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.
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!
Deborah says
@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
Jac says
Can I use butter instead of oil for this recipe? if yes, same amount as oil?
Deborah says
@Jac, I’m guessing you can, but I haven’t tried it.
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!
Robin says
These were great! First choice over a Dora birthday cake. Making them again today and I’m not allergic to eggs!
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.!! 🙂
laurel says
I saw vanilla extract and i don’t have that what should i substitute for it?
Deborah says
@laurel, I think you’d be ok to just leave it out completely. I’m not sure what would make a suitable substitute.
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..
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!
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??
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..
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!!
Healthy Food says
wow looks so yummy! my kids will surely love this!
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.
Kevin says
Those cup cakes look good! I feel a chocolate craving coming on.
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!
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!