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Eggless chocolate cupcakes

Eggless chocolate cupcakes

Print Recipe
Eggless chocolate cupcakes are moist, and deliver a rich cocoa experience without eggs.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 cupcakes
Author sumisculinarynotes

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.