Eggless Chocolate Cupcakes

4.06 from 19 votes

Eggless Chocolate Cupcakes

These eggless chocolate cupcakes are rich, chocolatey, and topped with a thick swirl of fudgy frosting. Serve with your favorite non-dairy ice cream at your next party.

Prep Time10

Cook Time15

Total Time25

Keyword: baking, easy dessert recipe, kid-friendly recipe, vegan recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Muffin Tin
Mixing Bowls
Handheld Mixer

Ingredients

Cupcakes:

1 cup all-purpose flour (125 grams)
3/4 cup sugar (150 grams)
1/4 cup unsweetened cocoa powder (40 grams) (not Dutch-process cocoa)
1 teaspoon baking soda
pinch of kosher salt
1/4 cup cooking oil (use any neutral oil; I typically use avocado oil)
1 cup water
1 teaspoon pure vanilla extract

Frosting:

2 sticks vegan butter (16 Tablespoons; if you don't need these to be vegan / dairy-free, regular butter will work)
1 Tablespoon maple syrup
1/2 cup unsweetened cocoa powder (40 grams) (not Dutch-process cocoa)
1 cup powdered sugar
3 Tablespoons water

Instructions

Preheat oven to 350°F / 177°C.
Line a muffin tin with liners and spray them lightly with nonstick cooking spray.
In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add oil, water, and vanilla extract all at once and stir just until everything is combined and no dry spots remain.
Divide batter between spaces in the muffin tin.
Bake until the cupcakes are just set in the middle, 15 to 17 minutes.
Allow the cupcakes to cool completely.
To make the frosting, beat the vegan butter on high until very creamy. Add the maple syrup, cocoa powder, powdered sugar, and water and mix on low until all of the dry ingredients are mixed in. Increase the speed and mix on high until the frosting is creamy and smooth.
Transfer the frosting to a piping bag and frost the cupcakes as desired. (Note: Be very sure that the cupcakes are completely cool or the frosting will melt as you add it.)

Nutrition