Moist eggless chocolate cupcake recipe with step-by-step pictures. These eggless chocolate cupcakes made without any butter, eggs, or milk are so light, moist, and delicious topped with some chocolate buttercream frosting. This is the only recipe you will ever need to make the best eggless chocolate cupcakes!
My Blog turns 2 today !!. I’m actually quite surprised and thrilled about my blogging journey thus far. It just started off as a hobby, simply because I love to cook, also after moving here to the States, sitting at home really drove me crazy! I needed to do something with all the spare time I had.
And along my blogging journey, I met many of you wonderful bloggers from the WordPress community. Thanks again for all the appreciation, love and support. Also a big Thank you to all you amazing readers, each one of you, who have tried my recipes and taken the time to share your lovely feedback with me. It means a lot, as it encourages and motivates me to share more.
Last year I celebrated my first blogiversary with this yummy mango falooda , so in keeping with that trend, I’m doing something sweet this year too. After all, every anniversary needs to be celebrated with something special. Next year, perhaps, I shall think of something savory 😀
However, this year, to celebrate the occasion I have prepared these eggless chocolate cupcakes which is an adaption of the crazy or wacky chocolate cake . I’m sure ya’ll have heard about the crazy chocolate cake, made entirely without eggs, butter or dairy. These eggless chocolate cupcakes are just as good for a 2 to 3 bite-sized treat 🙂
I happened to stumble upon this cake in my Facebook news feed. You guys know these 1-minute recipe videos can be addictive, makes you want to try all that yumminess!. And so I had yet another recipe sitting in my bookmarks to be tried for a very long time.
When I first tried this eggless chocolate cake, the outcome really amazed me! I had a slice of a really moist and light chocolate cake ever. And to think of it, it was made without eggs, butter, and milk! No more experiments with eggless chocolate cake recipes after trying this one, as this recipe yields the best chocolate cake in my opinion.
I’ve followed the recipe as is, the only ingredient that I have added is some instant coffee powder. Coffee enhances the taste of chocolate to make it even more chocolatey!
What makes this eggless chocolate cupcake recipe special, is that you don’t need any mixing bowls. Just mix in your baking pan and bake, now again, how cool is that? Oh yes, I’ve tried & it works. You can have a look at the pictorial in the directions below for baking in the pan directly.
The only issue with it is the un-molding part. A portion of the cake will stick to the bottom of the pan. If you are serving it directly from the pan, it’s not a problem at all. However, if you want to divide the cake in half and frost it, you will simply have to mix the contents in one bowl and bake in your greased cake pan (8-inch round or square cake pan). Super simple solution! You still have the world’s best and moist chocolate cake ever! All I can say is try it to believe it 🙂
This is definitely my go-to chocolate cake recipe. I frosted these eggless chocolate cupcakes with my homemade chocolate buttercream frosting . These frosted cupcakes were insanely and downright delicious! So good!!! You really ought to try!
Here’s a little history about this cake – Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs. This was due to the fact that the ingredients were either expensive or hard to obtain in those times. Similar cakes are known as War cake , as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as Boiled Raisin Cake , Milkless, Eggless, Butterless Cake , or Poor Man’s Cake. {Source- Wiki }
It is very interesting to know that back then people came up with this cake using the simple science of using vinegar and baking soda to give this cake it’s fluff and lightness!!
- ENJOYED THESE EGGLESS CHOCOLATE CUPCAKES? THEN YOU SHOULD DEFINITELY TRY THESE TRIED AND TESTED EGGLESS CUPCAKE RECIPES TOO
- Chocolate buttercream frosting- (Recipe here)
- STEP BY STEP INSTRUCTIONS TO MAKE THE BEST EGGLESS CHOCOLATE CUPCAKE RECIPE | EGGLESS CHOCOLATE CUPCAKES
- HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?
- Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
ENJOYED THESE EGGLESS CHOCOLATE CUPCAKES? THEN YOU SHOULD DEFINITELY TRY THESE TRIED AND TESTED EGGLESS CUPCAKE RECIPES TOO
- Eggless Orange Cupcakes
- Mango Semolina Cupcakes
Chocolate buttercream frosting- (Recipehere)
STEP BY STEP INSTRUCTIONS TO MAKE THE BEST EGGLESS CHOCOLATE CUPCAKE RECIPE | EGGLESS CHOCOLATE CUPCAKES
4.Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.
NOTE
For eggless chocolate cupcakes without vinegar : Swap the same quantity of vinegar with lemon juice.
HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?
Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour (maida), spooned and leveled
- 3 tbsp unsweetened cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp instant coffee powder, optional
- 1/2 tsp salt
- 1 tsp white vinegar, refer notes
- 1 tsp pure vanilla extract
- 5 tbsp vegetable oil
- 1 cup water, room temperature
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sift the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8" square or round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.
- Make 3 depressions in the dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
- Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.
- .Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.
Notes
- For eggless chocolate cupcakes without vinegar : Swap the same quantity of vinegar with lemon juice.
Did you enjoy these moist eggless chocolate cupcakes? I would love to hear from you if you give them a go! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour (maida), spooned and leveled
- 3 tbsp unsweetened cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp instant coffee powder, optional
- 1/2 tsp salt
- 1 tsp white vinegar, refer notes
- 1 tsp pure vanilla extract
- 5 tbsp vegetable oil
- 1 cup water, room temperature
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sift the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8" square or round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.
- Make 3 depressions in the dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
- Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.
- .Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.
Notes
- For eggless chocolate cupcakes without vinegar : Swap the same quantity of vinegar with lemon juice.
This chocolate buttercream frosting is smooth, fluffy, chocolat-y, and delicious, perfect to frost cupcakes or cakes!
Buttercream!!! Who doesn’t like this creamy, sugary goodness?? From kids to adults alike, one can never tire of enjoying a slice of cake or a cupcake frosted with buttercream. There are so many varieties of buttercream from an American style buttercream to Swiss/French/Italian meringue buttercream!!!
Buttercream is just an icing made by combining fat and sugar, whipped to the desired consistency and thickness, sometimes flavored with various additives like chocolate, fruit preserves/purees etc for variations.
As much as I love buttercream, I don’t make it that often. I prefer simple non-frosted cakes to enjoy with my evening tea.
Of course, an occasion is incomplete without a frosted cake, which is the only time I actually make them!
So this time when I made some frosting for my eggless chocolate cupcakes , I thought I’d share it on the blog. I’ve slightly adapted the recipe for this chocolate buttercream frosting from here , and this has since been my go-to chocolate buttercream frosting.
This is a very simple and straight forward recipe. After trying this recipe, I bet you will never return to buying those ready-made canned chocolate frosting.
There is a world of difference between pure buttercream frosting and the canned ones made with Hydrogenated vegetable oil and preservatives, lacking butter flavor and loaded with trans fat.
You just need butter, powdered sugar, cocoa powder, and some cream to make this creamy, smooth and ridiculously delicious, chocolate buttercream frosting.
Commercial bakeries use vegetable shortening because it is shelf stable and holds well, but I’m sure many home bakers prefer butter instead of shortening. Even without the use of shortening/margarine in my buttercream frosting, I have had no problems with the stability of buttercream. This chocolate buttercream holds its shape well at room temperature too.
However, if you live in a very hot and humid climate, you can refrigerate the frosted cupcakes in an air tight container or keep the frosted and decorated cake in a cool room. I prefer to use heavy cream for the liquid ingredient, as it makes the buttercream even richer, light, fluffy and smooth. It almost resembles a mousse! Oh yum!!!
I’m sure with this recipe your search for the perfect chocolate buttercream frosting will come to an end!
- INSTRUCTIONS TO MAKE CHOCOLATE BUTTERCREAM FROSTING
- HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING WITH COCOA POWDER?
- Chocolate buttercream frosting
INSTRUCTIONS TO MAKE CHOCOLATE BUTTERCREAM FROSTING
1.In a mixing bowl, sieve confectioner’s sugar and cocoa powder, whisk well and set aside.
2.In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
3.Next, add the sugar-cocoa powder mixture, 1/4 cup at a time. Beat on lowest speed until all the sugar-cocoa powder mixture is well combined with the butter.
4.Add vanilla extract, and beat on medium low speed another few seconds.
5.Stream in the heavy cream, a tablespoon at a time, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
6.Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula! Yummmm !!
NOTES
For a silky-smooth buttercream that is free of lumps, always use room temperature butter. Powdered sugar/Confectioner’s sugar should always be sifted before adding to the creamed butter.
To avoid too many air bubbles in buttercream, never whip it too much. Again, if you start off with cold butter, you will end up over beating the butter, thereby creating more air bubbles. Beat the buttercream just until light and fluffy.
If your buttercream is not holding shape after piping onto cake/cupcakes, try adding more sifted confectioner’s sugar to help stiffen it . Also, wait for the cake/cupcakes to cool down completely before frosting.
This chocolate buttercream frosting is just the right sweetness for me. If you wish, you can reduce the sugar to 2 cups or for a more intense chocolate flavor increase the unsweetened cocoa powder to ¾ cup, adjust the liquid accordingly.
Always add liquid a tablespoon at a time, It is much easier to control the desired thickness of the frosting this way, rather than adding everything in one go, only to find out the frosting is too runny.
If the frosting is thick, add some cream to thin it out. If it is runny, add some confectioner’s sugar and beat until it is thick enough to hold its shape.
You can store the frosting in the refrigerator for 2 weeks and in the freezer for 2-3 months. If storing in the refrigerator/freezer, let it come to room temperature, and whip again to get a smooth consistency before using.
This recipe will yield enough frosting to frost 15-18 cupcakes depending on the size of the swirl. You will have to double the recipe if you want to fill and frost a two-layer, 8″ or 9″ cake.
You may use margarine/shortening instead of butter, or use 50:50, 75:25 ,25:75 margerine/shortening:butter ratio, whatever works best for you depending on climatic conditions.
HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING WITH COCOA POWDER?
Chocolate buttercream frosting
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
- 1/2 cup /113 grams salted butter softened, not melted
- 2 & 2/3 cups confectioners’ sugar, spooned and leveled
- 1/2 cup cocoa powder, spooned and leveled
- 5-6 tbsp heavy cream/milk
- 1 tsp vanilla extract, add more if you want more vanilla flavor
Instructions
- In a mixing bowl, sieve confectioner’s sugar and cocoa powder, whisk well and set aside.
- In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
- Next, add the sugar-cocoa powder mixture, 1/4 cup at a time. Beat on lowest speed until all the sugar-cocoa powder mixture is well combined with the butter.
- Add vanilla extract, and beat on medium low speed another few seconds.
- Stream in the heavy cream, a tablespoon at a time, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
- Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula! Yummmm !!
Notes
For a silky-smooth buttercream that is free of lumps, always use room temperature butter. Powdered sugar/Confectioner’s sugar should always be sifted before adding to the creamed butter.
To avoid too many air bubbles in buttercream, never whip it too much. Again, if you start off with cold butter, you will end up over beating the butter, thereby creating more air bubbles. Beat the buttercream just until light and fluffy.
If your buttercream is not holding shape after piping onto cake/cupcakes, try adding more sifted confectioner’s sugar to help stiffen it . Also, wait for the cake/cupcakes to cool down completely before frosting.
This chocolate buttercream frosting is just the right sweetness for me. If you wish, you can reduce the sugar to 2 cups or for a more intense chocolate flavor increase the unsweetened cocoa powder to ¾ cup, adjust the liquid accordingly.
Always add liquid a tablespoon at a time, It is much easier to control the desired thickness of the frosting this way, rather than adding everything in one go, only to find out the frosting is too runny.
If the frosting is thick, add some cream to thin it out. If it is runny, add some confectioner’s sugar and beat until it is thick enough to hold its shape.
You can store the frosting in the refrigerator for 2 weeks and in the freezer for 2-3 months. If storing in the refrigerator/freezer, let it come to room temperature, and whip again to get a smooth consistency before using.
This recipe will yield enough frosting to frost 15-18 cupcakes depending on the size of the swirl. You will have to double the recipe if you want to fill and frost a two-layer, 8" or 9" cake.
You may use margarine/shortening instead of butter, or use 50:50, 75:25 ,25:75 margerine/shortening:butter ratio, whatever works best for you depending on climatic conditions.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Have a fabulous week ahead 🙂
Regards,
Freda
