Eggless Chocolate Cupcake

Yields: 1 Serving

Wishing you all a very happy, prosperous and an extravagant New Year. Also a very happy Pongal / Sankranthi. It is 2 weeks since the New Year and it has been very promising for us. We finally moved into our new home after a small ceremony (Gruha Pravesam). It was really a challenging move as the Snow goddess opened her heart and blessed us with 1 foot of snow. But luckily we moved most of our big stuffs before the storm. To move the smaller things we had to do 5 trips in our car on the snow covered road 🙂 This is the first new year in our abode and it is a wonderful feeling to celebrate in a home that belongs to us.

When I look back at 2010, it has been really a fruitful year for Vasanth and me. On our personal fronts both of us achieved what we wanted to. He was able to take forward his music career to greater heights by performing with the legendary singer Dr.K.J.Yesudas and composing 1 private music album and 3 short films. On this side I moved my blog from blogspot to dot com which we named ‘Food for 7 Stages of life’. It is 6 months since I launched this website and I have received lots of appreciation and support from all of you. My pictures were featured in Foodgawker, tastespotting and Photograzing. Also Food for 7 stages was chosen as one of the ‘Top 100 Health and fitness blog” and “Top Indian Cuisine Blogs“. What more can I ask for than receiving lovely testimonials from you my dear readers. Thanks for all the feedback you gave me. It is truly encouraging. I am so glad that I am able to tease your palette.

How it tasted?

If  I don’t say, you will not know that this is an eggless cupcake. I believe the chemistry between chocolate, buttermilk and baking soda worked out really well which yielded in feather lite, moist and lip-smacking chocolate cupcakes. Every bite just melted in my mouth.

To give an extra kick I served it with low fat whipped cream and it tasted damn good.  At the end of the day you won’t feel guilty. So dive in, make these teeny-weeny cupcakes for your dear ones. And if you love it, do not forget to come back and tell me.

Adapted from: ????? I had noted down this recipe from Internet few months ago. I seriously couldn’t figure out from where I got the original recipe. Anyways I have made tons of modifications to it like using butter milk, chocolate chips, coffee and brown sugar :)


0/11 Ingredients
Adjust Servings


0/12 Instructions
  • Prepare Coffee in your own way. I have used stove top espresso maker/traditional filter coffee maker.
  • Using a knife cut the chocolate chip into tiny pieces or using a mixer pulse it twice or thrice until all the chips are crushed.
  • Preheat oven to 350 F. In a muffin pan, arrange the cupcake liners.
  • In a large mixing bowl, add flour, brown sugar, cocoa powder, baking soda, salt and whist it together so that it blends well.
  • Then add Canola oil, vanilla extract, vinegar, buttermilk. Whisk again until blended.
  • Add crushed chocolate chips and stir it using a whisk. Now you will be tempted to lick the batter.
  • Carry on.Add coffee and stir it again to combine.
  • Slowly pour the cupcake mix in each cupcake holder half way through using a laddle or your measuring cup.
  • Bake for 25-35 mins until the toothpick inserted comes out clean.Place them on a cooling rack and allow it to cool.
  • Notes
  • I prefer to bake my cakes with less sugar, hence I have used only 3/4 cup of packed brown sugar.
  • Please add up to 1 cup to suit your taste buds.You can use the same batter and make a cake using a cake / loaf pan.
  • If you don’t have buttermilk, you can make them yourselves. Mix 1 cup of milk with 1 tsp Vinegar or lemon juice and allow it to curdle. And that is it your buttermilk is ready. Isn’t that easy?

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