These eggless chocolate cupcakes are rich, moist and topped with the most delicious chocolate buttercream frosting. Super easy to make with simple ingredients.
We’re back with another eggless baking recipe with these delicious eggless chocolate cupcakes. They are super easy to make with the simplest pantry ingredients and they come out perfectly every time.
So if you’re avoiding eggs or you just checked the fridge and you’ve run out of eggs, no worries, these cupcakes are so good no one will EVER know they are eggless.
For more eggless baking recipes check out our eggless vanilla cupcakes, eggless brownies, eggless chocolate cookies and eggless vanilla cake.
What You’ll Need To Make These Cupcakes:
Ingredient Notes
- Espresso powder – is just to enhance the chocolate flavor, the cupcakes won’t taste like coffee at all. You can use instant espresso powder or any instant coffee powder. It’s also optional so can be omitted.
- White vinegar – Distilled white vinegar reacts with the baking soda and causes these cupcakes to rise beautifully. You can also use apple cider vinegar.
- Milk – this can be whole milk or really any milk at all. Non-dairy options like soy milk and almond milk also work great.
- Baking soda – this is also known as bicarbonate of soda in some parts of the world.
How To Make Eggless Chocolate Cupcakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, light brown sugar, baking soda, salt and espresso powder. Mix together.
- Add milk, oil, vinegar and vanilla extract and mix into a batter. Don’t overmix.
- Divide the batter between 12 cupcake liners and bake at 350°F for 20 minutes (or until a toothpick inserted into the center of one of the cupcakes comes out clean).
- Transfer the cupcakes to a wire cooling rack to cool completely before frosting.
- Frost with a fabulous chocolate buttercream frosting and decorate with gold dust and chocolate chips (optional).
Recipe Tips
Measure the flour correctly. Either use the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup, or weigh it out on a food scale for complete accuracy.
Don’t overmix the batter. Mix the batter until it’s just mixed, and then stop mixing. Over-mixing the batter can cause your cupcakes not to rise properly.
Bake right away. The batter should not sit. Once mixed, transfer it to your cupcake liners and bake immediately.
Frosting. You can frost these cupcakes with our chocolate buttercream frosting (as pictured here) or mix things up and frost them with our cream cheese frosting or our vanilla buttercream frosting.
Recipe FAQ
You can make these cupcakes into a three layer 6-inch cake – bake for 20 minutes, or a single layer 9-inch cake – bake for 30 minutes.
Store your cupcakes in an airtight container at room temperature for 2-3 days or in an airtight container in the fridge for up to a week.
Frosted or unfrosted cupcakes are freezer friendly for up to 3 months.
More Eggless Desserts
- Eggless Carrot Cake
- Eggless Chocolate Chip Cookies
- Eggless Peanut Butter Cookies
- Eggless Red Velvet Cake
- Eggless Lemon Cake
- Eggless Sugar Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Chocolate Cupcakes
Ingredients
- 1 and ½ cups All Purpose Flour Measured Correctly*
- ½ cup Cocoa Powder Unsweetened
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Espresso Powder Optional*
- 1 cup Milk
- ½ cup Canola Oil or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 2 tsp Vanilla Extract
Frosting:
- 1 Recipe Chocolate Buttercream Frosting
Decorating:
- Edible Gold Dust Optional
- Chocolate Chips Optional
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners. Set aside.
- Sift the all purpose flour and cocoa powder into a mixing bowl and add the white granulated sugar, light brown sugar, baking soda, salt and espresso powder. Mix together.
- Add milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
- Divide the batter between the 12 cupcake liners and bake for 20 minutes (or until a toothpick inserted into the center of one of the cupcakes comes out clean).
- Transfer the cupcakes to a wire cooling rack to cool completely before frosting.
- Frost with chocolate buttercream frosting and decorate with gold dust and chocolate chips (optional).
Notes
- Measure the flour correctly. Either use the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup, or weigh it out on a food scale for complete accuracy. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Espresso powder – is just to enhance the chocolate flavor, the cupcakes won’t taste like coffee at all. You can use instant espresso powder or any instant coffee powder.
- Don’t overmix the batter. Mix the batter until it’s just mixed, and then stop mixing. Over-mixing the batter can cause your cupcakes not to rise properly.
- Bake right away. The batter also should not sit, once mixed, transfer it to your cupcake liners and bake immediately.
- Storing and Freezing: Store your cupcakes in an airtight container at room temperature for 2-3 days or in an airtight container in the fridge for up to a week. Frosted or unfrosted cupcakes are freezer friendly for up to 3 months.
- Nutritional information is for cupcakes only and excludes frosting. Nutritional information for the chocolate buttercream frosting can be found on that separate linked recipe.
Tried your recipe! Turned out awesome.
Fantastic news! Thanks for the great review!