Ingredients

• 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