Best Eggless Chocolate Cupcakes

5 from 4 votes

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.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 210kcal

Author: Nisha

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.

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.