These Eggless Chocolate Cupcakes are super moist, chocolaty and perfect for your chocolate craving. These are topped with a creamy chocolate buttercream frosting for that special treat!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 14 cupcakes
  • Category: Dessert
  • Cuisine: American

Ingredients

Eggless Chocolate Cupcakes

  • 1.5 cups all purpose flour (192 grams)
  • 1 cup granulated white sugar (210 grams)
  • 1/2 cup unsweetened cocoa powder (48 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk (8 oz)
  • 1 tablespoon white vinegar
  • 1/2 cup canola oil or any flavorless oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water (optional, if needed)

Chocolate Buttercream

  • 1/2 cup salted butter (1 stick or 113 grams, at room temperature)
  • 2 cups powdered sugar (248 grams)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder (24 grams)
  • 2 tablespoons milk or heavy cream

Method

Chocolate Cupcakes

  1. In a large bowl, sift together flour and cocoa powder.
  2. Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
  3. Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have that on hand.
  4. After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
  5. Add the wet ingredients to dry, mix till the ingredients are just combined.
  6. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
  7. Fill the prepared cupcake liners 1/2 full with the cupcake batter.
  8. Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
  9. Remove from oven, transfer to a wire rack and let the cupcakes cool completely.

Chocolate Buttercream Frosting

  1. Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
  2. Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
  3. Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
  4. Transfer frosting to piping bag and frost the cooled cupcakes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.