Eggless Chocolate Cupcakes + Video

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!

eggless chocolate cupcakes

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

 

Eggless Chocolate Cupcakes

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!
eggless chocolate cupcakes
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 14 cupcakes
Calories: 329 kcal
Author: Manali
5 from 6 votes
Print

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

  1. In a large bowl, sift together flour and cocoa powder.
  2. Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
  3. 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.
  4. After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
  5. Add the wet ingredients to dry, mix till the ingredients are just combined.
  6. 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.
  7. Fill the prepared cupcake liners 1/2 full with the cupcake batter.
  8. Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
  9. Remove from oven, transfer to a wire rack and let the cupcakes cool completely.

Chocolate Buttercream Frosting

  1. Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
  2. Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
  3. Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
  4. Transfer frosting to piping bag and frost the cooled cupcakes.

Recipe Notes

*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.

Nutrition Facts
Eggless Chocolate Cupcakes
Amount Per Serving
Calories 329 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 187mg 8%
Potassium 107mg 3%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 32g
Protein 2g 4%
Vitamin A 5.2%
Calcium 3.1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Eggless Chocolate Cupcakes

39 thoughts on “Eggless Chocolate Cupcakes + Video

  1. These cupcakes look amazing, Manali! I totally agree with you about baking. It really is relaxing and comforting. And, of course, you end up with amazing treats like these cupcakes once you’re done. Hang in there, my friend! Great having you back! 🙂

  2. I’ve been thinking about you Manali. Death is so tragic and the loss never really goes away, it just gets a little easier as time goes on. Glad you’re back getting into the swing of things!
    These cupcakes look so moist and incredible too!

  3. Hi Manali, it’s so gud to c u back. I can’t thank u enough for posting eggless bakes n also measurements in grams. It’s not only boost our confidence in baking but also helps us believe tht we can also bake something similar to u.
    Could u pls post a eggless vanilla cupcake n a red velvet cupcake.

    Lots of happiness your way
    Sneha

      1. THANK YOU MANALI FOR THE RESPONSE.
        WOULD LOVE TO BAKE THOSE VANILLA BEAUTIES AS EARLY AS POSSIBLE. WOULD APPRECIATE UR GRAM CONVERSIONS FOR THE RECIPES.

        LOVE TO U
        SNEHA

  4. Hi Manali,

    I just tried this recipe yesterday. Tastes absolutely divine.
    Never had so much success with an eggless recipe. Thanks for sharing

  5. the measurements to grams are incorrect! 1.5cups is not equal to 192 grams.. its equal to 354 grams. Can you check this please. Thanks.

    1. Hi Rachel, they are not. US 1 cup flour measurements are usually between 120-130 grams, just check anywhere else. My 1 cup is 130 grams so 1.5 cups is 195 grams, hope that helps!

      1. Hi Manali
        After doing a bit of research i found that you correct, had no idea about US cup measurement. Thanks for replying to me to let me know. Look forward to making this!

  6. Hey don’t know How My cupcakes are burnt… Followed the recipe carefully… You didn’t use baking powder?

    1. Hello Manisha, burning cupcakes mean there is something wrong with your oven. Please check your oven temperature by getting a oven thermometer. A lot of ovens are off by few degrees which results in over-baked, under-baked or burnt good. This is my full proof recipe and I am very confident that it comes out perfect each time. So many people have tried and loved this recipe so I can’t see any reason why it wouldn’t work for you. Yes I don’t use baking powder, the recipes calls for 1 teaspoon baking soda which is a lot of leavening agent (it reacts with vinegar) to raise the cupcakes and make them fluffy and light..

  7. Hi Manali, last weekend I tried this cupcake recipe for a friend’s birthday party. It turned out well. Only I receive comment it was sweet. I want to know if I reduce the sugar quantity for the cake or the frosting, will it effect the outcome.

    1. Hi there! Glad to know you enjoyed the cupcakes.. in my opinion the cupcakes aren’t sweet (I mean its a cupcake so it will be sweet but they are no extra sweet) maybe it’s the frosting that is sweet to you..American buttercream is always quite sweet..you can reduce the sugar in the cupcakes or the frosting without much difference in the outcome..it should be fine…

  8. Hi Manali,

    Thanks for this recipe, hope you are feeling better now than when you posted this post.
    I found this recipe very easy to use and also cupcakes came out yum(considering I’m no good at baking).
    Could you please help me with ingredients measures on how to transfer this cupcake recipe into cake format, I want to try to make it for my kid’s bday cake.

    1. Neha, I am glad you liked the cupcakes 🙂 You can bake this into 8-inch round cake pan. you would only need to bake it for longer time, I would bake around 30-35 minutes. Hope this helps!

  9. Hi Manali,
    I have tried the recipe last night and it just came out yummmmy! Thank you very much. For someone who has never cooked anything in her life, this is a great achievement for me. My colleagues tasted today and they loved it. As for my husband, well….I think his love for me grew a little bit more.. 🙂

  10. Hello Manali, for choclate cupcakes frosting , you mention milk or heavy cream.. these 2 are very different items.. we can add either of them.. milk will make frosting thin and heavy cream will thicken it. So which one to add

    1. No Gunjan, milk doesn’t really thin it out..but cream definitely adds richness to the frosting..cream is preferred but whole milk will also do. You only want to dilute the frosting a bit so that you can pipe it and that’s why add cream or milk…

  11. Hi Manali, these chocolate cupcakes are delicious! Here is the UK they are much better than Lola’s Cupcakes (shop) vegan offering. Please can you put the grams and ounces measurements for the vanilla cupcakes too? The cups measurements are very confusing to us over here! Thank you!

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