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Eggless Chocolate Mini Cupcakes - Yogurt or lemon juice/ Vinegar Substitute



Ingredients (for ~14 mini cupcakes / 2 batches in Bella maker):

  • ¾ cup (95 g) all-purpose flour

  • 2 tbsp (15 g) cocoa powder (unsweetened)

  • ¼ tsp baking soda

  • ½ tsp baking powder

  • ¼ cup (50 g) sugar (adjust to taste)

  • Pinch of salt

  • ½ cup (120 ml) milk (room temp, dairy or non-dairy)

  • 2 tbsp (30 ml) oil (any neutral oil)

  • 2 tbsp (30 g) yogurt (or 1 tsp vinegar/lemon juice mixed in milk)

  • ½ tsp vanilla extract

Optional add-ins: mini chocolate chips, chopped nuts.

Method

  1. Preheat Bella Cupcake Maker – Plug in and let it heat while you prepare batter.

  2. Mix dry ingredients – In a bowl, sift flour, cocoa powder, baking soda, baking powder, sugar, and salt.

  3. Mix wet ingredients – In another bowl, whisk milk, oil, yogurt (or milk+vinegar), and vanilla.

  4. Combine – Gently fold dry ingredients into wet until just combined (do not overmix). Batter should be medium thick.

  5. Fill wells – Lightly grease the Bella wells. Fill each about ¾ full (batter rises).

  6. Cook – Close lid and cook 6–8 minutes, until a toothpick inserted comes out clean.

  7. Cool – Remove cupcakes and let cool on a rack.

For 8x8 inch pan version (oven baked):

Double the recipe above and bake at 350°F (175°C) for 25–30 minutes.

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