Butterless Chocolate Cupcakes

Ingredients

• 40 g Unsweetened cocoa powder
• 130 g 00 flour
• 150 g Sugar
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 0.5 tsp Fine salt
• 1 Medium egg
• 90 ml Hot water
• 90 ml Buttermilk
• 90 g Greek yogurt
• 2 tbsp Sunflower oil
• Vanilla flavoring (As needed; the quantity is not specified in the source.)

Steps

1. 1

   Preheat the conventional oven to 180 °C. Line a muffin tin with paper liners.

2. 2

   To keep the liners dry, spread a thin layer of rice over the bottom of the tin, in the spaces around the liners, taking care not to put any rice into the batter.

3. 3

   In a large bowl, combine the unsweetened cocoa powder, flour, sugar, baking soda, baking powder, and salt. Mix until the leavening agents are evenly distributed and any lumps are removed.

4. 4

   In another bowl, combine the egg, hot water, buttermilk, Greek yogurt, sunflower oil, and vanilla flavoring. Mix the liquids well until smooth.

5. 5

   Pour the liquid ingredients into the bowl with the dry ingredients. Mix just until everything is combined and the batter is uniform, without overmixing.

6. 6

   Divide the batter among the liners, filling them evenly and leaving room for the cupcakes to rise. An ice cream scoop can help achieve equal portions.

7. 7

   Bake at 180 °C for 20-22 minutes, until the cupcakes are risen and cooked through in the center. Check for doneness by inserting a toothpick: it should come out clean or with a few moist crumbs.

8. 8

   Remove the tin from the oven and let the cupcakes cool before serving or decorating them.

Notes

The source suggests serving the cupcakes plain, dipping them in hot milk, or decorating them as desired. The rice used in the tin is only meant to keep the liners dry and is not part of the batter.

Nutrition per serving

• dessert
• cupcakes
• chocolate
• butterless
• vegetarian
• baked
• party
• Christmas