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Eggless Chocolate Peanut Butter Cupcake

A delicious cupcake with a chocolaty peanut butter flavor

Servings 16 Cupcakes

Ingredients

  • 1 1/2 cups All Purpose flour , sifted
  • 3/4 cup Powdered sugar
  • 1 cup Thick Yogurt
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Oil
  • 2 teaspoons Cocoa Powder
  • 1/2 cup Peanut butter

Instructions

  1. Add the sugar to the curd and mix till it dissolves.

  2. To this mixture ,add the baking powder and baking soda. Mix and leave aside for a few minutes

  3. Once you see small bubbles on the surface, add the oil and the essence and mix well.

  4. Into this mixture add the all purpose flour and cocoa powder little by little and mix .

  5. Now add the peanut butter and mix

  6. Line a muffin tray with paper liners 

  7. Fill the liner 3/4 with the batter and bake at 180 Degree C for 12-15 minutes / till a skewer inserted in the center comes out clean.

  8. Remove from tray and let it cool on a wire rack

Recipe Notes

  • The number of cupcake got from this recipe will vary with the size of the muffin tin / liner used.
  • The quantity of sugar can be adjusted.
  • You can use any other sweetener like powdered jaggery, cane sugar etc.
  • The baking time may vary on the size of the cup cake
  • This can be baked in a square / round tin as well.
  • The cup cakes are very soft when taken out of the oven.Wait for a few minutes and then transfer them to a wire rack gently.