Chocolate Cakes are an all time favorite treat for kids and that too with chocolate chips hidden in it.This Christmas my son demanded chocolate chips cupcakes. I usually avoid using all purpose flour in cakes because I like whole wheat more as it is healthy. Baking cupcakes with Whole Wheat flour was little tricky but finally I managed to bring good results. The key was to sieve and stir many times as the recipe has no eggs! YES NO EGGS!!

It Was Christmas eve and it was raining outside. My elder son was so curious to know what Santa would be bringing for him this year. He was also excited and eager to taste the cupcakes which I had kept to cool down after baking. At midnight 12 we all celebrated Christmas with smiles, hugs and these cute little cupcakes. I finally got my gift…an appreciation smile from my family members and specially my son. Yes the cupcakes came out perfect!

 WHOLE WHEAT CHOCOLATE CUPCAKE WITH CHOCOLATE CHIPS (Eggless)

Ingredients

2 cups whole wheat flour
1 cup sugar (adjust sugar according to taste)
1 cup boiling water
1 cup buttermilk* ( or Take 1 cup milk, add 1tbsp vinegar/lemon juice and stir it. leave for 15 minutes and use it)
½ cup (1 stick) butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup unsweetened cocoa powder
1/3 cup chocolate chunks (chop two dark chocolate slabs into small pieces) or chocolate chips.

METHOD

• Preheat oven to 200 degrees C. Grease and line one 7 ½ inch x 7 ½ inch square cake pan.
• Whisk together whole wheat flour, salt, baking powder, baking soda and sifted cocoa powder.
• Sieve at least three times. Since this cake is eggless this step will aerate the mixture.
• Take butter and sugar in a big size steel bowl. Add boiling water and cover for 5 minutes. Stir till with electric mixture till sugar dissolves. Add vanilla extract and buttermilk. Stir more with electric mixer or with hand.
• Add dry ingredients to wet ingredients and mix till well incorporated. Do not over mix.
• Fold in chocolate chunks / chocolate chips. Reserve some to sprinkle on top.
• Pour the mixture into the prepared muffin/ cupcake tin. Sprinkle remaining chocolate chunks/chips.
• Bake at 450 degree F for 12 minutes. Lower the temperature to 400 degrees F and bake for another 45 to 50 minutes or till a toothpick inserted in the center comes out clean.
• Remove from the oven and let them cool on cooling rack.