Cakes Chocolate Cupcakes Eggless

Moist eggfree chocolate cupcakes

“After about 20 years of marriage, I’m finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate” – Mel Gibson.

Ever since I blogged about these amazing egg free vanilla cupcakes from xfallenmoon‘s blog , I have received quite a few requests for egg free chocolate cupcakes . So , I did what any good blogger would do… or any blogger who aspires to be good would do… I got down to work!

Some recipe testing later (some dense , some gluey , some good but not great ) and after my co workers literally got tired of eating chocolate cupcakes ( I think I need some new guinea pigs!) and after I most probably depleted most of Whitefield’s cocoa supplies, I finally found one that I liked enough to share ! This one is only slightly adapted from the Baking Bites blog . Its light , moist and chocolatey !!! Its made with cocoa and  is a beginner’s dream one-bowl , one whisk bake . My chocolate sated colleagues were reaching for seconds !

The plan was to frost this and then share but I was so happy with how the cupcakes developed those smooth tops that I couldn’t resist typing this down right away . I have found that a few things work for me with cupcakes to get that nice little dome. One is resting the batter . If I let the prepared batter be at room temperature for 15-20 minutes and then bake , they rise much more smoothly. I read up about it and apparently it works for others too. Also if you develop cracks in your cupcakes , try baking them at a lower temperature (160 C ) for slightly  longer . That helps me .

I am not sure if I am done with my search for the perfect eggless cupcakes but this one is really really good I thought. You’ ll need to give your verdict. 

Eggless chocolate cupcakes
Yields 12
Moist eggless chocolate cupcakes!
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  1. 190 grams or 1 1/2 cups all purpose flour
  2. 20 grams or 1/4 cup unsweetened cocoa powder
  3. 200 grams or 1 cup granulated sugar
  4. 1 tsp baking soda
  5. 1/4 tsp salt
  6. 240 ml or 1 cup buttermilk (*for substitutes, see below)
  7. 60 ml or 1/4 ml vegetable oil
  8. 1 tsp vanilla extract or essence
  9. 1 tsp vinegar
  1. Line your cupcake pan with cupcake liners or grease the cavities. Preheat oven to 180 C / 350 F.
  2. Whisk together the flour, cocoa , baking soda , salt and sugar in a large mixing bowl.
  3. Add the oil, buttermilk , vanilla and vinegar . Whisk until smooth.It is a thick batter.
  4. Fill the cupcake liners 2/3rd full . Bake at 180 C / 350 F for 20-22 minutes . A toothpick inserted in the centre should come out dry. Cool completely before frosting!
  1. These can be stored in an airtight container for upto 5 days
  2. * for 1 cup buttermilk , use 1/2 cup yoghurt and 1/2 cup water . Or fill a one cup measure with 1 tablespoon vinegar (or lemon juice) and fill the rest of the cup with milk. Let stand for 5 mins and you have 1 cup buttermilk substitute!
  3. You can substitute the 1/4 cup oil with 1/4 cup melted and cooled butter as in the original recipe.
  4. My measuring cup is 240 ml
  5. .
These are deeply chocolatey and delicious ! Oh, if you haven’t seen those egg free vanilla cupcakes , you must have a look ! And if egg free and chocolate is what you are looking for , it doesn’t get easier than this wacky cake! Happy baking all !

28 thoughts on “Moist eggfree chocolate cupcakes”

  1. Hi, these look gorgeous !! just wondering if i could convert these cupcakes into pinata ones- or are they too tender to be filled with candies?TIA

  2. Hi, these look gorgeous !! just wondering if i could convert these cupcakes into pinata ones- or are they too tender to be filled with candies?TIA

    1. Hi Ambika….they are pretty moist so making them into piñata s could be tricky ! If u attempt it, do share the results !

  3. Hi Ambika….they are pretty moist so making them into piñata s could be tricky ! If u attempt it, do share the results !

  4. Hi, can I bake this like a regular cake? I’m looking for an eggless chocolate cake recipe and haven’t​ liked any that I have seen yet. Everyone had lived these cupcakes when I made them. If yes, then will an 8 inch round pan be good enough? Thank you.

  5. Hi Aksh,one doubt you told about resting batter gives a nice dome. Is it for cupcakes only or it is good for cake batter also?

    1. I have actually noticed this only in cupcakes Mini … And by incident ,as my first oven allowed only a small muffin tray. So I realised the later batches made with rested batter had flatter smoother domes

  6. Hi . I tried you eggless chocolate cupcakes but had a lot of cracks . I baked at 160 . I wasn’t happy with that way it turned out for me . can you help.

    1. Hi Vandana , sorry that the cupcakes didn’t turn out well. Did you follow the recipe and amounts as given with no changes ? If you stuck to the recipe , then the issue could be because of mixing technique or oven. Mix the batter only until just combined , overmixing can lead to cracks. also, All ovens work differently, you can try baking at even lower 140 or 150 C. You can also try pouring the batter into the cupcake tin/ liners and waiting for 10 – 15 minutes before baking. That sometimes gives me smooth domes. Hope you have a better result if you do give this recipe another go… do let me know !

  7. I saw this recipe also.. but I am baking for the kids under 3 yrs, so I was a bit hesitant to try that recipe as it requires coffee powder.. please suggest..Thank you

    1. You can just leave out the coffee powder and use water instead of the coffee.. will work just as well Deepthi !

  8. It came out really good. so yumm and chocolaty. Like u said I rested it for a while before baking them,they came out with such pretty looking dome. It was such a pretty sight in the oven 🙂

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