The chocolate Eggless Cupcake Recipe is perfect for those following a vegan diet and those who are allergic to eggs or have egg allergies.
Eggless cakes have been around since the 1800s and were created as an alternative to their animal-based counterpart.
Nowadays, fruit products such as apple sauce, tapioca flour, banana puree, and so on are used in place of eggs.
What is Chocolate Eggless Cupcake Recipe?
Modern eggless cakes are very similar to conventional chocolate recipes. The main ingredients are sugar, butter, flour, and cocoa powder. Eggless cupcakes are also sweet but not sugary; they’re airy like their egg-based counterparts.
Well-made eggless cupcakes have a mild hint of sweetness and some cocoa flavor; the taste isn’t very intense compared to regular chocolate cake recipes. They are also slightly denser due to their less fluffy texture and lack of egg whites or fat.
How To Make Chocolate Eggless Cupcake Recipe?
- Prepare Time: 20 min
- Cooking Time: 15 min
- Servings: 18 cupcakes
- Level: Easy
- 2 1/2 cups all-purpose flour
- 1 tsp Baking Powder, soda salt of
- 1 tsp Baking powder, soda salt, 4. 1/2 cup Cocoa powder
- 1/2 cup Vegan Butter, softened
- 1 cup Brown Sugar
- 1/2 cup white sugar
- 3 tsp vanilla extract
- 3 cups Semi-sweet Chocolate chips
- 2 tsp Baking powder, soda salt of
- 2 cups Soy milk or cow’s milk or almond milk or cashew milk, or whipped cream (for frosting)
Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
Cream together the brown and white sugar with vanilla extract until it becomes light and fluffy.
In another bowl, blend the vegan butter with the vanilla mixture for about 2 minutes until it becomes creamy and supple. Then add the cocoa powder and blend again for about 2 minutes if needed.
Add in the all-purpose flour, baking powder, salt of soda, and mix well with a rubber spatula.
Pour in the semi-sweet chocolate chips and mix them thoroughly until evenly distributed. Then add the soy milk, cow’s milk, almond milk, or cashew milk and mix it with a wooden spoon.
Add about 3/4 cup of batter to each paper liner and smooth the surface evenly with a spatula. Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean (do not overbake).
Let it cool. And frost it with your favorite frosting.
- Check the milk’s expiration date, and avoid milk that has soured before making this recipe, as it adversely affects the outcome of your cupcakes and cake. Sour milk tends to curdle during baking, and so do vegan butter or other dairy substitutes.
- The texture and taste of the resultant cupcake may be compromised if sour milk or dairy substitutes are used in this recipe.
- Instead of vegan butter, you can use coconut or refined coconut oil.
- If you prefer, you can also use all the white sugar instead of brown sugar in the recipe. However, brown sugar adds more moisture and flavor than white sugar.
- Suppose you like to eat lighter cupcakes, add some additional milk/almond milk until it is like a thick cake batter consistency for even baking. The cupcake’s texture will be slightly denser and spongier than most traditional egg-based recipes.
Nutrition Fact Of Chocolate Eggless Cupcake Recipe
|Total Fat||14.1 g|
|Saturated Fat||8.9 g|
|Total Carbohydrates||83 g|
|Dietary Fiber||2.8 g|
The 5 best variations of Chocolate Eggless Cupcake Recipe
1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
2. Beat 1/2 cup vegan butter, 6 tbsp unsweetened cocoa powder, 1/4 cup tepid soy milk, cow’s milk, almond milk, or cashew milk, and 2 tsp vanilla extract until it becomes smooth and aerated.
3. Beat in 1 cup sugar, then another 1/2 cup sugar until it becomes light and fluffy.
4. In another bowl, blend the vegan butter with the vanilla mixture for about 2 minutes until it becomes creamy and supple. Then add the cocoa powder and blend again for about 2 minutes if needed.
5. Add in the all-purpose flour, baking powder, salt of soda, and mix well with a rubber spatula. Pour in the semi-sweet chocolate chips and mix them thoroughly until evenly distributed.
Why do cupcakes need eggs?
The eggs add a lot of moisture and fat to the cupcakes, contributing to a moist and tender crumb.
The fat from the eggs will also help in the baking process by ensuring that the cupcakes rise properly in the oven.
Also, if you choose to bake your cupcakes in paper liners instead of greasing and flouring the pan, you need to use eggs as a binder to add extra strength to your recipe. Otherwise, it will be difficult for you to remove your paper liners from baked cupcakes.
This Chocolate Eggless Cupcake Recipe is easy and delicious. It is perfect for newbies or novices in the kitchen. It is quick to make and very simple to follow, so everybody can make it right at home and enjoy it with their loved ones.
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