Eggless Peanut Butter Cupcakes with Chocolate Frosting
Eggless Peanut Butter Cupcakes with Chocolate Frosting is an easy and super delicious cupcake recipe you can make easily
Equipment
- oven
Ingredients
- 1 cup Whole Wheat Flour / Maida
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- ¼ cup Refined Oil
- ½ Tsp Curd / Yogurt
- ½ Tsp Vinegar
- 2-3 Tbsp Peanut Butter
- ½ cup Castor Sugar
- ½ glass Cold Milk
- 2 cups Boiling water to set up the double boiler
- 100 gm Dark Chocolate
- 1 scoop Heavy Whipping Cream
- ½ cup Castor Sugar
- 2 Tbsp Cocoa Powder for dusting on top
- 6 small Cherries for decoration
Instructions
- Take a mixing bowl and whisk together Flour, Baking Soda, and Baking Powder in it.
- Mix in the Oil, Yogurt, Vinegar, Peanut Butter, Sugar, and cold milk. Mix everything well using a spatula or spoon. Do not overbeat. The batter should be lumpy.
- Line a Muffin tin with Cupcake liners. If you do not have liners, cut Parchment Paper into small square pieces and arrange it on a greased muffin tin. If you have neither, then just grease your Muffin tin and place the Cupcake Batter in it.Do not fill it all till the top. Only fill till ¾th part of it.Bake your Cupcakes at 220C for 5 minutes. After 5 minutes, reduce the temperature by 100 degrees to 120C and bake for another 5 minutes. Allow it to sit in the hot oven for 5 minutes before you get it out and cool it down to room temperature before you do the frosting.
- Bring the water to boil in a saucepan. Once it's boiling, put a Pan over it. Place your Brick or Chocolate along with some butter and keep stirring constantly. As the chocolate melts, keep stirring so that no part of the chocolate burns.
- Whip the whipping cream along with sugar and melted dark chocolate until it gets thick and has developed stiff peaks. Take a Piping bag and choose your favourite nozzle. Take up the Frosting in a piping bag and do the frosting over your cupcakes.
- Dust some Cocoa Powder over your cupcakes and top with a cherry. Enjoy!