Eggless Chocolate Cupcakes

You’ll never guess that these easy Eggless Chocolate Cupcakes are egg free! They are perfectly chocolatey, plus they are made in one bowl!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cupcakes

Calories 212kcal

Author Deborah Harroun

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.

Notes

You can use any neutral cooking oil, like vegetable, canola, or avocado.

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.

Recipe originally from food.com.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition