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Eggless Chocolate Vanilla Cupcakes with Mocha frosting Yum
Eggless Chocolate Vanilla Cupcakes with Mocha frosting
Course dessert
Cuisine american
Prep Time
20 minutes

Servings
cupcakes
Ingredients
For the Cupcakes:
  • cups All purpose flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 tbsps Cocoa Unsweetened powder
  • 1 cup Milk (I used Vanilla Soy milk, but any milk can be used)
  • 1 tbsp Vinegar * (See Note)
  • ½ cup Oil
  • 1 cup Sugar
  • 2 tsp Vanilla extract Pure
  • 1 tsp Espresso powder (optional, but highly recommended)
For the Mocha Cream Frosting:
  • 1 cup Heavy Cream
  • 1 cup Sugar Confectioners – , sifted
  • 1 tsp Espresso powder
Course dessert
Cuisine american
Prep Time 20 minutes
Servings
cupcakes
Ingredients
For the Cupcakes:
  • cups All purpose flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 tbsps Cocoa Unsweetened powder
  • 1 cup Milk (I used Vanilla Soy milk, but any milk can be used)
  • 1 tbsp Vinegar * (See Note)
  • ½ cup Oil
  • 1 cup Sugar
  • 2 tsp Vanilla extract Pure
  • 1 tsp Espresso powder (optional, but highly recommended)
For the Mocha Cream Frosting:
  • 1 cup Heavy Cream
  • 1 cup Sugar Confectioners – , sifted
  • 1 tsp Espresso powder
Eggless Chocolate Vanilla Cupcakes with Mocha frosting
Instructions
  1. To make Cupcakes: Preheat oven to 350°F. Line muffin tin with paper liners.
  2. Sift flour, salt and baking soda in a small mixing bowl.
  3. Add vinegar to milk in a mixing bowl and set aside. (If using buttermilk, skip this step).
  4. In a large mixing bowl, whisk oil and sugar until sugar is completely dissolved. Add vanilla and mix well.
  5. Next mix in the milk.
  6. Then slowly add the dry ingredients and mix gently until combined.
  7. Take half of the batter into a separate bowl and add unsweetened cocoa and espresso (if using), mix well.
  8. For no fuss double decker cupcakes: Add both the batters one on top of the other.
  9. For fancier Marbled effect cupcakes: Fill the cupcake liners 2/3rds full with either of the batters and then add 2tbsp of the other batter on the top. Using a toothpick swirl the batter on the top to create the marble effect.
  10. Bake the cupcakes in the preheated oven for 20-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan for 5 minutes, then remove them onto a wire rack and cool completely before frosting.
  11. To make the frosting: To easily whip cream, place a medium size bowl and beaters in the freezer for at least 30 minutes.
  12. Combine all the ingredients and whip until soft peaks form. Frost the cupcakes with a offset spatula or bread knife.
Recipe Notes

* Note: You can use milk with vinegar in the recipe or you can also use 1 cup of buttermilk instead.

Lets check out what my fellow marathoners have cooked up for BM# 23.

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