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!
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
- Preheat oven to 350F. Line 16 cupcake tins with liners.
- 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.
- ------------
- from recipezaar
Original photo from 2009
Wow no eggs and still it looks so yèummy.
Your mom must be awesome because these look great!
Even without eggs these cupcakes look amazing Debs!
Apologies for not calling by sooner due to gastric influenza.
Rosie x
They looks delicious! Great!
Cheers,
Rosa
I will have to try the eggless version. They look wonderful! Glad you found the recipe!
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!
Wow they look amazing Deb!
Maria
x
@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.
@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.
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.
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!
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!
These look great, I’ll have to pass these along to a friend who has an egg allergy
!
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
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.
As long as there is chocolate …
These look great & its good to have a vegan recipe on hand just in case
you’re all about chocolate lately, eh? me, i’m all about chocolate all the time.
great cupcakes–save your eggs for breakfast.
I wish I’d had a recipe like this when my husband went vegan for a month, just to see if he could!
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!
Those cup cakes look good! I feel a chocolate craving coming on.
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.
wow looks so yummy! my kids will surely love this!
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!!
Looks awesome. But when I baked it for 20mins and tasted it…it was like yaak!. It was so salty.. Please help..
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??
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!
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..
I saw vanilla extract and i don’t have that what should i substitute for it?
@laurel, I think you’d be ok to just leave it out completely. I’m not sure what would make a suitable substitute.
[...] Taste and Tell’s Eggless Chocolate Cupcakes: I’m feeling bake-y, and these are the best cupcakes, so they’ll be showing up sometime in the coming weekend. Tommy has an egg sensitivity that results in immediate projective vomiting, so for the furniture’s sake, we avoid eggs. These first made an appearance laid out in the shape of a light saber at Tommy’s birthday party, and are the first eggless cupcakes I’ve tried that don’t taste sort of like a sponge. They’re truly delicious; that they’re vegan is just a side benefit. Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in Uncategorized by Cindy. Bookmark the permalink. [...]
Hello in your recipe you mentioned baking soda, would that be baking powder or soda bi carb?
@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.
@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.!!
These were great! First choice over a Dora birthday cake. Making them again today and I’m not allergic to eggs!
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!
Can I use butter instead of oil for this recipe? if yes, same amount as oil?
@Jac, I’m guessing you can, but I haven’t tried it.
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!
@abc, I have only baked them as written, but there are tons of converters online. Maybe try this one – http://www.onlineconversion.com/cooking.htm
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?
@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.
What type of vinegar?
@Margo, just plain, white vinegar.
Would you make any modifications for making it into just a normal round cake? They are delicious by the way
@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.
[...] Chocolate Cupcakes Via Taste and Tell Share : Pin ItTweet Posted by Miss Cupcake in All Chocolate Cupcakes and tagged with Eggless [...]
[...] Via Taste and Tell [...]
These cupcakes were amazing!!! They were really moist and yummy!!!
@Priya, they are one of my favorites – so glad you liked them!!
the cupcakes look really yummy..!
i would like to know at what temperature do you bake them..??
Hi @srija, it says in the recipe. You bake them at 350F.
okay,
i thought maybe that’s just for preheating.. now i know it’s same for both..
thanks.
i tried a batch this morning and the cupcakes turned out amazing..they were really soft,dense and moist..lovely..
thanks for your easy and yummy recipe..
@srija, so glad you liked them! They are one of my favorites.
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, ..?
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 :/
@Sha, I didn’t taste the vinegar – I’m curious to see if anyone else has, though.
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.
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.
@Blue, I’m so glad you liked them (and the kids, too!)
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!
@RSL, I’m so glad you loved them!!
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
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
@Bridget, I’m so glad that they worked out so well for you!
These are the most amazing cupcakes I ever made, thank you!
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.
lovely cake. but tell me, is it compulasory to use vinegar ,is there any other option instead vinegar
@rashmi, the vinegar is needed to activate the baking soda. I haven’t tried taking it out before, so I’m not sure how they would turn out.
Hi did you use all purpose flour?
@Kiran, yes, I used all-purpose flour.
Also if I wanted to make these as normal vanilla cupcakes how would I adjust recipe.
Many thanks
@Kiran, I haven’t tried making them any way but chocolate so I’m not sure.
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?
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.
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.
Amazing – my new go-to recipe!
@Janice, I’m so glad you liked them!
[...] are made at home and they are in cupcake form. You know I’m a sucker for a cupcake! I took a go-to chocolate cupcake recipe to start as the base for the cupcakes. You’ll only fill the cups about a third of the way [...]
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!