Pineapple Cupcakes (Eggless)

A cupcake is a small cake designed for a single serving. It is baked in small molds for individual servings. Like larger cakes, cupcakes are often topped with frosting and other toppings.
I tried making pineapple cupcakes using whole wheat flour, and the pineapple chunks make them even more delicious. I topped these cupcakes with chocolate sauce and chips instead of cream frosting.

Preparation time: 15 minutes
Baking time: 15 minutes
Serves: 6

Ingredients:
2 cups whole wheat flour
1½ tsp baking powder
½ cup pineapple juice
½ cup pineapple chunks
¾ cup fresh curd
¼ cup oil
½ cup sugar
1 tsp vanilla or pineapple essence
For topping:
2 tbsp chocolate sauce
2 tbsp chocolate chips

Method:

1. Preheat the oven and line a muffin tray with paper liners, then grease with oil.
2. Sift the whole wheat flour and baking powder together and set aside.
3. In a mixing bowl, combine the curd, oil, pineapple juice, sugar, and vanilla essence, and mix well.
4. Add the pineapple chunks and the flour mixture, folding gently until combined.
5. Fill the greased muffin liners with the batter and bake for approximately 15 minutes at 180°C in a preheated oven. After 15 minutes, check for doneness with a toothpick. Once done, remove from the oven and let cool.
6. Top with chocolate sauce and chocolate chips, and enjoy!