You won’t believe how easy and rich these Eggless Chocolate Mini Cupcakes are! Perfect for those days when you are out of eggs.
We are happy to bring you back to your regularly scheduled programming.
In another words…
I apologize for falling of the face of the earth.
If I may even try to explain myself, I can only put it as simply as… life has been crazy busy.
It’s September, which means school is back in session. We homeschool, which means school is at home. Which also means, getting into a rhythm of things takes a while. But we are slowly getting there. One first grader, one kindergartner and one toddler – yeah, we are getting there.
This time of year reminds me also why I don’t like changes. Especially when it comes to routines. It just seemed like we settled into long summer days routine and here it is, it’s September., which means school, birthdays, annual doctor appointments, meal plans changes, decor changes, etc. It goes on. Besides, I have been working on a very fun new series that will hopefully start here on the blog this month.
But let’s talk about cupcakes! Boy, it’s been so so so long since I shared a cupcake recipe with you! And these little bad boys are not only adorable but absolutely mind-blowing!
First of all, they are made without eggs. Absolutely perfect for days when you just neeeeeed to have a chocolate cupcakes but you used all the eggs on your breakfast frittata. Yeah, I think we all have been there. These cupcakes are still rich in flavor, perfectly moist inside and have no crack on top. They have perfect little domes ready for frosting!
- 1 and 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegetable or canola oil
- 1 cup water
- 1 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- Preheat your oven to 350 degrees F.
- Line mini cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
- In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
- Add dry ingredients to wet ingredients and whisk together until smooth.
- Fill cupcake liners about 2/3 full.
- Bake cupcakes for 16 to 18 minutes (17 minutes was the magic number for mor until the toothpick inserted in the center of each cupcake comes out clean.
- Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.
And just when you think they can’t get any better, look inside! Just look at the color! Can you see how rich and chocolatey it looks? It has almost a reddish hue to it. That’s all thanks to vinegar and it’s reaction with cocoa powder. Remember the Chocolate Cupcakes for Two? I used the same technique to achieve the gorgeous color.
So here you have it, apology cupcakes (for my absence) and rescue cupcakes (for those moments when you have no eggs but need an easy chocolate fix).
Are we still friends? 🙂