Food blogger Manasi Sadarangani shows you easy and quick baking chocolate cupcakes is.

Eggless Chocolate Cupcakes

Yields: 7 cupcakes

Ingredients

• 1 cup hot chocolate premix (easily available in grocery stores; if you don't get a premix, substitute with ¾ cup maida or all-purpose flour + 2 tbsp cocoa powder) 
• ¼ tsp baking powder
• 2 tbsp butter
• ½ cup castor sugar (a kind of finer sugar manufactured by top baking brands. Don't add sugar if the chocolate premix has sugar) 
• ¾ tsp chocolate essence or vanilla essence
• 1 tbsp chocolate/brown food colour
• 1 cup milk
• 6-7 metal or silicon muffin cups lined with greased butter paper or greased butter paper muffin cups
• 2-3 tbsp whipped cream or creamy milk, optional

Method

• Preheat the oven to 180°C for 15 minutes. 
• In a large bowl, sieve the chocolate premix (maida and cocoa powder if you're not using a premix) and baking powder. Keep aside.
• Whip the butter and sugar with a blender or an electric mixer.
  Add the vanilla essence, food colour, the 2-3 tbsp whipped cream/milk (optional) and mix again.
• Add the butter-sugar mixture to the larger bowl which has the chocolate premix and baking powder. 
  Add the milk and mix the batter well.
• Fill the muffin cups ¾ with the batter and bake for 15 minutes.
  Insert a toothpick to check if the cupcakes are done. 
• Let them cool and serve with a scoop of vanilla ice cream and wam chocolate sauce.
  You may also decorate with chocolate sticks (please see the picture above).