I promise you’re going to want to try these extra moist eggless chocolate cupcakes!
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 moist and soft, and the coffee helps to intensify the delicious chocolate flavor.
Why I Love These Eggless Chocolate Cupcakes…
- They’re straightforward and easy, something you can quickly whip up before a birthday party.
- The Russian buttercream that I decided to add to these chocolate cupcakes only calls for 2 ingredients and is insanely delicious!
- I just think cupcakes are so much fun to make! Especially chocolate cupcakes.
How To Make…
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 that’s 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. 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!
If you happen to find that your buttercream is too runny, try popping it into the refrigerator to chill for 15-30 minutes.
I’ll be honest, I’m still perfecting my piping skills, so I opted to spread the frosting on my cupcakes this time. 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!). 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.
Extra Moist Chocolate Cupcakes – Gluten Free, Eggless
- ¾ cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ¾ cup sugar
- ⅓ cup vegetable or canola oil
- ½ cup sour cream room temperature
- 2 tablespoons instant coffee granules dissolved in ¼ cup hot water
- 1 teaspoon vanilla extract
For the buttercream:
- 1 cup unsalted butter room temperature
- 14 oz. sweetened condensed milk chilled
- chocolate syrup for drizzle optional
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
- In a separate bowl, whisk together egg replacer, sugar, vegetable oil, sour cream, 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 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.
- Spread or pipe buttercream onto cooled cupcakes. Drizzle with chocolate syrup (optional).
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.
- For the buttercream, it’s important to use room temperature butter and cold condensed milk.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Did you try my eggless chocolate cupcakes? Tag me on Instagram @justastastyblog and #justastastyblog!