Eggless Chocolate Cupcakes

egg-free cupcake with chocolate frosting and chocolate jimmies.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings cupcakes

Calories 209kcal

Author Oriana Romero

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.

Notes

Flour: You can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.

Sour Cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.

Coffee 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. If you don't want to add coffee, just add 1 tablespoon of hot water.

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. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.

My favorite dairy-free butter brands for baking are:

Also, use dairy-free yogurt or sour cream.

Store: Unfrosted cupcakes can be stored at room temperature for up to 3 days. Frosted cupcakes can be stored at room temperature for up to 1 day or up to 3 days in the refrigerator. Take into consideration that the cupcakes will lose part of their fluffiness if refrigerated or frozen.

Freeze: First, let cupcakes cool COMPLETELY. 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. 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.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition