Chocolate cupcakes without milk
Description
The recipe won’t take much time. Chocolate muffins without milk are very easy to make. You can safely put this recipe in the “quick and easy” category. If you like, you can add raisins, prunes, or any nuts to the batter, and frost the finished muffins with icing. Since the recipe has no eggs and no dairy products, you can confidently offer this treat to people fasting or to vegetarians.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine all dry ingredients: sugar, flour, cocoa, and baking powder.
- 3
Step 3
Add vegetable oil and boiling water. Mix everything vigorously.
- 4
Step 4
Gradually add boiling water; in total I used 300 ml. This difference can depend on both the quality of the flour and how heaped the spoonful of cocoa is. I recommend adding 150 ml of water right away, then adding more in portions as needed. The dough should not be too thick or too thin.
- 5
Step 5
Divide the batter among the moulds, filling each about two-thirds full, and bake the cupcakes in the oven at 200 degrees for about 20 minutes. Test for doneness with a wooden skewer.
- 6
Step 6
Milk-free chocolate muffins are ready. If you like, you can dust them with powdered sugar or glaze them with any icing.