Eggless Chocolate Cupcakes with Buttercream Frosting and Mini Peanut Butter Cups
So guess what? It’s Dan’s birthday today! :-) Go tell him happy birfday!
I didn’t have a party for him like last year’s because I just came back from Canada, Dan’s been busy with work (he worked yesterday, and till 7pm today), I’m sick on and off (the weather change isn’t helping), and we’re leaving for a vacation in Hawaii in a few days. Too many things going on.
Tonight was just a low-key celebration. I made him a surf and turf dinner of filet mignon and shrimps, with spinach salad, and cupcake cake. This is what happens once you get past 30: you’re too tired to make a big fuss over getting older. Hehe. Just kidding. ;-)
After the two occasions he’s baked a cake for me, it’s my turn to bake him one and get over my fear of flour and baking once again. My original “vision” was to make a red velvet cake. That was short-lived because I realized that we didn’t have buttermilk (which I could make a substitute for with milk and vinegar) and eggs. Well, there’s no hen in our backyard to coerce into producing eggs for my baking needs, so I sat there…thinking, thinking. My baby needs a cake for his birthday!
Behold, the Internet saves the day! I found a recipe for Eggless Chocolate Cake from Indian Food Kitchen Blog. Of course, I always have to put my own twist: I poured the delicious yet light batter into cupcake pans, and crossed my fingers that this thing would hold! And they did! I cheated on the buttercream frosting and hats off to Betty Crocker for that. I added mini peanut butter cups (Dan’s favorite) as the topping.
The chocolate cupcakes were great on their own. They have enough chocolate without overdosing you, and just enough sweetness that you don’t feel like dying from all the sugar. I’d say this cupcake is perfect for frosting. You can eat both the cupcake and frosting without having to use your 911 on speed dial. You won’t notice the missing eggs either. It’s not too packed and heavy, but moist enough to keep you interested till the last bite. When you bite into it, you’ll notice that it’s almost like red velvet cake in color, and it could be the result of the vinegar in the recipe. One cupcake is enough for a dessert to satisfy your sweet tooth without being to guilty. Plus this is perfect for those with allergies to dairy (if eaten without the buttercream).
I highly recommend this recipe even if you’re not out of eggs and milk. I’m not sure if it can withstand being stacked into a layered cake (my personal opinion — it won’t because it’s delicate). Go give it a try:
EGGLESS CHOCOLATE CUPCAKES
[Adapted from Indian Food Kitchen.]
Yields 15 regular-sized cupcakes
- 1 1/2 cup flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water
- 2 teaspoon vanilla extract
- 2 teaspoon white vinegar
- Preheat oven to 325°F. Spray cupcake pans with vegetable oil spray.
- Combine flour, cocoa powder, baking soda, salt and sugar in a large bowl.
- Mix the vegetable oil, water and vanilla extract in a separate small bowl. Pour into the large bowl containing the dry ingredients. Stir until mixture is smooth and without lumps.
- Add the vinegar and stir rapidly (you can use a hand mixer) and immediately fill the cupcake pans 2/3 full.
- Bake in the preheated oven for 15 minutes.
- Remove from the oven and place the cupcake pans on a cooling rack to completely cool.
They are great on their own, but will also work well with different varieties of frosting.