Baking Partners- Eggless Pumpkin chocolate chip cupcake. These Eggless Chocolate Cupcakes are super chocolatey and rich. You are going to LOVE them. Plus, they're easy to make, with just a handful of ingredients. Perfect soft and moist Eggless Chocolate Cupcakes topped with a creamy Chocolate Buttercream Frosting! I have been posting a lot of eggless baking recipes lately because I get lot of requests for it.

I have had few readers ask me for eggless chocolate cupcakes and cake recipe and I am happy. Eggless Pumpkin Cupcakes w/ Cream Cheese Frosting & Video. Even though he asked for a cheesecake for his birthday, I wanted to bake a regular cake too if the cheesecake flopped because I Whole Wheat Pumpkin Chocolate Chip Muffins You can cook Baking Partners- Eggless Pumpkin chocolate chip cupcake using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Baking Partners- Eggless Pumpkin chocolate chip cupcake

You need 1 1/2 cups of all purpose flour (195 grams) .....
You need 1 teaspoon of baking soda ... ..
You need 1 teaspoon of cinnamon ground .....
Prepare 1/4 teaspoon of ginger ground .....
You need 1/4 teaspoon of cloves ground .....
It's 1/4 teaspoon of nutmeg freshly ground ... ..
Prepare 1/2 teaspoon of salt .....
It's 1/2 cup of unsalted butter , room temperature (113 grams) .....
You need 1 cup of granulated whitesugar .... (200 grams).
Prepare 1/4 cup of Butter Milk ... ..
Prepare 1 teaspoon of Vanilla Extract .....
You need 3/4 cup of Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) .....
You need 1 cup of Chocolate chips (175 grams) ......
You need Optional of Nutella . for filling [.

Baking Instructor, Food Blogger, and Influencer. Let's make our Eggless Muffins with Chocolate Chips. Could you help with the measures? How much extra of flour, sugar.

Baking Partners- Eggless Pumpkin chocolate chip cupcake step by step

Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt..
Cream the butter and sugar until light and fluffy..
Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing..
Fold in the chocolate chips..
Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake..
Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake..
Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve..
They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold shape, so I made cake pops out of them :).

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