to 3-4 days, making them perfect for preparing in advance for a snack or dessert.
Enjoy this Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe—a delightful treat that brings a burst of sweetness and lightness to any occasion!
