Eggless Brownie Cupcakes
Directions
- 1Sift together 1 1/4 cup all-purpose flour, 2 tbsp milk powder, 1/4 cup cocoa powder, and 1/4 tsp baking powder.
- 2Sift together 1 1/4 cup all-purpose flour, 2 tbsp milk powder, 1/4 cup cocoa powder, and 1/4 tsp baking powder.
- 3Sift together 1 1/4 cup all-purpose flour, 2 tbsp milk powder, 1/4 cup cocoa powder, and 1/4 tsp baking powder.
- 4In a separate bowl, combine 3/4 cup sugar, 200 gm dark compound, 80 gm butter, and 1 1/2 cup hot milk. Mix until everything is incorporated.
- 5In a separate bowl, combine 3/4 cup sugar, 200 gm dark compound, 80 gm butter, and 1 1/2 cup hot milk. Mix until everything is incorporated.
- 6In a separate bowl, combine 3/4 cup sugar, 200 gm dark compound, 80 gm butter, and 1 1/2 cup hot milk. Mix until everything is incorporated.
- 7Gradually add the dry ingredients to the wet ingredients and whisk until well combined.
- 8Gradually add the dry ingredients to the wet ingredients and whisk until well combined.
- 9Gradually add the dry ingredients to the wet ingredients and whisk until well combined.
- 10Add 1 tsp vanilla essence and mix well.
- 11Add 1 tsp vanilla essence and mix well.
- 12Add 1 tsp vanilla essence and mix well.
- 13Pour the batter into paper cups, filling them about 2/3 full.
- 14Pour the batter into paper cups, filling them about 2/3 full.
- 15Pour the batter into paper cups, filling them about 2/3 full.
- 16Add chocolate chips on top of each cupcake.
- 17Add chocolate chips on top of each cupcake.
- 18Add chocolate chips on top of each cupcake.
- 19Bake in a preheated oven at 170°C for 25-30 minutes. Check with a stick to ensure the cupcakes are cooked through.
- 20Bake in a preheated oven at 170°C for 25-30 minutes. Check with a stick to ensure the cupcakes are cooked through.
- 21Bake in a preheated oven at 170°C for 25-30 minutes. Check with a stick to ensure the cupcakes are cooked through.
- 22Take the cupcakes out of the oven and let them cool completely before removing them from the paper cups.
- 23Take the cupcakes out of the oven and let them cool completely before removing them from the paper cups.
- 24Take the cupcakes out of the oven and let them cool completely before removing them from the paper cups.
Ingredients
- 1.25 cup all-purpose flour / maida
- 1.25 cup all-purpose flour / maida
- 1.25 cup all-purpose flour / maida
- 2 tbsp milk powder
- 2 tbsp milk powder
- 2 tbsp milk powder
- 0.25 cup cocoa powder
- 0.25 cup cocoa powder
- 0.25 cup cocoa powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
- 200 gm dark compound
- 200 gm dark compound
- 200 gm dark compound
- 80 gm butter
- 80 gm butter
- 80 gm butter
- 1.5 cup hot milk
- 1.5 cup hot milk
- 1.5 cup hot milk
- 1 tsp vanilla essence
- 1 tsp vanilla essence
- 1 tsp vanilla essence
- 100 gm chocolate chips
- 100 gm chocolate chips
- 100 gm chocolate chips
Equipment
ovenwhisksievespatulameasuring cupsmixing bowls