Eggless Chocolate Cupcakes Recipe

7 eggless chocolate cupcakes with chocolate buttercream frosting on a plate.

Eggless Chocolate Cupcakes Recipe

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 282kcal

Author Kanan

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.

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