Eggless Chocolate Cupcakes + Video
Jul 18, 2017, Updated May 07, 2023
These Eggless Chocolate Cupcakes are super moist, chocolaty and perfect for your chocolate craving. These are topped with a creamy chocolate buttercream frosting for that special treat!
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Soft, moist and delicious Eggless Chocolate Cupcakes topped with a creamy Chocolate Buttercream Frosting!
This is the only eggless chocolate cupcake recipe you would need!
Thank you everyone for all your messages, comments, DMs, emails after my last post. I am so touched by all the love. I am not going to lie, it’s not easy. No matter how hard I try each day, the pain still feels unbearable.
I still find it hard to believe that I am living this life without my mumma, no child ever imagines such a life. But the irony is that life has to go on and it doesn’t stop for anyone.
I know this fact very well since I have lost most of my family in the last 15 years and well life still went on. I clearly remember when I lost my sister, she was 2 years elder to me and as most sisters are, we were very close.
When I lost her, I thought I couldn’t survive a day without her but here I am 15 years later. I know no one can ever replace my mumma, she is the reason for my existence but I will try to move ahead in life and hold on to good memories.
It might be tough right now but I am hoping that with time, I will have more strength to bear this pain and live with it.
The first thing that I did make for my blog after a month are these eggless chocolate cupcakes. I was struggling for the last few weeks in the kitchen. Even if I tried, I couldn’t bring myself up to cook anything.
But over the weekend, I baked these cupcakes and it felt good. That’s the thing about baking, it always makes you feel good. I wanted to bake something with chocolate since chocolate is something I love so much and it always helps lift my mood and so I ended up baking these cupcakes.
I have been posting a lot of eggless baking recipes lately because I get lot of requests for it. I have had few readers ask me for eggless chocolate cupcakes and cake recipe and I am happy to be sharing this one with you guys.
This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case.
These Eggless Chocolate Cupcakes Are
✓ soft and moist
✓ have a nice chocolaty flavor
✓ are topped with a creamy chocolate buttercream frosting
These eggless chocolate cupcakes are soft and moist due to use of buttermilk! Since I did not have buttermilk at home, I mixed 1 cup milk with 1 tablespoon vinegar, let it sit for few minutes and then used that for this recipe.
You can do the same or if you have buttermilk, you can straight away use that. Vinegar is important here, since it would react with baking soda to produce carbon dioxide and life the batter as the cupcakes bake.
And if you have never tried vinegar in your cakes/cupcakes, let me assure you can’t taste it at all.
How to make the perfect Eggless Chocolate Cupcakes
✓ Fill cupcake liners only 1/2 full to get that perfect cupcake dome. No 2/3 rd full and no 3/4 full, just half would do the trick.
✓ Do not over-bake else top of the cupcakes will become chewy. Check at 15 minutes. Since you are adding less batter and filling the liners only till 1/2 full, the cupcakes will bake in less time.
✓ Do not over-mix the batter. Always remember that > over-mixing>more gluten>tough cupcakes!
✓ Use a teaspoon of instant coffee powder dissolved in a tablespoon of water for that intense chocolate flavor. I would have surely used it but I forgot to add it while baking these cupcakes!
✓ Since these chocolate cupcakes use cocoa powder only for the chocolate flavor, I highly recommend using a good brand.
My favorites are Rodelle, Anthony’s and Valrhona. I have all the three in my pantry but for this recipe I used Anthony’s organic cocoa powder. It is really good.
You can find it on amazon. [Not paid for this, just sharing the products I love]
The cupcakes come together pretty quickly. You whisk the dry and wet ingredients separately and then just combine the two. Pretty easy!
And then I topped these with a classic chocolate buttercream. Again, I used only cocoa powder in the buttercream too, you may use melted chocolate.
Hope you guys enjoy this recipe for eggless chocolate cupcakes. And once again, thank you so much for all the kind and comforting words, I truly appreciate it.
PS: From now on, I will have ingredients measurement by weight for all the baking recipes. I have had so many of you commenting that you don’t bake using cups so I hope it’s useful guys. Actually I will try and do it for all the recipes and not only baking ones!
Method
In a large bowl, sift together flour and cocoa powder. Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have that on hand. After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
Transfer the wet ingredients to dry ingredients.
Mix the ingredients are just combined. Do not over-mix. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter.
Fill the prepared cupcake liners 1/2 full with the cupcake batter. Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
Meanwhile make the frosting. Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
Transfer frosting to piping bag and frost the cooled cupcakes.
Decorate with sprinkles if you like and enjoy!
Eggless Chocolate Cupcakes
Ingredients
Eggless Chocolate Cupcakes
- 1.5 cups all purpose flour 192 grams
- 1 cup granulated white sugar 210 grams
- 1/2 cup unsweetened cocoa powder 48 grams
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk 8 oz
- 1 tablespoon white vinegar
- 1/2 cup canola oil or any flavorless oil
- 1 teaspoon vanilla extract
- 2 tablespoons water optional, if needed
Chocolate Buttercream
- 1/2 cup salted butter 1 stick or 113 grams, at room temperature
- 2 cups powdered sugar 248 grams
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder 24 grams
- 2 tablespoons milk or heavy cream
Instructions
Chocolate Cupcakes
- In a large bowl, sift together flour and cocoa powder.
- Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
- Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have that on hand.
- After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
- Add the wet ingredients to dry, mix till the ingredients are just combined.
- Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
- Fill the prepared cupcake liners 1/2 full with the cupcake batter.
- Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
- Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
Chocolate Buttercream Frosting
- Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
- Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
- Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
- Transfer frosting to piping bag and frost the cooled cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggless Chocolate Cupcakes
I was wondering if you can use gluten free flour as a substitute, or will the cupcake not rise?
sorry I have not tested this recipe with gluten free flour so I cannot say.
Help? My cupcakes fell in middle?
did you open your oven door early or overmixed your batter? also make sure your baking soda isn’t expired. It can be any of these reasons.
Ive tried it.love the recipe thanks Manali!
Hyy !! Do we need to preheat the oven or not?
yes, we always do that! 🙂
I love this recipe. The cupcakes are super soft and the texture is amazing. I have been using this recipe for awhile. It has never disappointed.
glad you like it!
1.5 cups of flour means 1 and 1/2 cup of flour. Is it 192 in grams. Is there any mistake in grams. Plz clarify.
yes 1 & 1/2 cups it is 192-195 grams
My five year old sons love these cupcakes!
Hi Manali I’m going to try these cupcakes, there’s no mention in gms for oil and milk is 8oz which is 236ml am I right with this measurement .. pls mention oil in gms .. thank you
oil is 1/2 cup (120 ml), yes milk is 1 cup (240 ml)
Hi, if I use buttermilk, do I still add the vinegar and leave aside a few minutes?
no you don’t need to use vinegar then, just use buttermilk straightaway
They smell nice but when I baked them some cakes were still raw even though they were baked for 5 minutes! I’m still baking them as I write this 😭 I know they’ll taste good though
Sorry I didn’t get it? You baked them for only 5 minutes? If you baked them for the timing mentioned and they were raw then you need to bake them more. every oven is different, it might be possible that your oven settings are off by few degrees which you can check using an oven thermometer.
Thanks for this super easy recipe, I needed an egg free recipe, tried a few but this is the best, lovely taste and crumb using basic ingredients
glad to know Emma!
This recipe is absolutely outstanding anytime I make them they are a hit! Would this work if I baked it in a 9 inch cake pan? I am hoping to make a birthday cake.
yes it should work!
PS… I was making mini cupcakes. just noticed a comment to check after 10 min. is it possible I over cooked them? or is it something else? thanks
if the cupcakes are dry, maybe you overcooked them but that shouldn’t change if they come out clean or not. Also yes if you make mini cupcakes, the time changes since the size is small.
Hi Manali! I just tried this recipe. Followed everything. The cupcakes taste great, they look good. the only thing is that when I remove from the paper liner, the bottom part gets stuck to the paper. The entire cupcake does not come put clean. At least it doesn’t completely break and crumble.. but I wanted to know if you have any advice. Would like them to come out as clean as possible. Please help 🙏
hmm maybe it’s the quality of paper liner? I would lightly brush the liners with oil or butter before adding the batter
Hello. thanks for this recipe! I had a question.. how long can we keep the cupcakes and how can we store them if we need to make them 4 or 5 days in advance? Will they still taste the same and not spoil? TIA
You can’t keep them for 4 to 5 days, sorry. You can make them 24 hours in advance, if you live in a cold place, keep them covered in an airtight container at room temperature. If you live in a hot place, refrigerate. You can make icing also in advance 24 hrs before is fine. You can definitely freeze them (without icing) for longer duration but I have never done that so not the best person to answer.
Can I use this recipe minus the chocolate as a base for any flavor cupcake?
use this maybe: https://www.cookwithmanali.com/perfect-eggless-vanilla-cupcakes/
Hello , your recipe says bake at 350 for 15 to 17 min, but I’m not sure if I have to bake at 350 degree Celsius or 350 Fahrenheit could you please let me know.
Hey! it’s 350 Fahrenheit , 350 C is way too hot for baking cakes or cupcakes
Hi Manali ,
If want to make these into mini cupcakes … how much time should I bake them for ?
probably check around 10 minutes?
Hi Manali ,
I am a little confused why we have used granulated sugar ? And are we not suppose to mix the sugar with oil and beat like I have seen in a lot of other recipes . Please help!
I am not sure what do you mean by why we have used white sugar? Because that’s the one traditionally used in most cakes and cupcakes recipes. Again for the second question- there is no single way to bake a cake, yes creaming the sugar with oil/butter us common but this recipe doesn’t use the creaming method. Just different techniques.
Hi Manali, how many ml is oil (you have mentioned 1/2 cup but not given the metrics for it
120 ml
Wow best eggless chocolate cupcakes 👏
it looks Delicious! But can it go with some grated coconut topping, because I want it to look like snow.
yes why not frost the cupcakes and then add coconut flakes on top
Best cupcakes I have ever had I had just ran it of eggs and my kids wanted cupcakes better then with eggs and frosting is to die for you need to try these are 💯the best cupcakes ever just take 30 mins in oven but that’s not a problem overall 10/10
glad to know!
Amaze you need to try
Manali, your recipes are the best !!! The batch of 24 I made today were gobbled up by my family in no time 🙂 stay amazing!
so glad!
Hey Manali. I m so thank ful to u.. I have sold nearly 100 cupcakes from ur blog.. whats best is every customer liked it so much.
I am so glad to hear that!
Hi, my microwave highest temperature is 210 what is the cooking time?
hey this recipe wasn’t tested in microwave. Also I live in US and so temperature is mentioned in Fahrenheit. 350 F is 180 C for you.
Hello Manali, I can’t wait to try this out! If you don’t mind will you please share which piping tip you have used for decorating these cupcakes.
Thanks 🙏
i think wilton 2D
Hi Manali
I am going to cook your cupcakes in 2 days, ready for Easter. They are lovely as my daughter has made them for me! Now its my turn…. My query was on your gram conversion e.g
1.5 cups of flour 192g
1 cup of granulated sugar 210 g
1/2 cup of cocoa powder 48g
surely 1 and half cups should be more than 1 cup?? Please let me know as soon as you can as im rather confused!!
TY
Tracey
Hi Tracey, I am not sure why are you confused? weight and volume are different. Weight is determined by the heaviness, or mass, of the particular item, and is measured with the use of a scale. Volume is the amount of space that an item you are measuring takes up. 1 cup of flour, 1 cup of water and 1 cup of sugar will not be the same by weight. Hope this clears things up!
Hey! Thanks a lot for the Recipe. So happy I found it. So simple! You save my girl birthday. All the kids love them, no one could say they where vegan (I used almond milk). They where delicious and fluffy. I am thinking to try them again but instead of sugar use some dates. Have you try something like that?
Regards!
glad to know you enjoyed it. Sorry haven’t tried the recipe with dates.
Hi Manali
Tried this recipe, but don’t know why it’s sunk in the middle, also the granulated sugar is crunchy, but taste is good
cakes sink in middle for a number of reasons- did you open the oven door before the baking time? Your oven temperature can also be off by a few degrees. Sugar is crunchy mean is wasn’t mixed well. In US the granulated white sugar that we get is quite fine, it your sugar has larger crystals, make sure to grind it and then use
Hi. If we use a baking tray that can accomodate only six cupcakes, is it ok to leave the remaining batter out in the air, while the first batch is baking?
Yes I can’t think of any other option
can you tell me the measurements for 6 cupcakes instead of 14 i only need the measurements for the cupcake not the frosting. plz help.
you can divide the recipe by 2!
My cup cake is not stiff. It gets crumbled. What might be the reason.Can you please guide.
Hi Pratibha, it’s under baked. Please check your oven temperature settings, it might be off by few degrees causing this issue. Looks the cupcakes need extra time! Also, please allow cupcakes to cool completely once baked only then try to remove them from their liners.
I loved this recipe quick and easy. Cupcakes comes out really good with perfect crown.Thank you Manali.
Thank you so much, Manali 🙂
Hi Manali, thank you for this wonderful recipe. The cupcakes look delish.
Can we half the recipe to make few cupcakes? Was also wondering if this recipe can also be used to bake a chocolate sponge? If so what size pan to go for?
you can half the recipe. For the cake use this: https://www.cookwithmanali.com/eggless-chocolate-cake/
Hi Manali,
I hv baked your chocolate cupcakes for 4 times now and they came out very well. Your site is my goto spot for new recipes and i feel like part of your digital family.But, its only now( 5th time) i got time to read the intro abt your mum and sis. Im sorry for your loss and all the strength to you and love.?
Thanks Madhu
Is white vinegar compulsory because I don’t have
vinegar is the acid needed in the recipe to react with baking soda