Chocolate Eggless Cupcakes

An eggless chocolate cupcake topped with swirled vanilla frosting and a star anise decoration sits on a dark surface against a blurred background.

These Chocolate Eggless Cupcakes are so rich and chocolatey, you won’t believe they’re made without eggs! Whether you have an egg allergy or just want an easy eggless chocolate cake recipe, this is a must-try.

5 from 1 vote

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Prep Time 10

Cook Time 18

Total Time 28

Course Desserts

Cuisine American

Servings cupcakes

Calories 226 kcal

Equipment

1 12- count Muffin Pan

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
3/4 cup water
1-2 teaspoons espresso powder
2 teaspoons vanilla extract
1/4 cup sour cream
1 tablespoon white vinegar

Instructions

Preheat oven to 350°F and line a cupcake pan with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and unsweetened natural cocoa powder. 1 1/2 cups all-purpose flour, 1 cup granulated sugar,3/4 teaspoon baking soda,1/4 teaspoon salt,3/4 cup unsweetened cocoa powder.
In a separate small bowl, mix the vegetable oil, water, instant espresso powder, vanilla extract, and sour cream until smooth. 1/2 cup vegetable oil,3/4 cup water,1-2 teaspoons espresso powder,2 teaspoons vanilla extract,1/4 cup sour cream.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the vinegar last, mixing just until incorporated for the best results. 1 tablespoon white vinegar
Use an ice cream scoop to evenly distribute the cupcake batter into the liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out with moist crumbs but not wet batter. Avoid opening the oven door too early, as this can affect the rise.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, frost with your favorite chocolate buttercream frosting using a piping bag for a professional look.

Notes

Pro Tip:

For the best eggless chocolate cupcakes, work quickly after adding the vinegar to get them in the oven. This ensures a light, fluffy sponge cake texture.

Nutrition

Calories: 226kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 121mgPotassium: 109mgFiber: 2gSugar: 17gVitamin A: 30IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg

Keyword chocolate, cupcakes, eggless

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