Eggless Chocolate Cupcakes

Eggless Chocolate Cupcakes

Chocolate Cupcake are small cakes designed to sereve individually to a single person, they are normally baked in small paper cases, with or without frostings.

A cupcake is a small cake designed for one serving with frosting. I was always confused with cupcakes and muffins and can’t understand the difference till today. I guess it’s something about the icing and batter, if anyone knows, please do clear it to me.

These are one of the simplest and easiest eggless cupcakes that you would definitely want to try. Now I made them on St. Patricks day so used green food coloring in the whipped cream for the ocassion. You may enjoy them without frosting or any frosting of your choice.

Ingredients Needed for eggless chocolate cupcakes

For the detailed list of ingredients with exact measurements please check the printable recipe card below.

• Flour: All-purpose flour, wheat flour, and cornflour. If you want you can simply use 1 1/2 cup of all-purpose flour only.
• Butter: Unsalted butter at room temperature. You may use oil instead if making them vegan as well. Any odorless cooking oil would be fine to use in the recipe.
• Milk: Whole milk or any plant-based dairy-free milk if you are planning to make them vegan.
• Chocolate: Dark chocolate for that fudge and delicious taste in the cupcakes.
• Cocoa powder: To enhance the chocolate flavors.
• Raising agents: Baking powder and baking soda.
• Whipped cream: For the frosting.

How to make Eggless Chocolate Cupcakes

For the detailed instructions to make this recipe please check the printable recipe card below.

Preheat oven to 180°C. Line twelve muffin pans with paper cases.

Combine the butter, milk, sugar and chocolate in a microwave bowl . Oer use a double boiler method to melt the chocolate. Cook for 2 minutes or until butter and chocolate melt and mixture is smooth.

Remove from microwave and set aside to cool slightly. Sift the flours, baking powder, baking soda, and cocoa powder in a bowl and use a balloon whisk to stir until combined.

Make a well in the center and add wet ingredients mixture in it. Whisk gently till mixture combined. You may add a tablespoon of water if the batter seems a bit thicker.

Pour evenly among the lined pans. Bake in preheated oven for 30-35 minutes or until cooked through. Remove from oven and set aside to cool completely. Cool completely before frosting.

Serving Suggestions

Serve the cupcake as it is or with some strawberry chia smoothie, orange mango fizz, or grapefruit slushie.

Pro tips/FAQs

Can we use chocolate chips instead of dark chocolate?

Yes of course you can.

Can we make them vegan?

Yes, of course, you can make these chocolate cupcakes vegan. Replace the dairy products with plant-based ingredients. Instead of milk use almond milk and vegan chocolate.

How to store these cupcakes?

Store the unfrosted cupcakes in the refrigerator for a week or freeze them for up to a month. defrost and thaw before using again.

What’s the shelf life of these cupcakes after frosting?

If the frosting is done, they should be consumed within two days, stored refrigerated.

Can you suggest any alternative for milk?

You can replace milk with some water or plant-based milk. There won’t be any difference in texture.

Can we use olive oil?

I have always baked them using sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a slight smell. I have not tried baking with olive oil but I guess it should be ok to use it.

Like eggless chocolate cupcakes, try these recipes…

• Vanilla Cupcake with Cream Frosting
• Pizza Cupcakes
• Orange Cupcakes with Orange Buttercream Frosting
• Pear Crazy Cupcakes

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Neapolitan Cupcake and Sfouf Cupcakes and the best ones’s Vegan Carrot Banana Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

Eggless Chocolate Cupcakes

Sapana Behl

Super simple and oh so deliicous eggless chocolate cupcakes. These cupcakes are just perfect for any party, get together or birthday celebrations.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Cupcakes

Cuisine American, Fusion

Servings 12 People

Equipment

• Mixing Bowl
• Cupcake tin

Ingredients

  

1x2x3x

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon corn flour/corn starch
• 125 gm butter chopped
• 3/4 cup milk
• 1 cup brown sugar
• 100 gm dark chocolate coarsely chopped
• 1 teaspoon baking powder
• 1 /2 teaspoon baking soda
• 1/4 cup cocoa powder

For serving

• whipped cream
• green food coloring

Instructions

 

• Preheat oven to 180°C. Line twelve muffin pans with paper cases.
• Combine the butter, milk, sugar and chocolate in a microwave bowl . Oer use a double boiler method to melt the chocolate.
• Cook for 2 minutes or until butter and chocolate melt and mixture is smooth.
• Remove from microwave and set aside to cool slightly.
• Sift the flours , baking powder , baking soda and cocoa powder in a bowl and use a balloon whisk to stir until combined.
• Make a well in the center and add wet ingredients mixture in it.
• Whisk gently till mixture combined. You may add a tablespppon of wtaer if the batter seems a bit thciker.
• Pour evenly among the lined pans. Bake in preheated oven for 30-35 minutes or until cooked through.
• Remove from oven and set aside to cool completely.
• Cool completely before frosting.

For frosting

• Add green food coloring in whipped crream and frost the cupcakes.

Notes

Can we make them vegan?

Yes, of course, you can make these chocolate cupcakes vegan. Replace the dairy products with plant-based ingredients. Instead of milk use almond milk and vegan chocolate.

How to store these cupcakes?

Store the unfrosted cupcakes in the refrigerator for a week or freeze them for up to a month. defrost and thaw before using again.

What’s the shelf life of these cupcakes after frosting?

If the frosting is done, it should be consumed within two days, stored refrigerated.

Can you suggest any alternative for milk?

You can replace milk with some water or plant-based milk. There won’t be any difference in texture.

Can we use olive oil?

I have always baked them using sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a slight smell. I have not tried baking with olive oil but I guess it should be ok to use it.

Keyword chocolate cupcake, easy chcolate cupcake, eggless chocolate cupcakes, paddys day cupcakes, st. patricks day cupcakes

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Eggless Chocolate Cupcakes and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl