Eggless Chocolate Vanilla Cupcakes Recipe

Who doesn't enjoy a good cupcake? It's creamy, buttery, and utterly delectable! And if you've been thinking about making a classic chocolate vanilla dessert lately, consider this the motivation you needed. The richness of the eggless chocolate vanilla cupcakes is sure captivate you. This chocolate vanilla cupcakes recipe by Ranveer Brar is eggless and makes an incredibly delicious cupcake and also contains a hidden treat on the inside.
The eggless chocolate vanilla cupcake recipe calls for all-purpose flour, cocoa powder, butter, and the main ingredient, condensed milk. This is one of Ranveer Brar’s dessert recipes that will melt in your mouth after just one bite. Not only does it sound delicious, but the flavour of this cupcake is unique and can be prepared with a twist. You can then infuse the eggless chocolate vanilla cupcakes with fresh fruits or coffee powder and top it with chocolate ganache or icing to enjoy the delectable dessert! This scrumptious eggless chocolate vanilla cupcake recipe is ideal for family or friend gatherings, tea parties, or simply for fun. So, what exactly are you waiting for? Here’s how to make eggless chocolate vanilla cupcakes by Ranveer Brar using Nestlé MILKMAID. 

  • Servings - 8-10
  • Preparation - 10 Min
  • Baking - 12-15 Min

Ingredients for Eggless Chocolate Vanilla Cupcakes

Vanilla Cupcakes

  • ⅓ cup Nestlé MILKMAID
  • ¾ cup Refined flour
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • A pinch of salt
  • 3 ½ tbsp Melted butter or oil
  • ⅓ cup Water
  • ½ tsp Vanilla extract (optional)
  • ¾ tbsp Lemon juice or apple vinegar

For Chocolate Cupcakes

  • ⅓ cup Nestlé MILKMAID
  • ½ cup Refined flour
  • ¼ cup Cocoa powder
  • A pinch of salt
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • 3 ½ tbsp Melted butter or oil
  • ¾ tbsp Lemon juice or apple vinegar
  • ½ tsp Vanilla extract (optional)
  • ⅓ cup Water

For Filling

  • 1 tbsp Mango, cut into small cube
  • 3 tbsp Nestlé MILKMAID
  • 1 tbsp Strawberry crush
  • 1 tbsp Instant coffee powder

For Icing

  • 1 ½ tsp Water
  • 1 cup Icing sugar
  • ½ tsp Lemon juice

For Garnish

  • Cupcake crumbles
  • Melted chocolate
  • Chocolate sprinklers
  • Whipped cream

How to make Eggless Chocolate Vanilla Cupcakes

For Vanilla Cupcake

  • In a large mixing bowl, add refined flour, baking powder, baking soda and salt. Mix it well. 
  • Now, add Nestlé MILKMAID, melted butter, water, vanilla essence and lemon juice. 
  • Whisk smooth until there are no lumps and batter turn smooth. 
  • In a muffin tray, place the cupcake liners and transfer the batter to the muffin tray using a spoon. 


For Chocolate Cupcake 

  • In a large mixing bowl, add refined flour, cocoa powder, salt, baking soda and baking powder and mix it well. 
  • Now, add melted butter, Nestlé MILKMAID, lemon juice, vanilla essence and water. 
  • Whisk until everything is well combined. 
  • In a muffin tray, place the cupcake liners and transfer the batter to the muffin tray using a spoon. 

Preheat the oven to 170-175°C. Bake in a preheated oven at 180°C for 12-15 minutes or only until a skewer inserted in the center comes out clean.

 

For Filling

  • In three different bowls add mango, strawberry crush and instant coffee powder. 
  • Now, add Nestlé MILKMAID in each bowl. Mix everything well. 
  • Cut the top part of the cupcakes and scoop out the middle part with the help of a scooper or knife. 
  • Now, gently pour the prepared fillings in the cupcakes with the help of a spoon. 

 

For Icing 

  • In a sauce pot add water, icing sugar and lemon juice.
  • Whisk it well. 
  • Top the Chocolate cupcakes with the Icing and Vanilla cupcakes with melted chocolate.
  •  Decorate the Vanilla and Iced Chocolate cupcakes with crumbled cup cake, melted chocolate, chocolate sprinkles and whipped cream.
     

Tips 

  • Ranveer Brar's cake baking rule is that dry ingredients should be thoroughly combined in one bowl BEFORE adding wet ingredients. The reason for this is that combining all of the ingredients will result in a bread-like texture due to the development of gluten.
  • If your batter is too runny, place it in a cool or air-conditioned area for a few minutes to allow the butter to solidify. Make sure you don’t refrigerate the batter, it will separate.
  • After 10 mins of letting your cupcake cool, insert a toothpick into the centre of the cupcake to check if your batter has been set. If the toothpick comes out clean, your cupcake is baked. 
     

 

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