Preheat oven to 180°C. Line twelve muffin pans with paper cases.
Combine the butter, milk, sugar and chocolate in a microwave bowl . Oer use a double boiler method to melt the chocolate.
Cook for 2 minutes or until butter and chocolate melt and mixture is smooth.
Remove from microwave and set aside to cool slightly.
Sift the flours , baking powder , baking soda and cocoa powder in a bowl and use a balloon whisk to stir until combined.
Make a well in the center and add wet ingredients mixture in it.
Whisk gently till mixture combined. You may add a tablespppon of wtaer if the batter seems a bit thciker.
Pour evenly among the lined pans. Bake in preheated oven for 30-35 minutes or until cooked through.
Remove from oven and set aside to cool completely.
Cool completely before frosting.
For frosting
Add green food coloring in whipped crream and frost the cupcakes.
Notes
Can we make them vegan?Yes, of course, you can make these chocolate cupcakes vegan. Replace the dairy products with plant-based ingredients. Instead of milk use almond milk and vegan chocolate.How to store these cupcakes?Store the unfrosted cupcakes in the refrigerator for a week or freeze them for up to a month. defrost and thaw before using again.What’s the shelf life of these cupcakes after frosting?If the frosting is done, it should be consumed within two days, stored refrigerated.Can you suggest any alternative for milk?You can replace milk with some water or plant-based milk. There won’t be any difference in texture.Can we use olive oil?I have always baked them using sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a slight smell. I have not tried baking with olive oil but I guess it should be ok to use it.
Keyword chocolate cupcake, easy chcolate cupcake, eggless chocolate cupcakes, paddys day cupcakes, st. patricks day cupcakes