Eggless wheat flour chocolate cupcakes, a delectable fusion of health and indulgence, perfect for those with dietary restrictions or seeking a healthier treat. Made with wholesome ingredients, these moist and fluffy delights are a guilt-free pleasure.
Begin with whole wheat flour, a nutritious alternative to refined flour, providing fiber and essential nutrients. Cocoa powder adds rich chocolate flavor.
Add all the ingredients like butter and curd to get a smooth and creamy texture with glossy look.
A pinch of baking powder and baking soda lends a gentle rise, resulting in perfectly domed cupcakes. Mix the ingredients gently, being careful not to overwork the batter to maintain its airy texture.
Spoon the batter into cupcake liners, filling them half to allow for expansion during baking. Preheat the oven to the specified temperature and bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting or enjoying them plain. For a decadent touch, top with a dollop of chocolate ganache or a sprinkle of powdered sugar.
Indulge in these eggless wheat flour chocolate cupcakes guilt-free, savoring each bite of their wholesome goodness. Perfect for birthdays, celebrations, or simply as a delightful afternoon treat.
Eggless Wheat flour Chocolate cupcake with Chocolate Ganache
Table of Contents
Equipment
- 1 Chopper Board
- 1 Knife
- 1 Bowl
- 1 Spatula
- 1 Whisk
- 12 Cupcake Mould
Ingredients
- 250 gm Dark Chocolate
- 250 gm Fresh Cream
- 1 tbsp Butter
- 50 gms Butter
- ½ cup Powdered Sugar
- ½ cup Curd
- 1 cup Wheat Flour
- ½ cup Milk Powder
- ¼ cup Cocoa powder
- 1 tsp Baking Powder
- â…• tsp Baking Soda
- ¾ cup water
Instructions
- Take 250 gm Dark Chocolate and chop into small pieces and transfer to a bowl. Add 250 gm Fresh Cream and heat using hot water or in oven for 5 minutes.
- Now mix them thoroughly using spatula. Add 1 tbsp Butter and mix. Now close it with lid or available things and keep it in fridge for 2 hrs.
- Take a bowl and add 50 gms Butter and ½ cup Powdered Sugar and mix it with the help of whisk until it is creamy.
- Now add ½ cup Curd and mix gently. Then add 1 cup Wheat Flour, ½ cup Milk Powder, ¼ cup Cocoa powder, 1 tsp Baking Powder, and ⅕ tsp Baking Soda. Mix thoroughly using whisk.
- Add ¾ cup water and mix it until it gets a creamy texture. Water quantity can be altered slightly to get the perfect texture.
- Take Cupcake Mould and fill it till half with the batter. Bake it in a pre-heated oven at 180℃ for 30-35 minutes. Let it cool down.
- Now check chocolate ganache which is now cool. Using beater beat it for 2 minutes for a creamy texture.
- Add chocolate ganache in a Plastic filler Mould keeping it in a glass. Now using this give a design on the chocolate cupcake using Ganache.
- Decorate it with chocolate sprinkles or chocolate chips. Eggless Chocolate Cupcake is ready.
Video
Notes
Equipment’s:
Chopper Board https://amzn.to/3TWMUFQÂ
Knife https://amzn.to/3VFAaF1Â
Spatula https://amzn.to/4aw8SFcÂ
Whisk https://amzn.to/4avxfDx
12 Cupcake Mould https://amzn.to/4axFsam
Ingredients:
Dark Chocolate – 250gms
Full Fat Cream – 250gms
Butter – 1tbsp
Butter – 50gms
Powder Sugar – 1/2cup
Curd – 1/2cup
Wheat Flour – 1cup
Milk powder – 1/2cup
Cocoa powder – 1/4cup
Baking powder – 1tsp
Baking soda – 1/4tsp
One thought on “Wheat flour Chocolate Cupcake | How to make Eggless Cupcake with Ganache”
Home made chocolate cup cakes were like bakery ones. As wheat flour is used, it’s better than bakery ones.
This was yummy 😋 cup cakes i had.