Moist eggfree chocolate cupcakes

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“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 .

Recipe adapted from  :Baking bites

You’ ll need:

  • 190 grams or 1 1/2 cups all purpose flour
  • 20 grams or 1/4 cup unsweetened cocoa powder
  • 200 grams or 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 240 ml or 1 cup buttermilk (*for substitutes, see below)
  • 60 ml or 1/4 ml vegetable oil
  • 1 tsp vanilla extract or essence
  • 1 tsp vinegar

Makes : 12 standard sized cupcakes
Time : 10 mins prep + 20-25 minutes baking time

Lets get started :

Line your cupcake pan with cupcake liners or grease the cavities. Preheat oven to 180 C / 350 F.

Whisk together the flour, cocoa , baking soda , salt and sugar in a large mixing bowl.

Add the oil, buttermilk , vanilla and vinegar . Whisk until smooth.

Its a thick batter.

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!

Also :

  • These can be stored in the refrigerator in an airtight container for upto 5 days
  • * 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!
  • You can substitute the 1/4 cup oil with 1/4 cup melted and cooled butter as in the original recipe.

These cupcakes are deeply chocolatey and delicious. I am always wary of trying egg free recipes as I always feel there ‘s room for improvement where texture is concerned . I cannot wait for you guys to try this and let me know how it is . If you have an egg free recipe that is better , do let me know !

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 !

20 Comments

  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

  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?

    • 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

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