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 for in the recipe.
- Sugar: Regular white granulated sugar or 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 powder 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 the oven and let them cool in the pan for a couple of minutes, then remove from the 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 it stand for 5 minutes. The milk will get thicker and clumpier, 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 a 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.
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 they’re 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 them 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
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
The recipe was updated in June 2022 to add more helpful information. No change to the recipe.
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 =)
Hi Oriana,
I was wondering, is it ok to substitute the plain yogurt with indian dahi (the curd we make at home?) and is it substituted in equal parts?
Thanks a lot 🙂
Hello Ipshita! I haven’t tried this recipe with Indian dahi so I can’t say for sure how you would alter it 🙁 If you try it, I would love to know how they turn out. 🙂
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 =)