Eggless Chocolate Cupcakes Recipe (2024)

These Eggless Chocolate Cupcakes are super chocolatey, moist, rich, and delicious! They’re easy to make, with just a handful of ingredients. Perfect for birthday parties, gatherings, celebrations, or whenever the mood strikes.The recipe includes step-by-step photos and lots of tips.

Why I Love These Egg-Free Chocolate Cupcakes!

Oh, My Chocolate!! These Eggless Chocolate Cupcakes are super chocolatey and rich. You are going to LOVE them. Plus, they’re easy to make, with just a handful of ingredients, just like my popular Eggless Vanilla Cupcakes [Video].

Perfect for those with egg allergies, but also great for those who ran out of eggs and are having a chocolate emergency. I can attest that chocolate emergencies are a real thing!

These egg-free chocolate cupcakes are some of the moistest, fluffiest, and most delicious cupcakes I’ve ever eaten! Usually, when you skip out on the egg in a cupcake recipe, they become dry but not this one eggless cupcake recipe!

They’re the only chocolate cupcake recipe you’ll need! For the frosting, I made my chocolate buttercream, but you can use anything you like. If you are looking for a shortcut, you can use store-bought frosting.

Eggless Chocolate Cupcakes Recipe Highlights

• They’re super chocolatey and rich.
• The texture is fluffy and moist.
• Super easy to make.
• Made with simple ingredients that you probably have in your pantry.

Ingredients You’ll Need

Amounts are included in the printable recipe below (scroll down). You’ll need:

Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
• Baking powder & Baking soda: Make sure they’re not expired or too old.
• Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Also, note that the recipe calls for natural cocoa powder, not Dutch-processed. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Hot water: To dissolve the instant coffee.
• Instant coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Sugar: Regular white granulated sugar o caster sugar.
• Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
• Oil: Vegetable or canola oil– Or any light-tasting oil of your preference.
• Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe forEasy Homemade Buttermilk Substitute [Video].
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
• Vinegar: You can use apple cider vinegar or white vinegar.

Step By Step Recipe Photo Tutorial

Detailed instructions are included in the printable recipe below (scroll down).

1 – Prepare the Oven and Pan

Preheat the oven to 350º F (180º C). Line the cupcake pans with liners.

2 – Combine the Ingredients

In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.

Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.

Add butter and sugar to a large bowl or the bowl of a stand mixer. Beat until well combined, creamy, and pale Add sour cream, oil, buttermilk, vanilla, vinegar, and coffee mixture; mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.

3 – Bake the Cupcakes

Divide batter evenly among liners, about three-quarters full each.

Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool in the pan for a couple of minutes, then remove from pan.

Allow cooling completely before frosting.

Frequently Asked Questions

Storing & Freezing Instructions

These egg-free cupcakes always disappear so quickly that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

Leftovers

The eggless cupcakes will stay fresh in an airtight container at room temperature for up to 3 days as long as it’s unfrosted. If frosted, store it in the fridge.

Freeze

To freeze, skip frosting the cupcakes and then wrap cupcakes tightly in plastic wrap and place individually wrapped cupcakes in a plastic double zipper quart freezer bag. Freeze the cupcakes for up to 1 month. To defrost, unwrap cupcakes and bring them to room temperature.

Pro-Tip: I usually make two batches of cupcakes to freeze them and use later. When my daughter has to attend a party, I defrost a cupcake, add some icing and lots of sprinkles, of course, and pack it in this super convenient and cute cupcake container. This way, she won’t be left out during celebrations and get to enjoy an eggless cupcake.Freezing cupcakes is super convenient!

More Egg-Free Cupcake Recipes You’ll Love!

• Eggless Vanilla Cupcakes
• Easy Eggless Oreo Cupcakes
• Eggless Chocolate Strawberry Cupcakes
• Eggless Lemon Meringue Cupcakes
• Easy Eggless Red Velvet Cupcakes
• Eggless Funfetti Cupcakes
• more cupcake recipes…

The recipe was updated in June 2022 to add more helpful information. No change to the recipe.