Eggless Chocolate Cupcakes
This is my go to chocolate cupcake recipe. It’s quick and easy! When the kids were younger, I used this recipe frequently so the kids got a homemade treat but didn’t founder on them as it only makes 12! I’m sure I’m not the only Mom that has kids go crazy with sweets, especially chocolate! Hey, it’s hard for me to control myself around delicious sweet treats, so I can’t blame kids for lack of self control!
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These cupcakes are moist and delicious, best part is it’s egg free! I almost always have eggs on hand, but my crew eats a dozen scrambled eggs at a time, yes seriously! So it’s super nice to have a recipe like this just in case I’m out of eggs.
The original recipe was titled Mom’s Cupcakes. I should mention this did not come from my Mom. I honestly don’t think she ever made a cupcake in her life. So I thank whosever Mom it did come from!
This recipe can easily be made gluten free. I simply substitute a good quality gluten free flour like Cup4Cup. [lt_recipe name=”Egg Free Chocolate Cupcakes” servings=”12″ prep_time=”5″ cook_time=”20″ total_time=”25″ difficulty=”easy” print=”yes” ingredients=”1 1⁄2 cups flour;1 cup granulated sugar;1 teaspoon baking soda;1 teaspoon salt;1⁄3 cup cocoa powder;1⁄2 cup oil;1 cup water;1 teaspoon vanilla extract;1 tablespoon vinegar” ]Mix all ingredients together until moist and well blended.;Put in cupcake cups and bake for 20 minutes at 350 degrees F.;Frost with your favorite icing.;To make a layer cake, double the recipes and put in 2 round cake pans.;Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean. ;Recipe from Food.com;[/lt_recipe]
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I highly recommend doubling the recipe and storing the excess in the freezer for when you have a chocolate craving! This Wilton 24 cup pan is perfect for double recipes! Also, always buy your liners in bulk!!
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These Tulip Liners are super cute for parties, events, or whenever you want to fancy up your cupcakes or muffins! You bake right into the liner!
Not ready to go with a 24-cupper? I got you covered!
Eggless Chocolate Cupcakes
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup brewed coffee cooled
- 1 teasoon vanilla extract
- 1 Tablespoon apple cider vinegar
Instructions
- Pre-heat oven to 350°F and line a muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add the vegetable oil, brewed coffee, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined; stir in the apple cider vinegar.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are fully cooled, frost them with your favorite icing or frosting.
Beautiful cupcakes – and wonderful photography! Thanks for sharing at the What’s for Dinner party. Hope you’ve had a good week and we see you at tomorrow’s party.
Thank you so much Helen!!