Easy Chocolate Cupcake Recipe Without Baking Soda

May 18, 2023 Post a Comment

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5 X dessertjes zonder schuldgevoel from www.elle.be

Description

Are you craving chocolate cupcakes but don't have baking soda in your pantry? No worries, this easy chocolate cupcake recipe without baking soda is perfect for you. These cupcakes are fluffy, moist, and chocolatey without the need for baking soda. Plus, they're super easy to make and only require a few ingredients.

Prep Time

The prep time for this easy chocolate cupcake recipe is only about 10 minutes. You'll need to gather your ingredients and equipment before starting.

Cook Time

The cook time for these cupcakes is about 20-25 minutes. It's important to keep an eye on them while they're baking to make sure they don't overcook.

Ingredients

For the cupcakes, you'll need: - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1/2 cup vegetable oil - 1 tablespoon vanilla extract - 1 cup milk For the frosting, you'll need: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1/2 cup unsweetened cocoa powder - 1/4 cup milk - 1 teaspoon vanilla extract

Equipment

For this recipe, you'll need a mixing bowl, whisk or electric mixer, measuring cups and spoons, cupcake liners, and a muffin tin.

Method

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. 3. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix until well combined. 5. Gradually add in the milk, mixing until the batter is smooth and well incorporated. 6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 of the way full. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 8. Allow the cupcakes to cool completely before frosting. For the frosting: 1. In a medium mixing bowl, beat the softened butter until creamy. 2. Gradually add in the powdered sugar, cocoa powder, milk, and vanilla extract, mixing until well combined. 3. Beat the frosting until light and fluffy. 4. Frost the cooled cupcakes as desired.

Notes

If you don't have vegetable oil on hand, you can use melted butter or coconut oil instead. These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Info

This recipe makes 12 cupcakes. Each cupcake has approximately 290 calories, 16g fat, 35g carbohydrates, 3g fiber, 24g sugar, and 4g protein.

Recipe FAQ

Can I use a different type of flour?

You can use whole wheat flour, cake flour, or gluten-free flour instead of all-purpose flour, but the texture and taste of the cupcakes may be slightly different.

Can I use a different type of milk?

You can use any type of milk you prefer, such as almond milk, soy milk, or coconut milk.

Recipe Tips

- Make sure your ingredients are at room temperature before starting to ensure the batter mixes together smoothly. - Don't overfill the cupcake liners, or the batter will spill over the sides while baking. - You can add chopped nuts or chocolate chips to the batter for extra texture and flavor. - Use a piping bag or zip-top bag with the corner snipped off for easy frosting.