Eggless chocolate cupcakes recipe

रेसिपी को हिन्दी में पढ़े

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Eggless chocolate cupcakes recipe – These are very soft, spongy and moist in texture. After having one bite, you won’t believe that these are eggless cupcakes.

Eggless chocolate cupcakes recipe | Eggless cupcakes

This is one of the easiest recipes of making chocolate cupcakes. First mix dry ingredients then mix wet ingredients. Combine both and make smooth batter. Pour into cupcake liners and bake into the pre-heated oven. Tadaa…. Cupcakes are ready. While cupcakes are cooling start making the frosting.

The frosting is made from butter, powdered sugar and unsweetened chocolate. Because of the real chocolate in the frosting, it is so creamy, buttery and full of chocolatey flavor.

these cupcakes are vegan chocolate cupcakes. But the frosting is not vegan.

This eggless chocolate cupcakes are my family favorite. At home we all love anything made from chocolate.

Eggless Chocolate cupcake

Key Ingredients:

— Oil: For making this eggless chocolate cupcakes, oil is used as a fat. It makes very moist cupcakes. It stays moist even after stored for few days in refrigerator.

— Cocoa powder: Here I have used dutch processed unsweetened cocoa powder. I have used Ghirardelli brand. The type and quality of cocoa powder used affect the final result. So be sure to use the good quality.

— Vinegar: I have used white distilled vinegar. It reacts with baking soda and makes the cupcakes spongy and soft. You can use apple cider vinegar too. Many readers are asking for the substitute of vinegar – You can try with same amount of lemon juice and see. I have never tried with lemon juice.

— Unsweetened chocolate: It is used for making frosting. Many readers are asking that if they can use dark chocolate or sweetened chocolate. Look, we are using powdered sugar in frosting to make spreading consistency and it makes the frosting sweet. Powdered sugar makes the frosting sweet enough, so I have used unsweetened chocolate. Now you can use dark or sweetened one, but your frosting will be more sweet.

— Powdered sugar – It is also known as icing sugar or confectioner’s sugar. Keep in mind that this is not the regular sugar in powdered form.

Check out more eggless cupcakes
black bottom cupcakes  //  butterscotch cupcakes  //  Lemon cupcakes  //  Red velvet cupcakes


How to make eggless chocolate cupcakes recipe (Step by Step Photos):


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Making cupcakes:

1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.

2) Line muffin trays with cupcake liners. Alternately you can lightly spray it using non-stick cooking oil spray. and keep it aside.

3) Take dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Mix very well using wire whisk. If your cocoa powder have too many lumps, please sift it.
Eggless chocolate cupcakes recipe | Eggless cupcakes

4) In another bowl, mix wet ingredients (Water, oil, vanilla extract and vinegar). Add this wet ingredients to the flour mixture.
Eggless chocolate cupcakes recipe | Eggless cupcakes

5) Using wire whisk, beat it till everything is incorporated well. Do not over mix it.
Eggless chocolate cupcakes recipe | Eggless cupcakes

6) Fill the each muffin cup about ⅔ full with the batter.
Eggless chocolate cupcakes recipe | Eggless cupcakes

7) Bake into pre-heated oven for 20-22 minutes. Check by inserting a toothpick in the center of the cake. If it comes out clean meaning cake is ready.
Remove it from the oven, let them cool for 5-10 minutes in the pan itself. Then remove it to a wire rack to cool completely.
Eggless chocolate cupcakes recipe | Eggless cupcakes

Making frosting:

1) We are going to melt the chocolate using double boiler method. Take a sauce pan filled with about an inch of water, bring it to a simmer. Put a heatproof bowl on top and make sure that water it not touch to the top bowl. Add chopped chocolate into the top bowl.
Eggless chocolate cupcakes recipe | Eggless cupcakes

2) Let it melt with stirring constantly. Remove the bowl and turn off the stove. Let the melted chocolate come to the room temperature. Meanwhile cupcakes will also get cooled down.
Eggless chocolate cupcakes recipe | Eggless cupcakes

3) Now table soften butter in a bowl, using hand mixer or wire whisk beat it till butter gets smooth and creamy.

4) Now add powdered sugar and again beat it till it is light, smooth and fluffy. Then add vanilla extract and beat it again till mixed.

5) Now add melted and cooled chocolate. Continue beating till you get smooth, fluffy and shiny frosting. Make sure that chocolate is cooled before adding here. If the melted chocolate is hot/warm then butter will melt down and frosting will become runny.
Eggless chocolate cupcakes recipe | Eggless cupcakes

6) Once cupcakes are cooled completely, frost them using this frosting. You can pipe it and decorate it however you like. Or you can just spread it with spatula or butter knife on top of the cupcake.

It stays good and moist for 4-5 days in refrigerator in airtight container. Frosting will harden in fridge, as it has butter in it.

Serving suggestion: Enjoy as a dessert. Make a big batch for small parties or picnic.

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Eggless chocolate cupcakes recipe | Eggless cupcakes

Eggless chocolate cupcakes recipe | Eggless cupcakes
4.69 from 57 votes
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Eggless chocolate cupcakes recipe (Best eggless cupcakes)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 18 cupcakes
Author Kanan

Ingredients (1 cup = 240 ml)

For eggless chocolate cupcakes recipe:

  • 1 ½ cups All purpose flour (Maida)
  • 1 cup White granulated Sugar
  • cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Water
  • ½ cup Oil
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon White distilled vinegar

For Frosting:

  • 4 oz or 113 grams Unsweetened chocolate chopped
  • cup Unsalted butter softened at room temperature
  • 1 ⅓ cups Powdered sugar (Confectioner’s sugar or icing sugar)
  • 1 teaspoon Pure vanilla extract

Instructions

Making eggless chocolate cupcakes:

  1. Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  2. Line muffin trays with cupcake liners. Alternately you can lightly spray it using non-stick cooking oil spray. and keep it aside.
  3. Take dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Mix very well using wire whisk. If your cocoa powder have too many lumps, please sift it.
  4. In another bowl, mix wet ingredients (Water, oil, vanilla extract and vinegar).
  5. Add this wet ingredients to the flour mixture.
  6. Using wire whisk, beat it till everything is incorporated well. Do not over mix it.
  7. Fill the each muffin cup about 2/3 full with the batter.
  8. Bake into pre-heated oven for 20-22 minutes. Check by inserting a toothpick in the center of the cake. If it comes out clean meaning cake is ready.
  9. Remove it from the oven, let them cool for 5-10 minutes in the pan itself. Then remove it to a wire rack to cool completely.

Making frosting:

  1. We are going to melt the chocolate using double boiler method. Take a sauce pan filled with about an inch of water, bring it to a simmer. Put a heatproof bowl on top and make sure that water it not touch to the top bowl. Add chopped chocolate into the top bowl.
  2. Let it melt with stirring constantly. Remove the bowl and turn off the stove. Let the melted chocolate come to the room temperature.
  3. Meanwhile cupcakes will also get cooled down.
  4. Now take soften butter in a bowl, using hand mixer or wire whisk beat it till butter gets smooth and creamy.
  5. Now add powdered sugar and again beat it till it is light, smooth and fluffy.
  6. Then add vanilla extract and beat it again till mixed.
  7. Now add melted and cooled chocolate.
  8. Continue beating till you get smooth, fluffy and shiny frosting.
  9. Once cupcakes are cooled completely, frost them using this frosting.

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