Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
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!
Servings 12 cupcakes
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 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
Instructions
- 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.
- 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.
- 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.
- .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}.
Notes
- For eggless chocolate cupcakes without vinegar: Swap the same quantity of vinegar with lemon juice.