Easy Eggless Chocolate Cupcakes
There’s something truly magical about the scent of chocolate cupcakes baking in the kitchen. Whether it’s for a special occasion or just a midweek treat, this Easy Eggless Chocolate Cupcakes recipe is our go-to. As lifelong vegetarians, we love creating eggless, plant-based friendly desserts that taste just as indulgent as their classic counterparts. These cupcakes are quick, easy, and delicious, with a perfectly moist, fluffy texture and rich chocolate flavor—proving that you don’t need eggs for the ultimate sweet treat!
From birthday parties to cozy evenings with a cup of tea, these cupcakes never fail to impress. Plus, they come together in minutes with simple pantry ingredients, making them perfect for last-minute cravings. Whether you’re baking for family, friends, or just yourself, this foolproof recipe guarantees chocolatey goodness in every bite!
Table of Contents
- About Easy Eggless Chocolate Cupcakes Recipe
- Why You’ll Love Easy Eggless Chocolate Cupcakes Recipe
- Key Ingredients
- How To Make Easy Eggless Chocolate Cupcakes Recipe
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Easy Eggless Chocolate Cupcakes Recipe
This eggless chocolate cupcake recipe is a game-changer for anyone looking for a simple, foolproof dessert. It’s made with pantry-friendly ingredients, comes together in minutes, and is perfect for birthdays, tea-time treats, or just because. We use baking soda and vinegar to create the perfect rise, while cocoa powder gives it a deep chocolatey richness. Topped with your favorite frosting or enjoyed as is, these cupcakes will satisfy any chocolate lover!
Why You’ll Love Easy Eggless Chocolate Cupcakes Recipe
- Egg-Free & Vegetarian-Friendly – No eggs, but still soft and fluffy.
- Easy One-Bowl Recipe – Minimal cleanup and beginner-friendly.
- Rich & Moist Texture – The perfect balance of softness and deep chocolate flavor.
- Customizable – Pair it with chocolate ganache, buttercream, or a dusting of powdered sugar.
- Dairy-Free Option – Swap dairy ingredients for plant-based alternatives.
Key Ingredients
Chocolate Cupcakes
- All-Purpose Flour – Creates a soft and fluffy texture.
- Unsweetened Cocoa or Cacao Powder – Provides deep chocolate flavor.
- Baking Soda – Helps the cupcakes rise perfectly.
- Sea Salt – Enhances the overall taste.
- Granulated Sugar & Brown Sugar – Adds sweetness and moisture.
- Neutral Oil – Keeps the cupcakes moist and tender.
- Apple Cider Vinegar – Works with baking soda to create a light, airy texture.
- Vanilla Extract – Adds warmth and enhances the chocolate flavor.
- Hot Coffee – Intensifies the chocolate taste for a rich, deep flavor.
Simple Vanilla Buttercream
- Vegan Butter – The base for a creamy, fluffy frosting.
- Confectioners’ Sugar (Powdered Sugar) – Adds sweetness and smooth texture.
- Non-Dairy Milk – Helps achieve the perfect frosting consistency.
- Pure Vanilla Extract – Enhances the classic vanilla flavor.
- Sea Salt – Balances the sweetness.
- Almond Extract – Adds a subtle nutty depth to the frosting.
How To Make Easy Eggless Chocolate Cupcakes Recipe
Cupcake Batter
- Pre-heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium mixing bowl, sift the flour, cocoa powder, baking soda and salt mixture and whisk until evenly distributed.
- In a separate large mixing bowl, whisk the white and brown sugars with the oil, apple cider or distilled vinegar and vanilla extract.
- Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large mixing bowl. Using a silicone spatula, gently combine until all dry ingredients are well mixed. The batter will be very thick and crumbly, but that’s okay.
- Pour in the hot coffee (or water) and stir until blended into a smooth runny batter.
Baking
- Using an ice cream scoop, or a large spoon, pour batter into the cupcake liners about 3/4 of the way to the top. Gently tap the pan on the work surface a few times to remove any large air bubbles from the batter.
- Plate the cupcake tray into the over, and bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 15-20 minutes.
- Once baked, cool the cupcakes in the pan or on a wire rack.
- Once cool, frost with the Almond Buttercream or store in an airtight container for 2-3 days at room temperature, or in the refrigerator for 4-5 days, or in the freezer for up to 2 months.
Almond Buttercream
- This recipe makes enough frosting to generously frost the cupcakes. We typically have frosting leftover since we prefer our cupcakes with a bit less frosting on top. If you are swirling the frosting on using a piping tip, this recipe should be plenty.
- To a large mixing bowl, add butter (or vegan butter sticks) and beat until light and fluffy using a handheld mixer (or use a stand mixer fitted with the paddle attachment).
- Sift in the powdered sugar to the whipped butter, along with the vanilla extract, almond extract, and salt.
- Blend until all ingredients are well incorporated and the frosting is flurry. If it seem too thick, thin it out with a splash of cream, milk or non-dairy milk. If it is too thin, add 1/4 to 1/2 cup more powdered sugar.
- Store the frosting in an air-tight container for up to 5 days in the refrigerator or freeze up to two months.
Have It Your Way
- Make It Vegan – Use plant-based milk and swap sugar for coconut sugar or maple syrup.
- Add Extra Chocolate – Mix in chocolate chips for gooey bites.
- Boost the Flavor – A dash of espresso powder enhances the chocolate depth.
- Frosting Ideas – Top with buttercream, ganache, or a sprinkle of sea salt.
Nutritional Facts (Per Serving)
Chocolate Cupcake (Without Frosting)
- Calories: ~180 kcal
- Carbohydrates: ~30g
- Protein: ~2g
- Fat: ~7g
- Saturated Fat: ~1g
- Cholesterol: 0mg
- Sodium: ~150mg
- Fiber: ~2g
- Sugar: ~18g
Vanilla Buttercream Frosting (Per Serving – Frosting for One Cupcake)
- Calories: ~120 kcal
- Carbohydrates: ~20g
- Protein: ~0.2g
- Fat: ~5g
- Saturated Fat: ~2g
- Cholesterol: 0mg
- Sodium: ~50mg
- Fiber: 0g
- Sugar: ~19g
Total (Cupcake + Frosting)
- Calories: ~300 kcal
- Carbohydrates: ~50g
- Protein: ~2.2g
- Fat: ~12g
- Saturated Fat: ~3g
- Sodium: ~200mg
- Fiber: ~2g
- Sugar: ~37g
Health Benefits
- Lower in Cholesterol – No eggs or butter make these a heart-friendly treat.
- Plant-Based Option – Easy to make vegan.
- Antioxidant-Rich – Cocoa powder contains beneficial flavonoids.
- Lighter Alternative – A great choice when you want a sweet treat without excessive fat.
Other Recipes You’ll Love
- Eggless Chocolate Cake
- Mango Sago
- Chocolate Chip Walnut Cookies
- Mango Sticky Rice
- Orange Cranberry Oatmeal Cookies
Easy Eggless Chocolate Cupcakes
Easy Eggless Chocolate Cupcakes – soft, fluffy, and packed with rich chocolate flavor! A quick, one-bowl recipe perfect for any occasion.
Ingredients
Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup Cocoa Powder Unsweetened, sifted if needed
- 1 ½ tsp baking soda
- ½ tsp Sea salt fine
- ¾ cup Granulated sugar
- ¾ cup Brown Sugar
- ½ cup Neutral oil for cooking
- 2 tbsp Apple Cider Vinegar
- 1 tsp vanilla extract
- 1 ½ cups Hot Coffee can substitute hot water
Simple Vanilla Buttercream
- 1 cup Unsalted butter vegan butter sticks, softened to room temperature
- 4 cups Confectioners’ sugar (powdered sugar)
- 4 tbsp Non-dairy milk at room temperature
- 2 tsp vanilla extract
- 1 tsp Almond Extract Optional
- ⅛ tsp Sea salt fine
Instructions
Cupcake Batter
- Pre-heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium mixing bowl, sift the flour, cocoa powder, baking soda and salt mixture and whisk until evenly distributed.
- In a separate large mixing bowl, whisk the white and brown sugars with the oil, apple cider or distilled vinegar and vanilla extract.
- Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large mixing bowl. Using a silicone spatula, gently combine until all dry ingredients are well mixed. The batter will be very thick and crumbly, but that’s okay.
- Pour in the hot coffee (or water) and stir until blended into a smooth runny batter.
Baking
- Using an ice cream scoop, or a large spoon, pour batter into the cupcake liners about 3/4 of the way to the top. Gently tap the pan on the work surface a few times to remove any large air bubbles from the batter.
- Plate the cupcake tray into the over, and bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 15-20 minutes.
- Once baked, cool the cupcakes in the pan or on a wire rack.
- Once cool, frost with the Almond Buttercream or store in an airtight container for 2-3 days at room temperature, or in the refrigerator for 4-5 days, or in the freezer for upto 2 months.
Almond Buttercream
- This recipe makes enough frosting to generously frost the cupcakes. We typically have frosting leftover since we prefer our cupcakes with a bit less frosting on top. If you are swirling the frosting on using a piping tip, this recipe should be plenty.
- To a large mixing bowl, add butter (or vegan butter sticks) and beat until light and fluffy using a handheld mixer (or use a stand mixer fitted with the paddle attachment).
- Sift in the powdered sugar to the whipped butter, along with the vanilla extract, almond extract, and salt.
- Blend until all ingredients are well incorporated and the frosting is flurry. If it seem too thick, thin it out with a splash of cream, milk or non-dairy milk. If it is too thin, add 1/4 to 1/2 cup more powdered sugar.
- Store the frosting in an air-tight container for up to 5 days in the refrigerator or freeze up to two months.
Notes
- Don’t Overmix – Mix until just combined to avoid dense cupcakes.
- Use Good Quality Cocoa Powder – It makes all the difference in taste.
- Let Them Cool Before Frosting – This prevents the frosting from melting.
- Store Properly – Keep them in an airtight container for up to 3 days.
Nutrition
Serving: 1CupcakeCalories: 300kcal
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A fantastic alternative during this egg crisis! Those cupcakes look amazing!
Thank you. These are very fluffy and moist without eggs.
Thank you for this allergy friendly and delicious recipe! Desserts are so expensive to buy at vegan restaurants and this was super cost effective and tasty.
Hi Tonya, thank you so much, glad you found this recipe helpful. We too have had difficulty finding good vegan desserts, so had to take matters into our own hand 😀