Rich, moist, and irresistible, here comes our classic chocolate cupcakes, topped with chocolate whipped cream frosting and chocolate sprinkles. A chocolate cupcake is a small, single-serving dessert featuring a rich and moist chocolate cake, usually topped with creamy frosting and occasionally adorned with additional decorations. They’re a simple yet indulgent treat to satisfy your chocolate cravings.
Table of Contents
About Eggless Chocolate Cupcakes With Sprinkles
Eggless chocolate cupcakes with sprinkles are a soft and fluffy dessert made from a rich eggless chocolate cake that uses flour, sugar, and cocoa powder for a delightful flavour. Topped with a light and airy chocolate whipped cream frosting that adds a creamy texture, and these cupcakes are elegantly adorned with chocolate sprinkles, making them both delicious and visually appealing.
Recipe Card
Eggless Chocolate Cupcakes With Sprinkles
Eggless chocolate cupcakes with sprinkles are a soft and fluffy dessert made from a rich eggless chocolate cake that uses flour, sugar, and cocoa powder for a delightful flavour. Topped with a light and airy chocolate whipped cream frosting that adds a creamy texture, and these cupcakes are elegantly adorned with chocolate sprinkles, making them both delicious and visually appealing.
Ingredients
- All-purpose flour-250g/ 1 ½ Cup
- Milk- 250/ 1 cup
- Lemon juice- 15ml/ 1 tbsp
- sugar- 100g/ ½ cup
- Baking powder-4.8g/ 1 tsp
- Baking soda-1.25g/ ¼ tsp
- Salt-1.5g/ ¼ tsp
- Cocoa powder-50g/ ½ cup
- Oil- 125ml/ ½ cup
- Whipped cream-125ml/ ½ cup
- Chopped Dark Chocolate- 35g/ 5 tbsp
- Chocolate Sprinkles- 21g/ 3 tbsp
Instructions
- Preheat the oven to 180°C and let it warm for 10 minutes, while you line your cupcake tray with cupcake liners.
- In a bowl, combine milk and lemon juice, mix them well, and let it sit for 10 minutes.
- In a separate bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda, then mix and set aside.
- Add sugar and oil to the milk mixture and stir until the sugar dissolves.
- Gradually incorporate the wet ingredients into the dry mixture, mixing until there are no lumps, but be careful not to overmix.
- Fill the cupcake liners in the tin halfway with the batter.
- Bake in the preheated oven at 180°C for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool on a cooling rack.
- In a bowl, combine dark chocolate and whipped cream.
- Then microwave for 30 seconds, stirring at each interval until you achieve a sauce-like consistency.
- In another bowl, add the whipped cream and beat it with a handheld mixer until stiff peaks form. To find out more about whipping cream, visit our blog on whipped cream by clicking here.
- Once the peaks are stiff, fold the chocolate sauce into the whipped cream mixture and mix well. Folding in baking is like gently mixing ingredients without deflating them.
- Transfer the cream to a piping bag and pipe it onto the cupcakes.
- Serve and enjoy!
Ingredients
- All-purpose flour-250g/ 1 ½ Cup
- Milk- 250/ 1 cup
- Lemon juice- 15ml/ 1 tbsp
- sugar- 100g/ ½ cup
- Baking powder-4.8g/ 1 tsp
- Baking soda-1.25g/ ¼ tsp
- Salt-1.5g/ ¼ tsp
- Cocoa powder-50g/ ½ cup
- Oil- 125ml/ ½ cup
- Whipped cream-125ml/ ½ cup
- Chopped Dark Chocolate- 35g/ 5 tbsp
- Chocolate Sprinkles- 21g/ 3 tbsp
Recommended Equipment / Tools
- Measuring cups
- Spatula
- Cupcake tin
- Cupcake liners
- Whisk
- Sieve
- Bowls
- Piping bag
- Nozzle
- Handheld mixer
How To Make Eggless Chocolate Cupcakes With Sprinkles
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for 14 medium-sized servings of Eggless Chocolate Cupcakes With Sprinkles. You can easily scale the recipe up or down as per your needs.
1. Preheat the oven to 180°C and let it warm for 10 minutes, while you line your cupcake tray with cupcake liners.
2. In a bowl, combine milk and lemon juice, mix them well, and let it sit for 10 minutes.
3. In a separate bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda, then mix and set aside.
4. Then, mix and set aside.
5. Add sugar and oil to the milk mixture and stir until the sugar dissolves.
FAQs
Yes, adjust the baking time to 12-15 minutes
Can I bake in a different size cake tin, like a 6-inch or5-inch pan, instead of using cupcake liners?
Yes, adjust the baking time to 35-40 minutes.