Eggless Chocolate Cupcakes
These eggless chocolate cupcakes are super soft, spongy, and moist in texture with a strong chocolate taste. These cupcakes are made with simple ingredients and topped with chocolate buttercream frosting. After having one bite, you won’t believe these cupcakes are made without eggs.
Why Choose My Recipe
Tried by many with rave reviews: You can check out all the positive feedback below in the comments.
“my signature cupcakes! Absolutely amazing- they work out perfect every time.” – Tessa
Originally I shared this recipe in 2012. At that time I was new in this country (USA) and my husband doesn’t eat eggs. So I was trying my hand at eggless baking and this eggless chocolate cupcake recipe is one of the few recipes that I tried in the first month of my baking journey. Other goodies were eggless chocolate chip cookies and eggless vanilla cake. After many trials and errors, I shared the foolproof recipe on the site.
Recently I have updated the pictures and write-up only. The recipe is still the same.
You’ll Love These Eggless Cupcakes
Ingredient Notes
Here is a pic of the ingredients you’ll need to make an eggless chocolate cupcakes recipe. All of them are simple and easy to find.
Here is the pic of the ingredients you’ll need to make chocolate buttercream frosting.
Step By Step With Tips
Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make these eggless chocolate cupcakes.
How To Make Eggless Chocolate Cupcakes?
Prep: Preheat the oven. Keep the muffin tray ready (line with cupcake liner or grease with butter/oil).
1) Mix Dry Ingredients: Sift flour, baking soda, and cocoa powder to break all the lumps. This sifting step makes sure that the cupcake batter has a smooth consistency. Whisk in sugar and salt.
2) Mix Wet Ingredients: This step is super simple, just add water, oil, vinegar, and vanilla in a large bowl and whisk. Of course, oil and water are not going to combine, that’s ok.
3) Combine Wet & Dry: Always add dry mixture to a wet bowl to mix the batter easily and avoid overmixing.
How to avoid overmixing the cupcake batter? Start with the wire whisk and halfway through switch to the spatula, scrap the sides and the bottom of the bowl while mixing with the spatula
The batter consistency: It has a slightly runny consistency. It is not a thick batter like muffin batter. A thick batter will result in a dense texture like brownies. We want a spongy, cakey texture, right?
4) Fill The Tray, Bake & Cool:
Fill the cupcake liners only halfway full. Not ⅔, not ¾, not all the way to the top.
Half-full bakes into the perfect flat surface cupcake. That’s what you’re looking for, not the dome, mushroom top.
Half full = flat surface cupcakes
More than half full = Mushroom tops & may sink in the center
Too full = overflow the cupcakes (shape looks like bakery-style muffins)
So, go for halfway full! Got it?
Bake for 20-22 minutes.
How To check the doneness? Insert the toothpick in the center of the cupcake and it should come out clean. This means taking the cupcake tray out of the oven.
Let the cupcakes cool in the pan for 5 minutes only, then transfer them to a cooling rack to cool down completely.
Don’t let the cupcakes sit in the muffin tray for longer otherwise, they start to turn soggy from the bottom because of the steam produced from the hot cupcakes.
How To Make Chocolate Buttercream Frosting?
While the cupcakes are cooling, make the frosting.
1) Melt Chocolate Using Double Boiler Method:
Double Boiler: Add around 1 inch of water in a saucepan and bring it to a gentle simmer on low heat. Place a heatproof bowl on top of the saucepan. Make sure that water is not touching the bottom of the bowl. Your double boiler is ready.
Melt the chocolate: Add chopped chocolate to the double boiler bowl, and keep stirring the chocolate with a whisk for even melting. You may need to hold on to the bowl with a towel or oven glove using another hand. If you find it is getting too hot then remove the bowl, and keep stirring. If not yet melted then place it back on the saucepan and continue melting until smooth and melted completely.
Let the melted chocolate cool to room temperature.
2) Cream Butter & Sugar: Make sure the butter is softened to room temperature.
Room temperature butter= Smooth, piping consistency
Cold butter = Lumps in the frosting & not easy to beat
Too soft, almost melted butter: Runny consistency frosting
Sift the powdered sugar to get rid of all the lumps, it results in smooth, shiny, lump-free chocolate frosting.
If using with hand mixer, I suggest mashing and mixing butter-sugar using a spatula to avoid sugar dust flying everywhere. Beat the butter and sugar until it turns light, fluffy and smooth.
3) Add Melted Chocolate & Beat: Now the melted chocolate must be cooled to room temperature, add that into the butter-sugar mixture along with vanilla.
If melted chocolate is still warm then it will melt the butter in the frosting and result in runny frosting. So make sure to cool it down.
Beat it until smooth, fluffy, and shiny. Scrap the sides and bottom of the bowl using a spatula to mix the frosting.
4) Frost The Cupcakes: Make sure that cupcakes have cooled down completely before frosting them.
Pipe the frosting on your eggless chocolate cupcakes however you like. (I used Wilton 1M)
Check Out Other Eggless Cupcakes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Eggless Chocolate Cupcakes Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Eggless Chocolate Cupcakes:
- 1 ½ cups All purpose flour (Maida)
- 1 cup White granulated Sugar
- ⅓ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Water
- ½ cup Oil, use any flavorless oil like corn, canola, safflower, sunflower, avocado, etc.
- 1 teaspoon Pure vanilla extract
- 1 tablespoon White distilled vinegar
For Chocolate Buttercream Frosting:
- 4 oz or 113 grams Unsweetened chocolate, chopped
- ⅔ 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:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line muffin trays with cupcake liners. Alternately you can lightly grease with butter or oil spray. Keep it aside.
- Mix Dry Ingredients: In a bowl sift all purpose flour, baking soda, and cocoa powder to break all the lumps. Add salt and sugar. Whisk everything together.
- Mix Wet Ingredients: In another large bowl, whisk water, oil, vinegar, and vanilla.
- Combine Wet & Dry: Add the dry mixture to the wet bowl. Start with a wire whisk, and halfway through switch to a spatula to avoid overmixing.
- Fill & Bake: Fill the cupcake liners only halfway full (not ⅔ or ¾ full). Bake in preheated oven for 20-22 minutes or until the toothpick inserted into the center comes out clean.
- Cool: Let the cupcake cool in the pan itself for 5 minutes only. Then transfer them to a cooling rack to cool down completely.
Making Chocolate Buttercream Frosting:
- Melt the chocolate using the double boiler method: take a saucepan filled with about an inch of water, and bring it to a simmer. Put a heatproof bowl on top and make sure that water it not touch the top bowl.
- Add chopped chocolate to the top bowl. Keep whisking until melted and smooth. If the bowl gets too hot then remove it from the saucepan and continue whisking.
- Let the melted chocolate cool down to room temperature.
- Beat Butter & Sugar: Meantime, add softened butter in a large bowl. Sift powdered sugar in the bowl. Mix both using a spatula then beat it using a hand mixer until creamy, light, and smooth.
- Mix in chocolate: Add vanilla and cooled, melted chocolate. Beat again until until smooth, shiny, and fluffy.
- Pipe the cupcakes however you prefer. (I use Wilton 1M).
Notes
- Do not overmix. Over mixing = gluten developed = tough, chewy cupcakes.
- Fill the cupcake liners only halfway full. Not ⅔, not ¾, not all the way to the top. Half-full bakes into the perfect flat surface cupcake. That’s what you’re looking for, not the dome, mushroom top.
- Don’t let the cupcakes sit in the muffin tray for longer otherwise, they start to turn soggy from the bottom because of the steam produced from the hot cupcakes.
- Cool down the cupcakes completely before frosting them otherwise, frosting starts to melt from the warmth of the cupcakes.
Made muffins with my grandson and cooked them in the air fryer (1st time for a cake)
They were lovely
Glad that recipe was helpful.
I made it and it was amazing!
For future reference, can we substitute oil with ghee?
No, both have different fat content. We cannot substitute like that.