Chocolate Cupcakes

Chocolate Cupcakes are the best eggless cupcake recipe and topped with M&Ms. A kid-friendly recipe loved by all. Easy to make and enjoy for a school break snack or a tiffin option.

Choose more cupcakes recipe here like mawa cupcakes, banana muffins, cream cheese cupcakes.

Eggless Chocolate Cupcakes Topped with M&M's
Rustic location
Eggless Chocolate Cupcakes Topped with M&M's
A perfect setting for the little one’s birthday – swing, tricycle, limitless space and cupcakes on the side
Eggless Chocolate Cupcakes Topped with M&M's
Lets swing with it

It’s been over 3 months to my daughter’s birthday but I am still posting the cakes I made then. Do excuse the occasion but cake is still worth the post. To take into account everyone’s taste and preferences, I made the same recipe as vanilla cake.

Eggless Chocolate Cupcakes Topped with M&M's
Eggless Chocolate Cupcakes Topped with M&M’s

This recipe is fool proof and one can make it blindly. The crumb and the taste, both are perfect. I have earlier made varied versions including a chocolate walnut loaf cake. The same cake is adapted into cupcakes. Go enjoy the best and versatile eggless cake recipe on this side of planet earth.

Without much ado, I move to the recipe. Enjoy!

Eggless Chocolate Cupcakes Topped with M&M's
The stage is set, in this case a 3 seater swing

Eggless Chocolate Cupcakes Topped with M&M’s

Ingredients

1 cup of all purpose flour
1 cup of home-made yogurt
¾ cup of sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of pure vanilla extract
½ cup of cocoa powder
1 tablespoon of M&M's (optional)

Preparation

1.Preheat oven to 200°C. Grease a 9 muffin pan and line with liners. Beat the sugar and yogurt in a large bowl, for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. In a separate bowl, sift cocoa powder & flour together 2-3 times.
2.In the wet ingredient bowl, beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 lots, blending in well after each addition. Pour the batter in the prepared pan till about 3/4 level of each cup. Bake at 200 C for 10 minutes, reduce temperature to 170-180°C and bake for another 10-15 minutes or till a toothpick inserted into the cupcake comes out clean. Cool the cupcakes for 30 minutes and then overturn onto a plate.
3.Top with M&M's. AS many and as much you like. :)

Notes

This recipe is very versatile and you can even replace all purpose flour with half the quantity of whole wheat flour.

Eggless Chocolate Cupcakes Topped with M&M's
Chocolate, cupcakes and flowers make a winning combination
Eggless Chocolate Cupcakes Topped with M&M's
‘Put ‘eat chocolate’ at the top of your list of things to do today. That way, at least you’ll get one thing done.’ – Anonymous