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; they will become your go to chocolate cupcakes!
Servings: 12 regular cupcakes or 24 mini 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.
Storing: Store extra in an airtight container in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
Freezing: Freeze extra cupcakes wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw and then microwave for 5-10 seconds.
To make vegan: Use a non dairy gluten free flour, vegan baking sticks and vegan sprinkles.
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