Some of you lovely people have requested eggless recipes and I am happy to oblige. Today, I am sharing my eggless chocolate cupcake recipe.
These cupcakes are really soft and tender and you won’t even realize they are made without any eggs. Instead of eggs, I use vinegar and milk (aka buttermilk) to give it a perfect fluffy texture.
I just drizzled melted chocolate on top of them but you can top them off with your favorite buttercream icing or chocolate frosting.
To make these cupcakes, you will need the following ingredients:
1 cup flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1/3 cup oil
1 cup milk (I like using regular milk but you can use almond milk or soy milk)
1 tsp vinegar
1 1/2Â tsp good quality vanilla extract
1/8 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
Buttercream icing or Chocolate frosting (optional)
Notes:
– To make spicy chocolate cupcakes, add 1 tsp cinnamon powder and 1/2 tsp nutmeg powder.
– This recipe only yields about 12 cupcakes but you can double the recipe, if you need more cupcakes.
These are the instructions:
Step 1:
In a small bowl, add milk and vinegar.
Mix with a spoon and set aside for about 5 minutes.
Step 2:
In a deep mixing bowl, add the curdled milk, oil, sugar, vanilla extract and spices (optional).
Mix until everything gets very fluffy and bubbly.
Step 3:

In another bowl, sift cocoa powder, flour, baking powder, baking soda and salt.
Step 4:

Dump this dry mixture into the wet mixture and mix until everything is thoroughly combined.
Step 5:

Pour this mixture into cupcake liners.
Bake at 350 degrees for 17-20 minutes or until an inserted toothpick comes out clean.
Note:

I didn’t use cupcake liners this time and just poured the batter into greased/floured cupcake pans.
The cupcakes turned out just fine and didn’t stick to the pan…Yay!
Step 6:

When these cupcakes have cooled down, drizzle some melted chocolate on them or frost them in buttercream icing or chocolate icing.
And you are done!
I hope you enjoyed this tutorial!
Happy caking everyone!
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