These Eggless Chocolate Cupcakes are soft, moist and delicious! They are very easy to make with just a handful of ingredients. These are perfect for birthday parties or any celebrations.
Every time I make these cupcakes, it finishes within one day. My kids love it very much. The best part is it is eggless and Vegan. Coming to the recipe, this cupcake requires only minimal ingredients to make which are readily available in our pantry.
If you are a chocolate lover like me. Then you will love these Eggless Brownie, Double ChocolateBanana Cake, Nutella Brownies and Chocolate biscuit cake
A SHORT VIDEO RECIPE:
EGGLESS CHOCOLATE CUPCAKES WITH STEP WISE INSTRUCTIONS:
Ingredients:
1 Cup =250ml
Makes -12 cupcakes
- All-purpose flour/Maida - 1 ½ cup
- Cocoa powder - ¼ cup
- Sugar- 1 cup
- Baking soda -1Tsp
- Instant coffee powder - 1Tbsp
- Oil - ½ cup
- Water-1 cup
- Vinegar - ½ Tsp
- Vanilla extract - 1Tsp
- Salt - ½ Tsp
Preparation:
Preheat the oven to 180 degrees celsius or 356 Fahrenheit
Line the tray with cupcake cases and keep them aside.
In a mixing bowl, sift the plain flour and cocoa powder. Mix well.
Add baking soda, sugar, salt and mix well.
In a mug add 1 cup of water and to that add instant coffee powder, oil, vanilla extract and stir well.
Add this liquid to the dry ingredients and combine with the help of a spatula.
Then using an electric beater or whisk beat until it is just combined. Don't overbeat otherwise cupcakes will not be soft.
Using an ice cream scoop or a spoon fill the pre-lined cupcake cases with the batter up to ⅔rd.
Bake in a preheated oven for 15-20 minutes or until skewers comes clean. ( Mine done at 20 minutes)
Once it is baked allow it to cool in the tin for 5 minutes.
Now transfer the cake on to wire a rack and allow it to cool completely.
You can enjoy the cupcakes like that or use your favourite buttercream to decorate.
Here I melted some dark chocolate in the microwave and dipped the cupcakes in it and decorated with some sprinkles.
NOTE:
You can increase the quantity of sugar according to your taste.
Eggless Chocolate Cupcakes Recipe
Equipment
- Cupcake baking tray
Ingredients
- All-purpose flour/Maida – 1 ½ cup
- Cocoa powder – ¼ cup
- Sugar– 1 cup
- Baking soda -1Tsp
- Instant coffee powder – 1Tbsp
- Oil – ½ cup
- Water-1 cup
- Vinegar – ½ Tsp
- Vanilla extract – 1Tsp
- Salt – ½ Tsp
Instructions
- Preheat the oven to 180 degrees celsius or 356 Fahrenheit
- Line the tray with cupcake cases and keep aside.
- In a mixing bowl, sift the plain flour and cocoa powder. Mix well.
- Add baking soda, sugar, salt and mix well.
- In a mug add 1 cup of water and to that add instant coffee powder, oil, vanilla extract and stir well.
- Add this liquid to the dry ingredients and combine with the help of a spatula.
- Then using an electric beater or whisk beat until it is just combined. Don't overbeat otherwise cupcakes will not be soft.
- Using an ice cream scoop or a spoon fill the pre-lined cupcake cases with the batter up to ⅔rd.
- Bake in a preheated oven for 15-20 minutes or until skewers comes clean. ( Mine done at 20 minutes)
- Once it is baked allow it to cool in the tin for 5 minutes.
- Now transfer the cake on to wire a rack and allow it to cool completely.
- You can enjoy the cupcakes like that or use your favourite buttercream to decorate.
- Here I melted some dark chocolate in the microwave and dipped the cupcakes in it and decorated with some sprinkles.
Video
Notes
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Such moist looking cup cakes. I can just imagine how delicious these are!
Thank you Azlin. Yes, they were so moist and my kids finished them in one day.
That was a voww recipe.. can v use the same amount of lemon instead of vinegar?
Thank you Revathy.Yes you can use vinegar.
Thank you Azlin, yes they are moist and delicious.
Can I replace oil with apple sauce?
Can I replace sugar with honey?
Hi, I have not tried this recipe with apple sauce and honey. So I am not sure of it.
Truly utterly the best not only eggless but vegan chocolate cupcake recipe I have come across.
Only one thing is that, the vinegar was part of the ingredients but not part of the method and so it got left out, but none the less, they were so rich yet not too ‘chocolatey’ but super soft!
Thank you!
Nina, thank you very much for your feedback. I'm so glad you enjoyed the cupcakes.
Hi do you use hot or cold water cos in my normal chock reciepe I use hot water
Hi Colleen, I have use hot water in the recipe