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.
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 of minutes, then remove from pan.
Allow cooling completely before frosting.
STORE: Unfrosted cupcakes can be store at room temperature for up to 3 days. Frosted cupcakes can be store 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 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 or One Bowl 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 for 5 minutes. The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.MORE EGGLESS CUPCAKE RECIPES YOU'LL LOVE: