Super Moist Eggless Chocolate Cupcakes
These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Dairy-free and butter-free recipe!!
Servings: 12 CUPCAKES
Calories: 317.62kcal
Ingredients
DRY INGREDIENTS
- 1½ cup All purpose flour
- 1 teaspoon Baking soda
- ½ cup Unsweetened cocoa powder
- A pinch of Salt
WET INGREDIENTS
- 1 cup Sugar or Brown sugar
- ¼ cup Oil
- 1¼ cup Water
- 1½ teaspoon Vinegar
- 1 teaspoon Chocolate Extract
BUTTERCREAM FROSTING ( IS NOT VEGAN)
- 2 cups Powdered Sugar
- ½ cup Unsalted Butter (vegan)
- 1 teaspoon Vanilla essence
- ½ teaspoon Milk
Instructions
MAKING CUPCAKES
- Preheat the oven to 350 degree F. Assemble: the dry ingredients.
- And wet ingredients.
- In a bowl sift together all of the dry ingredients.
- Whisk until well combined.
- In the same bowl, stir in the wet ingredients.
- Slowly add water and combine the mixture until well blended, smooth and lump -free.
- Batter should be of dropping consistency - batter falls of the spoon when the spoon is held upside down.
- Line a muffin tray with cupcake liners.
- Divide the mixture equally between 12 muffin cupcakes.
- Bake for 12- 15 minutes or until the toothpick comes out clean. For me baking time was 14 minutes. If the toothpick comes out sticky - bake again for 5 minutes.
- Remove from tray and leave the cupcakes to cool.
- Super soft and moist eggless cupcakes are ready for frosting.
BUTTERCREAM FROSTING
- In a stand mixer, cream the softened butter.
- Gradually, add powdered sugar and rest of the ingredients.
- Beat the mixture until you have a thick, fluffy buttercream.
- This Halloween welcome your friends to a sweet treat. Make a huge batch and watch these cute ghost cupcakes disappear!!
Notes
Can I refrigerate these Super moist eggless Chocolate cupcakes?
You sure can! Eggless chocolate cupcakes will last for up to 3 days in the refrigerator. Once the cupcakes have cooled, store them in an air-tight container in the fridge for up to 4-5 days.
Can I freeze these chocolate cupcakes?
Absolutely! Wrap the cooled cupcakes individually in a plastic wrap and then in a foil. Transfer the wrapped cupcakes to a freezer-friendly bag, and store. This way, they will stay good for 2 months.
When ready to serve, thaw the cupcakes at room temperature. Frost and serve.
Nutrition
Calories: 317.62kcal | Carbohydrates: 50.67g | Protein: 2.4g | Fat: 12.99g | Saturated Fat: 5.52g | Cholesterol: 20.36mg | Sodium: 95.31mg | Potassium: 71.33mg | Fiber: 1.61g | Sugar: 36.36g | Vitamin A: 236.36IU | Calcium: 9.2mg | Iron: 1.22mg