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.
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. 🙂
kat says
These look great & its good to have a vegan recipe on hand just in case
veron says
As long as there is chocolate … 😀
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.
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
amy lynn says
I have that cookbook, it really is amazing! So, so yummy, I bought t when I was sad about missing cupcakes (I’m vegan now but then was newly lactose intolerant) It seems daunting at first but it is written in such a friendly way, you end up feeling like a friend is teaching you to make them 🙂 I always recommend that li’l book, it has every recipe you could think of, and is great for the lactose-intolerant or vegan or just people who want to try something new (and you can lick the batter! No eggs to worry about :))
Sophie says
These look great, I’ll have to pass these along to a friend who has an egg allergy :)!
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!
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!
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.
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.
Matt says
I just made them and they worked perfectly and taste like a perfect chocolate cupcake. Must have missed a step!
Skyler says
Em what type of oil did you use? Some are stronger tasting than others and make recipes taste disgusting. On the bottle it often says the taste.
Deborah says
If you use a neutral oil you should be good. I always use vegetable oil, but canola oil, grapeseed oil or safflower oil are popular as well.
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!
Maria says
I will have to try the eggless version. They look wonderful! Glad you found the recipe!
Rosa's Yummy Yums says
They looks delicious! Great!
Cheers,
Rosa
♥Rosie♥ says
Even without eggs these cupcakes look amazing Debs!
Apologies for not calling by sooner due to gastric influenza.
Rosie x
Aimée says
Your mom must be awesome because these look great!
Happy cook says
Wow no eggs and still it looks so yèummy.