Why Choose My Recipe
Tried by many with rave reviews: You can check out all the positive feedback below in the comments. Originally I shared this recipe in 2012. At that time I was new in this country (USA) and my husband doesn’t eat eggs. So I was trying my hand at eggless baking and this eggless chocolate cupcake recipe is one of the few recipes that I tried in the first month of my baking journey. Other goodies were eggless chocolate chip cookies and eggless vanilla cake. After many trials and errors, I shared the foolproof recipe on the site. Recently I have updated the pictures and write-up only. The recipe is still the same.
You’ll Love These Eggless Cupcakes
Ingredient Notes
Here is a pic of the ingredients you’ll need to make an eggless chocolate cupcakes recipe. All of them are simple and easy to find. Here is the pic of the ingredients you’ll need to make chocolate buttercream frosting.
Step By Step With Tips
Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make these eggless chocolate cupcakes.
How To Make Eggless Chocolate Cupcakes?
Prep: Preheat the oven. Keep the muffin tray ready (line with cupcake liner or grease with butter/oil).
- Mix Dry Ingredients: Sift flour, baking soda, and cocoa powder to break all the lumps. This sifting step makes sure that the cupcake batter has a smooth consistency. Whisk in sugar and salt.
- Mix Wet Ingredients: This step is super simple, just add water, oil, vinegar, and vanilla in a large bowl and whisk. Of course, oil and water are not going to combine, that’s ok.
- Combine Wet & Dry: Always add dry mixture to a wet bowl to mix the batter easily and avoid overmixing.
- Fill The Tray, Bake & Cool: Fill the cupcake liners only halfway full. Not ⅔, not ¾, not all the way to the top. Half-full bakes into the perfect flat surface cupcake. That’s what you’re looking for, not the dome, mushroom top. So, go for halfway full! Got it? Bake for 20-22 minutes. How To check the doneness? Insert the toothpick in the center of the cupcake and it should come out clean. This means taking the cupcake tray out of the oven. Let the cupcakes cool in the pan for 5 minutes only, then transfer them to a cooling rack to cool down completely.
How To Make Chocolate Buttercream Frosting?
While the cupcakes are cooling, make the frosting.
- Melt Chocolate Using Double Boiler Method: Double Boiler: Add around 1 inch of water in a saucepan and bring it to a gentle simmer on low heat. Place a heatproof bowl on top of the saucepan. Make sure that water is not touching the bottom of the bowl. Your double boiler is ready. Melt the chocolate: Add chopped chocolate to the double boiler bowl, and keep stirring the chocolate with a whisk for even melting. You may need to hold on to the bowl with a towel or oven glove using another hand. If you find it is getting too hot then remove the bowl, and keep stirring. If not yet melted then place it back on the saucepan and continue melting until smooth and melted completely. Let the melted chocolate cool to room temperature.
- Cream Butter & Sugar: Make sure the butter is softened to room temperature. Sift the powdered sugar to get rid of all the lumps, it results in smooth, shiny, lump-free chocolate frosting. If using with hand mixer, I suggest mashing and mixing butter-sugar using a spatula to avoid sugar dust flying everywhere. Beat the butter and sugar until it turns light, fluffy and smooth.
- Add Melted Chocolate & Beat: Now the melted chocolate must be cooled to room temperature, add that into the butter-sugar mixture along with vanilla. If melted chocolate is still warm then it will melt the butter in the frosting and result in runny frosting. So make sure to cool it down. Beat it until smooth, fluffy, and shiny. Scrap the sides and bottom of the bowl using a spatula to mix the frosting.
- Frost The Cupcakes: Make sure that cupcakes have cooled down completely before frosting them. Pipe the frosting on your eggless chocolate cupcakes however you like. (I used Wilton 1M)
Eggless red velvet cupcakes Eggless vanilla cupcakes Eggless butterscotch cupcakes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
