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Eggless Chocolate Cupcakes | Mommy's Home Cooking

Eggless Chocolate Cupcakes

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
Keyword chocolate, cupcakes, easy, eggfree, Eggless
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 cupcakes
Calories 209kcal


  • 1 1/4 cups (175 gr) self-rising flour (see notes)
  • ¼ teaspoon baking soda
  • 6 tablespoons (45 gr) unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon (15 ml) hot water
  • 1 teaspoon instant coffee
  • 4 tablespoons (60 gr) unsalted butter, softened
  • 1 cup (200 gr) granulated sugar
  • ¼ cup (65 gr) 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


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


Calories: 209kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 92mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 170IU | Calcium: 29mg | Iron: 0.5mg