Eggless Chocolate CupCake Recipe Video

Directions GETTING READY 1. Preheat the oven to 350 F.

Prepare a cupcake pan, lining it with paper cups and set aside.

MAKING 3. Using an electric mixer, beat the butter until fluffy.

Add the light brown sugar to the butter.

In a small bowl mix flax seeds and water (a mix of 2 tablespoons of milk and 4 tablespoons of water used). Add this to the butter and sugar mixture.

Add 1 tablespoon of vanilla extract.

Melt unsweetened chocolate in the microwave and add it to the mixture.

Add baking soda and salt. Mix well.

Add the cake flour and the sour cream alternatively a little at a time and keep mixing.

. Once done, gradually add 1 cup of boiling water, a little at a time, while folding in the batter well using a spatula.

. Pour the batter into the individual servings of the cup cake pan. Bake in the preheated oven for about 30 to 35 minutes.

. Once baked, set the cupcakes aside to cool.

FINALIZING 13. Using a cake piping bag, the cupcakes can be decorated with frosting of different colors.

SERVING 14. Serve fresh.

TIPS After melting, if the chocolate seems to harden, add a little oil which would smooth-en melted chocolate.

NOTE Replacement for eggs; 3 eggs = 1 1/2 tablespoons of flax seeds + 6 tablespoons of water (or mix of water and milk)