Soft, moist and delicious Eggless Chocolate Cupcakes topped with a creamy Chocolate Buttercream Frosting!
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.
Here are few more things that I would like to mention to make these Eggless Chocolate Cupcakes perfect
✓ 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 oragnic 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!
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!
* Un-frosted cupcakes can be stored at room temperature for up to 2 days. Make sure you store them in air-tight container. If you have frosted them with the buttercream frosting, please store them in the refrigerator.
Serves: 14 cupcakes
- 1.5 cups all purpose flour (192 grams)
- 1 cup granulated white sugar (210 grams)
- ½ cup unsweetened cocoa powder (48 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (8 oz)
- 1 tablespoon white vinegar
- ½ cup canola oil or any flavorless oil
- 1 teaspoon vanilla extract
- 2 tablespoons water, optional, if needed
- ½ cup salted butter (1 stick or 113 grams), at room temperature
- 2 cups powdered sugar (248 grams)
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder (24 grams)
- 2 tablespoons milk or heavy cream
- 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 ½ 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.
- 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.
Eggless Chocolate Cupcakes