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5 from 6 reviews

These eggless chocolate cupcakes are moist, fluffy, delicious and topped with a decadent chocolate frosting. Made using simple ingredients and they take just 20 minutes to prepare! I’ve tested this recipe with dairy and also dairy free, so they can easily be made entirely vegan.

closeup of a chocolate cupcake with a bite taken out of it.

These eggless chocolate cupcakes are so simple to whip up, and I love making them for parties, birthdays or just for when I’m craving cupcakes!

The ultra chocolatey and soft cupcake base is paired with a silky chocolate frosting, so it’s great for chocolate lovers, but you can also pair the cupcake with dairy free vanilla buttercream or any other frosting you’d like.

No matter what your reason is for not eating eggs, it’s always great to have a go-to recipe for an eggless version of a classic (like my eggless chocolate chip cookies).

Featured Reader Review

5 stars

“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!!” 

Ainsley
Read more reviews

Ingredient Notes

chocolate cupcake ingredients measured out in small bowls on a wooden countertop.
  • 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 whole milk. If you’re vegan or dairy free be sure to use a plant based milk like soy, oat, or almond milk! 
  • 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. In my recipe testing process I also found that it gives the cupcakes a deeper chocolate flavor. If you aren’t sure if you cocoa powder is dutch processed, just check the ingredients label – if it mentions alkali or acidity regulators then it is dutch processed cocoa powder.

How To Make These Cupcakes

dry cupcake ingredients in a glass bowl on a wood countertop.

Whisk dry ingredients together.

chocolate cupcake batter in a glass bowl on a wood table.

Add in wet ingredients!

chocolate cupcake batter in a cupcake tin before baking.

Bake!

chocolate frosting in a large glass bowl on a wooden counter.

Make the creamy chocolate frosting!

closeup of a frosted chocolate cupcake with the liner halfway taken off, with another cupcake in the background.

Recipe Developer Tips

  • 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! Too much flour can lead to dry cupcakes.
  • Be careful not to overfill the cupcake liners or they’ll overflow in the oven!

More Eggless Recipes You’ll Love

slice of eggless banana cake with spiced frosting decorated with a slice of banana

Eggless Banana Cake (With Optional Spiced Frosting)
Sheet of eggless chocolate chip cookies with chocolate chips scattered around

Eggless Chocolate Chip Cookies
vegan chocolate chip oatmeal cookies stacked on top of each other with oats in the background

Vegan Oatmeal Chocolate Chip Cookies
Vegan chocolate chip muffin missing a bite and photographed in the muffin tin

Vegan Chocolate Chip Muffins

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!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

Eggless chocolate cupcake with cupcake liner open
5 from 6 reviews

Moist Eggless Chocolate Cupcakes

Gabby Kislanko
These eggless chocolate cupcakes are moist, fluffy, delicious and topped with a decadent chocolate frosting. Made using simple ingredients and they take just 15 minutes to prepare!
Prep Time: 16 minutes
Bake: 14 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
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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

cupcake pan
1 cupcake pan
1 Mixing Bowl
Whisk

Notes

Buttercream: If you are using a soft vegan butter that has a margarine-like consistency, I recommend using 1 cup of vegan butter and 1/2 cup of shortening. This will help the buttercream to hold its shape at room temperature. Margarine can soften too much at room temperature so using shortening will help with that.
Storage and Freezing: Store these eggless chocolate cupcakes at room temperature for up to 3-4 days, though they’re best enjoyed the day of!
Freezing: Let 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. Use within 2-3 months. Let thaw at room temperature completely before frosting.
Calories: 398kcal, Carbohydrates: 56g, Protein: 4g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 1g, Sodium: 283mg, Potassium: 184mg, Fiber: 4g, Sugar: 40g, Vitamin A: 719IU, Calcium: 44mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.