I recently bought this silicone muffin cases and I was dying to bake something in it.The cases were so attractive and so cute that I really did not think twice on buying that. And the best part is they can be used in convectional oven as well as microwave oven. Not only that they can be used for freezing purposes too. Cool, isn’t it?
So then coming to the the mini chocolate cakes, I have used almost the similar basic recipe I have used for most of my cakes. But its eggless(unlike most of my cake recipes) and butterless too. So what else do you want? They tasted just yummy. I really plan to experiment on more eggless varieties by trying different egg substitutes. So do come in for more eggless baking in my future posts.
Combine the sugar and oil. Mix well. In another bowl, combine the flour and cocoa powder. Add the flour mixture to the sugar oil mixture. Mix well. Now add the milk and combine to form a uniform batter. Add more milk if the batter is very thick. Fold in the chocolate chips. Mix lightly. Spoon in the batter into the muffin cases. (You can line the muffin cases with paper cases first)
Preheat the oven to 180c. Bake them in a preheated oven at 180c for 20-25 minutes. Check if its done by inserting a skewer of knife in the center. Cool and serve.
I spread some nutella on the muffins and sprinkled some candy to serve my kid. You can frost with the frosting of your choice. Or just serve it plain. Tastes delicious anyway.