Eggless Choco Brownie Cup Cakes

Had taken a short vacation to Bangalore a few weeks back. Got my hands at baking a few goodies...not only my hands but my little nieces hands too! What fun it is, to bake with a kid. An exciting baking experience explaining every step and most of all that impatient wait (checking every 5 minutes if it is done) once the choco mix got into the oven....finally the warm, soft and chewy brownie cup cakes were devoured off the moment they got off the baking tray!

Needless to say it was more like a challenge attempt as the instructions(from my niece) about the final product were laid down crystal clear at the start...:-)...." it has to be a cup cake made with chocolate and also like a brownie.....I want a brownie in a cup cake"! Well, I thought that was very cute. So, me and my SIL did a search  on google and found just the perfect recipe for these choco brownie cup cakes!

To top it all we made them eggless..tried substituting flaxmeal (powdered flax seeds) and they turned out perfect for the brownie effect!

Source: Joy of Baking

For food substitutes refer to : http://www.foodsubs.com/

Ingredients:

- 3/4 cup all purpose flour
- 1 1/2 cup powdered white sugar (castor sugar)
- 1/2 cup unsalted butter
- 1 tbsp unsweetened chocolate powder
- 3 eggs or egg subsitute (refer below)
- 1 tsp vanilla essence
- a pinch of salt


Egg Substitute:

- 6 tbsp (90 ml) flaxmeal
- 9 tbsp (135 ml) water
- 1/2 tsp baking powder

combine the above 3 ingredients.

Prep time: 30 minutes       Bake time: 30 minutes (varies with oven)

Preparation:

- Preheat the oven to 325 deg F or 170 deg C. Line the muffin tray with baking cup foils and lightly butter the foils. If you do not have a muffin tray, place the cup cake foils on a plain tray as well. Works out fine!
- Melt the butter in a bowl placed over a wide pan of boiling water. Once the butter melts, add the chocolate powder and stir well. Remove from heat and allow to cool.

Help from the little one to mix in the choco powder in the butter

- Add the powdered sugar and beat with a hand mixer( or manually).
- Add the eggs one after the other or the egg substitute and beat in well until they blend together. Add the vanilla essence too.

- Mix in the flour and salt until well belnded ( never beat the flour...it needs to be always mixed in or stirred in)

- Pour or spoon in the mix into each of the cup cake foils and place in the oven for about 25 to 30 minutes.

- The baking time may vary with every oven...so, pls check after 20 minutes. A toothpick inserted in the center has to come out clean.
- Remove when done and let it warm before serving!

Foot note:

- If using egg substitute, it tends to make the cake a little chewy( perfect for the brownie texture though). If you do not want that texture, pls add 1 tbsp of oil to avoid the chewiness.
- Using flaxmeal is good cause flax seeds help fight cholestrol!

Sending the recipe to

Bookmarked Recipes event hosted by Priya of Mharo Rajasthan and Aipi of US Masala

Gutsy cook club

ABC Series: Cakes for Christmas event at Ramya's Recipe