You won't believe how easy and rich these Eggless Chocolate Mini Cupcakes are! Perfect for those days when you are out of eggs.
EGGLESS CHOCOLATE MINI CUPCAKES
First of all, they are made without eggs. Absolutely perfect for days when you just need to have a chocolate cupcake but you used all the eggs on your breakfast frittata. Yeah, I think we all have been there. These cupcakes are still rich in flavor, perfectly moist inside and have no crack on top. They have perfect little domes ready for frosting!
And just when you think they can't get any better, look inside! Just look at the color! Can you see how rich and chocolatey it looks? It has almost a reddish hue to it. That's all thanks to vinegar and it's reaction with cocoa powder. Remember the Chocolate Cupcakes for Two? I used the same technique to achieve a gorgeous color.
HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?
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Preheat your oven and line mini cupcake pan with paper liners. Set aside.
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In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
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In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
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Add dry ingredients to wet ingredients and whisk together until smooth. Fill cupcake liners about ⅔ full.
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Bake cupcakes until the toothpick inserted in the center of each cupcake comes out clean.
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Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.
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MORE CHOCOLATE RECIPES:
Chocolate Cupcakes with Peanut Butter Frosting
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EGGLESS CHOCOLATE MINI CUPCAKES RECIPE:
Eggless Chocolate Mini Cupcakes
Ingredients
- 1 and ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup vegetable or canola oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees F.
- Line mini cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
- In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
- Add dry ingredients to wet ingredients and whisk together until smooth.
- Fill cupcake liners about ⅔ full.
- Bake cupcakes for 16 to 18 minutes (17 minutes was the magic number for mor until the toothpick inserted in the center of each cupcake comes out clean.
- Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.
Prachi says
Do you have a recipe for plain vanilla eggless cakes? Should I just sub the cocoa for flour? Thanks
Marisa Pardo says
Hi there, thanks for this recipe. can I skip the chocolate and make vanilla cupcakes?
Meenakshi says
Hi,
Can we use milk in place of water in this recipe and what difference it could make to the texture of the cup cakes. Last I had made a super moist chocolate cake with using buttermilk in place of milk in the recipe and it came out quite well. Please share your thoughts
Anna says
Hi! You can definitely use milk or buttermilk in this recipe. I do it quite often! Let me know if you try it!
Dorothy Flores says
Let me tell you. I have used both and it makes a huge difference. It comes out with perfect moisture and the texture. Wit a good difference in the taste. WOW