Eggless Hershey's Chocolate Cupcakes

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1.75 cups - All-purpose flour
  • 2 cups - Sugar
  • 1/2 cup - Vegetable oil
  • 1 cup - Milk
  • 1 cup - Boiling water
  • 2 tbsp - Flaxseed meal
  • 3/4 cup - Dutch process cocoa powder
  • 1.5 tsp - Baking soda
  • 1.5 tsp - Baking powder
  • 1 tbsp - Vanilla essence
  • 1 tsp - Salt
  • For chocolate mascarpone cheese frosting:
  • 1/2 cup - Mascarpone cheese
  • 3 tbsp - Dark chocolate powder
  • 1 cup - Powdered sugar
  • 2 tbsp - Milk
  • 1 tbsp - Vanilla
  • A few sugar pearls

How to Make Eggless Hershey's Chocolate Cupcakes

  • Heat the oven to 350 degrees F, line the muffin mould with paper liners and keep aside.
  • Stir together the sugar, flour, cocoa powder, baking powder, baking soda, flaxseed meal and salt in a bowl.
  • Meanwhile take together the milk, vegetable oil and vanilla in another bowl and make a well in the middle of the dry ingredients.
  • Gradually add the wet ingredients and boiling water to the dry ingredients and mix well to get a thin batter.
  • Pour enough batter into the prepared pan and bake for 20-25 minutes until a skewer inserted comes out clean.
  • Remove the pan from the oven and let it cool completely.
  • For chocolate mascarpone cheese frosting:
  • Beat together the cheese, chocolate powder, powdered sugar, milk and vanilla essence until they get mixed well.
  • Transfer to the piping bag and pipe on top of the cupcakes as you desire. Sprinkle the sugar pearls.
  • Enjoy with your favourite drink.
  • Recipe courtesy: Priya Easy N Tasty Recipes