# Eggless Chocolate Cupcakes

“Keep calm, there’s nothing a cupcake can’t solve”.
– Anonymous

I couldn”t agree more.In ‘The Cake Therapist’ by Judith Fertig, she writes about cakes, their flavours & how these flavours are connected to the feelings of a person. “Cinnamon makes you remember, Plum is pleased with itself, Orange is a wake up call”. The book captured me not only because of it’s underlying story but also because it talks about cupcakes , frosting & everything do do with it. Needless to say, I love cupcakes!

I’m nostalgic as I write this post as it’s taking me back to our home in New Jersey way back in 2010. I have always been keen about baking and my happiness knew no bounds when I saw a giant oven in the kitchen of our new home. The big ovens attached to stove tops are not a common sight in Indian kitchens being that Indian cuisine simply doesn’t need one. But, that doesn’t mean we don’t indulge in baked goods. We do & in my mom’s house in Bangalore we had a small OTG where I experimented with a few Tarla Dalal cake recipes. But, a big oven meant more cupcakes, more cookies & what not! I was thrilled. I began my adventure with chocolate cupcakes with chocolate chips and fell in love!

The cupcakes are super moist and stay that way for days but trust me, they are so good, they won’t last long! Over the years, the humble but powerful chocolate & vanilla have been taken over by a few other flavors.Sometimes it’s the tartness and zing from the lemon and other times it’s the crunch of walnuts & pecans. The possibilities are immense and I’m not one to stop!
RECIPE FOR EGGLESS CHOCOLATE CUPCAKES (The recipe makes 12 cupcakes)

1.5 cups of Self Raising Flour
1 cup of brown sugar
1 tsp of Baking Soda
2 tbsp of Cocoa Powder
1/2 tsp Salt
6 Tbsp of canola oil
6 tbsp of Coffee decoction
1 tbsp + 1tsp of vinegar
1 cup of milk
1 tsp vanilla extract

1. Preheat oven to 350F.
2.Make the coffee decoction and place cupcake liners in the pan.
3.Mix all the dry ingredients well.
4.Add in the wet ingredients like Oil, 1 tbsp vinegar, and vanilla extract.
5.Add 1 tsp of vinegar to a cup of milk to make buttermilk & add to the mix.
6.Whisk well so that there are no lumps. Fold in the coffee decoction.
7.Fill 2/3 of the cupcake liners & bake for 20-25 min or till a toothpick comes clean.

This recipe has been adapted from the blog, Food For Seven Stages of Life by Radhika Vasanth 



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