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
- Preheat oven to 350° F. Line the cupcake pans with liners.
- In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- 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.
- Divide batter evenly among liners, about three-quarters full each.
- 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.
- 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?
-
- 12-Cup Regular Muffin Pan
-
- Measuring Cups
-
- Measuring Spoons
-
- Cupcake-To-Go
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Jennifer says
June 6, 2019 at 12:15 amDo you know if these can be made into mini cupcakes? I need to make some for my mom’s birthday. I love the chocolate cake, so I know this will be just as good!
Oriana Romero says
June 13, 2019 at 6:11 amHello Jennifer! Yes, you can bake these into mini cupcakes. Bake for 12 to 14 minutes or until a cake tester comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Roopal says
June 4, 2019 at 10:46 amCan you please provide the recipe in Gm or ml ? .
Thank you
Oriana Romero says
June 13, 2019 at 6:52 amHello Roopal! Here you go:
* 1 1/4 cups self-rising flour = 175 gr
* 6 tablespoons unsweetened cocoa powder = 45 gr
* 4 tablespoons unsalted butter, softened = 57 gr
* 1 cup white sugar = 200 gr
* ¼ cup sour cream = 60 gr
* ¼ cup vegetable or canola oil = 60 ml
* ¾ cup buttermilk (at room temperature) = 180 ml
Jennifer says
March 17, 2019 at 10:04 pmI made these today, so amazing! I have been trying to find an eggless cake, I have tried so many, I was happy to find this! Us people with egg allergies thank you!!!
Oriana says
March 19, 2019 at 5:14 amHello Jennifer! I’m happy you enjoyed it. Thank you for taking the time to come back and let me know!🙂