These chocolate cupcakes are so decadent with the most delicious chocolate buttercream, and you can’t even tell they are eggless!
How to make eggless chocolate cupcakes
There are two extra steps in this recipe. The first is to make a chocolate ganache by heating up the milk and pouring it over chocolate chips. This makes the cupcakes extra moist and chocolatey.
The second is to make a makeshift buttermilk by combining vinegar and heavy cream and letting it sit for 5 minutes before mixing into the other wet ingredients. The vinegar and baking soda will help the cupcakes rise without eggs.
How to make the best chocolate buttercream
Decorate with sprinkles and eat!
Common questions
- Why aren’t my cupcakes rising?
These cupcakes do not rise a lot. The baking soda and vinegar react together to make them rise instead of using eggs, but they should still be fairly flat once they have cooled. They are a fairly dense, fudgey cupcake because of the chocolate. - Are there other egg substitutes I can use for baking cupcakes?
Yes! I find that Bob’s Red Mill egg replacer works well in cakes and cupcakes, but you would need to use a different recipe than mine. - Why are my cupcakes sinking in the middle?
These cupcakes will sink in the middle if they are underbaked or if the cupcake tin is filled up too high. Check the expiration date on your baking soda as well. - Can I make these gluten-free?
You can definitely use all-purpose gluten free flour in place of regular flour in this recipe, but it will change the texture some. These are already dense cupcakes because of the chocolate, and gluten free flour will make them denser.
Chocolate Cupcakes (Eggless)
Course: Dessert12
servings20
minutes20
minutesThese chocolate cupcakes are so decadent with the most delicious chocolate buttercream, and you can’t even tell they are eggless!
Ingredients
- CHOCOLATE CUPCAKES
4 ounces milk or semisweet chocolate chips
1/2 cup milk
1/2 cup heavy cream, room temperature
1 Tablespoon white vinegar
1 cup (120g) all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (5g) salt
1 cup (200g) sugar
1 teaspoon vanilla extract
1/3 cup sour cream
1/4 cup canola or vegetable oil
- CHOCOLATE BUTTERCREAM
1/2 cup salted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
2 tablespoons heavy cream or milk
Directions
- CHOCOLATE CUPCAKES
- Preheat oven to 350 degrees F. and line a cupcake pan with paper liners.
- Place milk in a saucepan and heat just until it is starting to scald. Do NOT let it boil! Pour milk over chocolate chips in a small dish and let sit for 2-3 minutes to melt the chocolate. Stir together until smooth and set aside.
- Mix heavy cream and vinegar in a dish and let side for 5 minutes. It will curdle and look like buttermilk.
- Whisk flour, cocoa powder, baking soda, salt and sugar in a large bowl to combine.
- Whisk together the melted chocolate mixture, heavy cream, sour cream, vanilla and oil until smooth.
- Add dry ingredients to wet and stir with a rubber spatula just until combined.
- Fill cupcake tin 2/3 full and bake for 20-22 minutes until a toothpick comes out with just a few crumbs clinging to it. The cupcakes will puff up a little but will cool to be quite flat.
- CHOCOLATE BUTTERCREAM
- Using a stand mixer with the paddle attachment or a hand mixer, beat butter for 3-5 minutes until very soft and smooth.
- Add powdered sugar, cocoa powder, vanilla and heavy cream or milk and mix slowly until powdered sugar is fully mixed in. Turn mixer to medium and beat for another 3 minutes until light and smooth.
- Pipe or smooth onto cooled cupcakes and top with sprinkles!