This is a wonderful moist eggless recipe for a chocolate cupcake. The recipe is so easy to put together with ingredients almost always in the kitchen and really quick too. Top it with the ganache frosting to make it absolutely irresistible and incredibly delectable.
Simply Recipes. The gorgeous ganache is courtesy of Alice Currah at Savory Sweet Life.
The Chocolate ganache as Alice explains, can be used in three different ways. I wanted to try piping it out and hence decided to make the ganache first and let it cool down to room temperature where it can be stiff enough to be piped onto a cupcake.
For the Piping Chocolate Ganache
adapted from Savory Sweet Life
12 ounces Chocolate, chopped finely (semi-sweet, sweet or dark..use as per your choice)
1 Cup Heavy Cream
3 tablespoons flavored Liqueor (optional, I just added an extra 3 tablespoons of cream)
Chop the chocolate fine.
Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately add the chocolate. Stir quickly until completely melted and glossy.
For piping or frosting, allow the ganache to completely cool and set up at room temperature. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
I used Wilton's 4B star tip for piping swirls on my cupcakes.
For the Eggless Chocolate Cupcakes
adapted from Elise Bauer's recipe on Simply Recipes
1 1/2 cups All Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1 cup Granulated Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Brewed Coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp White Vinegar
1 1/2 teaspoons Vanilla Extract
6 Tbsp (1/4 cup plus 2 Tbsp) Olive Oil
Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. Cocoa tends to clump up, so make sure you get rid of those.
In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir only until combined. Do not over mix, the mixture should be thin and rather lumpy.
Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Check at the 16th minute mark. I took the cupcakes after 16 minutes and they cooked up perfectly.