Ingredient notes
- Cocoa powder
- Use unsweetened natural cocoa powder for the intended reaction and flavour.
- Vinegar
- Plain white vinegar or apple cider vinegar both work.
- Oil
- Choose a neutral oil such as canola, vegetable or grapeseed.
← All recipesBAKING · BUTTER & BLOOM RECIPE
Moist Eggless Chocolate Cupcakes
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Bake six moist eggless chocolate cupcakes with simple pantry ingredients. Vinegar and baking soda create a tender crumb without eggs or specialty products.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Easy Eggless Chocolate Cupcakes
Small-batch eggless chocolate cupcakes with a tender crumb, deep cocoa flavour and simple pantry ingredients.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Makes about 6 cupcakes. Original handwritten date: September 8, 2013.FROM THE RECIPE NOTES
Why this recipe works
- Vinegar reacts with baking soda to lift the cupcakes without eggs.
- Oil keeps the crumb moist even after the cupcakes cool.
- Coffee deepens the cocoa flavour without making the cupcakes taste strongly of coffee.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Apple cider vinegar can replace white vinegar in equal measure.
- Use decaffeinated instant coffee or omit it if necessary; the cupcakes will still bake properly.
Troubleshooting
- The cupcakes sank
- Check that the baking soda is fresh, measure the vinegar accurately and avoid opening the oven early.
- The crumb is tough
- Whisk only until the batter is smooth; prolonged mixing develops too much gluten.
Storage and freezing
- Store unfrosted cupcakes airtight at room temperature for up to two days or refrigerated for up to four days.
- Freeze unfrosted cupcakes for up to two months. Thaw covered at room temperature before frosting.
THE BUTTER & BLOOM RECIPE
Easy Eggless Chocolate Cupcakes
Print-friendly layout- Preparation time
- 23 min
- Cooking time
- 17 min
- Total time
- 45 min
- Yield
- 12 servings
- Cuisine
- North American
- Updated
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 4 tablespoons neutral oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant coffee
Detailed directions for Easy Eggless Chocolate Cupcakes
- Preheat the oven to 350°F (175°C). Line a 6-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt and instant coffee.
- In a separate bowl, whisk together the water, oil, vinegar and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk just until smooth. Do not overmix.
- Divide the batter evenly among the liners. Bake for 15 to 17 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
Easy Eggless Chocolate Cupcakes · Visual guide: mix the dry ingredients, portion evenly and check for moist crumbs - Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
Keywords: easy eggless chocolate cupcakes · moist eggless chocolate cupcakes made without eggs · baking recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Easy Eggless Chocolate Cupcakes FAQ
Do these cupcakes taste like vinegar?
No. The small amount reacts during baking and does not leave a vinegar flavour.
Can I double the recipe?
Yes. Double every ingredient carefully to make approximately 12 cupcakes.
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