The best ever recipe that makes the moistest cupcakes without using eggs and perfect chocolate on top of it! This recipe is perfect for the upcoming holiday season and is sure to become a favourite.
It has been over 2 months since I blogged and I cannot tell you how excited I am to finally be able to do it! If you’re thinking why I was away all this while it’s because I’m busy prepping for my WEDDING!!!!!! Yes…I’m getting married in less than 50 days and I couldn’t be more excited to share this news with you guys. All the shopping and prepping is super fun and all but I have to admit that I miss my old routine of developing recipes, making delicious food and taking pretty pictures but I plan on getting back full time with full on dedication after January! I promise! Until then here’s a recipe of my vanilla cupcakes with my absolute favourite chocolate frosting and SPRINKLES!
I actually made these a long time back but never really got around to editing the pictures which is why I didn’t post them. They look super pretty and I wanted them to look like it in the pictures so I took my time with them. These cupcakes are plain vanilla flavoured (which is very difficult to get right) and are so moist that they’ll actually dissolve in your mouth the minute you take a bite. Pillowy soft, these cupcakes are topped with favourite chocolate frosting made with unsalted butter and whipping cream which gives it that perfect flavour without making it heavy. So you can have 5 of these and you won’t realise it which I admit could be dangerous but considering it’s holiday season in most parts of the world I think we’re allowed to cheat a little, aren’t we?!
- For the Vanilla Cupcakes
- • Plain Flour (maida), 1 cup or 128 grams approx.
- • Softened Butter (salted), ¼ cup or 50 grams approx.
- • Caster Sugar,1/3 cup or 70 grams approx.
- • Buttermilk, ½ cup or 120ml (instant buttermilk recipe here)
- • Vanilla Extract, 1 teaspoon
- • Baking Powder, 1 teaspoon
- • Baking Soda, ½ teaspoon
- For the Chocolate Frosting
- • Softened Unsalted Butter, 150 grams
- • Heavy Whipping Cream, 4 tablespoons
- • Icing Sugar, 1 cup or 110 grams
- • Cocoa powder, ⅔ cup or 85 grams approx.
- • Vanilla Essence, 1 teaspoon
- Preheat oven to 180 degrees Celsius for about 10 minutes.
- To make the cupcakes, whisk butter and sugar until light and fluffy using an electric mixer for about 5 minutes and longer with a hand whisk.
- Add in the vanilla extract and whisk again.
- Sieve the flour, baking powder and soda directly into this mixture and mix using a spatula until combined. Do not use an electric mixer because you risk knocking the air out that you created in step 1.
- Add in the buttemilk and mix until you form a nice batter.
- Line your cupcake tray with paper liners and pour batter into them. Make sure you fill upto ¾th of the liner.
- Bake these at 180 degrees Celsius for about 15-20 minutes or until a skewer inserted in the middle comes out clean.
- While the cupcakes are baking you can start preparing your frosting. Whisk whipping cream while its still chilled until you form stiff peaks, set it aside.
- In another bowl, whisk butter until nice and fluffy for about 4-5 minutes with an electric whisk. Add in the icing sugar and sifted cocoa powder and mix until combined. Avoid overmixing.
- Now add in whipped cream that you set aside previously and vanilla essence and mix for a minute. Avoid mixing too much or you risk splitting your frosting.
- Transfer the frosting to a piping bag and set it in the fridge to be used later.
- Once your cupcakes are done, let them cool for about 2 hours before you start piping them with the frosting. Once frosted, sprinkle some colorful sprinkles on top to make your cupcakes pretty. Enjoy!
Looking for similar recipes? Try these…
lemon cupcakes with strawberry frosting
dark chocolate cupcakes with oreo frosting
double chocolate muffins
nutella stuffed cinnamon muffins
Mouth watering already,.. and Congratulations,…
Thank you so much Shilpa 🙂
Delicious as always!
Yay! Thanks Aruna!
Awesome recipe and pictures as always!! Congratulations Radhika..all the best as you embark on your new journey
Thanks a lot Raina!! 🙂
Hey there Radhika, just found you on the net! Love these cupcakes. And I’m all for no eggs in any kind of anything! 🙂
Hi Rakhee!! Thanks a lot! So happy you liked these..and really, I’m all for eggless bakes too! So glad we agree 🙂
I tried these but my frosting didn’t come out to be of this color. It was more brownish and even the consistency was on the buttery side rather than on the ganache side.
Hi Pravin! Sorry about that, if you want less the trusting to be less brown, use a little less cocoa powder next time. And as mentioned in the post, this is actually a chocolate buttercream frosting. If you want to make ganache frosting, you can read my post here: http://sugarnspicebyradhika.in/2015/06/27/how-to-make-chocolate-ganache-at-home/
Thanks a lot Radhika. This was quite useful for my next bake.
So glad I could help 🙂
Made these today….they were the most moist muffins i have ever had…..Superrrr like. I added chocochips as my daughter loves them…made them without the icing hence felt they were less sweet…. Thanks for sharing such an awesome recipe…can we use granulated sugar in place of castor
Hi Sheena! So glad you liked these. You can use granulated but it doesn’t mix in properly which is why I suggest using caster or powdered sugar.
Hi, Radhika, I used 1 egg as I didn’t have enough milk at home and mixed it after creaming the sugar and butter (as your buttermilk recipe said 1 egg = 120 ml buttermilk). Result was the batter turned into dough and I had to add milk to make it more batter like. Also, the muffins mushroomed instead of a flat top. Can you tell me where I went wrong and how to use eggs properly next time? The muffins turned out soft though with a crust and tasted good!
Hi Ishani, If you’re adding an egg instead of buttermilk, you will need to add milk to make the batter. Add half teaspoon baking powder next time because egg works as a raising agent as well.