Eggless Mini Chocolate Cupcakes with Buttercream Frosting

This chocolate cupcake recipe is very close to my heart, which I almost baked it for more than 10 times in last few months. May be because of  fail-safe recipe since it comes out perfect every time I bake. These are quick and easy to whip up when your friends ring to say they're popping over. It travels well and also works fantastic when you throw kids party.
My absolute favorite best part of this recipe is to mix all the ingredients in one bowl and enjoy baking. Love a one bowl treat!

The recipe makes 12 regular cupcakes and can double up the quantity depends upon the crowd. My suggestion to you, bake mini cupcakes and enjoy smaller portions, share with colleagues in office to restrict calorie gain. Simply you can't stop with one :P

Between, Happy to share with you all  this recipe has got featured in Popular Tamil Magazine"Aval Vikatan" dec 30th, 2014 edition for Christmas special. I sincerely  thank  Vikatan group and magazine members for giving me such a recognition.
here is the full page view of my recipe in tamil script.....


Preparation & Cooking Time : 30  minutes

Yield : 12 regular or 24 mini cupcakes


All-purpose flour - 1.5 cups
Granulated sugar - 1 cup
Unsweetened cocoa powder- 1/3 cup
Vegetable  oil -
1/2 cup
Milk - 1 cup
Baking soda -1 tsp
Salt -1 tsp
Vanilla extract -
1 tsp
Apple cider vinegar -1 tbsp
Cake sprinkles, to decorate

For Buttercream Frosting:
Unsalted Butter -100g (kept at room temp)
Icing Sugar - 300g
Vanilla Essence, few drops
Whipping Cream - 1 tbsp
Cocoa powder - 3 tbsp


1.Preheat your oven to 350 degrees F.
2.Line mini cupcake pan with paper liners. Set aside.

3.In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).

4.In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).

5.Add dry ingredients to wet ingredients and whisk together until smooth.

6.Fill cupcake liners about 2/3 full.

7.Bake cupcakes for 16 to 18 minutes or until the toothpick inserted in the center of each cupcake comes out clean.

8.Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.

9.For Buttercream Frosting, whisk the butter with icing sugar until smooth and creamy. Add vanilla, cocoa and cream, continue to beat till it reaches spreading consistency.

10.Spoon the buttercream into the piping bag with star nozzle and pipe the frosting onto the cupcakes using spiral motion in a large swirl.
11. Decorate with cake sprinkles. Enjoy!!


  • Stick on to the measurement to get perfect cupcakes. Plain Vinegar can be used if there is no apple cider vinegar.
  • Include chocolate chip or any nuts to improve taste.
  • Reduce sugar portion and add few walnuts, to bake a perfect chocolate brownie.


Related Posts:

carrot cupcakes
blueberry muffin
Chocolate Marble Cake

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Ragi Dosai | How to make Fingermillet Dosa | Millet Recipes

Ragi Dosa

The amazing  finger millet is a nutritional cereal. Including in regular diet keeps us fit and fine.The millet is extremely rich in calcium, protein and iron, therefore suitable for all age groups. The millet is used to prepare idli, dosa, porridge, sweet and also savory snacks. Ragi also known as Kezhvaragu are used to prepare kali in TN side, very old and authentic recipe loaded with lots of goodness. 

Coming to today's post, this recipe make use of ragi or finger millet flour resulting crispy and tasty dosa.This makes a healthy start of the day. If you get whole ragi, use it. I did not use rice instead used little amount of rice flakes to give softness to dosa. Serve with coconut chutney. 


Preparation Time : 4 hours

Cooking Time:30 minutes

Setting Time: 8-10 hours

Yield : 16  dosa


Whole Black Gram / Urad Dal - 1/2 cup
Ragi Flour - 2 cups
Rice Flakes / Poha - 1/2 cup
Fenugreek Seeds - 1 tsp
Salt to Taste
Oil for making dosa


          1. Place urad dal and fenugreek in a medium size bowl, wash in several changes of water until water runs clear. Add enough water and soak for 4 hours. Drain and discard all the soaked water. Grind to smooth and fluffy batter by adding water in between as needed. Transfer to a bowl.

          2. Similarly wash poha thoroughly in water, soak in sufficient water for 30 minutes and grind to smooth and fluffy batter by adding water as needed. Keep aside.

          3. Sift ragi flour twice. Mix 2 cups of water to make smooth batter. Pour in the urad dal batter and poha batter. Add required salt and needed water. Stir the batter thoroughly with clean hand to mix .(mixing with hand helps batter to ferment batter properly)
        4. Cover the vessel with lid. Keep in a warm place to ferment for 8-10 hours or overnight. 

        5.The fermented batter should smell slightly sour and doubles from its original volume.   Ladle the batter slightly and it should be frothy and pouring consistency, so add water as needed.

         6. Heat the dosa tawa or griddle, grease lightly with oil, pour a ladle of batter and spread evenly to make thin dosa. Drizzle some oil and cook until top layer sets completely whereas bottom turns light golden brown.

          7. Flip and cook the other side for a minute. Serve hot ragi dosa with coconut chutney.


        • Adding some quantity of poha gives soft and fluffy dosa.
        • In order to make crispy dosa, don't flip instead cover with lid to cook evenly. Fold the dosa and serve immediately.
        • Updated Note: Came across with many queries regarding the taste and color of ragi dosa...1) it tastes excellent like normal only the color may look weird. 1) if you are trying ragi dosa for the very first time use one portion of ragi + one portion of idli rice . It taste equally good.

        Related Posts:

        Karuvepillai Dosai
        Brown Rice Dosai
        Farali Dosa

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        Broccoli Aloo Besan Subzi Recipe

        Including Broccoli in diet  at a regular base is good for health. It is also referred as "Health-Boosting" vegetable. Here is a quick way to add as a favorite recipe in your list of collection. Those who are cooking / using it for the first time, can always try with inclusion of another vegetable. I used potatoes along with it to make a handy subzi for lunch to go with roti and rice. You can use paneer or tofu along with to make a complete meal. Broccoli should not be blanched or boiled in water  rather steam cook / saute in pan directly and use to get its full benefits.

        Broccoli Aloo Besan Subzi Recipe

        Preparation & Cooking Time : 25 minutes

        Yield : Serves 3


        Broccoli - 2 cups, cut into bite sized florets
        Potato - 2 large, cut into small cubes
        Oil - 2 tbsp
        Cumin Seeds - 1/2 tsp
        Asafoetida - 1/8 tsp
        Garlic - 1 tbsp, finely chopped
        Green chilli - 1, finely chopped
        Salt to taste
        Chickpea Flour (Besan) - 1/2 cup
        Turmeric Powder - 1/4 tsp
        Cumin Powder - 1/4 tsp
        Garam Masala - 1/4 tsp
        Coriander Powder - 1/2 tsp
        Red Chili Powder - 1/4 tsp or to taste
        Lemon Juice to taste 


        1. Divide the broccoli into small florets. wash thorughly and dry it.
        2. Boil 2 potatoes with 2 pinches of salt, peel and cut into small cubes. Keep aside.
        3. Heat a tbsp oil in a fry pan on medium heat. Add cumin Seeds and allow them to sizzle.
        4. Add asafoetida, garlic and green Chilies. Stir for 15 seconds.
        5. Add broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes.
        6. In a small bowl, combine besan, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder and salt.
        7. Uncover the broccoli, add cubed potatoes and saute well. Sprinkle the besan mixture evenly over all of the vegetables.
        8. Cover and cook for 5 minutes.
        9. Uncover the broccoli and sprinkle a little water. Just to make little moisten. Mix, cover and cook for another 3 minutes.
        10. Squeeze Lemon Juice and serve hot with chapati or rice and daal.


          You can either steam cook broccoli for 5-8minutes in steamer, it reduces cooking time.
          To make the subzi more crispy, fry for few more minutes before serving.
          Sprinkle some Kasthuri methi at the end to increase the taste.

          Related Posts:

          Broccoli Corn Tikki
          Aloo recipes

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