Eggless Chocolate Cupcakes

These Eggless Chocolate Cupcakes are everything a cupcake should be—rich, moist, fluffy, and full of deep chocolate flavor. Best of all, they’re made with simple pantry staples in just one bowl and require no eggs or special ingredients. Whether you’re vegan, out of eggs, or baking for someone with an allergy, these cupcakes deliver indulgence with minimal effort.

Why You’ll Love This Recipe

• Completely egg-free and dairy-optional

• Made in just one bowl for easy cleanup

• Moist, soft crumb with intense chocolate flavor

• Great for vegans and those with egg allergies

• Uses simple ingredients you probably already have

• Customizable with different frostings and mix-ins

• Perfect for birthdays, parties, or everyday treats

• Bakes evenly and holds shape well

• Freezer-friendly

• Crowd-pleasing and kid-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• ⅓ cup cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup water

• ½ cup neutral cooking oil (such as vegetable, canola, or avocado)

• 1 tablespoon white vinegar

• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper cupcake liners.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

3. Make a well in the center of the dry mixture. Add the water, oil, vinegar, and vanilla extract.

4. Stir everything together just until the batter is smooth and fully combined. Avoid overmixing.

5. Evenly divide the batter among the lined muffin cups, filling each about ⅔ full.

6. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.

7. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Servings and timing

Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 210 kcal per cupcake

Variations

• Dairy-Free/Vegan: Use plant-based milk in place of water for added richness.

• Chocolate Chip: Fold in ½ cup mini chocolate chips before baking.

• Spiced Chocolate: Add ½ teaspoon cinnamon or a pinch of cayenne for a kick.

• Mocha Flavor: Replace some of the water with brewed coffee.

• Frosted: Top with chocolate ganache, vegan buttercream, or cream cheese frosting.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Nutty: Add chopped walnuts, pecans, or almond slivers to the batter.

Storage/Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.

• Refrigerator: Frosted cupcakes can be stored in the fridge for 4–5 days. Bring to room temp before serving.

• Freezer: Freeze unfrosted cupcakes in a single layer, then transfer to a freezer-safe bag for up to 2 months.

• Reheating: Warm in the microwave for 10–15 seconds if desired.

FAQs

Can I make these cupcakes without vinegar?

You can substitute with lemon juice or apple cider vinegar. The acid helps activate the baking soda for lift.

Are these cupcakes vegan?

Yes, if you use water or plant-based milk and avoid dairy toppings, they’re completely vegan.

Can I use whole wheat flour?

You can substitute half the flour with whole wheat for a denser texture and more fiber.

What frosting works best?

Classic chocolate buttercream, vanilla frosting, or even peanut butter frosting all pair beautifully.

Why did my cupcakes sink?

Overmixing or opening the oven door too early can cause sinking. Be sure to mix just until combined.

Can I make mini cupcakes?

Yes, reduce the baking time to about 12–15 minutes and monitor for doneness.

Can I turn this into a cake?

Absolutely. Pour the batter into an 8-inch round or square pan and bake for 30–35 minutes.

Do I need to sift the cocoa powder?

Sifting helps remove lumps, but whisking it with other dry ingredients usually does the trick.

Can I double the recipe?

Yes, just double all ingredients and bake in two muffin tins or larger cake pans.

How do I know they’re done?

Insert a toothpick into the center—if it comes out mostly clean with a few moist crumbs, they’re ready.

Conclusion

These Eggless Chocolate Cupcakes prove that you don’t need eggs—or a complicated process—to create a batch of soft, rich, and indulgent treats. With just one bowl and a few pantry staples, you’ll have delicious cupcakes ready for any occasion. Perfectly moist and full of chocolate flavor, they’re a go-to recipe for vegans, bakers with allergies, or anyone in a pinch.

Print