Super Moist Cocoa Cupcakes

Super Moist Cocoa Cupcakessuper quick, super fluffy, healthy (with whole wheat flour), with no butter, totally vegan (egg free) and so easy to make is one of my most treasured chocolate cupcake recipes. I have been making these decadent and easy cupcakes for decades for my children and once you take a bite of it, this easy one-bowl recipe is going to be your favorite too!  Enjoy it (with or without icing) as a mid morning treat, in kids’ lunch boxes and they would be perfect for kid’s parties or family gatherings too.

With so many chocolate based recipes which I have shared with you, I wonder how I missed this amazing one for quick cocoa cupcakes! Ever since I can remember, I have been making these fluffy, super moist chocolate cupcakes with cocoa powder and oil (and totally eggless)  to my two boys’ delight; but now that they have all grown up and have flown the coop; I don’t make them that often; until now, just for all of you friends!

Whenever the urge to eat something chocolaty hits me, I either rummage my freezer for some chocolate ice cream or a bar of chocolate. But sometimes, who can resist a moist chocolate cake like my chocolate beetroot cake, the most fudgiest brownie, or even a simple cupcake like this one?

This super easy recipe for cocoa cupcakes needs no fancy equipment; just a bowl and spatula. Just mix whole wheat flour (healthy is the new trend now and good for you too!) with sugar, baking soda and cocoa powder. Coffee enhances the flavor of chocolate in any dish, so I have added some instant coffee powder; you can choose not to add it. Tip in water, oil (yes, only oil, and no butter!), vanilla essence and some vinegar. Give it a good stir and cake batter is ready.

Pour into a lined cupcake pan and bake; that is it! Moist, fluffy and light chocolate cupcakes with a whiff of coffee are all yours to dig into! These soft and fluffy cupcakes are so good, you can enjoy them plain, but if you feel the urge to raise the chocolate quotient a few notches up, you must frost them with my easy chocolate icing.

For a quick bite, I normally keep them plain, but this time, I had a tub of chocolate frosting in my freezer, leftover from making the chocolate ice cream cake I had made for my Mom’s birthday, so some of the cupcakes got a coating of chocolaty swirls; yumm!!

Now, isn’t this a super easy recipe for quick chocolate cupcakes? They are so easy to make, even your kids can make them; of course with a little assistance from you.

If you love chocolate and are looking for a quick, super moist, easy, vegan cupcake with whole wheat flour and no butter, which can be made in under 30 minutes, this is your recipe. Enjoy it plain or frost with my homemade easy chocolate frosting (again with cocoa powder) for a decadent treat.

Now, hop on over to this easy, one-bowl recipe for soft, fluffy, moist chocolate cupcakes with cocoa powder and whole wheat flour!!

Super Moist Cocoa Cupcakes
Yields 12
Super moist, super quick, one-bowl and easy, fluffy, eggless chocolate cupcakes with whole wheat and oil; perfect for large parties, in kids' lunchboxes or as an anytime snack!
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341 calories
53 g
20 g
14 g
2 g
5 g
96 g
224 g
38 g
0 g
8 g
Nutrition Facts
Serving Size
96g
Yields
12
Amount Per Serving
Calories 341
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 20mg
7%
Sodium 224mg
9%
Total Carbohydrates 53g
18%
Dietary Fiber 1g
5%
Sugars 38g
Protein 2g
Vitamin A
5%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 2/3 cups whole wheat flour
  2. 1 cup sugar, white or brown
  3. ¼ cup cocoa powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon instant coffee powder
  6. ½ teaspoon salt
  7. 1 cup water
  8. 1/3 cup oil
  9. 1 teaspoon white vinegar
  10. ½ teaspoon vanilla essence/extract
Chocolate icing
  1. ½ cup softened unsalted butter
  2. 2 cups icing sugar
  3. 1 to 2 tablespoons of cocoa powder
  4. Pinch salt
  5. ½ teaspoon vanilla essence/extract
  6. Few teaspoons milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  2. Line a muffin pan or cupcake pan with liners, paper or foil cupcakes liners. Keep aside.
  3. In a large mixing bowl, add flour, cocoa, sugar, baking soda, coffee powder and salt.
  4. Mix well with a whisk or sift well.
  5. To this dry mixture, add 1 cup water, oil, vinegar and vanilla essence.
  6. Mix well with a large spoon or spatula until just mixed.
  7. Spoon mixture into liners until each case is filled 2/3rd full.
  8. Bake for about 20 minutes until a cake tester comes out clean.
  9. Remove pan from oven. Let stand for about 2 minutes, and then remove cupcakes; place on wire racks to cool completely.
  10. Once the cupcakes are cool, frost with chocolate icing or enjoy them plain.
To make the chocolate icing
  1. In a small bowl, sift icing sugar, cocoa powder and salt; mix well. Keep aside.
  2. In a large mixing bowl, beat ½ cup of softened butter until soft and creamy. Stir in vanilla essence and beat again.
  3. To this, add icing sugar mixture in batches on low speed until it is well combined with the butter-vanilla mixture; scraping down the sides as required.
  4. Add milk a teaspoon at a time until you get the consistency you want. I used about 2 teaspoons of milk to get a frosting soft enough to flow through the cake decorating nozzle, but stiff enough to form rosettes or swirls.
  5. If you want to ice the cupcake, fill the chocolate icing in a piping bag with a star nozzle and gently make fudgy, chocolate swirls of icing on top of the cocoa cupcakes; store leftover icing in an airtight container in the freezer up to 3 months
Notes
  1. These moist cocoa cupcakes are super quick to make and have a light and fluffy texture.
  2. You can double the recipe to make 24 cupcakes or halve them to make only 6.
  3. This is a great go-to chocolate cupcake recipe you will use over and over again.
  4. Use the best quality cocoa powder to get the best flavor.
  5. You can omit the coffee powder if you want; I love the flavor of coffee, so I add this to most of my chocolate cakes.
  6. Adjust the amount of cocoa powder in your icing according to how rich you want your icing. Do not add to much as it may make the icing a bit bitter!
beta
calories
341
fat
14g
protein
2g
carbs
53g
more
Curry and Vanilla http://www.curryandvanilla.com/

 How to make Super Moist Cocoa Cupcakes:

  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  • Line a muffin pan or cupcake pan with liners, paper or foil cupcakes liners. Keep aside.
  • In a large mixing bowl, add flour, cocoa, sugar, baking soda, coffee powder and salt.

  • Mix well with a whisk or sift well.

  • To this dry mixture, add water, oil, vinegar and vanilla essence.
  • Mix well with a large spoon or spatula until just mixed.

  • Spoon mixture into liners until each case is filled 2/3rd full.

  • Bake for about 20 minutes until a cake tester comes out clean.
  • Remove pan from oven. Let stand for about 2 minutes.

  • Remove cupcakes; place on wire racks to cool completely.

  • Once the cupcakes are cool, frost with chocolate icing or enjoy them plain.

To make the chocolate icing:

  • In a small bowl, sift icing sugar, cocoa powder and salt; mix well. Keep aside.
  • In a large mixing bowl, beat ½ cup of softened butter until soft and creamy. Stir in vanilla essence and beat again.
  • To this, add icing sugar mixture in batches on low speed until it is well combined with the butter-vanilla mixture; scraping down the sides as required.
  • Add milk a teaspoon at a time until you get the consistency you want.  I used about 2 teaspoons of milk to get a frosting soft enough to flow through the cake decorating nozzle, but stiff enough to form rosettes or swirls.
  • If you want to ice the cupcake, fill the chocolate icing in a piping bag with a star nozzle and gently make fudgy, chocolate swirls of icing on top of the cocoa cupcakes; store leftover icing in an airtight container in the freezer up to 3 months.
  • Enjoy!!!

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