Chocolate chip cupcake - Eggless

     Servings:   11 - 12 cupcakes
   Prep time:   10 mins
   Cook time:   20 mins
  Total time:   30 mins
   Meal type:   Breakfast, Dessert, Snack
Allergy list:   Milk
        Misc:   Serve Cold
      Region:   Worldwide

Ingredients

For the Cupcakes

• 1/2 cup milk
• 1/2 cup sugar
• 1 cup oil or 55g unsalted butter
• 1/2 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 3/4 cups flour (maida)
• 1 tablespoon cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1 tablespoon Chocolate chips

For the Buttercream

• 1/2 cup butter or equivalent, room temperature
• 1.5 cups icing sugar, sifted
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure almond extract (may substitute for other extracts)
• 1 tablespoon cream (or more to achieve desired consistency)

Directions

For the Cupcakes

1. Preheat oven to 250F
2. Line a cupcake pan with cupcake liners 
3. Place the milk, oil, sugar, apple cider vinegar, vanilla and almond in a large bowl and beat with an electric mixer 
4. Beat on medium speed for a minute or two.
5. Sift in the dry ingredients (flour, cocoa powder, baking soda, chocolate chips and salt) and mix well or until all the lumps are gone.
6. Spoon the batter into the prepared cupcake pan, fill till only about two thirds full for each. 
7. Bake for about 30 minutes at 250F, or until the cupcake slowly springs back when pressed with a finger
8. Allow to completely cool before frosting

For the Buttercream

1. In a mixing bowl add the butter (semi solid) and beat with an electric mixer
2. Add in the milk, and the almond extract and beat for a minute
3. Now gradually add in the sifted icing sugar, starting with 1/2 cup and mixing slowly until fully combined
4. Note: I like to use my standard counter top mixer when making frosting because I leave it mixing for about 5-10 minutes until the frosting gets nice and fluffy. 
5. Alternatively you can beat the frosting with a handheld mixer, for at least 4-5 minutes.

Cupcake assembly