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. The recipe includes step-by-step photos and lots of tips.
Why I Love These Egg-Free Chocolate Cupcakes!
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, just like my popular Eggless Vanilla Cupcakes [Video].
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 emergencies are a real thing!
These egg-free chocolate cupcakes are some of the moistest, fluffiest, and most delicious cupcakes I’ve ever eaten! Usually, when you skip out on the egg in a cupcake recipe, they become dry but not this one eggless cupcake recipe!
They’re the only chocolate cupcake recipe you’ll need! For the frosting, I made my chocolate buttercream, but you can use anything you like. If you are looking for a shortcut, you can use store-bought frosting.
Eggless Chocolate Cupcakes Recipe Highlights
- They’re super chocolatey and rich.
- The texture is fluffy and moist.
- Super easy to make.
- Made with simple ingredients that you probably have in your pantry.
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Also, note that the recipe calls for natural cocoa powder, not Dutch-processed. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Hot water: To dissolve the instant coffee.
- Instant coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Vinegar: You can use apple cider vinegar or white vinegar.
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare the Oven and Pan
Preheat the oven to 350º F (180º C). Line the cupcake pans with liners.
2 – Combine the Ingredients
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.
Bring back your passion for baking, even if you cannot use eggs!
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.
3 – Bake the Cupcakes
Divide batter evenly among liners, about three-quarters full each.
Bake for 20 to 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 of minutes, then remove from pan.
Allow cooling completely before frosting.
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
If you want to make a cake check out my awesome recipe for Eggless Chocolate Cake or One Bowl Eggless Chocolate Cake.
Yes, buttermilk is necessary for this recipe.
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let stand for 5 minutes. The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.
Yes, you can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
Yes, you can omit it but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. If you decide to omit the coffee just add the tablespoon of hot water.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter.
My favorite dairy-free butter brands for baking are:
Make sure to use an unflavored, unsweetened variety of non-dairy milk to make your own buttermilk substitute. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
Also, use your favorite dairy-free sour cream. You can substitute sour cream for dairy-free plain unsweetened yogurt.
Storing & Freezing Instructions
These egg-free cupcakes always disappear so quickly that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
Leftovers
The eggless cupcakes will stay fresh in an airtight container at room temperature for up to 3 days as long as it’s unfrosted. If frosted, store it in the fridge.
Freeze
To freeze, skip frosting the cupcakes and then wrap cupcakes tightly in plastic wrap and place individually wrapped cupcakes in a plastic double zipper quart freezer bag. Freeze the cupcakes for up to 1 month. To defrost, unwrap cupcakes and bring them to room temperature.
Pro-Tip: I usually make two batches of cupcakes to freeze them and use later. 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. This way, she won’t be left out during celebrations and get to enjoy an eggless cupcake. Freezing cupcakes is super convenient!
More Egg-Free Cupcake Recipes You’ll Love!
- Eggless Vanilla Cupcakes
- Easy Eggless Oreo Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Funfetti Cupcakes
- more cupcake recipes…
Eggless Chocolate Cupcakes
Equipment
Ingredients
- 1 1/4 cups (175 g) all-purpose flour (see notes)
- 1 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 6 tablespoons (45 g) unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon (15 ml) hot water
- 1 teaspoon instant coffee
- 4 tablespoons (60 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) sour cream
- ¼ cup (60 ml) vegetable or canola oil
- ¾ cup (180 ml) buttermilk (at room temperature)
- 1 teaspoons pure vanilla extract
- 1/2 teaspoon apple cider vinegar
To Decorate:
Instructions
- Preheat the oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
- In a large bowl, combine the flour, baking powder, 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, about 3 minutes. Add sour cream, oil, vanilla, vinegar, and coffee mixture; mix until well combined.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. 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. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
- Spread or pipe chocolate buttercream evenly on cupcakes. Sprinkle with chocolate jimmies, if desired. Serve.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
The recipe was updated in June 2022 to add more helpful information. No change to the recipe.
hi Oriana..have baked many cakes with your recipes and they have always come out well..unfortunately tried the above recipe recently but had several issues. seeking your advice for the same. I filled up the cupcake holder to 3/4 but the batter rose quite a bit and spilled over the sides..can you advice what size cupcake holder to use..and wanted to know approx how much batter in grams one can add to a medium size cup cake holder. I could make 13 cupcakes with the above recipe. thanks for all the wonderful recipes and eagerly waiting for your reply. rgds .priya.
Hello Priya! Next time, I would recommend filling the cupcake cavity at just 1/2 capacity, though. If they don’t rise properly, it might be a problem with your oven being too hot or too much baking powder or baking soda. Please share with us how it goes next time. Cheers!
This recipe is such a winner! The cupcakes came out light and fluffy. You do not taste the coffee but it has a deep rich cocoa taste. Thank you for always making my life easier especially with my egg allergy kid.
Hello Noori! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hello Oriana,
If I make buttermilk the way u told by using vinegar, Willi need extra vinegar as per the recipe …
Hello Dhara! Yes, also add the vinegar called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi!
I tried your cupcakes, and they were heavenly delicious!
However, my cupcakes sank a little, probably because I over stirred.
I’ll avoid that the next time.
If I would like to use the same recipe for cake instead, what size of cake pan should I use?
Hello Aarti! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
They turned out to be exellent thank you so much
Hello Jasmine! Thanks so much for trying my recipe and for taking the time to come back and let me know! xo
Absolutely beautiful recipe ! Made them today and they turned out perfect. Glad I found this recipe online 🙂 Used caramel frosting to decorate. YUMMY cakes !
Hello Rositsa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
The flavor of the cupcake is excellent. However, like a previous comment, my cupcakes sank in the middle. I want to give this recipe another try and will reduce the additional baking soda listed in the recipe. What kind of cocoa do you use? I am wondering if this could have contributed to the problem as some cocoa powders have added starch. Also, my batter was rather thick.
Hello Jackie! Baking is always tricky, and baking without eggs even more. Please check my FAQs page to find out more about possible causes and solutions for cupcakes sinking in the middle. I am glad you like the flavor. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made this recipe once and it came out fantastic, however this time the batter before baking it had a mousse like texture vs a runny or thick cupcake batter. Could it have been the butter? I didn’t have room temp butter so i cut it up and popped it into the microwave to get to room temp. what could have i have done wrong?
Hello Jayna! This is a thick batter. I am glad you like this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Just tried this recipe for a friend who can’t eat eggs. Absolutely amazing! So tasty. Feel like I don’t want to go back to using eggs now! 😂
Hello Jem! Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.
Hi there again ..
Do Uk cup measurements differ from USA ones ? I bought some Uk cup measurements and I was wondering eg. My 1 cup = 240ml
Warm regards
Hello Ravi! Yes, they are different. 1 US cup (nutrition) = 240 mL. 1 international (metric) cup = 250 mL. That is why I always recommend using a kitchen scale to measure all the ingredients properly.
Hi Oriana ? what a fantastic recipe ! I love your eggless range and the colourful IG account ! Thank you so much for helping me out – my brother and a few relatives only eat egg free cakes etc so this was a great help ! I normally use apple sauce as an egg substitute but even that sometimes lets me down ? I made them today & they turned out beautiful ?
Hello Ravi! Thank YOU for trying my recipe. I saw your photos on Instagram and your cupcakes look beautiful and delicious. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi is any replacement for cream cheese in red velvet cup cakes.
Hello Gita! The cream cheese is for the frosting. You can use a vanilla buttercream instead if you prefer.
Hi when u do a video can u.show step by step how to do butter cream or any type of icing so we. Can see the constancy
Look like .
Hello Gitaben! Adding your request to my to-do list. Thanks for the interest in my recipe.
Oh so yum! Need I say more?Keeper recipe! Thank you!
Hello Ramya! I’m so glad you enjoyed it. Thank you so much for taking the time to come back and let me know!
Hi do we. Have to use sour cream in chocolate cup cake is their any substitute for that .
Hello Gita! You can use plain yogurt instead. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Why don’t you add baking soda to the cupcakes?
Hello Rida! Yes, 1/4 teaspoon of baking soda is listed as an ingredient. Did you mean baking powder? If so, I don’t add any is I am using self-rising flour. If I am using all-purpose flour I add 1 1/2 teaspoon of baking powder per cup of flour. Hope this clarified your doubt.
Thank you
The cupcakes came out really moist and soft.
Amazing recipe
Hello Rida! So glad you enjoyed these cupcakes, thanks so much for trying my recipe!
Delicious, moist, and not dense at all. Used your Nutella frosting recipe to frost and cupcakes and they were perfect together. Thank you for a great recipe!
Hello Kathleen! Sounds like you nailed it =) Thanks so much for your feedback and for trying my recipe.
Hi Oriana,
I want to try the above recipe. But I do not have self rising flour. Could you please tell me how much of baking powder and salt needs to be added for 1 and 1/4 cup of all purpose flour to make it self rising.
Thank you.
Hello Sudha! Add 1 teaspoon of baking powder + a pinch of salt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana !!
Thank you so much for the wonderful recipe. I just followed it to the T and it turned out amazing. More importantly I baked it with my two girls during these lockdown times… They loved it and so did my husband.
Thanks again for making our day !!
Forgot to mention that I would honestly recommend this recipe to anyone !!
Thanks so much, Sudha!
Hello Sudha! So glad everyone enjoyed it. Thank YOU so much for trying my recipe and for taking the time to come back and let me know!
Would this recipe work for vanilla cupcakes if I left out the cocoa and coffee? Or would the vanilla recipe work for chocolate by adding cocoa and coffee?
I’m needing to make a batch of both chocolate and vanilla cupcakes so I’m just trying to figure out if I can make it easier on myself by having 1 recipe with just a few minor differences! 😉
Hello Carrie! I replied to your previous comment below =)
I’m curious as to why the chocolate version calls for quite a bit more ingredients than the vanilla version?
Would this recipe work for vanilla cupcakes if I left out the cocoa and coffee? Or would the vanilla recipe work for chocolate by adding cocoa and coffee?
I’m needing to make a batch of both chocolate and vanilla cupcakes so I’m just trying to figure out if I can make it easier on myself by having 1 recipe with just a few minor differences! 😉
Hello Carrie!! Thanks so much for your interest in my recipe. This recipe has more ingredients because I wanted the texture and flavor to be super decadent. I haven’t tried this recipe to make vanilla cupcakes, and neither the vanilla recipe to make chocolate cupcakes…sorry. If you want to try, I would suggest using the vanilla cupcake recipe, then divide the batter according to how many chocolate cupcakes you need to make and then add the cocoa (dissolved in boiling water; 1/4 cup cocoa + 1/4 cup water). I would start with 1/4 cup of cocoa per cup of flour. Please take this as a suggestion, as I mentioned before, I haven’t tried this. Hope this help!
I tried this recipe, it was awesome, thanks for the recipe. Yummy cupcake!!!
Hello Disha! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Hi there,
Do I NEED to use sour cream for this recipe or can I leave it out?
Hello Chandni! Yes, you need the sour cream. If you don’t have sour cream you can use plain regular yogurt. Hope that help!
Hi Oriana
So I tried these and as tasty as they were, they literally broke apart. You could not hold them and eat them like a normal cupcake. I followed the recipe to the letter. They also rose and then fell flat. Same thing happened with your red velvet cupcakes. What am I doing wrong?
Hello Prishila, It sounds like the cupcakes did have enough structure. Make sure to measure flour properly:
The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup.
If the cupcakes sunk in the middle, there are three main reasons for this:
1- the oven door has been opened before the cupcakes have set,
2- the cupcakes didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
Hope this help! Thanks for trying my recipe.
Do 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!
Hello 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. ?
Can you please provide the recipe in Gm or ml ? .
Thank you
Hello 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
I 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!!!
Hello Jennifer! I’m happy you enjoyed it. Thank you for taking the time to come back and let me know!?
Im so excited to try your recipes! I because allergic to poultry when i was around 27 yrs old (the human body is so weird) .
Have you ever tried using sweet potatoes or pumpkin as an egg replacer thats what i usually use. Also im really wanting to finda great empanada dough have you tried an eggless one? Thanks so much ?
Hello Amy! I have an empanada recipe without eggs. I’ll share soon. Thanks so much for stopping by ?
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/
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. ?
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. ?
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.. 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.
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!?
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!
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!?
Hello , Oriana,
If I make buttermilk the way u said why using vinegar, so I still need to add extra vinegar, as u ment inthe recipe…??
What can I use instead of Apple cider vinegar??
Hello Divya! You can use white vinegar or lemon juice.