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Eggless chocolate cupcake with cupcake liner open
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Eggless Chocolate Cupcakes

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!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 20 minutes
Bake 14 minutes
Total Time 34 minutes
Servings 12 cupcakes
Calories 398kcal
Author Gabby

Equipment

Ingredients

Eggless Chocolate Cupcakes

  • cup all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup dutch processed cocoa powder
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup milk of choice (regular or vegan)
  • 1 Tablespoon vinegar
  • ¼ cup canola or sunflower oil
  • 1 teaspoon vanilla extract
  • 6 Tablespoons water

Chocolate Frosting

  • cup butter, softened (regular or vegan) (SEE NOTES)
  • 1 cup cocoa powder
  • 2¾-3 cup 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!

Video

Notes

Measuring Flour and Cocoa Powder: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
Buttercream: If you are using a soft vegan butter that has a margarine-like consistency, I recommend using 1 cup of vegan butter and ½ 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.

Nutrition

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