Eggless Chocolate Cupcakes

These eggless chocolate cupcakes are to die for!  They’re perfect for when you need a sweet treat or for any special occasion.

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We are cupcake lovers at my house and it’s one of our favorite treats. These eggless chocolate cupcakes are pefect for me because I’m allergic to eggs. Even nonallergic people love them!

These are really moist, which can be an issue with eggless recipes and the taste is a nice, smooth chocolately taste.

Eggless Chocolate Cupcakes

Here are a few things that I use to make these cupcakes that I can’t live without.

  • Silicone cupcake liners–  My kids love these and you can just throw them in the dishwasher.  This is a 12 pack so make sure to purchase two! They are a necessity for eggless recipes.
  • Cooling racks–  These are my very favorite and the main reason is because they don’t take up a lot of space in my cabinet.
  • KitchenAid hand mixer–  I received this as a gift for my wedding over 18 years ago and it’s still going strong.  It’s definitely worth the few extra dollars.
  • Calphalon Muffin Tin–  I also got this for a wedding gift and still makes perfect cupcakes and muffins.
Three chocolate cupcakes lines up in a row with chocolate frosting.

Cupcake Tips

Eggless Cupcake Tip #1

Only fill the cupcake liner 1/2 way! I know it doesn’t look like a lot when you you are adding the batter, but it will rise!

Eggless Cupcake Tip #2

The batter for these cupcakes will be thick, like pancake batter. An ice cream scoop is perfect for this!

Eggless Cupcake Tip #3

Let them cool COMPLETELY before putting the frosting on.  I know sometimes things get rushed, but they’ll look the best if you wait until they are completely cooled.  

OPne chocolate cupcake with chocolate frosting

Here are some of my other eggless recipes.

chocolate cupcakes from overhead

Find more eggless recipes

I was saving a bunch of eggless recipes on my personal Pinterest board for my own use.  I never realized that my readers would want to see them too.

As my eggless recipes became more popular, I decided to start an eggless dessert board on my blog Pinterest page.  I have over 1000 recipes saved on there now.  It’s so nice to be able to browse through the board and know you can eat everything in it!

You’ll never complain there are no desserts without eggs because I have a ton saved there and adding more everyday.  You can find find that Pinterest board here.

I also have an Egg Free Dessert Facebook page.  It’s steadily growing and I post on their a few times a week with desserts I find.  You can go to it here.  

It’s already grown to over 1000 followers.  Who knew there were so many people interested in eggless desserts?

Chocolate cupcakes in a muffin tin

The last thing these cupcakes need is frosting! I have both a vanilla and chocolate that is so easy to make and perfect for these. Click on the image below of the one you want.

Vanilla buttercream frosting is perfect for any cake or cupcakes. This one is my recipe I use for almost all my cakes. It's so yummy and fluffy!
Everyone loves cupcakes! Make this easy chocolate buttercream frosting to go with them, so simple and delicious. You'll want to lick the bowl clean.

Eggless Chocolate Cupcakes

These eggless chocolate cupcakes are to die for!  Perfect for when you are craving a sweet treat and for any special occasion.
Course Dessert
Cuisine American
Keyword chocolate, dessert, eggless
Prep Time 10 minutes
Cook Time 22 minutes
Servings 24 Cupcakes
Author Holly- Keeping Life Sane

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 1/2 cup butter room temperature
  • 1 3/4 cups buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350° F.
  • In a large mixing bowl, cream butter and sugar. Add in buttermilk and vanilla and mix well.
  • In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Add mixture to the creamed butter and combine thoroughly.
  • Place cupcake liners in muffin pan and fill 1/2 full.
  • Bake for 20-22 minutes or until toothpick comes out clean when inserted.

Notes

#1- Only fill the cupcake liner 1/2 way! I know it doesn’t look like a lot when you you are adding the batter, but it will rise!
#2-The batter for these cupcakes will be very thick, like pancake batter. An ice cream scoop is perfect for this!
#3- Let them cool COMPLETELY before putting the frosting on.  I know sometimes things get rushed, but they’ll look the best if you wait until they are completely cooled.  

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