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Eggless Chocolate Cupcakes Recipe

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4 from 15 reviews

Delicious and moist eggless chocolate cupcakes made with cocoa powder and instant coffee for a rich flavor. These quick and easy cupcakes are perfect for any occasion and can be enjoyed plain or decorated with your favorite frosting or melted chocolate.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (maida)
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tbsp instant coffee powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup oil
  • 1 cup water
  • 1/2 tsp vinegar
  • 1 tsp vanilla extract

Optional Decoration

  • Melted dark chocolate
  • Sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 180 degrees Celsius (356 Fahrenheit) to ensure it reaches the correct temperature before baking.
  2. Prepare Cupcake Cases: Line a cupcake tray with cupcake cases and set aside to prevent sticking and ease removal after baking.
  3. Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour and cocoa powder to eliminate lumps and combine evenly.
  4. Add Remaining Dry Ingredients: To the sifted flour and cocoa powder, add baking soda, sugar, and salt, mixing well to distribute all ingredients.
  5. Mix Wet Ingredients: In a separate mug or bowl, combine 1 cup of water with instant coffee powder, oil, vinegar, and vanilla extract; stir thoroughly until well blended.
  6. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined.
  7. Beat the Batter: Use an electric beater or whisk to beat the batter lightly, taking care not to overbeat to maintain cupcake softness.
  8. Fill Cupcake Cases: Using an ice cream scoop or spoon, fill each cupcake case about two-thirds full with batter for proper rising.
  9. Bake: Place the tray in the preheated oven and bake for 15–20 minutes until a skewer inserted in the center comes out clean. Baking for 20 minutes is usually required.
  10. Cool in Tin: After baking, allow the cupcakes to cool in the tin for 5 minutes to set slightly.
  11. Cool Completely: Transfer the cupcakes from the tin onto a wire rack to cool completely before decorating or serving.
  12. Optional Decoration: You can enjoy your cupcakes plain or decorate them. Melt dark chocolate in the microwave and dip the cupcakes in it, then add sprinkles for a festive touch.

Notes

  • Do not overbeat the batter to maintain a soft and tender crumb texture.
  • Vinegar reacts with baking soda to provide rise and fluffiness; do not skip it.
  • Instant coffee powder enhances the chocolate flavor but can be omitted if preferred.
  • Use room temperature water to help combine ingredients smoothly.
  • For eggless baking, these cupcakes rely on vinegar and baking soda as leavening agents.
  • Always check cupcakes by inserting a skewer to confirm they are fully baked.
  • Allow the cupcakes to cool completely before decorating to avoid melting your frosting or toppings.

Find it online: https://cheftinaskitchen.com/eggless-chocolate-cupcakes-recipe/