These Eggless Chocolate Cupcakes are so rich and moist, no one would ever know not only are they eggless but they're gluten free, nut free and easily vegan! Topped with a smooth fudge frosting, they're a delicious luscious treat that is so easy to make; the batter comes together with a whisk and spatula in one bowl! They will become your go to chocolate cupcakes when you're looking for an easy recipe!
This eggless chocolate cupcake recipe is so good, everyone will be asking you to make more, as my kids do! Unlike most gluten free baked goods that go stale the next day, these babies stay soft for days even though they're allergy friendly and contain zero milk of any kind! If you're looking for a recipe with milk in the batter, check out my Chocolate Cupcakes with Vanilla Frosting.
For more cupcake recipes, try my Homemade Hostess Cupcakes, Snickerdoodle Cupcakes, S’mores Cupcakes and Lemon Cupcakes.
Reasons to Love These Eggless Chocolate Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft, decadent and delicious.
- Double Chocolate- The cupcakes have a chocolate base and topped with fudge frosting! For double chocolate cookies, check out my Frosted Chocolate Cookies!
- Easy to Make- The batter mixes up in just one large bowl with a whisk like my Small Batch Chocolate Cupcakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- White Vinegar- Used with the baking soda to help the cupcakes rise.
- Vegetable Oil- These cupcakes use oil, so they stay moist longer. For a recipe with olive oil instead, check out my Chocolate Olive Oil Cake which can also be made into cupcakes!
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
- Butter/Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Make sure any sprinkles you use are vegan as well.
Make this Recipe with All Purpose Flour
- Use 1.5 cups packed AP flour (252 grams).
- Make sure to use packed ¼ cup cocoa powder (29 grams).
- Only use ¼ cup plus 2 tablespoons vegetable oil.
For Mini Cupcakes
- Bake for 15-17 minus or until a toothpick inserted comes out clean and the tops spring back at you when carefully touched.
- Makes 24 mini cupcakes.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Eggless Chocolate Cupcakes
Here are the step by step instructions to make these chocolate eggless cupcakes!
Step 1: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking soda and kosher salt.
Step 2: Make 3 Wells and Add the Wet Ingredients
Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.
Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.
Step 3: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Step 4: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 5: Make the Chocolate Fudge Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, cocoa powder and the vanilla until combined.
Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 6: Frost the Cupcakes and Add Sprinkles (If Desired)
Pipe the chocolate buttercream on top of each cupcake or frost with an icing spatula.
Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcakes their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cupcakes too dry and bitter.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before.
If making the night before, keep the cupcakes in an airtight container in the fridge until ready to serve.
Yes! You can make the frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving.
Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the chocolate cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Chocolate Recipes You'll Love
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📖 Recipe
Eggless Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- ¼ cup cocoa powder (I use 2 of Dutch cocoa powder and 2 of Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup plus 3 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
For the Chocolate Frosting
- 3.5 cups confectioners’ sugar
- 1 cup cocoa powder (I use ½ cup Dutch ½ cup Dark)
- ¾ cup unsalted butter or vegan baking stick, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup water
Instructions
Make the Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- In a large bowl whisk together the 1.5 cups multipurpose gluten free flour, 1 cup granulated sugar, ¼ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt.
- In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into.
- In one well pour the ¼ cup plus 3 tablespoons vegetable oil, in the other well pour the 1 tablespoon white vinegar and in the last, pour the 1 teaspoons pure vanilla extract.
- Pour 1 cup of cold water on top of all the ingredients.
- Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over mix.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
- Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.
- Let the cupcakes cool almost completely in the pan (about 15 minutes) before trying to remove them and placing them on a cooling rack.
Make the Chocolate Fudge Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ½ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the place. If you have a piping bag, you don’t need the crumb layer or this chilling step.
- Immediately after finishing frosting the cupcakes, add the chocolate sprinkles so they stick to the frosting. Enjoy!
Ms. Porter says
these cupcakes were fantastic, I was diagnosed with a rare autoimmune condition when I was 9 years old and I have been trying to find a good cupcake recipe for a very long time, I can't wait to make these again for my birthday party this year and i'm so thankful for your recipe.
Lee says
Oh my gosh I'm so so glad that you love them! Thank you!
Anne says
I have made these three times and they are great each time. The recipe used to be called Wacky cupcakes: the recipe does NOT have baking powder which is wacky. It does have baking soda. Why it turns out must be chemistry. I love that it is a small batch making a dozen beautiful cupcakes. They have a moist tender crumb. This is Not a comment that I make lightly since I have baked gluten free for 17 years and made a lot of nasty tasting cupcakes. This recipe is so easy. I do suggest doing the wet dry combination very quickly so not to develop the “gluey” of the gf flour. It does not affect the cupcake but makes it harder to get into the cupcakes cups. Don’t over bake. Underbaked is too moist. The sign of doneness is the same for wheat cupcakes: it springs back. For me the recipe timing was perfect. I used Cup4Cup and make no other changes. Love-love-love the frosting. (This is a repost by me because it deserves a great rating and somehow I missed that button.)
Lee says
SO so thoughtful! Thank you so much!
Ginetta says
Could I use coconut oil in place of butter?
Lee says
Sadly I cannot test this due to my son's allergy, but you can replace the vegetable oil in the recipe with coconut oil (make sure the oil is liquid) with a 1 to 1 ratio. As for the frosting, yes I read you can swap it out for the butter or vegan butter in the frosting. Don't make it liquid when using it for the frosting. Hope it works!
Caroline says
Hi! Do you know what the best kind of vegan baking sticks are?? Thanks 🙂
Lee says
Hi Caroline! I really love Fleischmann's unsalted. If using it, make sure to get the unsalted version because the version with salt contains dairy. Hope that helps!
Ankita says
Hii can i use APF in place of gluten free flour if baking non vegan cup cakes.. and which brand of coco powders u use... both dutch and dark coco powder
Lee says
Hi Ankita! Yes you can! If using APF, only use 6 tablespoons of vegetable oil (not 7). As for cocoa powder, I actually use Hershey for both! They are very very clear about potential allergens and theirs are both gluten and nut free. Sometimes the dutch is hard to find, so natural unsweetened works wonderfully as well. Hope that helps!
john says
Making these reminded my of the cupcakes that my grandmother used to make for me!