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.
Kiran says
Hi did you use all purpose flour?
Deborah says
@Kiran, yes, I used all-purpose flour.
rashmi says
lovely cake. but tell me, is it compulasory to use vinegar ,is there any other option instead vinegar
Deborah says
@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.
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.
Agnieszka says
These are the most amazing cupcakes I ever made, thank you!
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 🙂
Deborah says
@Bridget, I’m so glad that they worked out so well for you!
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
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!
Deborah says
@RSL, I’m so glad you loved them!!
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. :))
Deborah says
@Blue, I’m so glad you liked them (and the kids, too!)
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.
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 :/
Deborah says
@Sha, I didn’t taste the vinegar – I’m curious to see if anyone else has, though.
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, ..?
srija says
the cupcakes look really yummy..!
i would like to know at what temperature do you bake them..??
Deborah says
Hi @srija, it says in the recipe. You bake them at 350F.
srija says
okay,
i thought maybe that’s just for preheating.. now i know it’s same for both..
thanks.
🙂
srija says
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..
🙂
Deborah says
@srija, so glad you liked them! They are one of my favorites.
Priya says
These cupcakes were amazing!!! They were really moist and yummy!!!
Deborah says
@Priya, they are one of my favorites – so glad you liked them!!
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. 🙂
Margo says
What type of vinegar?
Deborah says
@Margo, just plain, white vinegar.
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.