Eggless Chocolate Cupcakes 🧁

These eggless chocolate cupcakes are soft, moist, and full of rich chocolate flavor. They are incredibly easy to make and perfect for beginners. The cupcakes are topped with a creamy chocolate frosting that makes them even more indulgent.

Ingredients

For the Chocolate Cupcakes

• 1¼ cup (156 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• ¼ cup (22 g) Dutch processed cocoa powder

• ¼ teaspoon salt

• ¾ teaspoon baking powder

• ¾ teaspoon baking soda

• ½ cup (125 ml) milk (regular or vegan)

• 1 tablespoon (12 ml) vinegar

• ¼ cup (55 ml) canola oil or sunflower oil

• 1 teaspoon vanilla extract

• 6 tablespoons (84 ml) water

For the Chocolate Frosting

• 1½ cup (210 g) butter, softened (regular or vegan)

• 1 cup (86 g) cocoa powder

• 2¾ – 3 cups (330 g) icing sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk (regular or vegan), if needed

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set it aside.

Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• flour

• sugar

• cocoa powder

• salt

• baking powder

• baking soda

Mix well so the ingredients are evenly combined.

Add the Wet Ingredients

Add the following to the dry ingredients:

• milk

• vinegar

• oil

• water

• vanilla extract

Whisk everything together until the batter is smooth and lump-free. Do not overmix the batter. Mix just until everything is combined.

Fill the Cupcake Liners

Pour the batter into the cupcake liners, filling them about ¾ full. Avoid filling them to the top, as the cupcakes will rise while baking.

Bake the Cupcakes

Bake in the preheated oven for 12–17 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready.

Cool the Cupcakes

Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes. Then transfer them to a wire rack and allow them to cool completely before frosting.

Make the Chocolate Frosting

Beat the Butter

In a stand mixer or using a handheld mixer, beat the softened butter until it becomes smooth and creamy.

Add Cocoa Powder

Add the cocoa powder and beat again until fully combined.

Add Vanilla and Sugar

Mix in the vanilla extract. Gradually add the icing sugar, about ¼ cup at a time, while mixing.

Adjust the Consistency

If the frosting becomes too thick, add 1 tablespoon of milk at a time until it reaches a smooth and spreadable consistency.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them using a spatula or piping bag.

Enjoy your rich, soft, eggless chocolate cupcakes!