If you are looking for a recipe for the best eggless chocolate cupcakes, you have reached the right place. Look no further. These cupcakes are incredibly easy to make, require just a handful of simple ingredients, and deliver rich, chocolatey flavor in every bite.
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Why will you love this?
- The flavor is exceptional - rich, chocolatey, and with a subtle hint of coffee that adds a nice depth.
- These cupcakes are incredibly soft and moist, making each bite melt in your mouth.
- They're simple to make, requiring minimal effort and no complicated steps.
- No frosting is needed as they're delicious on their own and pair perfectly with a cup of tea or coffee.
- You only need a few basic pantry staples to whip up this indulgent treat.
- The versatile batter works beautifully for both cupcakes and a full-sized cake, depending on your preference.
The inspiration for this eggless chocolate recipe came from one of my fellow bloggers and friends, Pavani from Pavaniskitchen.com. Her version sparked my take on it, and I'm so glad it did-these cupcakes were a huge hit at home!
They're especially loved by kids and are sure to delight any chocolate lover. Rich, soft, and full of flavor, they're bound to become a favorite in your kitchen too.
Ingredients that you will need
- All-purpose Flour unbleached
- Cocoa Powder, Dutch-processed or natural
- Sugar, baking powder, and Salt
- Wet ingredients like oil, vinegar, coffee, and vanilla extract
How to make the best eggless chocolate cupcakes?
We first start with sieving the dry ingredients and then make the wet ingredients solution using coffee, water, oil, and vinegar. Mix the dry and wet ingredients using a fork or hand mixer, next fill the cupcake baking trays and bake until done.
- Step 1: Sieve the AP flour, cocoa powder, sugar, salt, and baking soda.
- Step 2: Whisk well to combine and set aside.
- Step 3: Make a coffee solution and add oil, vinegar, and vanilla essence.
- Step 4: Mix the wet ingredients into the dry ingredients.
- Step 5: Mix well using a fork or hand mixer.
- Step 6: Ensure the batter is smooth, but do not overbeat it.
- Step 7: Bake in a preheated oven at 356 degrees Fahrenheit for 20 minutes.
- Step 8: Cool the cakes, frost with ganache, and add sprinkles or have them as is!
Useful Tips
- I normally use Dutch-processed cocoa powder for most of my chocolate cake recipes. You can use any natural-processed or Cadbury cocoa powder. As always, the better the quality of cocoa powder used, the tastier and more flavorful your cupcake will turn out.
- The Dutch-processed cocoa will give a nice, dark, and velvety flavor. Natural-processed cocoa will give a regular brown color.
- Adding coffee powder enhances the taste of these delicious cupcakes. If using, add your favorite instant coffee powder to slightly warm water and make some coffee.
- A hint of coffee always enhances the taste of baked chocolate goodies, and most coffee lovers love this taste. However, you can omit the coffee if you do not like the taste of it.
- It is important to sift the all-purpose flour and cocoa powder so they aerate and combine well. Add Baking soda, sugar, and salt to the dry mixture and whisk them in.
- As soon as we add the wet ingredients to the dry ingredients, the baking soda starts to do its job. It reacts with the acids in the recipe, neutralizes, and creates carbon dioxide, which causes the cake to rise.
- Your oven must be ready and preheated to bake the cupcakes. I got this tip from a cake workshop class for baking eggless cakes.
- You can use a hand mixer or whisk to mix it all up so that it combines. At this point, beating too much can ruin the cupcakes, and you may end up with dense or hard ones. So it is good to be mindful of that.
Serving the chocolate cupcakes
- This recipe can make twelve cupcakes. I added some batter to a six-inch pan to create a small cake, which I later frosted with chocolate ganache and topped with strawberries. I used the remaining batter to make the cupcakes.
- The cupcakes can be had by themselves or topped with chocolate ganache, melted dark or milk chocolate, and decorated with sprinkles.
If you are fond of cupcakes without frosting, you may love the white vanilla cupcake or the popular best blueberry muffins, which almost taste like a cake. Among muffins, cranberry and orange fresh muffins and banana and walnut muffins are also delicious!
You may also love some other chocolate cake recipes Chocolate cupcake, Hot Choco Lava cake, Chocolate Truffle Cake, or Chocolate Ganache Cake.
Related Recipe
If you tried this Best eggless Chocolate Cupcakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Best Eggless Chocolate Cupcakes
The recipe for the best eggless chocolate cupcakes that are simple to make and tastes out of the world , truly a chocolate lover's delight.
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Servings: 12
Calories: 210kcal
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup Cocoa Powder Dutch processed or natural
- 1 cup Sugar
- 1 tsp Baking Soda
- 1 tbsp Coffee Powder instant
Wet Ingredients
- 1 cup Water Slighlty warm
- ½ cup Oil
- ½ tsp Vinegar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 356 Deg F
- Line the muffin tray with cupcake liners.
- First sift the dry ingredients namely all purpose flour and cocoa powder .
- Next sift in baking soda, salt and sugar and whisk to mix well.
- In a microwaveable measuring cup, slightly warm water and add instant coffee powder to form a coffee mix.
- Add oil, vinegar , vanilla extract to the coffee mix and stir well.
- Transfer the wet ingredients to the dry and mix with a spatula.
- Next use a hand mixer or whisk to combine the batter until it is just about combined.Do not over beat.
- Scoop the batter into the cupcake liners lined up in the baking tray half way through.
- You can also bake it in a 6 inch pan if making a cake.
- Bake for about 15 to 20 minutes or until a tooth pick inserted in the cake comes out clean.
- Cool the cupcakes and frost them with melted chocolate, ganache or sprinkles.
Notes
- I normally use Dutch-processed cocoa powder for most of my chocolate cake recipes. You can use any cocoa powder of your choice. As always, the better the quality of cocoa powder used, the tastier and more flavorful your cupcake will turn out.
- The Dutch-processed cocoa will give a nice, dark, and velvety flavor. Natural processing will give a regular color.
- Adding coffee powder enhances the taste of these delicious cupcakes. If using, add your favorite instant coffee powder to slightly warm water and make some coffee.
- A hint of coffee always enhances the taste of baked chocolate goodies, and most coffee lovers love this taste. However, you can omit the coffee if you do not like the taste of it.
- It is important to sift the all-purpose flour and cocoa powder so they aerate and combine well. Add Baking soda, sugar, and salt to the dry mixture and whisk them in.
- As soon as we add the wet ingredients to the dry ingredients, the baking soda starts to do its job. It reacts with the acids in the recipe, neutralizes, and creates carbon dioxide, which causes the cake to rise.
- So your oven must be ready and preheated to bake the cupcakes. This is a tip I got from a cake workshop class for baking eggless cakes.
- You can use a hand mixer or whisk to mix it all up so that it just about combines. At this point, beating too much can ruin the cupcakes, and you may end up with dense or hard ones. So it is good to be mindful of that.
Nutrition
Serving: 20g | Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 93mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Calcium: 6mg | Iron: 1mg
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I use the same recipe too. Coffee makes a world of difference to chocolate cakes and muffins, isn't it.
It is nice to know that it is possible to make cupcakes without eggs since my daughter has allergies. Thank you for sharing the recipe. Can't wait to try it.
It just tastes as good as the cake with eggs . Hope you and your daughter enjoy this ! Thank you 🙂
Yes, please! I'll be right over for one 😉
You are very welcome Christy !!
These recipes are so important to have on hand!
Yes a quick one to make in a jiffy , good to have it handy.
The cupcakes look so moist and delicious. Thanks, Nisha for trying the recipe.
Thank you Pavani for the inspiration ! It's a favorite at home now.
This looks like the perfect cupcake! But of course I would have to add frosting with my sweet tooth! Lol
Yes Diane , I did that too but saved some without frosting for my coffee 🙂
I love sweet so much! And this recipe looks so good!
Thank you ! It's a simple and delicious one for sweet lovers .
Love how easy these sound! Such a good idea to make a small cake and then a few cupcakes too. I could see doing that for a birthday party
Exactly right , you get to make both of them at the same time! Enjoy 🙂
My kids love chocolate cupcakes. I'll try this recipe for them.
Wonderful hope you all enjoy it as much as we do!
Thank you for sharing an easy way of making a delicious cupcake. Delicious!
It's my pleasure , enjoy!
This is perfect to make with my 2 year old. I don't have to worry about him working with raw eggs.
Great to hear that , enjoy!
My daughter and I are going to try to make this over the weekend. Thanks for sharing.
Wonderful, hope you enjoy making and having it!
I usually like putting eggs in cupcakes but this looks great for when I don't have any eggs, Thanks for sharing!
It is really worth a try and pretty sure you will love it!
I love easy and simple recipes! This chocolate eggless cupcake fits the bill. And my gosh, just look at how yummy it looks.
Maureen | http://www.littlemisscasual.com
So glad to hear that . Thank you so much!
Simple and yummy Nisha! ❤
Thank you Suni , indeed very simple to make and delicious.
I’ve never had eggless cake before but this looks so good I’m willing to try this. This recipe looks so easy too.
Hope you love it as well!