Eggless Chocolate Cupcakes
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These eggless chocolate cupcakes are moist, fluffy, delicious and topped with a decadent chocolate frosting. Made using simple ingredients, easily made vegan, and they take just 20 minutes to prepare!
While I’ve already got a rich and delicious eggless chocolate cake recipe, I knew I needed to make a chocolate cupcake version!
These eggless chocolate cupcakes are so simple to whip up, and I love making them for parties, birthdays and just for when I’m craving cupcakes!
These vegan chocolate cupcakes are perfect for when you’re running low on eggs or if you have any food allergies.
Why You’ll Love These Eggless Chocolate Cupcakes
- These eggless chocolate cupcakes use simple pantry ingredients that you probably already have in your kitchen. No need to buy any obscure ingredients!
- The cupcakes are made with oil instead of butter, giving you extra soft and fluffy cupcakes.
- These cupcakes are egg free but you can easily make this recipe completely dairy free and vegan.
- I’ve topped these chocolate cupcakes with the best chocolate frosting, but you could swap it out for vanilla frosting if you prefer!
Ingredients Needed
- Milk: you’ll need some milk in both the cupcake recipe and the frosting recipe. If you need these cupcakes to be just eggless and not dairy free, you can use regular milk. If you’re vegan or dairy free be sure to use a plant based milk like soy, oat, or almond milk!
- Flour: I’ve tested these eggless chocolate cupcakes with all purpose flour, but if you’re gluten free you can use all purpose gluten free 1-1 baking flour.
- Oil: using oil instead of butter will make the cupcakes extra fluffy! Make sure to use a neutral oil like canola, sunflower, or vegetable oil.
- Cocoa Powder: you’ll want to use dutch processed cocoa powder in the eggless chocolate cupcakes, as unsweetened natural cocoa powder will react differently with the baking soda and baking powder. Not sure if your cocoa powder is dutch processed? Just check the ingredients label – if it mentions alkali or acidity regulators then it is dutch processed cocoa powder.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line a cupcake pan with cupcake liners. Set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder and baking soda.
Step 3: Pour the milk, vinegar, neutral oil, water and vanilla extract to the dry ingredients. Combine until the cupcake batter is smooth and there are no lumps.
Step 4: Fill the cupcake liners until they’re ¾ full – you don’t want to fill them anymore than that as they might overflow when baking!
Bake in the preheated oven for 12-17 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
Step 5: Take the cupcakes out of the oven and let them cool in the pan for about 10 minutes. Remove and let them cool completely on a wire cooling rack.
Step 6: In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter until smooth and creamy. Add in the cocoa powder and beat until smooth.
Step 7: Add the vanilla extract and beat once more. Then add the icing sugar ¼ cup at a time until you have the consistency you want.
If you’re finding the frosting too thick, you can add in 1 tablespoon of milk at a time until it is spreadable. Frost the cooled cupcakes and enjoy!
Expert Tips
- Weighing Ingredients – I highly recommend using a weighing scale and measuring your ingredients the metric way, this will ensure your cupcakes come out perfect every time you make them!
- Over Mixing – don’t over mix the cupcake batter, that can lead to tougher cupcakes.
- Use Shortening – if you’re making these cupcakes dairy free or vegan and the vegan butter you’re using is very soft, I recommend using just 1 cup of butter and then ½ cup of shortening. The shortening will help the frosting keep its shape!
- Don’t Use Too Much Batter – be careful not to overfill the cupcake liners.
Storage Instructions
Store these eggless chocolate cupcakes at room temperature for up to 3-4 days, though they’re best enjoyed the day of!
You can also freeze the unfrosted cupcakes. To do this, let them cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container.
Store in the freezer in a spot where they won’t get squished, and use within 2-3 months. Let them thaw at room temperature completely before frosting.
More Eggless Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Eggless Chocolate Cupcakes
Ingredients
Eggless Chocolate Cupcakes
- 1¼ cup (156 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (22 g) dutch processed cocoa powder
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup (125 ml) milk of choice, (regular or vegan)
- 1 Tablespoon (12 ml) vinegar
- ¼ cup (55 ml) canola or sunflower oil
- 1 teaspoon vanilla extract
- 6 Tablespoons (84 ml) water
Chocolate Frosting
- 1½ cup (210 g) butter, softened, (regular or vegan) (SEE NOTES)
- 1 cup (86 g) cocoa powder
- 2¾-3 cup (330 g) icing sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons milk, as needed, (regular or vegan)
Instructions
- Preheat your oven to 350°Fahrenheit and line a cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder and baking soda.
- Pour the milk, vinegar, neutral oil, water and vanilla extract to the dry ingredients. Combine until the cupcake batter is smooth and there are no lumps.
- Fill the cupcake liners until they’re ¾ full – you don’t want to fill them anymore than that as they might overflow when baking! Bake in the preheated oven for 12-17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Take the cupcakes out of the oven and let them cool in the pan for about 10 minutes. Remove and let them cool completely on a wire cooling rack.
- In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter until smooth and creamy. Add in the cocoa powder and beat until smooth.
- Add the vanilla extract and beat once more. Then add the icing sugar ¼ cup at a time until you have the consistency you want. If you’re finding the frosting too thick, you can add in 1 tablespoon of milk at a time until it is spreadable. Frost the cooled cupcakes and enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Hi, I used this recipe today and it turned out really soft and great taste. I had one problem, it was crumbing little bit on sides. Is it because of oil? I used the exact measures though.
I’m so happy you love the cupcakes! They are quite soft so that could have been why, but you could definitely use cupcake liners next time to help with this!
Can I substitute milk & vinegar for buttermilk?
Absolutely!
Usually, eggless recipes are dry but this was GREAT! I cut this sugar by a third. Will be using this again!
So happy to hear this! Thank you for your comment!
My boyfriend is allergic to eggs, so I had to find an egg free recipe. These are literally better than normal cupcakes, my family (who can eat eggs) have eaten most of them!!
So happy to hear your boyfriend and family enjoyed these! Thank you!
How do I modify this recipe for vanilla cupcakes?
I do not recommend modifying these for vanilla cupcakes, as that would be an entirely new recipe!
Hi! I made this tonight and it came out so good! It was moist and chocolatey. Thank you for this recipe! I will definitely use this in the future.
I am so glad to hear that! Thank you for the review!
I love these cupcakes they are soo good my kids ate them in one day😍
I am so happy to hear that the cupcakes were a hit! Thank you for sharing Zara!