Eggless chocolate cupcakes recipe

(Best eggless cupcakes)

These are the BEST, super moist, soft and spongy eggless chocolate
cupcakes recipe. You will not miss eggs in it.
4.64 from 66 votes
Course Dessert
Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes
Total Time 35 minutes

Servings 18 cupcakes
Calories 282kcal
Author Kanan

Ingredients
For eggless chocolate cupcakes recipe:
1 ½ cups All purpose flour (Maida)
1 cup White granulated Sugar
⅓ cup Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Water
½ cup Oil
1 teaspoon Pure vanilla extract
1 tablespoon White distilled vinegar

For Frosting:
4 oz or 113 grams Unsweetened chocolate chopped
⅔ cup Unsalted butter softened at room temperature
1 ⅓ cups Powdered sugar (Confectioner’s sugar or icing sugar)
1 teaspoon Pure vanilla extract

Instructions
Making eggless chocolate cupcakes:
1. Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2. Line muffin trays with cupcake liners or lightly spray it using non-stick cooking oil
spray.
3. Mix dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in
a bowl using wire whisk. If your cocoa powder have too many lumps, please sift it.
4. In another bowl, mix wet ingredients (Water, oil, vanilla extract and vinegar).
5. Add this wet ingredients to the flour mixture.
6. Using wire whisk, beat it till everything is incorporated well. Do not over mix it.
7. Fill the each muffin cup about ⅔ full with the batter.
 8. Bake into preheated oven for 20-22 minutes. Check by inserting a toothpick in the
center of the cake. If it comes out clean meaning cake is ready.
9. Remove it from the oven, let them cool for 5-10 minutes in the pan itself and then
remove it to a wire rack to cool completely.

Making chocolate buttercream frosting:

1. To melt the chocolate using double boiler method, take a sauce pan filled with about
an inch of water, bring it to a simmer. Put a heatproof bowl on top and make sure
that water it not touch to the top bowl. Add chopped chocolate into the top bowl.
2. Let it melt with stirring constantly. Remove the bowl and turn off the stove.
3. Let the melted chocolate come to the room temperature
4. Now take soften butter in a bowl, using hand mixer or wire whisk beat it till butter
gets smooth and creamy.
5. Now add powdered sugar and again beat it till it is light, smooth and fluffy.
6. Then add vanilla extract and beat it again till mixed.
7. Now add melted and cooled chocolate and continue beating till you get smooth,
fluffy and shiny frosting.
8. Once cupcakes are cooled completely, frost them using this frosting.

Nutrition
Serving: 1cupcake w/ frosting | Calories: 282kcal | Carbohydrates: 30.3g | Protein: 2.3g | Fat:
16.5g | Saturated Fat: 7.3g | Cholesterol: 18mg | Sodium: 188mg | Potassium: 90mg | Fiber: 1.9g
| Sugar: 19.5g | Calcium: 10mg | Iron: 1.8mg
*Nutrition information is a rough estimate for 1 serving

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