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Perfect, BEST, moist, eggless, easy, fail-proof chocolate cupcakes for Halloween 🎃 and you are good to go! Yeah, folks I am sharing the most requested recipe - the best eggless chocolate cupcakes.
This recipe is a part of "Hello Baking- Baking for beginner" series 🙂 where you can find some easy, eggless, basic recipes like sponge cakes, cupcakes, frostings, and more!
I have already started sharing basic eggless baking recipes on the blog as many of our readers have requested. Yes, We are working on your requests. If you have any recipes to suggest, please let us know. We will share those recipes here 🙂
Coming back to the recipe, These cupcakes are moist, fun, perfectly sweet, and a perfect beginner recipe.
IN THIS POST,
Cupcakes vs. Muffins
What is the difference between cupcakes and muffins? I get it, Let me briefly tell you the difference. Cupcakes have a bit softer texture than muffins. Muffins are denser and filled with nuts and fruits.
Muffins have more domed share than cupcakes. Muffins don't have frosting. Muffins are healthier than cupcakes as they don't have frostings. I also want to make a quick note here that there is absolutely no difference between a cupcake pan and a muffin pan as well as cupcake liners and muffin liners.
Cupcakes vs. Cake
The main difference between cupcakes and cakes is the size. Cupcakes are designed to serve one person. While cakes are larger in size. Generally, there is no difference in ingredients in both recipes.
How to store eggless chocolate cupcakes?
If you are living in an area such as the USA, Canada where the weather is usually cold, you can keep cupcakes at room temperature for 2 days in an air-tight container. For more than 2 days, always refrigerate it and remove it from the refrigerator before an hour of serving.
What you'll need to make these bomb cupcakes?
- All purpose flour(APF) - Traditional unbleached all purpose flour is used here.
- Unsweetened cocoa powder - hero ingredient of the recipe.
- Granulated sugar - granulated sugar gets mixed more quickly into the batter than traditional sugar. If you don't have granulated sugar, use powdered sugar.
- Rising agents - baking soda and vinegar.
- Other - water, oil, salt and vanilla extract.
How to make these chocolate cupcakes?
- Preheating oven - before start mixing your ingredients, Preheat your oven at 180˚C or 350˚F for 15 minutes. This is an important part.
- Mixing oil and sugar together - I usually try to mix oil and sugar together before adding anything to the cupcake batter. Meanwhile, sieve your all purpose flour and baking soda too.
- Mixing all together - Now, add all remaining ingredients and mix everything together. Fill the pan and bake it. Enjoy!
More recipes on the blog, you may like
- Vegan Buttercream Frosting (so good, pipe-able, VEGAN buttercream recipe)
- Best buttercream frosting (C.L.A.S.S.I.C buttercream frosting recipe)
- Gluten-free Vanilla Sponge cake (Fail-proof,GF sponge cake recipe you should not miss)
Recipe
Eggless Chocolate Cupcakes
Equipment
- cupcake pan
- cupcake liners
- mixing bowl
- Hand mixer
Ingredients
- 1½ cup All purpose flour (maida)
- 1 cup Granulated sugar
- ⅓ cup Cocoa powder, Unsweetened
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Water
- ½ cup Oil, Canola oil
- ½ tablespoon White distilled vinegar
- Few drops Pure vanilla extract
- 2½ cup Buttercream frosting , (approx) to decorate cupcakes
Instructions
- Preheating oven - This is an important step in baking recipes 🙂 Preheat your oven at 180°C or 350°F for 20 minutes.
- Prepare your baking pan- Spray your pan lightly and place cupcake liners inside it. Keep your baking pan ready and keep it aside.
- Preparing flour mixture - Take a bowl. Add baking soda, cocoa powder into the all purpose flour and sieve the mixture.1½ cup (187.5 g) All purpose flour (maida), ⅓ cup (28.67 g) Cocoa powder, 1 teaspoon Baking soda
- Take another bowl. Add oil and granulated sugar into that. Mix it really well.½ cup (112 g) Oil, 1 cup (200 g) Granulated sugar
- Add flour mix, water, vinegar, salt, vanilla extract into the oil and sugar mixture.1 cup (236.59 g) Water, ½ tablespoon (0.5 tablespoon) White distilled vinegar, Few drops Pure vanilla extract, ¼ teaspoon (0.25 teaspoon) Salt
- Mix the batter really well.
- Transfer batter into the baking pan.
- Bake it for 20 minutes at 180°C or 350°F. Check it with toothpick. If toothpick comes clean, cupcakes are ready otherwise bake for 2-4 minutes more.
- Cool it down. Decorate it with ultimate buttercream frosting, and enjoy!2½ cup Buttercream frosting
These are perfect for my egg-free friends, Priya! Thank you! The basic batter reminds me of the “whacky cake” my mother’s generation made with the war was raging and eggs were unavailable. The cake is so good - no one ever misses the eggs!
Thank you David 🙂
Priya,
These cupcakes look decadent.
Thanks for the recipe
Thank you so much 🙂
Great recipe, and wonderful for those times when we're cooking for folks with dietary restrictions. Thanks!
Yum! This looks so delicious and tasty!
Love how these cupcakes have no eggs and dairy. And they looks so tempting!
So simple but so so good! I'm definitely going to give this a try, it's sure to be a hit with friends and family!
This looks fabulous, Priya! Your frosting is so on point!