Evening when Konda said she bored, that just gave me a perfect reason to rush out to kitchen to make some more muffins. Well no reasons but then you don't really need a reason right! She was all excited that I promised she can do it all. We proceeded with whatever we had on hand. I didn't have a banana to bake those Banana Muffin again. Though I had half a tin of condensed milk still. I didn't have a soda. I decided I was just going to add whatever I have on hand and pray it will get done well.
Anyway I made both these Eggless Chocolate Cupcakes in Convectional mode and Microwave mode. Microwave Cupcakes were so so easy, will post on that in the following post.
If you see that frosting is not so professional, you can say we were in a hurry!..The muffins were still hot when Konda piped in the chocolate frosting and they melted right away!
How to make an Eggless Cupcake in step by step!
How to make Chocolate Frosting
This is the piping bag that I got to the do the job! But I was upset with so much that get left behind..
Eggless Chocolate Cupcakes with Chocolate Frosting
Yields - 18 Mini muffins
Preparation Time : 10 mins
Baking Time 15 mins
Temperature : 185* C
For Eggless Chocolate Muffin
All Purpose Flour / Maida - 1 cup
Cocoa powder - 3 tsp
Icing Sugar - 3/4 cup
Butter - 50 gms
Milk - 1 cup (sweetened)
Baking powder - 1/4 tsp
Cooking Soda a pinch
Cooking Oil - 2 -3 tsp
For Chocolate Frosting:
Butter - 50 gms
Icing sugar - 1/2 cup
Cocoa powder - 1 & 1/2 tsp
Mini Muffin Tray
Method to prepare:
The Eggless Cupcake:
In a thick bottom pan take the butter and melt it. Keep it aside to cool down.
Meanwhile shift together the flour, baking powder, cooking soda, cocoa powder, icing sugar.
Once the butter is cooled, add in the flour slowly and mix well. It tends to get thick so you can add the milk at this stage
I added the oil at this stage too. Pre heat the oven at 185* C and line the muffins with liners.
The batter will be of pouring consistency. Once the oven is ready, pour a spoonful of batter into the cups and bake it at 180*C for 15 mins.
Don't open until it has completed at least 13 minutes. Check with a tooth pick or sharp knife by inserting in the middle to see if it is done.
I kept it back for another 2 mins. but you can allow it to cool down on the rack.
For making the frosting
Take the butter in a bowl, cream it well by using a spoon, beat it well till it starts becoming fluffy.
Add the cocoa powder and icing sugar, continue doing it for about 10 mins or till your hands ache!
Scoop it down the piping bag and freeze for 10 minutes if required.
Once the muffins are cooled, decorate the top.
- If you want to bake it without the liners, grease the muffin tray with butter.
- This recipe doesn't required to be careful, this was manhandled by a 9 year old and still came out very well. Just make sure the batter doesn't lump on you, you will then end up breaking the lumps.
- Wait for the muffins to cool down, else the frosting will melt away. The milk I used was sweetened as it was kept for milkshake. So increase the sugar by tasting the sweetness of the batter.
- Increase the sweetness in the batter if you are not planning to make the frosting.
All the three were eagerly waiting for the muffins to be done. Chinnu wanted the icing and all of them gobbled 1 each right away, went on the second but managed to eat off the frosting and managed to bite more. Konda said she liked the Banana Muffins better. I think she said that because these didn't have those chocolate chips that I refused to part with. I know by tomorrow nothing will remain.
I thoroughly enjoyed these and I can see my diet plans going out for a toss. With the frosting it was divine!
Well I confess, because of these chocolate delights I ended up announcing a Chocolate feast for the Kid's Delight! It's on till the 15th of January do send in your favorites.