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.
Servings 12 cupcakes
- 1 1/4 cups (175 gr) self-rising flour
- 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 (189 ml) buttermilk (at room temperature)
- 1 teaspoons 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 minutes, then remove from pan.
Allow cooling completely before frosting.
How to freeze cupcakes?
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.
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