Chocolate Cupcakes With Whipped Chocolate Ganache Frosting (Eggless)
These super moist chocolate cupcakes are pack with full of chocolate flavor and additionally it is flavored with black currant flavor. These eggless chocolate cupcakes with whipped chocolate ganache frosting are made from simple everyday ingredients and is so easy to whip them up. This is the best chocolate cupcake recipe and they are unbelievable moist, chocolatey perfection!
Equipment
- OTG
- Mixing bowl
- Spatula
- Wired hand whisk
- electric hand beater
- 240 ml measuring cup set
- silicone muffn moulds
Ingredients
- 1 cup all purpose flour (128 grams)
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200 ml milk
- ½ cup sugar (100 grams)
- 3 tablespoon oil
- 2 tablespoon butter melted
- 2 teaspoon vinegar or lemon juice
- few drops ossoro black currant flavor (or 1 teaspoon vanilla essence)
For Chocolate Ganache:
- 1 cup dark chocolate chopped
- ½ cup whipping cream (heavy cream) non dairy
Instructions
How to make the cupcakes:
- Line cupcake moulds with liners. You can also use muffins/cupcakes tray. If you don't have liners, simply grease with oil or butter.
- Preheat oven at 180° C for 10 minutes with both filaments on.
- In a mixing bowl sieve together the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine and keep aside.
- In a mixing bowl add in the milk, sugar, oil, butter melted and essence. Mix well until combined and allow sugar to dissolve.
- Add in the dry ingredients onto the wet ingredients. Gently fold to make a smooth and lumps free batter.
- Add in the vinegar and give a gentle quick mix.
- Pour the batter into the prepared cupcake moulds till half way. Tap the tray on the surface for 3-4 times to release any air bubbles.
- Bake the cupcake at preheated oven @180° C (350° F) with both rods on for 20-25 minutes. A toothpick or skewer inserted should come out clean.
- Remove from oven and transfer to a cooling rack. Allow the cupcakes to cool down completely.
- Frost the cupcakes only once the cupcakes are completely cool.
How to make whipped chocolate ganache frosting:
- We are using double boiler merhod here to melt the chocolate.
- Take a sauce pan with some water. Place it over medium heat and allow to come to a simmer.
- Now add the chopped chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn’t touch the water.
- Stir your chocolate in intervals until fully melted.
- Add in the cream in the bowl and mix them well. Once they are well combined, set it off the heat and let it cool completely.
- Let the ganache set in room temperature atleast 3 hours or 30 minutes if setting in refrigerator.
- Take a beater or stand mixture and whip it like a cream. Beat at a low speed for about 1 minute.
- With a spatula scrap the sides of the bowl and mix.
- Continue to beat and gradually the speed to high and beat for 1-2 minutes.
- It will thicken, become fluffy, lighten in colour and increase in volume like the picture below. Voila your whipped chocolate ganache is ready.
- I have used N1 star nozzle for piping
How to pipe the cupcakes:
- Place the decorating tip (noozle) in the piping bag. Use scissors to cut the piping bag (icing bag) ½ inch from the end.
- Fill the bag half full. Jiggle it down to get rid of air bubbles. Gather the mouth of the piping bag and twist it.
- Take the cupcake and hold the piping bag straight up.
- Start at the center of the cupcake, squeeze to form a star and move over to the sides a little bit
- Swirl around the cupcake in a circular motion till the edge of the cupcake. Voila you get a beautiful rosette
Video
Notes
- Do not over mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
- To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
- Using whipping cream aka heavy cream is recommended for making whipped chocolate ganache.
- For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
- You may opt out the oil and use 100 grams butter or use completely oil of ¼ cup.
- You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
- Use good quality cocoa powder. I've used Hershey's brand cocoa powder. They're easily available at grocery stores or online.
- All ingredients should be at room temperature.
- Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- To make this cupcake with egg, you can use 2 small eggs or one large egg and opt out the baking soda. Additionally you will need to reduce the milk a little bit.
- For the flavor, I have used Ossoro's black currant flavor. You can use 1 teaspoon vanilla essence or extract.
- You can pour the batter into cake tin and prepare delicious tea cake or use as sponge base for frosting projects.