Spice up the Curry

Chocolate Cupcakes (Eggless)

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Eggless Chocolate cupcakeEggless chocolate cupcake is our family favorite recipe. It is very moist and spongy in texture. After having one bite, you will not believe that this is an eggless cake.

I have made frosting with unsweetened chocolate. So its double dose of chocolate, yayy!! And that’s why frosting is so creamy and chocolaty. If you are chocolate lover than I am sure you will like this cupcake and also frosting.

Eggless Chocolate cupcake

Oil is used in this cupcake recipe as a fat, and that’s why if you keep it in refrigerator and next day it will still stay soft and moist. But frosting will harden up little bit because of butter.

5 from 1 reviews
Eggless Chocolate Cupcakes
Prep time
Cook time
Total time
Cuisine – American Recipe category – Eggless Dessert, cupcakes Skill level – easy/beginner
Yield: 18 cupcakes
For Cupcakes
  • All purpose flour – 1 ½ cups
  • Granulated Sugar – 1 cup
  • Cocoa powder – ⅓ cup
  • Baking soda – 1 teaspoon
  • Salt – ½ teaspoon
  • Water – 1 cup
  • Oil – ½ cup
  • Pure Vanilla Extract – 1 teaspoon
  • Vinegar – 1 tablespoon
For Frosting
  • Unsweetened chocolate – 4 oz, chopped
  • Unsalted butter – ⅔ cup, at room temperature
  • Powdered sugar (Confectioner’s sugar or icing sugar) – 1⅓ cups
  • Pure vanilla extract – 1 teaspoon
Make Cupcake
  1. Preheat oven to 350 degree F or 177 degree C.
  2. Line the muffin tray with muffin liners or lightly spray or butter the pan.
  3. Mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. If you need to sift the cocoa powder because it has few lumps.
  4. In another bowl mix all wet ingredients (water, oil, vanilla extract and vinegar). Add wet mixture to flour mixture.
  5. And mix till it well blended together. Do not over mix.
  6. Fill each muffin cup about two-third full with batter.
  7. And bake in pre-heated oven for about 20-22 minutes or till toothpick inserted in center of cupcake will come out clean.
  8. Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting. If cupcake is not cool enough then icing will melt down.
Make frosting
  1. Place chocolate in a heat proof bowl. Place that bowl over the pan of simmering water or use double boiler.
  2. And melt the chocolate. Keep it aside and let it come to room temperature. (Melt chocolate while cupcakes are cooling) Let the melted chocolate come to room temperature before adding to frosting. If chocolate is hot then butter in icing will melt and icing will become runny.
  3. Take butter in a pan and using hand mixer or stand mixer beat the butter until smooth and creamy. Then add sugar and beat until light and fluffy. Then add vanilla extract and melted chocolate. Beat till mix well.
  4. And continue to beat till frosting is smooth and shiny.
  5. Once cupcakes are cooled completely, frost cupcakes with icing. You can pipe the frosting or spread with butter knife on top of cupcake.
Additional Info
Taste – spongy, moist and chocolaty

Shelf life – it can be kept in refrigerator in air tight container up to 4-5 days.

Serving suggestions – serve it as a dessert.

Delicious eggless chocolate cupcakes are ready and you can make a big batch of it for your next party. Looking for more eggless recipes then check out Eggless chocolate cake | Eggless lemon cake | eggless chocolate chips muffins

Eggless Chocolate cupcake

Categorized under American, Baked Recipes, Christmas Recipes, Cupcakes, Jain Desserts, Nuts Free, Recipes for Kids

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  • Jyoti Khanna December 12, 2014, 12:23 am

    Hi Kanan, I would like to know if I use buttermilk instead of water. Will this make my cake more moist or will spoil the recipe.

    • Kanan December 12, 2014, 10:01 am

      I would not recommend using buttermilk instead of water. The cake itself is enough moist with water.

  • Moni December 4, 2014, 5:49 am

    Hi. Can I substitute vinegar with lemon juice? If so, by how many tablespoon?

    • Kanan December 4, 2014, 9:24 am

      You can use same amount of freshly squeezed lemon juice.

  • Nidhi December 1, 2014, 10:41 am

    hi Kanan
    Can I use maida??? if yes wat would b measurements??? plz reply as I a begginer for OTG….

    • Kanan December 1, 2014, 4:58 pm

      Yes, all purpose flour is known as Maida in Hindi. Use same amount

  • beena November 19, 2014, 2:45 am

    HI kanan

    The cup cakes came out really good. Just wanted to know how this cupcakes can be made withhout coco powder. What is the replacement for cocoa powder

    • Kanan November 22, 2014, 4:38 am

      Thank you Beena, Nice to hear that cupcake came out good. One cannot replace the cocoa powder. Need to adjust many other ingredients (most important leavening agents).

  • Shilpa November 14, 2014, 5:26 am

    Hi Kanan,
    I’ve been trying to find a perfect eggless recipe, and this just looks perfect.
    I have a question though:
    Could I use self-raising flour instead of all-purpose and how much of the quantities will I have to adjust? For some reason, every time I use all-purpose in eggless, the cupcakes taste a bit funny.

    • Kanan November 14, 2014, 2:47 pm

      1 cup of Self rising flour = 1 cup all purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt.
      Use the same amount as mentioned in the recipe meaning 1 1/2 cups. But skip the salt in it.

      • Shilpa December 10, 2014, 10:08 pm

        Hi Kanan!! Your recipe was PERFECT. I substituted the Maida with Self-Raising, omitted the salt and also, I reduced the sugar by 1/4 almost. I like my cupcakes to be on the less sweeter side so the sugar reduction helped. My folks were super pleased with how moist and yummy they turned out, so thank you for this amazing recipe!!!

        • Kanan December 10, 2014, 11:16 pm

          True, sweetness is personal preference. Glad to hear that cupcake came out good and you liked it.

  • Lara September 14, 2014, 1:23 pm

    Hi kanan!
    I followed your chocolate chip cookies before, and they were heaven! I was wondering, how much chocolate chips would you add to the cupcakes? A 1/4 cup? if you can? Thanks!

    • Kanan September 16, 2014, 3:09 pm

      for 18 cupcakes, I would say add 3/4 to 1 cup of chocolate chips.

  • prachi July 24, 2014, 2:03 pm

    Hi Kanan…
    I used to make chocolate muffins b4 also.. but this time by ur recipe(which I used first time) they turned out totally different.. very soft n very tasty..my daughter liked it a lot.. thanks for this delicious recipe…

    • Kanan July 24, 2014, 4:16 pm

      Very happy to hear that you and your girl liked it.

  • Kiran July 21, 2014, 4:32 pm

    Hi.. Awsome recipe..
    Could you please tell me, what brand of unsalted butter should i be using?


    • Kanan July 21, 2014, 4:35 pm

      you can use any brand of unsalted butter, no hard rules. If you are in India, Amul unsalted butter is good.

  • Shaurya June 19, 2014, 8:54 am

    Hey there!
    I used this recipe for my first ever cupcake baking experience. And they turned out really well.
    Thankyou sooo much!
    Ps- You got a new follower here! ;)

    • Kanan June 19, 2014, 3:44 pm

      Thanks for following and happy baking.

  • Tanisha March 22, 2014, 3:06 am

    Hi Kanan. I have this query. I used to bake in my microwave on convection mode. For 6 cupcakes on 180 degrees, it takes usually 18-20 min. Have taken OTG now. Would the temp n time be same in it?? Plz help. Thanks, Tanisha.

    • Kanan March 22, 2014, 1:29 pm

      Yes. Temp and time will be same in any oven

  • sujavenkat March 4, 2014, 3:21 pm

    hai, today I prepared chocolate cup cakes.what a surprise! such a tasty cake using oil. Thanks a lot.

    • Kanan March 4, 2014, 3:36 pm

      Very glad to know that cupcake came out good.

  • moksha February 17, 2014, 8:53 am

    Can u tell me d measurements for 6-7 cupcakes ?

    • Kanan February 17, 2014, 12:25 pm

      Divide all the ingredients by 3 to get 6 cupcakes.

  • Pardeep February 15, 2014, 3:37 am

    I never left a comment on anyone’s website before … But truly I became fan of your recipes .. I tried many versions or eggless stuff before never as good as your recipes .. I made chocolate chip cookies everyone in my family loved those.. Even my husband who doesn’t like cookies generally!!! So I really thank you. I will be making all of your recipes ..

    • Kanan February 15, 2014, 11:34 pm

      Very glad that you like the eggless recipes. Thanks for the kind words.

  • Tanisha January 18, 2014, 3:44 am

    Thanks Kanan…. This is quiet helpful!! I like both choc n coffee flavour combined so I guess will go for half n half

  • Tanisha January 17, 2014, 10:47 am

    Hi Kanan,

    I made these cupcakes quiet many times n as usual yummm!!! Could you tell me how can I make coffee chocolate cupcakes too?? I have Nescafé mocha n cappuccino instant coffee n also normal Nescafé.
    Thank you.

    • Kanan January 17, 2014, 1:22 pm

      I haven’t tried it but I can imagine this way it should taste good. 1) Use this chocolate cupcake, replace water with strong black coffee (use any whichever taste you prefer mocha, cappuccino or nescafe). I got the idea bcoz one of the readers tried and mentioned in comments below. 2) Use this butter cream frosting, add little instant coffee powder instead zest and water instead juice to make coffee flavored icing. What do you think?

      • Tanisha January 17, 2014, 4:57 pm

        Thanks for quick replying!!! :)
        Both the ideas sound tempting :))
        Just wondering if 1 cup of coffee would be too much?? Or would it give perfect coffee choc flavour!!!! I m horrible at imagining so …..

        • Kanan January 18, 2014, 2:55 am

          I think amount would be ok, after all 1 cup is for 18 cupcakes. But still it is personal preference, If you like strong you coffee strong and less sweet than use 1 cup coffee. If you like your coffee light and sweet then use 1/2 cup water + 1/2 cup coffee.

  • Sweet tooth December 10, 2013, 10:02 am

    Hello! I tried this recipe (first shot at baking). I weighed quantities accurately and followed the steps. The cupcakes turned out really good, however, I faced few problems which I guess every novice might face:
    1. The cakes had taste of raw oil which I specifically don’t like it.
    2. I had baked the first batch for 22 minutes at the given temperature but the top layer broke and became hard. So I baked the second batch for 12 minutes at the same temperature (checked using toothpick) and it baked. In both cases, the cake was baked but the top layer became hard and it was broken. So how do I monitor the time frame and stop my cakes from breaking and forming crusts? (how I wish I could attach the pictures here).
    3. Cupcakes were really soft and moist but a few broke horizontally.
    4. Frosting became a little hard. So I should reduce the quantity of icing sugar or make some other appropriate changes?
    P.S.: Thank you so much for this recipe. I could hardly hold my happiness when I saw the final output. I have a little lower threshold for patience, but baking these cupcakes compelled me to “wait and watch”. :) :) :)

    • Kanan December 10, 2013, 4:02 pm

      1) in baking always use flavorless oil like canola, corn, vegetable, safflower oil.
      2) few reason for your prob, – oven temperature might be little high. – cupcake tray might be very close to top surface of oven. always bake anything in the middle on of the oven. – your cupcake size might be smaller than mine, so they baked more quicker than mentioned time. if over-baked than they start to dry out.
      3) this is because of the cake or cupcake pan is too small and temperature is too high comparatively.
      4) – need to whip up for some time to get spreading butter like consistency. -still not get the right then add 1 teaspoon of milk or water and keep whisking till you get right spreading or piping consistency.

      so overall conclusion looks like this – individual cupcake mold’s size is small and compare to that oven temperature is high, so they get baked quickly (as you said in 12 mins), so because of over-baking it starts to dry out and starts creaking the top.
      Hope this helps.

      • Sweet tooth January 11, 2014, 8:31 am

        Yea it did help. Thank you so much! You gave perfect advices and following them gave me super results.

        • Kanan January 11, 2014, 1:54 pm

          Great. Thanks for writing back.

  • Deepal December 9, 2013, 5:58 pm

    Hi Kanan,
    I wanted to know for the cupcake batter :11/2 cups flour is used, any idea how much it is grams? Also the cocoa powder, 1/3 cup is how much in grams?

    • Kanan December 9, 2013, 7:06 pm

      Hi Deepal, below are the gram conversions –
      1 1/2 cups all purpose flour = 190 grams
      1/3 cup cocoa powder = 40 grams

      • Deepal December 10, 2013, 9:01 am

        Thanks Kanan..
        I tried this recipe with the same amount of flour and cocoa (a bit less) but my batter turned out to be thick and the cupcakes were not as moist and soft but a bit dense.
        I have considered 1cup water =240 ml and 1/2 cup oil =120ml.

        • Kanan December 10, 2013, 3:46 pm

          water and oil measurements are also correct. Not sure why batter turned out thick. Over-baked cupcakes will be dry and hard.

  • Tanisha November 17, 2013, 11:54 am

    Hi Kanan,
    I keep coming up with questions.
    I found this unsalted butter in a store by name DUNS….its really very soft….would tht be ok to use for the frosting??? I m afraid if the frosting will turn runny. Plz help. Otherwise what is available is AMUL LITE or NUTRELITE, both with less salt n fat too.

    • Kanan November 18, 2013, 2:25 pm

      I am not familiar with DUNS. But I would never recommend using butter spread or bread spread for making frosting. if used then it will not have proper consistency because of low fat. but still if you want to try it, you can make with spread but reduce the amount of liquid in the frosting. This way it can stay little stiff.

      • Tanisha November 18, 2013, 3:34 pm

        Thanks Kanan. I guess I ll try our sweet old Amul butter. DUNS unsalted butter looks extremely soft even in fridge with lil water kind of content on sides of its box.

  • Tanisha November 14, 2013, 9:59 am

    Hi Kanan,

    I have this strange problem. Whenever I bake muffins … I store in airtight Tupperware container in fridge. But, the muffins get moist n the top of the muffin gets moist n sticky too. Also, I use microwave’s convection mode.
    How can this be avoided?? Thanks.

    • Kanan November 14, 2013, 12:43 pm

      This is perfectly normal. if your baked good is moist then top part becomes shiny and sticky next day but the taste will be same, no matter you store them in fridge or keep it at room temperature. there is only one way that you can avoid this – get naughty and eat all of them on same day. :)

      • Tanisha November 14, 2013, 1:30 pm

        Hahaha :)
        Thanks a lot!!! I thought either I m not baking well or not storing them properly. Thankies

  • Tanisha November 8, 2013, 6:11 pm

    Hi Kanan,

    I have to make these delicious cupcakes in big nos..say abt 50 for my party. So, can these cupcakes be kept at room temperature (without frosting) for a day?? Say I make all of them on Monday for Tuesday party….or would these require refrigeration??? Also if in room temperature, do I need to cling film each them???


    • Kanan November 8, 2013, 9:54 pm

      Hi Tanisha, you can keep the cupcakes without frosting at room temperature for 2 days. You don’t need to cling wrap individually. But I would suggest that keep the cupcakes in a big tray and then cover the tray with cling wrap or just use air tight container to store them.

      • Tanisha November 9, 2013, 2:26 am

        Thanks a lot Kanan!!!

  • Tanisha October 28, 2013, 9:57 am

    Another query :
    Can dark chocolates lik Bournvil be used when u say unsweetened chocolate for frosting??

    • Kanan October 30, 2013, 9:28 am

      Yes you can use Any brand dark chocolate. Dark chocolate is same as unsweetened chocolate.

  • Richa Maheshwari October 28, 2013, 9:27 am

    Do you use a microwave for baking ? Is there any specification on which one works best ?

    • Kanan October 30, 2013, 9:33 am

      I use gas oven range. Microwave oven works for baking only when it is in convection mode.

  • Tanisha October 25, 2013, 3:24 pm

    Thanks Kanan!!

  • Tanisha Bahl October 25, 2013, 10:58 am


    I have been trying out different flavours of cupcakes these days. Want to try these yummy looking cupcakes now. My query is regarding the frosting. Can I use usual nutralite/ amul lite butter instead of unsalted butter? Wud thr be any changes required to be done then? Plz suggest. Thanks

    • Kanan October 25, 2013, 12:08 pm

      I would not recommend to use nutralite/ amul lite butter instead of butter in frosting. As those lite butter does not contain enough fat. and so it does make frosting consistency. thus you will not be able to pipe or decorate. Hope this helps.

      • Tanisha October 25, 2013, 12:35 pm

        Hi again. Thanks for replying. So can normal amul butter be used??? Tht will be salt though…. Right???

      • Tanisha October 25, 2013, 1:47 pm

        Hi again. So, Can I use normal Amul butter??? Dont have unsalted butter

        Thanks :)

        • Kanan October 25, 2013, 2:49 pm

          Yes You can use normal Salted Amul butter. Only difference will be the slight salty flavor because of salted butter. otherwise it is perfectly fine to use.

  • Sheetal October 8, 2013, 5:27 am

    Just made a batch of these cupcakes, they are so wonderful , awesome recipe.Thanks!!!

    • Kanan October 8, 2013, 11:48 am

      Thanks for the feedback Sheetal. Glad that cupcakes came out good.

  • meeta jain September 24, 2013, 9:39 am

    awesome recipes .. m loving it. love to learn more.

    • Kanan September 24, 2013, 2:09 pm

      Thanks Meeta. Stay tuned for more recipes.

  • Jess V September 7, 2013, 3:12 am

    Just made a batch and they came out so yummy! I tried a similar recipe on another site and it was an epic fail. Thank you so much!

    • Kanan September 7, 2013, 11:00 am

      glad that your chocolate cupcakes turned out good.

  • Chaitali July 29, 2013, 11:24 am

    Hi Kanan,
    Thanks for this wonderful recipe!! I made two batches, one with lemon juice and one with vinegar.. but the one with vinegar turned out better.
    I also added some walnuts and it tasted better…
    thanks a lot for sharing this and i must admit that this was the best bake i had done with an eggless recipe:)
    can you also share some more iceing options.. i searched but couldnt find any on your blog//

    • Kanan July 29, 2013, 1:40 pm

      Happy to hear that chocolate cupcake recipe was successful. Like the idea of walnuts in it.

      Sure I will share more icing recipe along with the cakes, I have only this icing/frosting recipe that you can pipe on cake. I do have chocolate Ganache recipe and sugar icing recipe, but for those you can dip the cupcake in it or drizzle it in cakes, not good for piping or decorating.

  • Purna May 21, 2013, 5:11 pm

    Hi, wanted to know if there is any alternative of vinegar ?

    • Kanan May 21, 2013, 9:28 pm

      You can use same amount of freshly squeezed lemon juice instead.

  • Raksha May 3, 2013, 9:53 pm

    Helo I need to enquire : baking soda is it bicarb or baking powder ? Eggless cupcakes – for the icing 2/3 cup of butter is required any idea how much it is in grams ? And 4oz chocolate how much is that in grams ?thanx

    • Kanan May 4, 2013, 2:53 pm

      Hi Raksha,
      1) baking soda=soda bicarb. baking powder and baking soda are two different thing.
      2) 2/3 cups of butter = 150 grams of butter
      3) 4oz of chocolate = 115 grams of chocolate

  • Netsanet Amare December 27, 2012, 11:48 am

    Lovely recipe. Thanks.Both the cakes and the icing were very good. I added a little coffee to enhance the flavour. Don’t like too much icing so I just spread the icing on top and decorated with shredded coconut, sprinkles and/or a blueberry. I also used a little less sugar – 3/4cup.

    • Kanan December 31, 2012, 4:37 am

      Thanks for the feedback. I like the idea of using coffee in it.

  • Ciason November 13, 2012, 3:28 am

    Would this same recipe work for a full sized cake? I cant stop making (and eating!) these cupcakes! They are delicious! :)

    • Kanan November 13, 2012, 1:57 pm

      Yes you can make full sized cake. either way its delicious. baking temperature will be same but time may vary.

  • SEETHA October 18, 2012, 2:07 pm

    i hope it will be the yummy……………………..!ITS SOO TEMPTING

    • Kanan Patel October 19, 2012, 2:07 am

      Do try it. these are soft, moist and delicious.

  • Sum July 31, 2012, 3:07 am

    Hi! You have an amazing blog! I love these cup cakes… Thanks for following me….

  • Shailaja July 24, 2012, 10:00 pm

    Wow… eggless cup cakes are perfectly nice…. mouth watering…

  • Kitchen Karma June 20, 2012, 6:25 am

    These cupcakes look so gorgeous Kanan….love the first photo…drooling over it while having my morning cup of tea :-)

  • ATasteOfMadness June 9, 2012, 1:03 pm

    Wow, these look perfect!
    The sad thing is, my boyfriend doesn’t like chocolate… Oh well! More for me!

  • Maria May 31, 2012, 4:29 am

    Kanan thanks for stopping by at my blog :) …. these cupcakes looks lovely hard to believe they are eggless ………. I also make a lot of eggless cakes as somehow I don’t like eggs in cakes! take care and some great post on your blog.

  • jasmin May 29, 2012, 10:39 am

    me and my 2 daughters also huge fan of chocolate:)

  • biny anoop May 25, 2012, 6:12 pm

    wow gr8 space…fab presentation!!!!gr8 to be here

  • Amelia May 23, 2012, 2:42 am

    Hi, love your chocolate cake especially the topping. Beautiful picture too, it look so perfect.

    Have a nice day.

  • ruchikacooks May 23, 2012, 1:19 am

    Cant believe these are eggless they look so good. Have you changed the look of the blog? I like it as well as the picture perfect pictures :)

  • Cass @foodmyfriend May 22, 2012, 10:50 pm

    Thanks for sharing this one :) Love to add another egg free cake recipe to my regulars. I love the way your new blog layout looks. So much easier to see your new posts :)

  • Rita Huneault May 22, 2012, 10:30 pm

    Rita Huneault

  • Square Meals May 22, 2012, 10:27 pm

    Hi Kanan, you have a wonderful blog here. Keep visiting us too :-)


  • Teena May 22, 2012, 7:53 pm

    Gosh!! these look so yum & perfectly made too!!! Loved it :)

  • Divya Pramil May 22, 2012, 6:40 pm

    Wow looks so perfect.. :)

  • Anamika@madcookingfusions May 22, 2012, 4:25 pm

    Hey Kanan, thank you for stopping by my space, the cupcakes look too tempting..will try your recipe for kids!

  • Swathi May 22, 2012, 4:14 pm

    Chocolate cupcake looks delicious. Love this eggless version.

  • Anu May 22, 2012, 3:28 pm

    Love the frosting and looks so cute and delicious

  • Vrinda May 22, 2012, 1:36 pm

    Perfect cupcakes,that too egg less..

  • Simran Kamath May 22, 2012, 1:35 pm

    these cupcakes are to die for! bookmarked!

  • Lizy May 22, 2012, 11:21 am

    elegant and super attractive cup cakes..

  • notyet100 May 22, 2012, 7:49 am

    Thy look perfect together with the frosting

  • Ranga Rani Acharyulu May 22, 2012, 7:39 am

    Wav what a beautiful cute cup cakes looks delicious and yummy!

  • Priya May 21, 2012, 8:16 pm

    Such a gorgeous and super addictive cupcakes, elegant and damn attractive.

  • jeyashrisuresh May 21, 2012, 1:48 pm

    They make me drool, perfectly done