These Eggless Chocolate Cupcakes are filled with chocolate flavor and are perfect for those with egg allergies. Great for vegan baking, as well.
I guess I’m all about the chocolate lately – I had a chocolate cake last week, and now chocolate cupcakes!!
I actually wanted to post about these months ago, but when I went to type up the post, I realized I had misplaced the recipe and I couldn’t find it anywhere! Well, as luck would have it, I found the printed recipe so now I can post about them!
I made these over 6 months ago. If you remember, last year I made cupcakes for each of my family members for their birthdays. Well, one of my brother in law is not a cake fan. Actually, he just hates eggs, and anything that has eggs in it. (I am sooo glad my husband is not like this, or I’d have to eat all the baked goods myself!) I didn’t want to skip out on his birthday treat, or find something different for him, so I went on the search for an eggless cupcake recipe. I should have realized that there are tons of recipes out there today that are eggless – I just needed a vegan recipe!! This was my first vegan recipe, and I was quite impressed. If they all taste this good, I just might have to go vegan more often!
Eggless Chocolate Cupcakes
Ingredients
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Instructions
- Preheat oven to 350F. Line 16 cupcake tins with liners.
- Mix together all of the ingredients.
- Distribute the mixture between the cupcake tins and bake in the oven until a tester comes out clean, 20-25 minutes.
Loraine Donaldson says
I made these the other day and I have to say they were the best and the moistest cupcakes I have ever made!! Everyone loved them and couldn’t believe they were made without eggs! This recipe is a winner!!
Gin says
These turned out great. I did use dark cocoa powder as your photos looked like that was what was used. They had an odd odor after baking (the vinegar?) but I covered that up with a creamy almond milk frosting. I was a bit worried putting them into the bake cups though because the batter was so runny with that much water/oil ratio but they turned out fine.
Samantha Fouche says
Just made them-absolutely delicious!!
The raw batter treated a bit sour, so I was worried, but the finished product is lovely. Having them tonight, with cream frosting.
Valerie says
Thanks so much for this recipe, Deborah! I just made these a few minutes ago, and I have a question. When I tasted them, they tasted dry, and they seem to have “cracks” in them, like a muffin. Is there any way that I can make the cupcake more moist? Thanks so much!!! 😀 (They still taste delicious though!)
Deborah says
I would try baking them a couple of minutes less. Different ovens bake differently, and it sounds like they may just be a little over-baked. Let me know if you try them again!
Candice says
Thank you so much for the recipe! My son has an egg and peanut allergy. We made these for his second birthday. They were delicious and he loved them. We are so happy to have this recipe so that he can finally have cupcakes. Thanks again!
Rachel says
Thank you for the delicious recipe! I added about 3/4 chocolate chips. I then topped them with chocolate ganache. Really good warm!
Jackie says
I made these over the weekend…had a craving for some home made cupcakes and of course had just run out of eggs! THEY’RE DELICIOUS. My absolutely favorite recipe by far. I added pieces of leftover chocolate holiday candy to the center of the cupcakes before baking and yum! So glad I found this recipe.
Deborah says
I’m so glad you loved them! They are definitely my go-to!
Gayathri says
Just made this a few minutes ago (and a basic buttercream frosting to top them off) and they were so super easy and delicious!! It took them 20 min to bake (in my oven) and they were so moist and fluffy and you could definitely taste the chocolate! My favorite recipe 🙂
Deborah says
I’m so glad you loved them!!
carla says
hi – do you have a recipe for a frosting that can be used for this cupcake ? or can you use buttercream ?
thanks
Deborah says
I just used a basic buttercream – butter, powdered sugar and a little bit of milk to get it to the right consistency.
Chandra says
Hi Deborah. While looking for a recipe for eggless chocolate cake for my daughter’s 5th birthday last year, my husband came across this recipe. My daughter can eat eggs but one of her friend’s can’t.
I was worried about whether it would taste good, but we made it for her cake (not cupcakes) and oh my God it was the most delicious chocolate cake ever! Super super super moist. I couldn’t believe how good it tasted with no eggs or dairy! The only change we made to the recipe was to use half oil and the other half apple sauce because we had read that helped make it moist.
Since then, I requested the cake for my birthday and made it for my sister’s birthday. She too said it was the best chocolate cake she ever had and asked for the recipe. For her birthday I doubled the recipe to make two round cakes and put a choc. whipped cream between the cakes.
This is the ONLY chocolate cake I will make now because I know it is always awesome. I will add one tip which I discovered when making the cake for my sister, and this applies to any cake. Make sure you put it in the oven ASAP after mixing the baking soda with the wet ingredients. I took too long getting the pans ready and helping my 5 year old with things and the cake was horrible because the activation process had already started in the mixing bowl and it lost too much of the air before being baked. Now I make sure I have the pans ready to go before I add the wet ingredients.
Thank you so much for this recipe!
Jen K says
I needed an eggless cupcake recipe due to allergies in my daughters class and found these. Made them substituting buttermilk for the water (so ours were only eggless & vegeterian, not vegan.) They are incredibly good! I don’t miss the egg at all and love that I can let my kiddos devour the batter off the bowls and spatulas without worrying about them eating raw egg. THANK YOU!
Janice says
Amazing – my new go-to recipe!
Deborah says
@Janice, I’m so glad you liked them!
Storm says
Hi just made these and they are delicious! Light and fluffy and so simple to make – made a couple of changes – used half whole wheat baking flour and half regular also added a banana and reduced water to 3/4 cup – will be making these again! Thanks for the great recipe.
that_artsy_girl says
Oh and one more thing.
I had to leave them in the oven for an additional five minutes because the tester didn’t come out clean at first. I don’t think this has anything to do with the cracking because the tops were already cracked the first time.
that_artsy_girl says
Okay, so I made these cupcakes last night and they turned out amazing. They didn’t taste salty or vinegary at all. They were wonderfully moist and fluffy and just so chocolatey. The only thing I changed was I used only 1/3 cup of sugar because I used semi-sweetened chocolate chunks instead of cocoa and added chopped strawberries sweetened with powdered sugar to the batter. Also, I substituted the 1 cup of water with 1 cup of the leftover strawberry syrup. And I have to say they were just wonderful. The cupcakes had a mild strawberry flavour to them which just made them even more delicious if that’s possible.
The only thing that bothered me was most of the cupcake tops were cracked. Like really cracked. So instead of making frosting, I made chocolate ganache and spread it over the tops. Do you have any idea why the cupcake tops would crack? Too less moisture? Or too much perhaps?
Kiran says
Also if I wanted to make these as normal vanilla cupcakes how would I adjust recipe.
Many thanks
Deborah says
@Kiran, I haven’t tried making them any way but chocolate so I’m not sure.