Eggless Chocolate Brownie Cupcake recipe


  • 3/4 cup powdered sugar
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup maida
  • 1 cup thick buttermilk
  • 1/4 cup melted butter or vegetable oil
  • 2 tsps instant coffee pwd mixed in a tbsp of hot water
  • 1 tsp vanilla essence
  • 1-2 tbsps toasted chopped nuts (optional)

Cooking Instructions

Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.

In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.

In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.

Bake in preheated oven for 28-30 minutes.

Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream.
I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.

12 Mar 2011     1197 views     NON-Vegetarian       Bakeries > Cakes

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