Eggless Whole Wheat Chocolate Cupcake
- Wheat flour - 1.5 cups
- Sugar - 1 cup
- Unsweetened cocoa powder - 3 tbsp
- Vegetable oil - 1/4 cup
- White vinegar - 1 tbsp
- Vanilla essence - 1 tsp
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Hot water - 1 cup
- Salt - 1/4 tsp
For chocolate frosting:
- Melted unsalted butter - 2 tbsp
- Unsweetened cocoa powder - 1.5 tbsp
- Icing sugar - 1/2 cup
- Vanilla essence - 1 tsp
- Milk - 2 tbsp or as needed
Preparation:
- Preheat oven to 375 F.
- In a mixing bowl, sieve together wheat flour, baking powder, baking soda , unsweetened cocoa powder and salt.Keep it aside.
- In another bowl, mix together sugar and vegetable oil.To this, add vinegar and vanilla essence.Add hot water and mix well.
- To this mixture, add the sieved flour and mix thoroughly without any lumps remaining.
- Line a cup cake tray with paper cups and fill each cup about 2/3rd full with the batter.
- Place it in the oven and bake for 25-30 minutes or until a skewer inserted to the cupcake comes out clean.
- Remove from the oven and place on a wire rack to cool.While the cupcakes are cooling, make the frosting.Spread the chocolate frosting only after complete cooling.
- For chocolate frosting, in a bowl, mix all the ingredients listed.Spread it evenly on the cupcake and enjoy!!
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