What’s better than a buttercream-frosted, eggless devil’s food, chocolate chip cupcake? Why, a bite-sized one, of course! Tasty and egg and nut free, these tasty little morsels are super easy to make and the allergic folks in your life will LOVE you!
Eggless Devil's Food One-Bite Cupcakes
(makes 48 mini cupcakes)
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp. vanilla extract
2 tsp. vinegar
1/2 – 1 cup chocolate chips (I used a mix of dark & milk)
Preheat oven to 325°F if baking mini cupcakes – 350°F for standard size
Line mini muffin tin with spooky seasonal mini muffin liners (available at bake shops and craft stores).
Combine dry ingredients in a bowl.
Mix all the wet ingredients MINUS the vinegar in another bowl.
Combine wet and dry ingredients, stirring together in bowl until well combined. Stir in the vinegar, mixing rapidly.
Optional: Stir in 1/2 cup semi-sweet chocolate chips for a richer batter
Spoon batter in to mini muffin liners, filling a good 3/4 full (if you like puffy cupcakes, you can go ahead and fill the liner to the top)
Eat batter with wild abandon! After all, no eggs means no salmonella to worry about!
Place muffin tin on middle rack and bake for 15 minutes at 325°F. Test for doneness with a toothpick. Allow them to cool completely before frosting.
Simple Buttercream Frosting
1 cup of butter, room temperature (we use salted which a lot of people think is gross – BUT we love the slight offset to the super sweet buttercream. To each her own, we say! Use salted!)
6-8 cups of powdered sugar
1/2 cup of milk
1 1/2 tsp pure vanilla extract (use the good stuff)
Using electric beaters or a mixer + the paddle attachment if you’re so lucky, mix the butter until smooth and creamy
Add 4 cups of the icing sugar, 1/2 the milk and vanilla and mix on low speed mix until combined.
Add two more cups of sugar and on low speed mix until light and fluffy.
Continue adding icing sugar and milk to get the desired consistency. It should be light and smooth and very, very delicious.
Add your food colouring. We used Wilton’s gel in Violet to get this particular shade. Go easy. This is powerful stuff! A little dab will do you.
Fill a large, strong Ziploc freezer bag with several large scoops of frosting and snip off one corner. Voila! You now have a handy-dandy frosting bag. Pipe frosting on to those lovely ‘lil cupcakes. we used lots. As in the cake to frosting ratio was equal. Equal parts awesome, that is.
Sprinkle cupcakes with Wilton’s edible Black glitter. And you’re done.
So pretty. So tasty. So egglessly awesome! Now go hug an allergic person and slip ‘em a cupcake.