You’ll never guess that these easy Eggless Chocolate Cupcakes are egg free! They are perfectly chocolatey, plus they are made in one bowl!
If you’ve got a thing for chocolate, you’ll also want to try this Chocolate Pound Cake or this Double Chocolate Cake.
I first made these Eggless Chocolate Cupcakes years ago when I needed a cupcake recipe that didn’t have eggs. I quickly learned that these cupcakes are right up there with any other chocolate cupcake recipe!
These are great if you have an allergy, if you need a vegan dessert, or even if you just ran out of eggs an still want to make cupcakes. Plus, I love them because they only require one bowl, so clean up is a breeze!
Ingredients
- Flour: You just need all-purpose flour.
- Sugar: This is just white, granulated sugar.
- Cocoa Powder: I use regular unsweetened cocoa powder, like Hersheys. I have only ever made these cupcakes with regular, unsweetened cocoa powder.
- Baking Soda: The baking soda will react with the cocoa powder, (and the vinegar!) to create the lift your cupcakes need.
- Salt: The salt balances flavors.
- Water: I just use regular tap water.
- Oil: This can be any neutral cooking oil. The most popular choices are vegetable oil, canola oil, or avocado oil.
- Vinegar: Yes – you need to add vinegar! I use regular white vinegar, and it is important for the chemical reaction needed for the cupcakes to rise. Don’t skip it! You can’t taste the vinegar in the finished cupcakes, (although you can taste it if you taste test the batter).
- Vanilla: This just adds some extra flavor. Use real vanilla extract for the best results.
How to Make Eggless Chocolate Cupcakes
STEP 1: Start with a large bowl. Add all of your dry ingredients and whisk them together. Make a well in the center and add the wet ingredients.
STEP 2: Mix this all together until fully blended. You can use a hand mixer, but I usually just use a spatula.
STEP 3: Divide the batter between 12 lined muffin tins. The batter will be pretty thin, so I like to use a scoop.
STEP 4: Bake the cupcakes until a tester comes out clean, or when they bounce back when lightly pressing on the middle of a cupcake. Let them cool before frosting and serving.
Tips and Tricks
The original recipe made 16 cupcakes, but I have found that I like the size best when making 12. Plus, that way you can fit all of the batter in one standard muffin tin. But if desired, you can make 16 cupcakes instead of 12.
These cupcakes are not overly sweet, so they pair well with frosting. I made a chocolate buttercream, but they would go with lots of different frostings!
Unfrosted cupcakes can be stored in an airtight container at room temperature.
More Cupcake Recipes
Red Velvet Cupcakes
Cookies and Cream Cupcakes
Lemon Sunshine Cupcakes
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Eggless Chocolate Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 1/2 cup neutral cooking oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line 12 muffin tin cavities with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- Make a well in the center and add the water, oil, vinegar, and vanilla.1 cup water, 1/2 cup neutral cooking oil, 1 tablespoon white vinegar, 1 teaspoon vanilla extract
- Stir the batter together, just until fully mixed.
- Divide the batter between the prepared muffing tins.
- Bake in the preheated oven until a toothpick inserted in the center comes out mostly clean, or with just a few crumbs, about 20-25 minutes.
Channel Rochelle Hudson says
Fun & easy to make @ ma new 🏡
Carmyn says
The cupcakes were great and they didn’t fall apart! It was really dry though. Must’ve been the missing egg. 😂
Sheila says
I was not sure how this was going to
turn out but I was pleasantly surprised.
I even added the 1/2 cup semi sweet chocolate chips and it was delicious. I
wanted to make this for my friends who
are fasting and don’t eat eggs during certain times of the year.
? says
Can you use whole wheat flour?
Kelli says
What a perfect recipe! I wasn’t even looking for eggless. This recipe is delicious, and you don’t miss the egg at all. I usually use a box mix because it’s so foolproof, but this was easy enough to just stop buying box mix. Thanks!!
lina says
What kind of vinegar did you use? Can I use white vinegar?
lina says
I used white and they turned out great!!
Deborah says
I just use white vinegar.
Tammy Vinas says
I converted this to a cake recipe. My daughter is 4 years old, and has never eaten a birthday cake without breaking out. We recently found out that she’s highly allergic to eggs, soy and tree nuts. She and I used this recipe to make a cake together. It turned out great. Now she can finally eat her birthday cake next year without breaking out.
Thank you so much, from both of us!
Lauren and Tammy