Eggless chocolate cupcakes
The beauty of Eggless chocolate cupcakes lies in their universality – they cater to a diverse audience without sacrificing taste. They redefine the art of baking, proving that removing eggs from the equation doesn’t mean compromising on flavour or texture. The perfect blend of ingredients makes these eggless chocolate cupcakes exceptionally moist and delicious. Those with dietary restrictions or allergies can find excitement in the absence of eggs, as it opens up a world of possibilities.
Perfectly risen and adorned with a glossy sheen, each cupcake has a velvety crumb that melts in your mouth. Adding coffee to the batter enhances the flavour of chocolate cupcakes fantastically. The depth of cocoa enhances the richness of coffee, creating an intensified chocolate experience. If you’re a seasoned baker trying out new recipes or someone searching for a sweet indulgence that fits dietary preferences, you’ll find eggless chocolate cupcakes to be a revelation. Let´s step into the world of baking eggless chocolate cupcakes, where you’ll savour the essence of cocoa with every bite and experience the joy of creating these delicious treats.
Buttermilk
Buttermilk adds a generous dose of moisture to the eggless chocolate cupcake batter. This moisture is key to preventing the cupcakes from becoming dry, especially in the absence of eggs. Buttermilk’s mild acidity reacts with the baking soda in the recipe. This reaction produces carbon dioxide gas, contributing to the leavening process. The carbon dioxide helps the cupcakes rise, resulting in a light and fluffy texture. This interaction is crucial in eggless recipes where other leavening agents, like eggs, may be absent.
If you don’t have buttermilk on hand, you can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or apple cider vinegar to a cup of milk. Stir, and let it sit for a few minutes until it thickens and curdles slightly. Your homemade buttermilk is now ready to be used in your recipe.
More muffins and cupcake recipes.
Love this recipe? Don´t forget to check out my eggless vanilla cupcakes recipe.
Ingredients
- All-Purpose Flour: Flour provides structure to the cupcakes. It contains gluten, which helps trap air bubbles and gives the cupcakes their shape and texture. All-purpose flour is commonly used in baking as it strikes a balance between protein content and tenderness.
- Cocoa Powder: Cocoa powder gives the cupcakes their chocolate flavour. It’s important to use unsweetened cocoa powder to control the sweetness of the cupcakes. Cocoa powder also contributes to the colour and richness of the cupcakes.
- Sugar: Sugar not only sweetens the cupcakes but also contributes to their texture and moisture. It helps to tenderize the crumb and adds moisture, keeping the cupcakes soft and fluffy.
- Baking Powder and Baking Soda: These leavening agents help the cupcakes rise by creating bubbles of carbon dioxide gas when combined with moisture and heat. In eggless recipes, they are particularly important for achieving a light and fluffy texture.
- Vegetable Oil or Butter: Fat adds moisture to the cupcakes, contributing to their tenderness and richness. In eggless recipes, we commonly use vegetable oil for its neutral flavour and its ability to keep cupcakes moist. You can also use butter for a richer flavour.
- Yoghurt, Vinegar, or Buttermilk: In eggless recipes, these ingredients are often used as substitutes for eggs to provide moisture and help with leavening. Yoghurt, vinegar, or buttermilk react with baking soda to create bubbles, which help the cupcakes rise and become fluffy. Additionally, they add moisture and tenderness to the cupcakes.
- Milk or Water: Liquid ingredients such as milk or water are necessary to hydrate the dry ingredients and form the batter. They also contribute to the overall moisture content of the cupcakes.
- Vanilla Extract: Vanilla extract enhances the flavour of the cupcakes, adding depth and complexity.
- Instant coffee powder: Coffee has a natural affinity with chocolate, and adding instant coffee powder to chocolate cupcakes intensifies its chocolate flavour. The coffee enhances the cocoa powder’s richness and depth, resulting in a more robust and satisfying chocolate taste.
Eggless chocolate cupcakes
Ingredients
1 cup = 250ml
- 1½ cups or 200 grams of all-purpose flour
- 1 cup or 175 grams of fine-grained sugar
- ½ cup or 50 grams of cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup milk + 1 tbsp vinegar/ Buttermilk
- ½ cup or 125ml of any odourless oil
- 1 teaspoon vanilla extract
- 1 tsp instant coffee powder
- 2 tablespoons of boiling water
Instructions
- Pour 1 cup of milk into a bowl.
- Add 1 tablespoon of white vinegar or apple cider vinegar to the milk and gently stir the mixture with a spoon. Ensure that the vinegar is well distributed throughout the milk.
- Allow the mixture to sit at room temperature for about 5 to 10 minutes. During this time, the acid in the vinegar will react with the proteins in the milk, causing it to thicken and curdle slightly.
- After 5 to 10 minutes, check the consistency. The milk should appear slightly thicker and may have small curdles.
- If you already have store-bought buttermilk or prepared buttermilk at home, you can certainly skip the above steps of making it from scratch.
- Preheat your oven to 180°C. Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, cocoa powder, baking soda, and salt until well combined and sift it.
- In a separate bowl, whisk the buttermilk, sugar, oil and vanilla extract. Whisk well until the sugar is dissolved.
- Add the dry ingredients to the wet ingredients in two batches and stir until just combined and there are no lumps. Be careful not to overmix.
- In a cup, mix the instant coffee powder with hot water and stir until fully dissolved. Add this to the batter and combine gently with a whisk or a spatula.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting (Optional)
- Once the cupcakes are completely cool, you can frost them with your favourite frosting. Chocolate ganache, buttercream, or cream cheese frosting are excellent choices.
- Serve these delicious eggless chocolate cupcakes and enjoy the moist, chocolaty goodness!
- Feel free to get creative with toppings, fillings, or additional mix-ins like chocolate chips or nuts. This basic recipe serves as a fantastic foundation for your personal touch. Happy baking!
Notes
- If you’re using standard-sized cupcake liners and filling them about two-thirds full, you’re likely to get around 14 to 16 cupcakes with the given amount of batter. Keep in mind that it’s always a good idea to check for doneness by inserting a toothpick into the centre of a cupcake – if it comes out clean or with a few moist crumbs, the cupcakes are ready.
- Using odourless oil in baking is a great choice because it doesn’t impart unwanted flavours to the cupcakes. Odourless oils, such as vegetable oil or canola oil, are neutral in taste and won’t interfere with the flavours of your cupcakes.
