Hershey’s chocolate cupcakes Recipe | Eggless Chocolate Cupcakes without oven
Basic eggless chocolate cupcakes made with maida, cocoa powder, sugar, and oil.
Servings 36 small cupcakes
Ingredients
- Maida 3 cups
- Sugar 2 cups
- Cocoa powder ⅔ cup
- Water 2 cups
- Oil ⅔ cup
- Baking soda 2 tsp
- Vinegar 2 tbsp
- Salt 1 tsp
- Vanilla essence 2 tsp
Instructions
- Sieve maida, cocoa powder, baking soda, and salt and keep it aside.
- Mix water, oil, vinegar, vanilla essence, and sugar till sugar is completely dissolved.
- Add the dry ingredients to it slowly
- Mix everything till it is combined.
- Grease the muffin cups or place liners.
- Fill the batter to ¾th of the liner and tap nicely to release air.
- Place perforated plate in Kadai and preheat the kadai for 5-7 minutes in medium flame.
- Place the cup cakes inside and bake in low flame.
- Bake for 20-25 minutes till the tooth pick inserted comes out clean.
- Cool down and enjoy the chocolate cupcakes.
Notes
You can decorate the cupcakes with frosting of your choice
If you are baking preheat the oven to 180°C for 10 minutes. Place the muffins in oven and bake in the same temperature for 15-20 minutes till tooth pic inserted comes out clean
I never add salt/sand while baking in stove. Will use the vessel as such, preheat and bake in low flame. If you are using cooker, remove the whistle and gasket.