All purpose flour - 1 cup
Sugar - 1 cup
Baking Soda - 1/2 tsp
Espresso powder - 1/2 tsp
Salt a pinch
Unsalted Butter - 6 tbsp
Cocoa powder - 1/4 cup
Hot Water - 1/2 cup
Buttermilk - 3 tbsp
Egg Replacer - 1 tbsp egg replacer whisked with 3 tbsp water for 1 large Egg
How to make Chocolate Buttermilk cupcake
In a mixing bowl, combine all purpose flour, cocoa powder, sugar, baking soda, espresso powder and salt. Mix well and set aside.
Whisk the egg replacer with water and keep it aside. Add buttermilk to it and blend smoothly.
To the flour mix, add the melted butter, egg replacer mix, and combine everything well. Slowly add hot water and make a smooth batter.
Line the cupcakes and fill upto 1/4 cup of each cup.
Preheat oven at 185 C. Once done, bake the cupcakes for 25 - 27 mins. Check if done and cool on a rack.
Frost it with Chocolate Ganache, top it with finely chopped pistas.