Eggless Chocolate Cupcakes

14 standard portions

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Ingredients

• 1.5 cups all purpose flour (192 grams)
• 1 cup granulated white sugar (210 grams)
• 1/2 cup unsweetened cocoa powder (48 grams)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk (8 oz)
• 1 tablespoon white vinegar
• 1/2 cup canola oil or any flavorless oil
• 1 teaspoon vanilla extract
• 2 tablespoons water (optional, if needed)
• 1/2 cup salted butter (1 stick or 113 grams, at room temperature)
• 2 cups powdered sugar (248 grams)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder (24 grams)
• 2 tablespoons milk or heavy cream

Method

1. In a large bowl, sift together flour and cocoa powder.
2. Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
3. Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have that on hand.
4. After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
5. Add the wet ingredients to dry, mix till the ingredients are just combined.
6. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
7. Fill the prepared cupcake liners 1/2 full with the cupcake batter.
8. Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
9. Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
10. Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
11. Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
12. Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
13. Transfer frosting to piping bag and frost the cooled cupcakes.