Eggless Wheat Chocolate Cupcake

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Ingredients
  •     2 cups  Wheat Flour
  •     1/4 cup Cocoa Powder
  •     3/4 cup Sugar
  •     1 teaspoon Vanilla Extract
  •     1/2 teaspoon Baking soda
  •     1/2 cup Sunflower Oil
  •     3/4 cup Curd
Directions

Ready in 40 Minutes

  1. Preheat the oven to 180 C ( You can use Pressure cooker too) and line the cupcake molds with liners and keep aside.
  2. Mix the flour, baking soda and cocoa powder and keep aside.
  3. Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract. Beat well until fluffy and all the ingredients are well combined.
  4. If you don’t have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour.
  5. Spoon the batter into the cupcake cavities.
  6. Place the tray in the preheated oven. Bake about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.
  7. Remove  from the oven and serve.

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