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Published: March 17, 2017 Last Modified: May 28, 2019 Freda Dias

Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes

Name: Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 & 1/2 cups all-purpose flour (maida), (spooned and leveled ); 3 tbsp unsweetened cocoa; 1 cup sugar; 1 tsp baking soda; 1 tsp instant coffee powder, (optional); 1/2 tsp salt; 1 tsp white vinegar, (refer notes); 1 tsp pure vanilla extract; 5 tbsp vegetable oil; 1 cup water, (room temperature)

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Moist eggless chocolate cupcake recipe with step-by-step pictures. These eggless chocolate cupcakes made without any butter, eggs, or milk are so light, moist, and delicious topped with some chocolate buttercream frosting. This is the only recipe you will ever need to make the best eggless chocolate cupcakes!

My Blog turns 2 today !!. I’m actually quite surprised and thrilled about my blogging journey thus far. It just started off as a hobby, simply because I love to cook, also after moving here to the States, sitting at home really drove me crazy! I needed to do something with all the spare time I had.

And along my blogging journey, I met many of you wonderful bloggers from the WordPress community. Thanks again for all the appreciation, love and support. Also a big Thank you to all you amazing readers, each one of you, who have tried my recipes and taken the time to share your lovely feedback with me. It means a lot, as it encourages and motivates me to share more.

Last year I celebrated my first blogiversary with this yummy mango falooda, so in keeping with that trend, I’m doing something sweet this year too. After all, every anniversary needs to be celebrated with something special. Next year, perhaps, I shall think of something savory 😀

However, this year, to celebrate the occasion I have prepared these eggless chocolate cupcakes which is an adaption of the crazy or wacky chocolate cake. I’m sure ya’ll have heard about the crazy chocolate cake, made entirely without eggs, butter or dairy. These eggless chocolate cupcakes are just as good for a 2 to 3 bite-sized treat 🙂

I happened to stumble upon this cake in my Facebook news feed. You guys know these 1-minute recipe videos can be addictive, makes you want to try all that yumminess!. And so I had yet another recipe sitting in my bookmarks to be tried for a very long time.

When I first tried this eggless chocolate cake, the outcome really amazed me! I had a slice of a really moist and light chocolate cake ever. And to think of it, it was made without eggs, butter, and milk! No more experiments with eggless chocolate cake recipes after trying this one, as this recipe yields the best chocolate cake in my opinion.

I’ve followed the recipe as is, the only ingredient that I have added is some instant coffee powder. Coffee enhances the taste of chocolate to make it even more chocolatey!

What makes this eggless chocolate cupcake recipe special, is that you don’t need any mixing bowls. Just mix in your baking pan and bake, now again, how cool is that? Oh yes, I’ve tried & it works. You can have a look at the pictorial in the directions below for baking in the pan directly.

The only issue with it is the un-molding part. A portion of the cake will stick to the bottom of the pan. If you are serving it directly from the pan, it’s not a problem at all. However, if you want to divide the cake in half and frost it, you will simply have to mix the contents in one bowl and bake in your greased cake pan (8-inch round or square cake pan). Super simple solution! You still have the world’s best and moist chocolate cake ever! All I can say is try it to believe it 🙂

This is definitely my go-to chocolate cake recipe. I frosted these eggless chocolate cupcakes with my homemade chocolate buttercream frosting. These frosted cupcakes were insanely and downright delicious! So good!!! You really ought to try!

Here’s a little history about this cake – Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs. This was due to the fact that the ingredients were either expensive or hard to obtain in those times. Similar cakes are known as War cake, as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as Boiled Raisin Cake, Milkless, Eggless, Butterless Cake, or Poor Man’s Cake. {Source- Wiki}

It is very interesting to know that back then people came up with this cake using the simple science of using vinegar and baking soda to give this cake it’s fluff and lightness!!

Table of Contents

ENJOYED THESE EGGLESS CHOCOLATE CUPCAKES? THEN YOU SHOULD DEFINITELY TRY THESE TRIED AND TESTED EGGLESS CUPCAKE RECIPES TOO

Chocolate buttercream frosting- (Recipe here)

STEP BY STEP INSTRUCTIONS TO MAKE THE BEST EGGLESS CHOCOLATE CUPCAKE RECIPE | EGGLESS CHOCOLATE CUPCAKES

1.Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sift the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8″ square or round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.

Sift the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl. Add sugar and salt, and whisk well.

2.Make 3 depressions in the dry ingredients – two small, one larger.

Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.

3.Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.

4.Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.

NOTE

For eggless chocolate cupcakes without vinegar: Swap the same quantity of vinegar with lemon juice.

HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?