Eggless Chocolate Cupcakes
Soft, moist, and chocolatey cupcakes made without eggs. Perfect for birthdays, bake sales, or an easy homemade dessert.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Mixing Bowl
- Mixing Bowl
- Whisk
- Muffin Pan
- 12 Cupcake Liners
- Cooling rack
Materials
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder unsweetened
- 3/4 cup Sugar granulated or coconut sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Vegetable oil or melted butter
- 1 cup Buttermilk or milk + 1 tsp vinegar substitute
- 1 tsp Vinegar or lemon juice
- 1 tsp Vanilla extract
Frosting (optional)
- 1 cup Chocolate buttercream frosting or your favorite chocolate frosting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt until well combined.
- In another bowl, whisk together buttermilk, oil, vinegar, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Divide the batter evenly into cupcake liners, filling each about two-thirds full.
- Place pan in oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack.
- Once completely cooled, top with chocolate frosting or chocolate buttercream frosting.
Notes
For a vegan chocolate cupcake, use plant-based milk and vegan butter or oil.
If you don’t have vinegar, lemon juice works just as well.
Store cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
You can also freeze them (unfrosted) for up to 2 months.