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; they will become your go to chocolate cupcakes!
This eggless chocolate cupcake recipe is so good, everyone will be asking you to make more! Unlike most gluten free baked goods that go stale the next day, these babies stay soft for days!
For more cupcake recipes, try my Homemade Hostess Cupcakes, Snickerdoodle Cupcakes, S’mores Cupcakes and Lemon Cupcakes.
Reasons to Love These 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!
- Easy to Make- The batter mixes up in just one large bowl with a whisk like my Small Batch Chocolate Cupcakes!
For the Cupcakes
- 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 one because it’s nut safe but it does contain dairy.
- White Vinegar- Used with the baking soda to help the cupcakes rise.
- Vegetable Oil- These cupcakes use oil, so they stay moist longer.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
For the Frosting
- Butter/Vegan Baking Stick- Make sure to use softened not melted or your frosting will be a liquidy mess.
- Water- This frosting uses water and no milk at all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Cupcakes Vegan
- Use a gluten free flour that’s free from dairy.
- Read the label on your sprinkles or candy to make sure they’re gluten free, nut free and vegan.
- Make sure to use vegan baking sticks instead of butter in the frosting.
This recipe has not been tested with 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 cupcakes!
Step 1: Whisk Together All the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt.
Step 2: Make 3 Wells in the Dry Ingredients
In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into.
Step 3: Pour in the Liquid Ingredients Minus the Water
In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.
Step 4: Pour the Cold Water on Top
Pour the cold water on top of all the ingredients.
Step 5: Whisk to Combine Everything
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.
Step 6: 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. You should have 12 regular size cupcake tins filled.
Step 7: Bake the Cupcakes
Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.
Step 8: Cool the Cupcakes
Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Frosting
Step 1: Cream the Butter/Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Whisk the Cocoa Powders
If using two types of cocoa powder, put them in a bowl and whisk to combine.
If using only one type of cocoa powder, skip this step.
Step 4: Add in the Remaining Ingredients Half at a Time
With the mixer on low speed, slowly add in half the confectioners’ sugar, half the mixed cocoa powders and half the water. Beat until combined.
Then add in the second half of the ingredients and beat until combined again and smooth.
Decorate the Cupcakes
Step 1: Pipe the Frosting
If you have piping bags, pipe the frosting on top of each cupcake.
If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
Step 2: Chill the Cupcakes
If you frosted them 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 from the soft cupcakes get all over your frosting.
If you have a piping bag, you don’t need the crumb layer or this step.
After they chill, take them out and frost the tops with as much frosting as you desire!
Step 3: Add Toppings if Desired
Immediately after finishing frosting the cupcakes, add gluten free sprinkles or allergy friendly chocolate if desired.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies 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.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cupcake tins, gently smooth the tops with a butter knife.
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.
It makes 12 regular size cupcakes or 24 mini cupcakes.
Mini cupcakes bake for 15-17 minus or until a toothpick inserted come out clean and the tops spring back at you when carefully touched.
Storing and Freezing
Since gluten free and eggless baked goods are best the first day, we want to try to keep these Eggless Chocolate Cupcakes as fresh as possible.
Store extra cupcakes in an airtight container in the fridge for up to 2 days.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.
Or you can warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth.
If not eating all the extra cupcakes the next few days, take the cupcakes, wrap them in foil and place them in a zip top bag and freeze them.
You can keep the cupcakes frozen for up to 30 days.
When ready to eat, put the 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.
Warm each cupcake in the microwave for 5-10 seconds, if desired.
Other Chocolate You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
Eggless Chocolate Cupcakes
For the cupcakes:
- 1.5 cups gluten free flour
- 1 cup granulated sugar
- 4 tablespoons cocoa powder (I use 2 of Dutch cocoa powder and 2 of Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 7 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup cold water
For the frosting:
- 3.5 cups confectioners’ sugar
- 1 cup cocoa powder (I use ½ cup Dutch ½ cup Dark)
- 12 tablespoons unsalted butter or vegan baking stick, softened
- ½ cup water
- 2 teaspoons pure vanilla extract
For The Cupcakes
- Preheat oven to 350 Fahrenheit and line a mini or regular cupcake pan with paper liners.
- In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and 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 vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.
- Pour the 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.For mini cupcakes, use a cookie scoop or a tablespoon to transfer the batter into the mini cupcake pan. Smooth the tops.
- Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.
- For the mini cupcakes, bake in the mini cupcake pan for about 15-17 min or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool almost completely in the pan before trying to remove them.
For The Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
- Add in the vanilla and beat until combined.
- If using two types of cocoa powder, put them in a bowl and whisk to combine. If using one one, skip this step.
- With the mixer on low speed, slowly add in the confectioners’ sugar, the mixed cocoa powders and the water. Beat until combined, creamy and smooth.
- If you have piping bags, pipe the frosting on top of each cupcake.
- If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- Pop the cupcakes in the fridge for 5-10 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 sprinkles, if desired, so they stick to the frosting.
Making these reminded my of the cupcakes that my grandmother used to make for me!
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
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!
Hi! Do you know what the best kind of vegan baking sticks are?? Thanks 🙂
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!
Could I use coconut oil in place of butter?
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!
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.)
SO so thoughtful! Thank you so much!
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.
Oh my gosh I'm so so glad that you love them! Thank you!