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 Needed For Eggless Chocolate Cupcakes:
Here are the ingredients you'll need to make chocolate cupcakes without eggs. The full ingredients and quantities can be found in the recipe card below.
- All Purpose Flour: Don't use cake flour. It is too fine and the cupcakes won't hold their shape
- Granulated Sugar
- Cocoa Powder: use unsweetened cocoa powder
- 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.
- Vegetable Oil: keeps the moisture level perfectly balanced
- Pure Vanilla Extract: make sure to use pure - not artificial for the strongest and best flavour.
- Unsweetened Apple Sauce: this is what we use to replace the eggs
How to Make these Cupcakes:
Combine all dry ingredients to a medium bowl.
Mix to combine completely.
Add wet ingredients to dry ingredients and mix.
Mixed Batter.
Pour into cupcake liners and bake at 350 F.
Hint: Make sure that you use room temperature ingredients. This is important for all of the ingredients to incorporate fully. Furthermore, do not use your measuring cup to scoop flour out or else your cupcakes will be dry from too much flour. Instead, use a spoon to spoon flour into the measuring cup and then level off the measuring cup.
Here are the main steps required to make eggless chocolate cupcakes. The full instructions can be found in the recipe card below.
- 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!
substitutions
Here are some common substitutions you might like for these eggless chocolate cupcakes.
- Flour - use gluten free flour instead of all-purpose flour to make this gluten free. I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour.
- Vegan - use vegan butter instead of regular butter for the frosting, plant-based milk and substitute the eggs as above.
Variations
- Use Nutella Frosting to top these eggless chocolate cupcakes. This recipe will make enough to frost 24 cupcakes.
- Frost your cupcakes with vanilla icing. This recipe makes enough to frost 24 cupcakes.
Equipment Required
For these eggless cupcakes, you don't need anything fancy. You can make them in one bowl with a whisk. For the frosting, you will need either an electric hand or electric stand mixer.
Storage for Eggless Chocolate Cupcakes
Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Not frosted cupcakes can be stored in an airtight container in the freezer for up to 1 month. When you're ready to frost the cupcakes, remove them from the freezer and thaw on the counter for about 2 hours.
FAQs
Over-mixing results in more gluten formation. Increased gluten means a more dense cupcake batter. This is the last thing you want! Don't over mix your batter.
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.
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.
Absolutely. I've shared substitutions to make these eggless chocolate cupcakes vegan above.
Related:
Looking for more recipes like this? Try these:
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!