These Eggless Chocolate Cupcakes are super chocolatey, moist, rich and delicious! They’re easy to make, with just a handful of ingredients. Perfect for birthday parties, gatherings, celebrations or whenever the mood strikes.
Oh My Chocolate!! These Eggless Chocolate Cupcakes are super chocolatey and rich. You are going to LOVE them. Plus, they’re easy to make, with just a handful of ingredients.
Perfect for those with egg allergies, but also great for those who ran out of eggs and are having a chocolate emergency. I can attest that chocolate emergency is a real thing [wink].
These were a hit with my family. They got 1230 stars and 2863 thumps-up. Now you can have an idea of how delicious they are. LOL.
These Eggless Chocolate Cupcakes may just be the moistest, fluffiest and most delicious cupcakes I’ve ever eaten!
These Eggless Vanilla Cupcakes are incredibly fluffy and bursting with chocolatey-buttery flavor.
For the frosting, I made my Nutella buttercream, but you can use anything you like. If you are looking for a shortcut you can use a store-bought frosting.
I usually make bigger batches of cupcakes because it’s so easy to just put them in the freezer and then defrost one for a birthday or school parties or whenever the mood strikes.
Freezing cupcakes is super convenient.
For example, when my daughter has to attend a party I defrost a cupcake, add some icing and lots of sprinkles, of course, and pack it in this super convenient and cute cupcake container.
HOW TO FREEZE CUPCAKES
First, let cupcakes cool COMPLETELY. Then, wrap cupcakes tightly in plastic wrap and place individually-wrapped cupcakes in a plastic double zipper quart freezer bags. Freeze the cupcakes for up to 1 month. I recommend freezing them without any icing or frosting on them as some icings can turn watery as they defrost. To defrost, unwrap cupcakes and bring them to room temperature.
Can I make this recipe into a cake?
If you want to make a cake check out my awesome recipe for Eggless Chocolate Cake.
Do I have to use self-rising flour?
Not necessarily. You can use all-purpose flour but for each cup of flour add 1 1/2 teaspoon of baking powder + 1/4 teaspoon of salt.
Do I have to use buttermilk?
Yes, buttermilk is necessary for this recipe.
HOW TO MAKE BUTTERMILK?
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let stand 5 minutes.The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
Today’s chocolate cupcakes are for true chocolate lovers.
Definitely a wonderful Eggless Cupcake.
Happy Cooking!!!
These Eggless Chocolate Cupcakes are super chocolatey, moist, rich and delicious! They’re easy to make, with just a handful of ingredients. Perfect for birthday parties, gatherings, celebrations or whenever the mood strikes.
- 1 1/4 cups self-rising flour
- ¼ teaspoon baking soda
- 6 tablespoons unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 4 tablespoons unsalted butter, softened
- 1 cup white sugar
- ¼ cup sour cream
- ¼ cup vegetable or canola oil
- ¾ cup buttermilk (at room temperature)
- 1 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
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Preheat oven to 350° F. Line the cupcake pans with liners.
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In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
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Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
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Add butter and sugar to a large bowl or the bowl of a stand mixer. Beat until well combined, creamy and pale Add sour cream, oil, buttermilk, vanilla, vinegar and coffee mixture; mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
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Divide batter evenly among liners, about three-quarters full each.
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Bake for 20 - 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool in the pan for a couple minutes, then remove from pan.
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Allow cooling completely before frosting.
How to freeze cupcake?
First, let cupcakes cool COMPLETELY. Then, wrap cupcakes tightly in plastic wrap and place individually-wrapped cupcakes in a plastic double zipper quart freezer bags. Freeze the cupcakes for up to 1 month. I recommend freezing them without any icing or frosting on them as some icings can turn watery as they defrost. To defrost, unwrap cupcakes and bring them to room temperature.
Can I make this recipe into a cake?
If you want to make a cake check out my awesome recipe for Eggless Chocolate Cake.
Do I have to use self-rising flour?
Not necessarily. You can use all-purpose flour but for each cup of flour add 1 1/2 teaspoon of baking powder + 1/4 teaspoon of salt.
Do I have to use buttermilk?
Yes, buttermilk is necessary for this recipe.
How to make buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let stand 5 minutes.The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.
LOOKING FOR MORE EGGLESS RECIPES?
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- 12-Cup Regular Muffin Pan
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- Measuring Cups
-
- Measuring Spoons
-
- Cupcake-To-Go
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What can I use instead of Apple cider vinegar??
Hello Divya! You can use white vinegar or lemon juice.
Love this recipe just baked cupcakes and turned out so soft and fluffy thankyou 💕
Hello Lata!! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
Where can I find the frosting recipe?
Hello Cgsuan! Thanks for your interest in my recipe. This is my go-to chocolate frosting recipe: In a medium bowl, beat with an electric mixer 1/3 cup unsalted butter until soft. Add 3 cups powdered sugar and keep mixing until blended. Stir in 2 teaspoons pure vanilla extract and 3-4 oz of melted and cooled chocolate. Gradually beat in 3 -4 tablespoons of heavy cream, one tablespoon at the time, just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Hope this help!
Thank you so much for this recipe. My little guy (he is two) also has a severe egg allergy, and I wanted to make him a batch of cupcakes so he can take one to birthdays just like your little girl. I am NOT a baker, but I made your recipe today and it turned out perfect. I also ordered the cupcake holder you suggested. My guy is ready for his first party this weekend!
Hello Pamela! I’m SO happy you find this recipe easy to make. I know from experience how difficult egg allergy can be, especially on special occasions. Hope your little one like the cupcakes. Thank you for taking the time to come back and let me know!🙂
Hi.. I attemped to make these cupcakes and the cakes..they are super tasty but they don’t come out fluffy as shown in the photo. So I have a doubt regarding the wet ingredients. Are we supposed to add then one by one and mix after each addition or we have to add all the wet ingredients together? Coz after I add the wet ingredients the buttermilk starts to split up in the batter and the butter and sugar are in lumps all across the batter. Also I am using the same quantity of Greek yogurt instead of Sour cream, so is that a problem? Thanks in advance.
Hello Seema! I think that using greek yogurt instead of sour cream could have caused the dense texture. Next time, I would recommend you using plain yogurt in case sour cream is no available. Also, make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe.
Can you pls. gve qty of flour in grams
Hello Christine! 1 cup flour = 140 gr, so for this recipe, you will need 175 gr. Be sure to shout out if you have any other questions!
Hi can I use kefir to replace sour cream?
Hello Yvonne! I think kefir is too liquid, but plain yogurt might work. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Thank you so much for your quick response, I tried out these cupcakes it was yummy! however, felt it seemed to have more liquid in the batter..
Seems like your cup measurements and mine may be different..is it possible to give me all the cup measurements in grams or ml
1 1/4 cups self-rising flour
¼ teaspoon baking soda
6 tablespoons unsweetened cocoa powder
¼ teaspoon kosher salt
1 tablespoon hot water
1 teaspoon instant coffee
4 tablespoons unsalted butter, softened
1 cup white sugar
¼ cup sour cream
¼ cup vegetable or canola oil
¾ cup buttermilk (at room temperature)
1 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar
Sorry if it seems like i’m asking for too much..but I loved the taste of them and want to stick to this recipe going forward…so wanted to get the measurements right..
Hello Christine! You’re not asking too much at all. Right now I’m on vacation and don’t have all the measurements with me, but here are a few I have handy.
1 1/4 cups self-rising flour = 175 gr
4 tablespoons unsalted butter, softened = 57 gr
1 cup white sugar = 200 gr
I will update the recipe when I get back and I will let you know. Thanks for trying my this recipe. 🙂
How much frosting in cups or grams do we need for 12 cupcakes?
Hello Yukthi! This is my Chocolate cupcakes recipe: https://mommyshomecooking.com/eggless-chocolate-cupcakes/