Eggless Chocolate Fudge Cupcakes

Ingredients:

1 cup all-purpose flour / maida

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup yogurt

1/2 cup whole milk (or plant-based milk for vegan)

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 cup boiling water

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

 In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add yogurt, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

 

Carefully add the boiling water to the batter, mixing until fully incorporated. The batter will be thin, but this ensures moist cupcakes.

 

Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

 

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