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    Home » Recipes » Desserts

    Eggless Chocolate Cupcakes

    UPDATED Jan 30, 2023 · PUBLISHED Apr 20, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Eggless chocolate cupcake with dairy-free chocolate frosting on a plate.

    I can't believe these are eggless chocolate cupcakes! That's what you'll say when you taste one. I promise. They're rich, moist, and decadent. You won't miss the egg one bit.

    Eggless chocolate cupcake with dairy-free chocolate frosting on a plate.

    It's been our go-to vegan cupcake recipe since we found out our daughter was allergic to eggs and dairy many years ago. Since then, this easy recipe has made lots of "wacky" cupcakes (and cakes).

    It's the birthday cake everyone requests, even if they don't have dietary restrictions. We dress it up with sprinkles for holidays, like Valentine's Day, July 4th, and Christmas. We even make egg-free, dairy-free Chocolate Pumpkin Cupcakes that are perfect for fall.

    These chocolaty cupcakes have a light, spongy texture. They absolutely don't require frosting. Simply top them with chocolate chips or powdered sugar. But you'll find our go-to chocolate frosting recipe below for those occasions when you're ready to impress.

    Jump to:
    • Ingredients
    • Directions
    • Top Tips
    • Ways to Decorate Eggless Chocolate Cupcakes
    • Make-Ahead and Storage
    • More Eggless Treats
    • 📋 Recipe

    Ingredients

    This eggless chocolate cupcake recipe originated during the depression era, which is why you won't find eggs or dairy. But here's what you will need:

    • Flour - We opt for unbleached flour or white whole wheat flour. All-purpose flour will work just fine too.
    • Sugar - We used granulated sugar for the cupcakes pictured. Occasionally, I substitute half the sugar for a sweetener alternative, like a Stevia blend. They are still tasty but don't seem to rise quite as much.
    • Unsweetened cocoa - For a super chocolaty cupcake, use dark chocolate cocoa. If you splurge for a high-end brand like Ghiradelli or Valrhona, you won't regret it. However, we usually make this with Hershey's cocoa powder.
    • Salt
    • Baking soda
    • Water
    • Canola oil or vegetable oil - We have used mild olive oil and avocado oil too.
    • Vanilla extract - Substitute with other extracts, like peppermint or orange, for a different flavor profile.
    • Vinegar - White distilled vinegar reacts with the baking soda and makes these cupcakes rise beautifully. Apple cider vinegar can be used instead.

    Directions

    Below are the simple instructions to make the best egg-free chocolate cupcakes:

    1. Mix the dry ingredients together.
    2. Next, add the wet ingredients and stir to combine. The batter should be smooth, thin, and runny. There's no need to use beaters. Just stir with a whisk until well-blended.
    3. Spritz paper cupcake inserts with cooking spray and fill each one about ⅔ full.
    4. Bake in a 350°F oven for about 25 minutes or until the top is firm but still spongy. Allow the cupcakes to cool in the muffin pan for several minutes, and then remove them to a wire rack to completely cool.
    Eggless chocolate cupcakes cooling on a wire rack.

    Top Tips

    Over the course of making these eggless cupcakes thousands of times, we have come up with a few top tips:

    • Measure the flour by spooning it into the measuring cup and then leveling the top with a knife. If the flour is packed from scooping, you end up with too much flour, and the cupcakes are dense.
    • Shake the cocoa powder through a sifter when adding it so there are no little clumps in the dry ingredients. This makes it much easier to achieve a smooth batter once the wet ingredients are added.
    • Let the cupcakes cool for about 30 minutes before eating or decorating. I'll admit we often violate this suggestion. When we do, the cupcakes are not fully firmed-up. So, wait!

    Ways to Decorate Eggless Chocolate Cupcakes

    These eggless chocolate cupcakes are a bit unique in that no frosting is necessary. They are truly that delicious. But, decorating them is fun and will turn this recipe into a show-stopping dessert.

    I hope you are inspired by these photos and ideas.

    Three decorated eggless chocolate cupcakes: one with chocolate chips on top, one with powedered sugar, and one with vanilla frosting and sprinkles.

    Chocolate chips

    Sprinkle a few over the top of the batter in the muffin tin. We used egg-free, dairy-free chocolate chips for the cupcake pictured. White chocolate or peanut butter chips would be nice too.

    Sometimes, I submerge a chunk of chocolate or diced strawberry into the batter of a cupcake...for a happy surprise. 🙂

    Powdered Sugar

    Sprinkle powdered sugar on just before serving; otherwise, it melts into the chocolate...which I'm not so sure is a bad thing.

    Dairy-free Frosting and Sprinkles

    We made Hershey's Perfectly Chocolate Frosting using plant-based butter sticks and dairy-free milk to frost these cupcakes. However, several commercially made frostings are egg and dairy free, including many made by Pillsbury.

    Take your pick from all the gorgeous sprinkles you will find at the store. They are generally vegan too.

    Vegan chocolate cupcake with bite taken out of it.

    Make-Ahead and Storage

    Once you fall in love with these eggless chocolate cupcakes, you will want to have the dry mix on hand.

    • Make-Ahead - Add the dry ingredients to jars, containers, or sealing bags while you have everything out.
    • Room Temperature - Unfrosted cupcakes stay fresh for about 2 days in an airtight container. Frosted cupcakes should be refrigerated or frozen.
    • Refrigerator - Cupcakes tend to dry out in the fridge, but can be stored in an airtight container for about a week. The better option is to wait and frost them just before they are served.
    • Freezer - Store cupcakes (frosted or unfrosted) in the freezer in an airtight container for up to 2 months. They freeze beautifully and will defrost on the counter in about an hour.
    Wacky chocolate cupcake made with out egg on a plate with more cupcakes behind it.

    More Eggless Treats

    • Vegan Oatmeal Lace Cookies
    • 2 Ingredient Pumpkin Cookies and Muffins
    • Molten Lava Chocolate Chip Cookies {Vegan}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Eggless chocolate cupcake with dairy-free frosting on a plate.

    Eggless Chocolate Cupcakes

    These eggless chocolate cupcakes are rich, moist, and decadent. You won't miss the egg one bit in this wacky, impression-era cupcake.
    4.67 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Resting time: 30 minutes
    Total Time: 35 minutes
    Servings: 14 cupcakes
    Calories: 148kcal
    Author: Marjory Pilley

    Ingredients

    • 1 ¼ cup unbleached all purpose flour white whole wheat flour or all purpose flour
    • 1 cup sugar
    • ⅓ cup unsweetened cocoa
    • ½ tsp salt
    • ¼ tsp baking soda
    • 1 cup water
    • ⅓ cup canola oil
    • 1 tsp vanilla extract
    • 1 tsp vinegar
    • Optional toppings frosting, powdered sugar, chocolate chips

    Instructions

    • Preheat oven to 350°F.
    • Spray wells of muffin tins to prevent sticking, even if using paper inserts.
    • Mix dry ingredients together in a bowl.
    • Add wet ingredients to the dry mixture and stir well with a whisk until the batter is smooth. It will be thin and runny.
    • Fill muffin tin wells ⅔ full. 
    • Bake for 25 minutes or until the tops are firm and spongy, and tooth pick comes out clean.
    • Allow cupcakes to cool for 30 minutes before decorating as desired. Enjoy!

    Notes

    See more expert tips and photos above.
    Tips:
    • Measure the flour by spooning it into the measuring cup and then leveling the top with a knife. If the flour is packed from scooping, you end up with too much flour, and the cupcakes are dense.
    • Shake the cocoa powder through a sifter when adding it so there are no little clumps in the dry ingredients. This makes it much easier to achieve a smooth batter once the wet ingredients are added.
    • Let the cupcakes cool for about 30 minutes before eating or decorating. I'll admit we often violate this suggestion. When we do, the cupcakes are not fully firmed-up. So, wait!
    • This recipe can also be made as a cake in a round or square, greased 9 x 9 baking dish. Cook for about 30 minutes or until the top is firm and a toothpick comes out clean.
    Storage:
    • Make-Ahead - Add the dry ingredients to jars, containers, or sealing bags while you have everything out.
    • Room Temperature - Unfrosted cupcakes stay fresh for about 2 days in an airtight container. Frosted cupcakes should be refrigerated or frozen.
    • Refrigerator - Cupcakes tend to dry out in the fridge, but can be stored in an airtight container for about a week. The better option is to wait and frost them just before they are served.
    • Freezer - Store cupcakes (frosted or unfrosted) in the freezer in an airtight container for up to 2 months. They freeze beautifully and will defrost on the counter in about an hour.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Serving: 1g | Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Sodium: 107mg | Potassium: 42mg | Sugar: 14g | Calcium: 4mg | Iron: 0.4mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on December 12, 2013 and has been updated to improve the reader experience.

     

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    Comments

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      Recipe Rating




    1. Nini

      February 12, 2013 at 10:31 pm

      HolyMoly ! Cupid cupcakes...doesn't get any yummier than this <3<3<3

      Reply
    2. Jennifer

      August 24, 2013 at 10:04 am

      A girl whom my daughter attends day care with is allergic to dairy and eggs. It has been very hard to find a good chocolate cupcake recipe to use for our party. I'm excited to try yours!

      Reply
      • Marjory

        August 26, 2013 at 12:45 pm

        This has been our go-to recipe for many years. I hope you enjoy it!

        Reply
    3. Gabby G

      April 20, 2018 at 11:32 am

      5 stars
      Adorable cupcakes! And you're right, I've made vegan cupcakes before and nobody knew it was. Can't go wrong with chocolate. Thanks for sharing all your tips!

      Reply
      • Marjory

        April 20, 2018 at 11:41 am

        Thanks for your comment!

        Reply
    4. Jenn

      April 20, 2018 at 11:55 am

      5 stars
      Looooove me some vegan cupcakes and these are just outstanding! Perfect with some vanilla frosting and #allthechocolatechips

      Reply
      • Marjory

        April 20, 2018 at 3:38 pm

        Yep! Chocoholics will love this!

        Reply
    5. Mariann Litznerski

      August 23, 2018 at 12:28 pm

      I followed the recipe & find the batter dry & crumbly, nor nearly moist enough to bake. I'm going to add some water. Help, Jeff then for this weekend.

      Reply
    6. Mariann Litznerski

      August 23, 2018 at 12:29 pm

      4 stars
      I missed the water 3x! I apologize. Trying to cook too much in too little time.

      Reply
      • Marjory

        August 24, 2018 at 7:31 am

        I hope you enjoy!

        Reply
    7. Sarah Kay

      October 26, 2018 at 5:36 pm

      I'll be trying the recipe in a few days, but I just wanted to ask how many cupcakes you get out of it? Since I'll be bringing the cupcakes to a party, I guess I'll just douple the measurements to make sure I have enough, but I wanted to ask nonetheless. 🙂

      Reply
      • Marjory

        October 27, 2018 at 8:19 am

        Hi! It should yield about 14 cupcakes! Enjoy!

        Reply
    8. Jordyn

      December 18, 2018 at 2:00 am

      Hi! I’m wondering if you used distilled white vinegar or apple cider for this recipe, and if it matters?

      Reply
      • Marjory

        December 18, 2018 at 7:21 am

        We used distilled white vinegar. I've never tried it with apple cider vinegar. However, I think it would be fine.

        Reply
    9. lisa

      February 01, 2019 at 12:38 pm

      Cocoa powder is quite bitter. Can this recipe omit the sugar and add the equivalent inc chocolate chips? Please let me know

      Reply
      • Marjory

        February 01, 2019 at 5:16 pm

        Hi there! I've never tried this variation so I'm really not sure how it would work! Love to know how it works out if you make the change!

        Reply

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