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Eggless Hershey's Chocolate Cupcakes Recipe

Eggless Hershey's Chocolate Cupcakes is a popular Continental Dessert
Author :
On :
Thursday, 29 January, 2015
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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