This was my first time baking without any eggs and let me tell you I was blown away by the use of a special ingredient. Can you guess which one?? Buttermilk!!! My Cupcakes were just so soft that I had people literally devouring them in one bite. Yup they ate the whole cupcake in one go. And that is the best compliment any cook can get. I am over the moon with this simple ingredient and now I want to go back and think why I haven’t used it till now.
Please do not be confused with the Raspberry Chocolate Cake recipe before this where I have again used Buttermilk for baking. Only the sequence of posting them on Instagram is the reason why you are able to see that recipe before this one.
Now coming back to the recipe; the ingredients are given below:
Preheat your oven to 180 degrees. Now sift all the dry ingredients together. Add in Buttermilk slowly and keep whisking with a hand whisk. There is no need for electric beater. We do not want to over whisk the batter here. Add in Vegetable oil and if you want you can add in Vanilla essence just half a teaspoon or to your liking. Although I did not add Vanilla here but I did add a 1/2 teaspoon of instant coffee just to bring out the dense flavor of Cocoa. If you do not like the taste of coffee you can add the same amount of drinking chocolate but make sure you don’t over sweeten the batter, since drinking chocolate is very sweet. I have used these golden cupcake liners. The best part about these is that not only are they very glittery and look fancy; they also serve the purpose wherein they do not get soggy overtime. Place the liners in the cupcake moulds and using an ice-cream scoop in only 3/4 of the batter in each mould.
Bake for 25 minutes or till skewer comes clean. For the frosting you can go to my Buttercream Frosting recipe where in I have written in detail about the recipe and how to get the nice two tone colours.