March 13, 2016

From Eggs & Buttered Toast to Eggless & Butterless, Chocolate Cupcakes


“Eggs?” “Fried, with their eyes open, crisp bacon, and buttered toast. Buttered—get it? Hardest thing in the world is to get buttered toast. Now you butter that toast, plenty of butter, and let it melt in so there’s no yellow lumps showing and you’ll get yourself a nice tip.”
—The Wayward Bus, John Steinbeck
Mmm...eggs and buttered toast. No replacement for that. However, it turns out that you can get a decent chocolate chocolate chip cupcake without eggs or butter...or toast. Yay! These are deliciously fluffy, chocolatey and perfect with a hot cup of coffee or cold glass of milk.


Eggless, Butterless Chocolate Chocolate Chip Cupcakes
Adapted slightly from Simply Recipes
Makes 6 large cupcakes/small muffins

3/4 cup cake flour
1/8 cup unsweetened cocoa powder
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
3 tablespoons olive oil
1/2 cup coffee
1 tsp vanilla extract
1 1/2 tsp apple cider vinegar or white vinegar
1/2 cup semisweet chocolate chips

Preheat oven to 350° F.

Mix dry ingredients together until lumps are smoothed out.

Whisk wet ingredients together and add to dry ingredients.

Fold in chocolate chips last.

Spoon into cupcake liners and bake for 18-20 min.

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