Eggless Chocolate Cupcakes
These moist, fluffy, and super easy to make eggless chocolate cupcakes are your new go-to recipe! You'll only need one bowl and they're done in under 30 minutes.
Servings 12
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.
Notes
How to Make Buttermilk:
Pour milk into a measuring cup. Add ½ tablespoon of lemon juice or white vinegar. Allow to rest for 10 minutes until it begins to clump. Use in recipe as directed.
How to Make Vegan Buttermilk:
Measure plant based milk (I use soy milk) into a measuring cup. Add ½ tablespoon of lemon juice or white vinegar. Allow to rest for 10 minutes until it begins to clump. Use in recipe as directed.
Use my chocolate frosting recipe to top off these delicious cuppies!