These moist, fluffy, and super easy to make eggless chocolate cupcakes are your new go-to recipe! They are rich with chocolate flavor, super moist, and incredibly easy to make. They are topped with chocolate buttercream frosting.
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Why These Are the Easiest and Best Eggless Chocolate Cupcakes:
- Egg-free! Made without eggs, so you can share it with individuals who have egg allergies, choose not to eat eggs or vegans (yep, I'm sharing how to easily make these eggless cupcakes vegan too!).
- One Bowl. These cupcakes can be made start to finish using one bowl. Save on mess and dishes - yes please!
- E-A-S-Y. Simple ingredients from your pantry transform into delicious, delicious eggless chocolate cupcakes.
- No fancy equipment. Made with just a bowl, some measuring cups, and a whisk.
- Super moist! The vegetable oil adds extra moisture to the cupcakes.
Ingredients You'll Need For these Eggless Chocolate Cupcakes:
- Vegetable Oil: keeps the moisture level perfectly balanced
- Pure Vanilla Extract: make sure to use pure - not artificial for the strongest and best flavour.
- Baking Powder: creates rise in cupcakes
- Baking Soda: also helps cupcakes to rise, but requires an acid (buttermilk) to activate
- Salt: for flavour
- Buttermilk: provides a slight tang flavour and assists with activating leavening agents. If you don't want to buy buttermilk or don't have it on hand, don't worry --there is a quick and easy substitute in the recipe card below.
How to Make these Cupcakes:
Full instructions for the cupcakes are listed on the recipe card below, but here are a few pro tips!
- Ensure all of your ingredients are at room temperature. In order to allow your ingredients to incorporate together well, this is imperative.
- It bears repeating - use real vanilla extract! Good quality vanilla like Vanilla Blossoms is important to the overall flavour.
- I recommend using the chocolate frosting recipe from my chocolate cake recipe!
Baking Tips
Baking Tip 1 - Don't over mix your batter. Over-mixing results in more gluten formation. Increased gluten means a more dense cupcake batter. This is the last thing you want!
Baking Tip 2 - Measure your flour correctly. It’s so important that you measure your flour correctly. NEVER use your measuring cup to scoop flour out of the flour bag. This causes excess flour to be packed down into the measuring cup and you’ll end up with way too much flour. Flour is drying, so your bake will end up dry. For the most accurate measurement, weigh your flour. Alternatively you can use a spoon to scoop flour into your measuring cup and then level off the top with a knife.
Baking Tip 3 - This sounds like a no brainer – of course. But leaving your cupcakes in the oven just a few minutes too long can cause your cupcakes to become dry. I like to set my oven timer for 1 minutes before the recipe recommends the cupcake will be done. This way I can watch through the oven door to check if they are complete. When you believe your cupcakes is done, insert a knife or toothpick into the centre. Your toothpick should have a few moist crumbs, but no cupcake batter.It’s also very helpful to use an oven thermometer. Ovens all run a little differently, and you would be surprised to see what the temperature inside your oven is compared to what it’s recording on the outside.
Other Cupcake Recipes To Try:
Homemade Chocolate Cupcakes - uses eggs!
Decadent Peanut Butter Chocolate Cupcakes
Did you try this vegan chocolate cupcake recipe? Make sure to leave me a star review below! Tag us on instagram to share your photos and follow along on Pinterest for more recipes.
Eggless Chocolate Cupcakes
Equipment
- 1 Medium Bowl
- 1 Cupcake Tin
- 12 Cupcake Liners
- 1 Spatula
Ingredients
- 1 cup All Purpose Flour
- 1 cup Granulated Sugar
- ½ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Buttermilk *see instructions below how to make
- ¼ cup Vegetable Oil
- ½ cup Hot Water
- ¼ cup Unsweetened Apple Sauce
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 350 degrees F.
- Fill cupcake tray with cupcake liners. Set aside.
- Into a medium bowl combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
- In a separate mixing bowl or measuring cup, combine applesauce, buttermilk, oil, hot water, and vanilla.
- Whisk wet ingredients into the dry ingredients. Mix until just combined – about 30 seconds to 1 minute.
- Distribute batter evenly between cupcake liners. They should be about ⅔rds full.
- Bake for 16-18 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.
- Remove from cupcake tray after 5 minutes. Cool completely on cooling racks before icing.
Sarah says
This recipe was super easy to follow and easy to make. I whipped them together in 15 minutes and they were out of the oven in no time. If you don't have buttermilk, make that your first step so you don't stand around.
They smell amazing and taste delicious.
Compliments all around from this family of 5.
Blair Braz says
Incredible! I'm so happy your family enjoyed them. It's nice to have a recipe that caters to egg sensitive people! Thanks for trying the recipe.
Claire says
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Janelle says
Let’s just say… I am not a vegan and I wasn’t so sure about vegan cupcakes, but they are amazing!!!! They were also kiddo approved. Took no time at all. Will be making again!
Blair Braz says
Yay! This is great news!!!
Kristy says
These were fantastic! They’re moist and have a great flavor. I made them to share with some friends (one of which has an egg allergy) and everyone raved about how good they were!
Blair Braz says
So happy you enjoyed these. It's so nice to have an option for friends with egg allergies!