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?
Preheat your oven and 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 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.
MORE CHOCOLATE RECIPES:
Chocolate Cupcakes with Peanut Butter Frosting
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
EGGLESS CHOCOLATE MINI CUPCAKES RECIPE:
Eggless Chocolate Mini Cupcakes
- 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
- 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.
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?
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
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
This is one of very few cake recipes I've found online that meet my son's current dietary restrictions (no eggs, corn or soy). The corn is proving to be the trickiest for baking because cornstarch is in baking powder, which is in everything!
I'd like to try this as a full-sized cake for his birthday. Do you have any thoughts on the temp/time for baking it in a 9 inch pan? Thank you!
Hi Nicola! Absolutely! I love this recipe and made it into cakes many times. Here is one of them: https://www.crunchycreamysweet.com/best-chocolate-cake/
Most of the chocolate cake recipes you will find on my blog are based on the eggless cupcakes recipe. I hope this helps! Let me know if you make it and how you like it! Have a beautiful weekend! -Anna
I just baked a batch of cupcakes -got 24 medium size cupcakes
Amazing recipe! You are a life saver. I have tried several other recipes with n without eggs but this one is exceptional.
So precise right to the time needed to bake -17min worked perfectly for me. I baked it on 190 deg centigrade.
Hi Shivamala! I am so happy you like the cupcakes! I love this recipe and it's great to see others do too! Thank you so much for letting me know!!
This is a perfect eggless cupcake receipe!!and so easy to make!! I made molten lava cupcake using this recipe and used frozen ganache for lava ..Thanks for sharing this one!!
Fantastic!!! I LOVE the idea of making them into chocolate lava cakes! Thank you, Peiya!!
Marisa Pardo says
I need to know how you made the lava cupcakes!
Hey! But instead of apple cider vinegar, can I use plain normal vinegar ???
Yes, you can. I like using cider vinegar as it is sweeter.
I love that these have no eggs in them! There are so many times I run out of eggs! Now I can still whip these tasty treats even in those times!
Hope you get in the swing of things soon! You've got your hands full (of love)! Loving how simple these chocolate cupcakes are.
There's nothing to forgive, girl! I don't know how you do it, Anna - home-schooling three kids, running this incredible blog, baking & cooking up a storm and doing everything inbetween. I'm exhausted just thinking about it. All I have is a job, a husband and a dog. Lately, I've been so busy and tired that I'm probably only blogging one every two weeks, which makes me feel like a sad failure. I'm going to bake myself a batch of these adorable, easy mini cupcakes to comfort myself!
You are such a sweetie, Nancy! It helps that I am at home all the time. And also a night owl 🙂 I am sure these mini cupcakes will lift up the spirits! xoxo
Amanda @ Once Upon a Recipe says
My very favorite chocolate cupcake recipe is eggless, so I don't doubt how delicious these cupcakes are. And super cute too! 🙂
Aww, thank you, Amanda!
I made these subbing a homemade gluten free flour blend and using olive oil. Oh heavens, they are just delicious! I made frosting with three Tbsp. sweet rice flour and one cup almond milk heated until bubbly and allowed it to cool. Beat until fluffy one cup of buttery earth balance sticks, one tsp. real vanilla and one cup organic sugar. Add the roux in slowly and beat well. These are perfection!! Thank you!!
Oh wow! I love it when my readers adapt the recipes to their needs. You did amazing! Thanks for sharing, Lisa!
Eggless and still brilliantly fluffy. Can't wait. Can't wait!
Woohoo! Just let me know what you think, Colette! Thank you!
Curry and Comfort says
I love that I have a recipe to try that is egg free. My sister has a friend that helped me out with some computer work and he is vegan... I gotta make these for him. 🙂
Yes! And let me know how it goes! Thanks, Ramona!
Stacy | Wicked Good Kitchen says
Anna, I hear you on the blogging schedule thing. When we're working on things in the background (time-consuming posts) it appears as though we are "out to lunch" and not with the program, LOL! It's funny...many moons ago when I first made this recipe I thought the cookbook had an error with no eggs. Ha! Amazingly, a moist chocolate cake emerges and you're suddenly in Heaven. Thanks for sharing and I hope the rest of your week goes smoothly!
I know! Absolutely! Love results like that. 🙂 Thank you, Stacy!
These are gorgeous Anna! I love that they are egg free too!
Allie|Baking a Moment says
No eggs? I didn't know that was possible! But they look totally adorable! And so moist & chocolatey... Your pics are stunning, as always. And don't beat yourself up for not posting. I have a terrible time juggling too, especially at this time of year, & I've only got two, and I don't homeschool either. :*
Tutti Dolci says
I always run out of eggs so these are the perfect way to get a chocolate fix!
It's a great recipe to have in your recipe box for sure! Thank you, Laura!
Sue@the view from Great Island says
These are adorable, and coincidentally I'm posting mini bites of a different flavor tomorrow, must be in the air!
Oh how fun! Thanks, Sue!
Is it OK if we do not put apple cider??
Please, do not skip the vinegar! The baking soda needs it to react and make the cupcakes rise. You can use a plain white vinegar in the place of apple cider vinegar. I prefer the apple cider vinegar because it's sweeter for baked goods. Hope this helps!