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A decadent Eggless Chocolate Cupcake with a bite reveals a warm soft interior
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5 from 3 votes

Eggless Chocolate Cupcakes

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!
Prep Time15 minutes
Cook Time25 minutes
Assembly Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12 regular cupcakes or 24 mini cupcakes
Calories: 444kcal
Author: Lee

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
US Customary - Metric

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!

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks and vegan sprinkles.
All Purpose Flour: I cannot test this due to celiac disease, but use 1.5 cups packed AP flour (252 grams), packed cocoa powder (29 grams) and ¼ cup plus 2 tablespoons vegetable oil.
Storing: Store the cupcakes in an airtight container or wrapped in foil in the fridge for up to 2 days, or in the freezer for 30 days.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft. 
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 444kcal | Carbohydrates: 68g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 194mg | Potassium: 140mg | Fiber: 5g | Sugar: 52g | Vitamin A: 350IU | Calcium: 26mg | Iron: 2mg