Eggless Devil’s Food Cupcakes (Small Batch)

You need at least a few good eggless baking recipes in your repertoire. You may be short on eggs, or you may need to consider a friend or loved one with an egg allergy.

The lack of eggs won’t be what you are thinking about when you bite into these luscious treats. These cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie. In fact, they may remind you of a grown-up version of some of your favorite childhood packaged snack cakes, but without all of the artificial flavors and preservatives…

Notes on the Recipe:

Soured milk: Combining vinegar and milk is a quick way to create “sour milk”. If you have sour milk that you would like to use up, you can use it in lieu of the vinegar and milk mixture.

Batter: This cupcake batter is very thick. The batter will not pour easily, and you will need to spoon it carefully into the muffin tins.

Cupcake Texture: These eggless cupcakes are drier than traditional cupcakes and have a texture similar to a cake brownie. They are very good, but taste differently than a traditional cupcake.

Cost Analysis:

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Eggless Devil's Food Cupcakes (Small Batch)

  • Difficulty: easy
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These eggless cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie.

Ingredients


For the cake:
– 1/2 cup brown sugar
– 1 tablespoon softened butter
– 1 tablespoon canola or vegetable oil
– 2 tablespoons milk
– 3/8 teaspoon white vinegar
– 5/8 cup (or 10 tablespoons) flour
– 2 tablespoons cocoa powder
– 2 tablespoons boiling water
– 1/4 teaspoon baking soda
– 1/8 teaspoon table salt

For the frosting:
– 4 tablespoons softened butter
– 7/8 cup (or 14 tablespoons) powdered sugar
– 2 tablespoon cocoa powder
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease.
  2. In a small bowl, combine milk and white vinegar. Set this aside for 5 minutes to “sour” the milk.
  3. Sift together flour, cocoa powder, and water in a separate small bowl and set aside.
  4. Add butter to a medium-sized mixing bowl and cream it with a mixer on medium-low speed.
  5. Add brown sugar and oil to the butter. Mix on medium-low until the mixture is combined.
  6. Combine boiling water and baking soda. Add this to the brown sugar mixture and mix until well combined.
  7. Gradually stir flour mixture and “sour” milk into the brown sugar mixture. Alternate between adding the flour and milk, starting and ending with the flour mixture.
  8. Stir until well combined, but don’t over-mix the batter!
  9. Fill 6 cupcake liners about 1/2 of the way full.
  10. Bake for 15 – 20 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
  11. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.
  12. For the frosting:

  13. Mix softened butter, powdered sugar, cocoa powder, milk and vanilla with a mixer on medium speed. It should form a thick buttercream. If it is too thick, add a little bit of extra milk.
  14. Frost cooled cupcakes.
  15. Enjoy!

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Chocolate Cupcakes (small batch)

My sweet tooth has been a little out of control lately. Since James is a chocolate fan, I decided to make chocolate cupcakes with a chocolate buttercream frosting. If you prefer vanilla, you may like our small batch vanilla cupcake recipe.

As a family of two, large batches of baked goods can be problematic. We either eat all of the treats (bad for the waistline) or don’t eat all of the treats (waste of food and money). So, this recipe is perfect for us. It makes four cupcakes that cost about $0.37 a piece (see below for a cost analysis).

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Picture Tutorial:

For the cake:

For the frosting:

Recipe:

Small batch chocolate cupcakes

  • Difficulty: easy
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These dark chocolate cupcakes with thick chocolate buttercream frosting are rich and delicious. The recipe only makes four, so you could eat the whole batch…

Ingredients

    For the cake:
  • 6 tablespoons flour
  • 1/3 cup granulated sugar
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons softened butter
  • 3 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • For the frosting:
  • 2 tablespoons softened butter
  • 7 tablespoons powdered sugar
  • 1 tablespoon cocoa powder
  • 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Sift together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder
  2. Beat softened butter into the mixture of dry ingredients.
  3. Beat in water and vanilla for 2 minutes. If using a hand mixer, set it to medium speed.
  4. Beat in egg for an additional 2 minutes.
  5. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill the cups 1/2 to 2/3 of the way full. If you would like over-sized cupcakes, the batter should make 4 cupcakes. Otherwise, it will make 5-6 regular-sized cupcakes. Note: filling beyond 1/2 of the way full may cause your cupcakes to form a muffin-like top. If you prefer cupcakes without this, only fill 1/2 of the way full!
  6. Bake for 15-18 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
  7. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove cakes from muffin tin and allow them to cool completely before frosting.
    1. For the frosting:

      1. Combine softened butter, powdered sugar, cocoa powder, milk and vanilla in a medium-sized bowl and mix with a mixer. After a minute or two, it should form a thick buttercream. If it is too thick, add a little bit of extra milk and mix until smooth.
      2. Frost cooled cupcakes.
      3. Enjoy!

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Small Batch Peanut Butter Oat Breakfast Bites

James’ previous job required an hour long commute. He often left early in the morning, and he did not have time to sit down for a lengthy breakfast. During this time period, I started making these breakfast muffins on a weekly.

The muffins have just about everything. You get a little maple syrup, oats, cinnamon, peanut butter, and chocolate in every bite. They are quick to make and easy to transport. Win win!

I prefer to make a small batch (about 6 muffins) because they are really only good for a few days. However, this batch can easily be doubled or tripled.

Despite the amount of flavor in these bites, they are relatively inexpensive. My cost analysis (see below) comes out to about $0.28 per muffin. You could always ditch the chocolate chips to save a few cents, but where is the fun in that?

Frugal Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

Picture Tutorial:

Recipe:

Small Batch Peanut Butter Oat Bites

  • Difficulty: easy
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These delicious breakfast muffins pack a lot of flavor into every bite. Peanut butter, oats, cinnamon, chocolate...need I say more?

Ingredients

  • 1/2 cup old fashioned oats (uncooked)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon table salt
  • 1 tablespoon canola oil (or other neutral oil)
  • 1 egg
  • 2 tablespoon maple syrup
  • 2 tablespoons peanut butter
  • 1/4 teaspoon vanilla
  • 1/4 cup chocolate chips or chopped chocolate

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients in a medium mixing bowl.
  3. Add egg and oil to the dry ingredients and mix.
  4. Mix peanut butter, maple syrup, and vanilla into the mixture.
  5. Stir in chocolate chips.
  6. Line a muffin/cupcake tin with liners or light grease.
  7. Fill muffin tin cups about 3/4 of the way full.
  8. Bake for 14-18 minutes. The muffins should be lightly browned.
  9. Allow to cool and enjoy!

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15 Minute Dangerously Delicious Lava Cakes

Before making these lava cakes, ask yourself the following questions:

  1. Do I like chocolate?
  2. Do I have 15 minutes?
  3. Do I have $2?

If you answered yes to all of the above, you should proceed!

These lava cakes are one of my default recipes for entertaining. They are delicious and can be ready in just 15 minutes! My recipe is a modified version of a recipe I saw on Kraft’s website a few years ago (click here for original recipe).

The cost computation revealed that the lava cakes cost about $0.50 per person (without any whipped cream). See below for details:

Cost Analysis:

Please note, costs are based on what I paid for my ingredients. You costs may vary.

Picture Tutorial:

Recipe:

15 Minute Dangerously Delicious Lava Cakes

  • Difficulty: easy
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Gooey and delicious lava cakes that are easy, quick, and relatively frugal at $0.50 a piece!

Ingredients

  • 2 ounces of baker’s chocolate (I use semi-sweet)
  • 1/4 cup butter
  • 1/2 cup powdered sugar (icing sugar)
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons of flour
  • a few sprays of cooking spray
  • chocolate syrup and whipped cream, if desired

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut butter and chocolate into pieces, place in a large microwave-save bowl (I use a large glass measuring cup), and microwave until the butter is melted. It usually take about a minute in my microwave on HIGH.
  3. Stir the butter and chocolate mixture until the chocolate is fully melted.
  4. Add powdered sugar and stir. Add egg and egg yolk and stir. Add flour and stir.
  5. Spray a cupcake tin (or small ramekins) lightly with cooking spray.
  6. Pour batter (about 3/4 of the way full) into cupcake tins.
  7. Bake 8 to 9 min. Remove from oven and allow to cool for a few minutes.
  8. Use a butter knife to gently remove lava cakes from cupcake tin.
  9. Garnish with chocolate syrup and whipped cream!

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