Eggless Chocolate Brownie Cupcake

Ingredients:

3/4 cup powdered sugar

1 tsp cornstarch

1/2 tsp baking soda

pinch of salt

1/2 cup unsweetened cocoa powder

1 cup maida

1 cup thick buttermilk

1/4 cup melted butter or vegetable oil

2 tsps instant coffee pwd mixed in a tbsp of hot water

1 tsp vanilla essence

1-2 tbsps toasted chopped nuts (optional)

1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.
2 In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.
3 In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.
4 Bake in preheated oven for 28-30 minutes.
5 Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream.

I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.