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An egg-free chocolate cupcake full of chocolate flavor.


Eggless Chocolate Cupcakes | Taste and Tell

Photo updated August 2012

I guess I’m all about the chocolate lately – I had a chocolate cake last week, and now chocolate cupcakes!!

I actually wanted to post about these months ago, but when I went to type up the post, I realized I had misplaced the recipe and I couldn’t find it anywhere! Well, as luck would have it, I found the printed recipe so now I can post about them!

I made these over 6 months ago. If you remember, last year I made cupcakes for each of my family members for their birthdays. Well, one of my brother in law is not a cake fan. Actually, he just hates eggs, and anything that has eggs in it. (I am sooo glad my husband is not like this, or I’d have to eat all the baked goods myself!) I didn’t want to skip out on his birthday treat, or find something different for him, so I went on the search for an egg-less cupcake recipe. I should have realized that there are tons of recipes out there today that are egg-less – I just needed a vegan recipe!! This was my first vegan recipe, and I was quite impressed. If they all taste this good, I just might have to go vegan more often!

Eggless Chocolate Cupcakes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 cupcakes

Eggless Chocolate Cupcakes

An egg-free chocolate cupcake full of chocolate flavor.

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

Instructions

  1. Preheat oven to 350F. Line 16 cupcake tins with liners.
  2. Mix together all of the ingredients. Distribute the mixture between the cupcake tins and bake in the oven until a tester comes out clean, 20-25 minutes.

Notes

http://www.tasteandtellblog.com/eggless-chocolate-cupcakes/

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85 Responses to Eggless Chocolate Cupcakes

  1. Happy cook says:

    Wow no eggs and still it looks so yèummy.

  2. Aimée says:

    Your mom must be awesome because these look great!

  3. ♥Rosie♥ says:

    Even without eggs these cupcakes look amazing Debs!

    Apologies for not calling by sooner due to gastric influenza.

    Rosie x

  4. Rosa's Yummy Yums says:

    They looks delicious! Great!

    Cheers,

    Rosa

  5. Maria says:

    I will have to try the eggless version. They look wonderful! Glad you found the recipe!

  6. Elyse says:

    I’m a huge fan of eggs, especially eggs in baked goods, but it is so nice to see this yummy looking recipe for vegan chocolate cupcakes!! I’m going to add this one to my recipe file!

  7. Maria♥ says:

    Wow they look amazing Deb!

    Maria
    x

    • Em says:

      @Maria♥, they may look great, but when my sister and I (who’s a vegan) made them, they were HORRIBLE! And she agreed too. They were thrown in the trash. And, we strictly followed the recipe.

      • Deborah says:

        @Em, I’m so sorry you didn’t like them. You are the first person that I’ve heard from that didn’t care for them.

  8. Abby says:

    You can’t get much easier than that recipe – and they’re so cute to boot! I’ve never cooked vegan, but if this is what you get I’ve gotta add it to the list.

  9. Cookie baker Lynn says:

    I had to laugh. I do that all the time, too. I go to post something and have no idea where the recipe is. Makes me nuts. Gorgeous cupcakes!

  10. Ivylmnm says:

    These cupcakes are delightful! I made up a batch, really quickly, before naptime. And wow! I was really impressed by the moist, not too rich flavor and since they were so good I topped them with simple whipped cream…and promptly ate 2! I have enjoyed your blog and thought you did a great job on Studio 5 today!
    Thanks!

  11. Sophie says:

    These look great, I’ll have to pass these along to a friend who has an egg allergy :)!

  12. kristina says:

    The other day I noticed a cookbook called ‘Vegan Cupcakes Take Over the World’ on Amazon. I simply couldn’t imagine it–I’ve never baked without butter and eggs–but now… K x

  13. samantha says:

    You know what some things will never change. You can take the eggs out of the cake – but try taking the chocolate out of it. Chocolate lovers will go berserk! These are pretty imaginative but really really gooooood.

  14. veron says:

    As long as there is chocolate … :D

  15. kat says:

    These look great & its good to have a vegan recipe on hand just in case

  16. Grace says:

    you’re all about chocolate lately, eh? me, i’m all about chocolate all the time. :)
    great cupcakes–save your eggs for breakfast. :)

  17. Spryte says:

    I wish I’d had a recipe like this when my husband went vegan for a month, just to see if he could!

  18. Valerie says:

    I found your blog recently and can’t remember if I left a comment to tell you what an awesome blog you have. I can’t wait to try some of these recipes soon!

  19. Kevin says:

    Those cup cakes look good! I feel a chocolate craving coming on.

  20. Debbie says:

    Wow I just found out I have an egg intolerance, I can’t eat to many of them or I have a horrible reaction, this is just up my alley as I love chocolate.

  21. Healthy Food says:

    wow looks so yummy! my kids will surely love this!

  22. The Santos says:

    thanks for sharing this eggless cupcakes! my son is allergic to eggs, and this has been a great find! we have made them quite a few times already, and have doubled the recipe and made double cream chocolate Birthday cake too!!

  23. Abhishek Kandoi says:

    Looks awesome. But when I baked it for 20mins and tasted it…it was like yaak!. It was so salty.. Please help..

  24. Deborah says:

    Abhishek – I'm not sure what happened! I made these quite awhile ago, but I don't remember them being overly salty. I wonder if it has to do with the kind of salt you used??

  25. Charlene says:

    I made these last week because my son is allergic to eggs… They were delicious!!! And they together perfectly, I will definitely be making this again. Thanks!

  26. Shikhamj says:

    This was my first time trial with cupcakes,wanted to bake something different for my hubby's birthday, i was a little afraid how it would turn out and being a vegetarian was difficult .. but your recipe sounded so easy, i baked 18 cupcakes and all came out awesome.. Thank you for the wonderful recipe..

  27. laurel says:

    I saw vanilla extract and i don’t have that what should i substitute for it?

  28. Charmaine says:

    Hello in your recipe you mentioned baking soda, would that be baking powder or soda bi carb?

    • Deborah says:

      @Charmaine, Here it is called baking soda – different than baking powder. I’m guessing it’s the same as your soda bi carb, but I’m not sure. I’d do a quick internet search to make sure it’s the same thing.

      • Charmaine says:

        @Deborah,
        Thanks a lot! Wasn’t sure about the difference if any but you helped make it easier. Going to be trying out your recipe soon..can’t wait.!! :)

  29. Robin says:

    These were great! First choice over a Dora birthday cake. Making them again today and I’m not allergic to eggs!

  30. Leslie says:

    These cupcakes are SUPER yummy! I have gotten comfortable enough with this recipe I use it as a base recipe and add my own “flares” to it. For example I used strong coffee instead of water one time and they came out very mocha-y in flavor. Then I have also added about 1/2 c of semi-sweet choco chips (dusted in flour to prevent them from falling to the bottom of the cupcake) and those were wonderful as well. This is just a grand recipe and I have spread the word about it–I now have my mom making them and she is the queen of butter!

  31. Jac says:

    Can I use butter instead of oil for this recipe? if yes, same amount as oil?

  32. abc says:

    Hi:)
    Can you plz tell me the measurements of all the ingredients in gm or ml?
    I have been meaning to bake them but i am worried that i’ll get the wrong quantity and botch this all up!

  33. tk says:

    would it be ok to substitute out the chocolate for vanilla my flat mate isnt a fan of it for some weird reason and is the vinegar necessary sounds like an odd thing to put in cup cakes?

    • Deborah says:

      @tk, I haven’t tried substituting, so I’m not sure how it would work. And the vinegar is the acid that the baking soda needs to activate.

  34. Margo says:

    What type of vinegar?

  35. Noni says:

    Would you make any modifications for making it into just a normal round cake? They are delicious by the way :)

    • Deborah says:

      @Noni, I have only made it as cupcakes, so I’m not sure what the modifications would be. It would take longer to cook, but besides that, I would just give it a try and see how it works out. :)

  36. Priya says:

    These cupcakes were amazing!!! They were really moist and yummy!!!

  37. srija says:

    the cupcakes look really yummy..!
    i would like to know at what temperature do you bake them..??

  38. Vrinda says:

    Hi.. Wanted to ask what’s substitute of eggs.l is it water or milk.. N can I add. Chic n butter mix to the above rec, ..?

  39. Sha says:

    Hi I tried this recipe it turned out super soft ..my concern is that I could taste slight flavor vinegar ..lodes it take like that for everyone or jut me :/

  40. Mfaver says:

    Well I have to agree the don’t taste every good thither then that they smelled funny and I wasn’t to happy about that. Out of 5 I give it a 1 for easy to make.

  41. Blue says:

    I tried this out last evening. My kid’s pre-school has a bake sale and it was suggested to have everything vegetarian so that all kids could eat. And the cupcakes turned out fantastic. The cake was fluffy and moist. However I replaced oil with butter for a more creamy flavour and water with whole milk. You could skip salt if you are using salted butter.
    The cupcakes were an absolute hit … I never knew eggless could be tasty too !! Thanks a ton… You saved my day and turned me into a Super Mom. :))

  42. RSL says:

    I made these as Halloween treats for my neighbors and coworkers. I only chose a vegan recipe because I didn’t have enough eggs in the house. These were a HUGE hit everywhere. No one even knew they were eggfree. They are light and fluffy and delicious. I’m definitely making them again!

  43. Shonukishoni says:

    Will try these goodlooking brown cakes as most of the times I can’t afford the eggs and butter so I can happily bake these without worrying about having everything

  44. Bridget says:

    These were amazing!! Recently developing an allergy to eggs has proven difficult in changing everything I eat and cook but this recipe was brilliant! Have made it many times as a base recipe adding different things depending on my son’s and my mood – dried fruit, zucchini, banana, etc! Thank you for this recipe :)

  45. Agnieszka says:

    These are the most amazing cupcakes I ever made, thank you!

  46. Sheeba says:

    Hi, i made the cupcakes with the above recipe and also with a twist. I used Oreo biscuits as a base for the cupcakes and it came out really very well and very delicious also. Thanks for the wonderful recipe.

  47. rashmi says:

    lovely cake. but tell me, is it compulasory to use vinegar ,is there any other option instead vinegar

  48. Kiran says:

    Hi did you use all purpose flour?

  49. Kiran says:

    Also if I wanted to make these as normal vanilla cupcakes how would I adjust recipe.

    Many thanks

  50. that_artsy_girl says:

    Okay, so I made these cupcakes last night and they turned out amazing. They didn’t taste salty or vinegary at all. They were wonderfully moist and fluffy and just so chocolatey. The only thing I changed was I used only 1/3 cup of sugar because I used semi-sweetened chocolate chunks instead of cocoa and added chopped strawberries sweetened with powdered sugar to the batter. Also, I substituted the 1 cup of water with 1 cup of the leftover strawberry syrup. And I have to say they were just wonderful. The cupcakes had a mild strawberry flavour to them which just made them even more delicious if that’s possible.

    The only thing that bothered me was most of the cupcake tops were cracked. Like really cracked. So instead of making frosting, I made chocolate ganache and spread it over the tops. Do you have any idea why the cupcake tops would crack? Too less moisture? Or too much perhaps?

  51. that_artsy_girl says:

    Oh and one more thing.
    I had to leave them in the oven for an additional five minutes because the tester didn’t come out clean at first. I don’t think this has anything to do with the cracking because the tops were already cracked the first time.

  52. Storm says:

    Hi just made these and they are delicious! Light and fluffy and so simple to make – made a couple of changes – used half whole wheat baking flour and half regular also added a banana and reduced water to 3/4 cup – will be making these again! Thanks for the great recipe.

  53. Janice says:

    Amazing – my new go-to recipe!

  54. Jen K says:

    I needed an eggless cupcake recipe due to allergies in my daughters class and found these. Made them substituting buttermilk for the water (so ours were only eggless & vegeterian, not vegan.) They are incredibly good! I don’t miss the egg at all and love that I can let my kiddos devour the batter off the bowls and spatulas without worrying about them eating raw egg. THANK YOU!

  55. Chandra says:

    Hi Deborah. While looking for a recipe for eggless chocolate cake for my daughter’s 5th birthday last year, my husband came across this recipe. My daughter can eat eggs but one of her friend’s can’t.
    I was worried about whether it would taste good, but we made it for her cake (not cupcakes) and oh my God it was the most delicious chocolate cake ever! Super super super moist. I couldn’t believe how good it tasted with no eggs or dairy! The only change we made to the recipe was to use half oil and the other half apple sauce because we had read that helped make it moist.

    Since then, I requested the cake for my birthday and made it for my sister’s birthday. She too said it was the best chocolate cake she ever had and asked for the recipe. For her birthday I doubled the recipe to make two round cakes and put a choc. whipped cream between the cakes.

    This is the ONLY chocolate cake I will make now because I know it is always awesome. I will add one tip which I discovered when making the cake for my sister, and this applies to any cake. Make sure you put it in the oven ASAP after mixing the baking soda with the wet ingredients. I took too long getting the pans ready and helping my 5 year old with things and the cake was horrible because the activation process had already started in the mixing bowl and it lost too much of the air before being baked. Now I make sure I have the pans ready to go before I add the wet ingredients.

    Thank you so much for this recipe!

  56. carla says:

    hi – do you have a recipe for a frosting that can be used for this cupcake ? or can you use buttercream ?
    thanks

    • Deborah says:

      I just used a basic buttercream – butter, powdered sugar and a little bit of milk to get it to the right consistency.

  57. Gayathri says:

    Just made this a few minutes ago (and a basic buttercream frosting to top them off) and they were so super easy and delicious!! It took them 20 min to bake (in my oven) and they were so moist and fluffy and you could definitely taste the chocolate! My favorite recipe :)

  58. Jackie says:

    I made these over the weekend…had a craving for some home made cupcakes and of course had just run out of eggs! THEY’RE DELICIOUS. My absolutely favorite recipe by far. I added pieces of leftover chocolate holiday candy to the center of the cupcakes before baking and yum! So glad I found this recipe.

  59. Rachel says:

    Thank you for the delicious recipe! I added about 3/4 chocolate chips. I then topped them with chocolate ganache. Really good warm!

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