I promise you’re going to want to try these extra moist eggless chocolate cupcakes! I like to top them with a Russian buttercream but any frosting works wonderfully here.
I feel like a good, classic chocolate cupcake recipe is essential in every baker’s recipe box. Something reliable, easy, adaptable, and delicious. I played around and tested a few different variations of this recipe but finally settled on the perfect one.
These eggless chocolate cupcakes are extra moist and so rich. They’re the perfect base for whatever type of frosting or decorations you want to top them off with!
The sour cream and oil both make these chocolate cupcakes super soft, and the coffee helps to intensify the delicious chocolate flavor. There are endless possibilities when it comes to decorating these little guys, but in this case I chose to go with Russian buttercream.
Why You’ll Love These Eggless Chocolate Cupcakes…
- They’re straightforward and easy, something you can quickly whip up before a birthday party.
- The Russian buttercream frosting that I decided to add to these chocolate cupcakes only calls for 2 ingredients and is insanely delicious!
- I just think cupcakes in general are so much fun to make, and they always look great. Especially chocolate cupcakes.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: vegetable oil.
- The flavor: cocoa powder + sugar + vanilla.
- For chocolate cupcakes without eggs: Bob’s Red Mill Egg Replacer.
- To intensify that chocolate flavor: instant coffee.
- For added richness and moisture: sour cream.
How To Make Eggless Chocolate Cupcakes From Scratch…
To make these super rich chocolate cupcakes, you’ll want to start by combining your dry ingredients in a medium bowl. Then, in a separate bowl, whisk together the egg replacer, sugar, oil, sour cream, coffee, and vanilla extract.
Once it’s all fully combined, pour your dry ingredients into your wet ingredients and mix until just combined, being careful not to over-mix.
Make sure to fill your cupcake liners halfway full to get a standard sized cupcake that’s ready for decorating! Bake at 350ºF for 20-22 minutes.
Once fully cooled, you can choose to top these chocolate cupcakes off with any frosting you like, whether that’s store-bought or homemade, although I highly recommend this Russian Buttercream frosting.
How To Make Russian Buttercream…
Using a hand mixer or a stand mixer with the whisk attachment, beat two sticks of unsalted butter until creamy. Then, gradually stream in a can of cold sweetened condensed milk as you continue to mix.
Once you have that thick, creamy consistency, you should be good to go! As a finishing touch, I drizzled chocolate syrup on top! I use Hershey’s Simply 5 Chocolate Syrup since it doesn’t contain any corn syrup.
Tips For Making The Best Chocolate Cupcakes…
- As with all of my recipes, I recommend using a kitchen scale to weigh the flour and cocoa powder. This is the only way to ensure accuracy, and you really want to avoid accidentally adding too much flour or cocoa powder to your cupcakes, otherwise they will be quite dry. You will need 111 grams of flour for this recipe and 42 grams of unsweetened cocoa powder.
- If you happen to find your Russian buttercream is a bit runny, try popping it into the refrigerator to chill for anywhere between 15-30 minutes.
- I opted to spread the frosting on my cupcakes this time rather than piping. I use an ice cream scoop to scoop just the right amount of frosting onto each cupcake, then use the back of a regular spoon to spread it around (but not too much!).
- If you are not allergic to eggs, feel free to use 2 eggs instead of the egg replacer.
- To make these chocolate cupcakes vegan, you would need to swap out the sour cream and skip the frosting. I haven’t tested it, but you should be able to use a non-dairy Greek yogurt alternative instead of the sour cream.
- You can skip the instant coffee granules if you’d like, but I would still recommend the 1/4 cup of liquid. You can go ahead and try milk.
Did you try my eggless chocolate cupcakes? Leave me a comment below and tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cupcake Recipes, Check Out My…
Extra Moist Chocolate Cupcakes – Gluten Free, Eggless
- ¾ cup (111g) gluten free flour blend
- ½ cup (42g) cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) sugar
- ⅓ cup (40g) vegetable or canola oil
- ½ cup (113g) sour cream room temperature
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 2 tablespoons instant coffee granules dissolved in ¼ cup hot water
- 1 teaspoon vanilla extract
For the Russian buttercream:
- 1 cup (226g) unsalted butter room temperature
- 14 oz. sweetened condensed milk chilled
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
- In a separate bowl, whisk together sugar, oil, sour cream, prepared egg replacer, coffee, and vanilla. Add in dry ingredients and whisk until just combined, being careful not to over-mix.
- Spoon batter into cupcake liners, filling them up halfway. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the Russian buttercream:
- Using a hand mixer or stand mixer with the whisk attachment, beat softened butter until whipped and creamy, about 5 minutes. Gradually add in cold condensed milk while beating. Make sure to scrape the sides and bottoms as necessary.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- For the buttercream, it’s important to use room temperature butter and cold condensed milk.