You are currently viewing Eggless Chocolate Cupcakes Recipe

Eggless Chocolate Cupcakes Recipe

 

Eggless Chocolate Cupcakes Recipe | How to make egg free Chocolate cupcakes | Recipe of eggless chocolate cupcakes with step by step instructions

 

 

This Eggless Chocolate Cupcakes recipe is super simple to make, turns out delicious, has soft crumb, super moist, ridiculously chocolaty and perfect treat for your sweet  cravings.

Moreover, It has no condensed milk or yogurt and most importantly eggless.

These cupcakes are topped with a creamy chocolate buttercream frosting for that special treat you would like to make for your loved ones.

 

Eggless Chocolate Cupcakes Recipe

Here are my few more Chocolate based recipes, please have a look –

Best Eggless chocolate cake

Chocolate Cakesicles (eggless)

Eggless Wholewheat ragi chocolate cake

Homemade Chocolate fudge

Edible Chocolate glasses

Brownie rabdi edible chocolate flower pot

Banana Chocolate eggless cake

Egg free banana chocolate Mug cake

 

Eggless Chocolate cupcakes Recipe, this is the one

 

Are you ready to make the Best eggless chocolate cupcakes you have ever made?

Packed with chocolate flavour this recipe is super simple to make and soon will be your super favourite.

For best results, use good quality cocoa powder and buttermilk. Moreover, with chocolate buttercream frosting, these cupcakes taste completely awesome.

However, if you wish to have these without frosting, it will taste equally awesome.

This recipe is meant for cupcakes but you can easily bake it as a cake too. In that case, the baking time will be more than cupcakes (refer notes for cake temperature and timing).

 

What if I don’t have Buttermilk to bake these Eggless Chocolate Cupcakes?

Using buttermilk in cakes is a common practice. I have shared quite a few cake recipes on the blog using buttermilk.

If you don’t have buttermilk at home, which is commonly known as chaash, just follow this simple recipe to make it.

I mixed 1 cup milk with 2 teaspoons vinegar and let it sit for few minutes and then used this as buttermilk for making these cupcakes.

Vinegar is important here, since it would react with baking soda to produce carbon dioxide and help the batter to rise while baking.

However, if you don’t have vinegar,  use 1 cup sour buttermilk known as chaas by replacing milk and vinegar in this recipe.

 

What I love about this recipe?

If you ask me what not to be loved about this recipe? This no fail  eggless chocolate cupcakes recipe can be used for baking  chocolate cake as well.

In addition to that, these chocolate cupcakes are made with ingredients easily available at home, so no special visit to super market. Its fuss free recipe and there isn’t a single reason not to try it.

All you have to do is to assemble dry ingredients in one bowl and wet ingredients in another bowl, blend or whip everything together and bake. It’s so simple.

 

 

Step by Step instructions on how to make eggless chocolate cupcakes

 

Preheat oven to 180° C for 10 minutes. Meanwhile line the cupcake tray with cupcake liners.

To make buttermilk

Add vinegar to milk and let it sit 10 minutes. Stir well. Buttermilk is ready to use.

Wet ingredients

In a stand mixer bowl add caster sugar. To this add milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.

Next add in oil and diluted coffee. Whip it until both are blended well.

 

Dry Ingredients

Sieve and mix all purpose flour (maida), cocoa powder, baking soda, baking powder and salt.

Make it a point to always sieve your dry ingredients from a height to create aeration and that results into tender crumb outcome.

Mix liquid in the dry ingredients. Whip it in a stand mixer or by a spatula or hand blender only till the batter is smooth and no lumps. Don’t over beat.

 

Pour the batter into cupcake liners till half.
Bake it for about 18-20 minutes or until toothpick inserted comes out clean.

 

 

Cupcakes are ready. Cool it down for 5-10 minutes. Remove it from oven and place the cupcakes on wire rack and let them cool completely before frosting.

 

For Chocolate Buttercream frosting

In a stand mixer beat the butter on medium speed until creamy for 2 minutes. Add icing sugar, cocoa powder, heavy cream, salt, and vanilla essence.

Beat on low speed for few seconds, then increase to high speed and beat for 1 full minute until it reaches medium peak (neither soft nor stiff) consistency.

Add more icing sugar or cocoa powder little by little with a spoon,  if frosting is too thin. Add another spoon of cream if frosting is too thick.

Taste the test. Use immediately by filling it in piping bag with nozzle Wilton 1M attached to it

Once cupcakes are cooled completely, frost them using this chocolate buttercream frosting.

 

Notes

1. If you don’t have vinegar use sour buttermilk (chaash) 1 cup by replacing milk and vinegar

2. If baking a cake then bake for approximately 25 to 30 minutes at 180° C in a pre heated oven or untill the toothpick inserted in the center of the cake comes out clean.

 

 

Recipe Card 🔽

Eggless Chocolate Cupcakes Recipe

This Eggless Chocolate Cupcakes recipe is super simple to make, turns out delicious, has soft crumb, super moist, ridiculously chocolaty and perfect treat for your sweet  cravings. Moreover, It has no condensed milk or yogurt and most importantly eggless.
Prep Time10 mins
Cook Time20 mins
Course: Baking, Cupcakes, Dessert, Cakes
Cuisine: American
Keyword: chocolate cupcakes, eggless cupcakes
Servings: 14
Author: Lata Lala

Ingredients

Wet ingredients

  • 1 cup milk room temperature 240 ml
  • 2 teaspoon white vinegar
  • 1/2 cup flavor less vegetable oil 118 ml
  • 1 teaspoon coffee powder diluted in warm water
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar 215 grams

Dry Ingredients

  • 1 and 1/2 cup all-purpose flour/Maida 215 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 t teaspoon Salt
  • 1/2 cup dark cocoa powder 45 grams

Other ingredients

  • 12 Cupcake liners

For chocolate buttercream frosting

  • 1/2 cup 115g unsalted butter, softened
  • 1.75 cups 220g icing sugar
  • 1/4 cup 20g cocoa powder
  • 1.5 Tablespoons 20ml heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla essence

Instructions

  • Preheat oven to 180° C for 10 minutes. Meanwhile line the cupcake tray with cupcake liners.

To make buttermilk

  • Add vinegar to milk and let it sit 10 minutes. Stir well. Buttermilk is ready to use.

Wet ingredients

  • In a stand mixer bowl add caster sugar. To this add milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
  • Next add in oil and diluted coffee. Whip it until both are blended well.

Dry Ingredients

  • Sieve and mix all purpose flour (maida), cocoa powder, baking soda, baking powder and salt.
  • Make it a point to always sieve your dry ingredients from a height to create aeration and that results into tender crumb outcome.
  • Mix liquid in the dry ingredients. Whip it in a stand mixer or by a spatula or hand blender only till the batter is smooth and no lumps. Don't over beat.
  • Pour the batter into cupcake liners till half.
  • Bake it for about 18-20 minutes or until toothpick inserted comes out clean.
  • Cupcakes are ready. Cool it down for 5-10 minutes. Remove it from oven and place the cupcakes on wire rack and let them cool completely before frosting.

For Chocolate Buttercream frosting

  • In a stand mixer beat the butter on medium speed until creamy for 2 minutes. Add icing sugar, cocoa powder, heavy cream, salt, and vanilla essence.
  • Beat on low speed for few seconds, then increase to high speed and beat for 1 full minute until it reaches medium peak (neither soft nor stiff) consistency.
  • Add more icing sugar or cocoa powder little by little with a spoon,  if frosting is too thin. Add another spoon of cream if frosting is too thick.
  • Taste the test. Use immediately by filling it in piping bag with nozzle attached to it
  • Once cupcakes are cooled completely, frost them using this chocolate buttercream frosting.

Notes

1. If you don't have vinegar use sour buttermilk (chaash) 1 cup by replacing milk and vinegar
2. If baking a cake then bake for approximately 25 to 30 minutes at 180° C in a pre heated oven or untill the toothpick inserted in the center of the cake comes out clean.

 

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.

You can follow me on FacebookInstagram,  Pinterest, and on Twitter.

I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

 

Recipe adapted from here

Pin it for future reference ⬇️

 

Eggless Chocolate Cupcakes Recipe

Leave a Reply

Recipe Rating