1 ⅓cupsPowdered sugar (Confectioner’s sugar or icing sugar)
1teaspoonPure vanilla extract
Making eggless chocolate cupcakes:
Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
Line muffin trays with cupcake liners or lightly spray it using non-stick cooking oil spray.
Mix dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl using wire whisk. If your cocoa powder have too many lumps, please sift it.
In another bowl, mix wet ingredients (Water, oil, vanilla extract and vinegar).
Add this wet ingredients to the flour mixture.
Using wire whisk, beat it till everything is incorporated well. Do not over mix it.
Fill the each muffin cup about ⅔ full with the batter.
Bake into preheated oven for 20-22 minutes. Check by inserting a toothpick in the center of the cake. If it comes out clean meaning cake is ready.
Remove it from the oven, let them cool for 5-10 minutes in the pan itself and then remove it to a wire rack to cool completely.
Making chocolate buttercream frosting:
To melt the chocolate using double boiler method, take a sauce pan filled with about an inch of water, bring it to a simmer. Put a heatproof bowl on top and make sure that water it not touch to the top bowl. Add chopped chocolate into the top bowl.
Let it melt with stirring constantly. Remove the bowl and turn off the stove.
Let the melted chocolate come to the room temperature
Now take soften butter in a bowl, using hand mixer or wire whisk beat it till butter gets smooth and creamy.
Now add powdered sugar and again beat it till it is light, smooth and fluffy.
Then add vanilla extract and beat it again till mixed.
Now add melted and cooled chocolate and continue beating till you get smooth, fluffy and shiny frosting.
Once cupcakes are cooled completely, frost them using this frosting.