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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