Eggless Chocolate Cupcake Recipe In Pressure Cooker

Sharing a large cake with loved ones has its own splendor, but cupcake is a cute way to treat one person, that is, you. The eggless cup cake I am going to show you today is a spongy and moist cake, that I will be preparing in the pressure cooker, you can also make it in microwave.

I learnt to make cupcakes as part of a school project, in 8^th or 9^th standard. We were taught in double boiler back then, in a temporary cooking class set up at the chemistry lab. I will not tell you that this is the simplest recipe in the world, for it takes basic understanding of closing a pressure cooker! That used to be tad difficult for me, during my initial cooking experiments. However, the rest of the recipe is, like they say, “piece of cake”.

I have heard people refer to sweets and desserts as a simultaneous phrase. Whatsoever, desert and sweet does not mean the same the thing. Dessert is a meal course, sweet is the food eaten in that course. Typically a confection, not fruits. All sweets can be served as dessert! The difference is linguistic, not gastronomic. So that you know, this cupcake can be a dessert for sure, but its best enjoyed with a cup of coffee in the evening, (as I am having right now, while writing this) just the time after lunch, and before the children come back from school.

When cooking with chocolate I always the mention the differences between coco powder and chocolate powder, which is basically sweetened/unsweetened coco powder. You can check out my other chocolate recipes like “homemade chocolate” and “chocolate rawa cake” to know more about it.

Cupcake is believed to be an American invention, which typically aims at “self-treat” or “small-treat”. This is the predecessor of muffin. There is a hairline difference between cup cake and muffins and cup cake, wherein the former is just a small version of cake and is typically sweet, while muffins can be non-sweet, confectionaries like bread.

As you can see, adding eggs to cake is only an option, not a necessity. Egg is added to cake, or baked foods to give it a spongy texture and leaven the flour. Which you can achieve by the method I have shown in the recipe, without egg.

You can store this cup cake for up to 5days, in refrigeration or in an airtight cake box. To enjoy the most, you can microwave it for 10seconds to freshen it up. Finally, enjoy this freshly baked cupcake with a hot cup of coffee, and relax.

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Eggless Chocolate Cupcake In Pressure Cooker

Eggless Chocolate Cupcake In Pressure Cooker

Course Brunch

Cuisine Indian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 -8 Cupcakes

Calories 260 kcal

Author Reshu Drolia

Ingredients

• 100 grams all purpose flour
• 125 grams icing sugar
• 1/4 cup cocoa powder
• 1/4 cup chocolate powder
• 1/4 tsp baking soda
• Pinch salt
• 1 tsp vinegar
• 150 ml Milk
• 1 tsp Vanilla essence
• 50 ml Oil
• Choco chips optional for garnishing
• 1 1/2 cup salt for baking

Instructions

1. Fill the cooker with salt upto 1 1/2 inches and place the plate or any stand on top of it.
2. Preheat the cooker for 5-10 minutes on medium flame with the salt.
3. Take a bowl and add all the dry ingredients (all-purpose flour, icing sugar, chocolate powder, cocoa powder, baking soda, pinch of salt) in a bowl and mix it well.
4. Take another bowl and mix all the wet ingredients
5. Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.
6. Put vanilla essence at the time of last addition of dry mixture and mix it well.
7. Beat the batter until smooth.
8. To make cupcakes in pressure cooker take paper tea cups and cut them into halves.
9. Now take your favorite cupcake liners or silicon mould and insert them into the tea cups by pushing them gently.
10. Place all the moulds with tea cups in the cake pan and pour the prepared batter into these silicon moulds.
11. Put some choco chips on top and place the cake pan carefully over the stand inside the pressure cooker.
12. Close the cooker, remove the whistle and bake the cake on medium heat for 30-35 minutes.
13. Remove from flame, tear off the paper tea cups and set aside until cupcakes cool down.
14. Take out the chocolate cupcakes from the silicon mould when it is cool down.

Recipe Notes

Do not use the rubber gasket.
You can use sand instead of salt.
Do not pour water inside the cooker as we are not steaming the cake.
Do not heat empty cooker without the salt as your cooker will get damaged.

Nutrition Facts

Eggless Chocolate Cupcake In Pressure Cooker

Amount Per Serving (1 piece)

Calories 260 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Cholesterol 2mg 1%

Sodium 28400mg 1183%

Potassium 105mg 3%

Total Carbohydrates 40g 13%

Dietary Fiber 1g 4%

Sugars 24g

Protein 3g 6%

Vitamin A 0.8%

Calcium 5.8%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

eggless chocolate cake in pressure cooker.

How to make eggless chocolate cupcake in pressure cooker:

• Fill the cooker with salt till 1 1/2 inches and place the plate or any stand on top of it.

• Put the lid on top of the pressure cooker (Do not close the lid) and preheat the cooker for 5-10 minutes on medium flame with the salt. Meanwhile let’s prepare our cake batter.

• (We are following the same principle as in the oven but here the salt is heated and the cake gets cooked in the heat produced by the salt.)
• Take a bowl and add all the dry ingredients (all-purpose flour, icing sugar, chocolate powder, cocoa powder, baking soda, pinch of salt) in a bowl and mix it well.

• Take another bowl and mix all the wet ingredients (oil, milk, vinegar mix it well for few seconds by using whisk.

• Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.

• Put vanilla essence at the time of last addition of dry mixture and mix it well. Beat the batter until smooth. The consistency of the batter should not be very thick or thin, it should be slightly thin.

• If the batter is thick then add water as needed and make medium thick batter.
• To make cupcakes in pressure cooker take paper tea cups and cut them into halves so that cup liners get set inside the tea cups.
• Now take your favorite cupcake liners or silicon mould and insert them into the tea cups by pushing them gently.

• Place all the moulds with tea cups in the cake pan and pour the prepared batter into these silicon moulds / cupcake liners until its 3/4 full. Do not fill too much as it will become fluffy after baking
• Put some choco-chips on top and place the cake pan carefully over the stand inside the pressure cooker.

• Close the cooker, remove the whistle and bake the cake on medium heat for 30-35 minutes or till a knife/toothpick inserted into the cake comes out clean.

• Check the cupcakes with a tooth pick, the tooth pick should come out clean. If the tooth pick is sticky, then again cover the lid of pressure cooker and continue to bake for some more minutes.

• Remove from flame, tear off the paper tea cups and set aside until cupcakes cool down.

• Take out the chocolate cupcakes from the silicon mould when it is cool down.

Note:

• Do not use the rubber gasket.
• You can use sand instead of salt.
• Do not pour water inside the cooker as we are not steaming the cake.
• Do not heat empty cooker without the salt as your cooker will get damaged.

Are you making this recipe? I LOVE to see your creations, so snap a photo and tag @mintsrecipes on Instagram with the hashtag #mintsrecipes