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.