If you are in a hurry yet want to bake chocolate cupcakes that looks great and tastes "out of this world", then this one bowl eggless chocolate cake recipe is your answer.
Prep Time15 minutesmins
Cook Time23 minutesmins
Total Time38 minutesmins
Method: Baking
Course: Cupcakes
Servings: 15Cupcakes
Ingredients
DRY INGREDIENTS:
1 and ½cupswhite sugar
1 and ½cupsall-purpose flour
¾cupunsweetened cocoa powder
½tablespoonbaking soda
1teaspoonbaking powder
¾teaspoonsalt
WET INGREDIENTS:
¾cupbuttermilk
⅓cupavocado oil
½cupwarm water(See My Notes)
⅓cupsilken tofu
¾teaspoonvanilla extract
Instructions
Preheat oven at 350F/180C for 15 minutes. Line muffin tin with cupcake liners.
In a large bowl whisk together the dry ingredients. Add the ingredients mentioned under the wet mix one after the other and beat it well with an electric beater until the batter is smooth.
Fill each muffin cup until it's ⅔rds full. Bake it until a toothpick inserted in the center of the cupcake comes out with little crumbs attached. Mine was ready around the 23rd minute.
Remove it from the oven and let it cool on a wire racking for 5 minutes in the pan itself. Then remove the cupcakes out of the pan and cool it on the rack completely before frosting.
Notes
I got about 12 regular size cupcakes and 6 mini cupcakes. I think the recipe would yield 15 regular size cupcakes.
Usually I puree the silken tofu and then add it to the rest of the ingredients. This time I didn't. Just dumped together all the ingredients and used the electric beater to beat well. I did see bits and pieces of tofu that wouldn't blend well enough but after a couple of times, I guess it did mash well. So if you don't have an electric beater and plan to do the mixing with a spatula/wooden spoon, I would suggest pureeing the tofu first in a mixer and then adding it to the rest of the ingredients.
The original recipe had mentioned to add warm water along with the buttermilk and oil. I missed it because it was not mentioned in the ingredients list. I didn't realize it until I sat down to write this post. I'm surprised that the cupcakes turned out so good even after I omitted to add the water. But I have to agree that the batter didn't feel like a cupcake batter. It was not in a pouring consistency. I was really wondering what had happened but didn't want to take chance by adding extra liquid. I would probably add ½ cup of water when I bake it the next time. In that case the baking time might be increased by another minute or two, I guess.