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.
EASY EGGLESS CHOCOLATE CUPCAKES RECIPE
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!
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 INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour
- Baking powder
- Baking soda
- Unsweetened cocoa powder
- Kosher salt
- Hot water
- Instant coffee
- Unsalted butter
- Granulated sugar
- Sour cream
- Vegetable or canola oil
- Buttermilk
- Vanilla extract
- Apple cider vinegar
HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE OVEN AND PAN
Preheat 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.
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. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Fill cupcake liners about two-thirds full.
- 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.
HOW TO MAKE BUTTERMILK SUBSTITUTE
Add 1 tablespoon of apple cider vinegar, 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. Check out my post about making buttermilk substitute.
STORING
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.
FREEZER
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 party or whenever the mood strikes. Freezing cupcakes is super convenient.
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 bags. Freeze the cupcakes for up to 1 month. To defrost, unwrap cupcakes and bring them to room temperature.
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. This way, she won’t be left out during celebrations and get to enjoy an eggless cupcake.
LOOKING FOR MORE EGGLESS CUPCAKE RECIPES?
- 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 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.
- Eggless Vanilla Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Coconut Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Eggless Funfetti Cupcakes
- more cupcake recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Kitchen Scale
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- Electric Mixer
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- Spatula-Set
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- Cupcake Pan
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Recipe updated on September 2021 to add more helpful information. No change to the recipe.
