### TranslatedIngredients: 2 cups Whole Wheat Flour,1/4 cup Cocoa Powder,1/2 teaspoon Baking soda,1/2 cup Sunflower Oil - or canola or olive oil,3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,3/4 cup Curd (Dahi / Yogurt) ### PrepTimeInMins: 0 ### CookTimeInMins: 40 ### TotalTimeInMins: 40 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Whole Wheat Chocolate Cupcake Recipe preheat the oven to 180 C and line the cupcake molds with liners and keep aside.Sift the flour, baking soda and cocoa powder and keep aside.Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract. Beat well until fluffy and all the ingredients are well combined.If you don't have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour. Spoon the Whole Wheat Chocolate Cupcake batter into the cupcake cavities.Place the tray in the preheated oven. Bake the Whole Wheat Chocolate Cupcake Recipe about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.Remove the Whole Wheat Chocolate Cupcake Recipe from the oven and serve.Serve the Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe  as a snack for the family along with green tea, coffee or even plain hot milk.