Eggless Chocolate Cupcakes – Texanerin Baking

These eggless chocolate cupcakes are rich, moist, and full of deep chocolate flavor. Whether you’re baking for someone with allergies, following an egg-free diet, or simply out of eggs, this recipe delivers all the indulgence of traditional cupcakes — no compromise needed, and no special egg substitutes required! They’re also super easy to make gluten-free, dairy-free and vegan.

Egg-free baking can sometimes feel tricky, but these cupcakes prove otherwise. Thanks to a combination of oil and vinegar, they stay soft, fluffy, and incredibly moist. Plus, they require only simple pantry staples, making them an easy go-to for any occasion. You won’t need any special techniques — just mix, pour, and bake!

I almost always use the same chocolate cake base recipe. It’s adapted from Hershey’s One Bowl Chocolate Cake.

I’ve tested chia eggs in that recipe, and they work great. I know most vegans have chia seeds around, but this recipe offers an option for those who don’t and prefer not to use any special egg substitutes.

Vinegar is the key ingredient that makes the magic happen in this recipe.

Vinegar?!

During the Great Depression and World War II, eggs and dairy were expensive or rationed. Vinegar allowed bakers to make cakes without eggs while still achieving a tender texture.

A classic example is the Wacky Cake (or Depression Cake), which uses vinegar, baking soda, and oil instead of eggs and butter.

You definitely can’t taste it in the baked cupcakes, so don’t worry about that.

I used the same cake base recipe in my Vegan Chocolate Cake recipe, so if you want to bake a layer cake, check out that post.

Why you’ll love them

• Easy to make – no fancy equipment or techniques required.
• Pantry-friendly – uses basic ingredients you likely already have.
• Super moist and rich – oil and vinegar ensure a soft, tender crumb.
• Kid-friendly – perfect for bake sales and parties.
• Great for special diets – easily adaptable for vegan baking.
• Customizable – pair with different frostings or fillings for any occasion.

These cupcakes aren’t just a substitute — they’re a must-try for any chocolate lover!

Ingredient notes

Here’s an overview of what you’ll need. For the full recipe, scroll down to the recipe card.

Notes on select ingredients

• Milk of choice – use any dairy or non-dairy milk, but avoid canned coconut milk as it’s too thick. If you must use it, do a 50/50 mix of coconut milk and water, and be aware that your cupcakes will have some coconut flavor.
• Vinegar – you can use white vinegar or apple cider vinegar. This reacts with baking soda to help the cupcakes rise and creates a tender crumb.
• Oil – you can use canola oil, vegetable oil or olive oil. I used Aldi organic extra-virgin olive oil, but you couldn’t taste it. I wouldn’t recommend a fancy, strong-flavored olive oil. I also prefer liquid oil over coconut.
• Brown and granulated sugar – you can alternatively use coconut sugar.
• Espresso powder – optional, but enhances the chocolate flavor without making the cupcakes taste like coffee.
• Flour – you can use all-purpose, whole wheat, white whole wheat, or a 1:1 gluten-free baking blend. More on that below!
• Dutch-process cocoa powder – provides a rich, deep chocolate flavor. Regular cocoa powder can be used, but it may alter the taste slightly.

How to make them

Making these egg-free cupcakes is straightforward and doesn’t require any fancy equipment. Just follow these steps.

Preheat the oven to 350 °F (175 °C) and line a muffin pan with 16 cupcake liners.

In a large mixing bowl, combine the milk and vinegar. Let it sit for 5 minutes so it can curdle, mimicking buttermilk.

Add the oil, brown sugar, granulated sugar, vanilla extract, and espresso powder (if using) to the milk mixture. Stir until well combined.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

Fill the cupcake liners slightly more than halfway full.

Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How to make ahead, store and freeze

• Unfrosted Cupcakes – can be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

  To freeze, wrap each cupcake individually in plastic wrap and store them in a freezer-safe bag or container. Thaw at room temperature before frosting and serving.

• Frosted Cupcakes – place leftover frosted cupcakes in a container and refrigerate for up to 3 days or freeze for up to 3 months. They’re fine for a day at room temp.

  If you’d like to freeze them, place the cupcakes on a baking sheet in the freezer until the frosting is firm, then transfer them to a freezer-safe container. Let them thaw in the fridge before serving.

Expert tips

Follow these expert tips to ensure perfect egg-free cupcakes every time.

• Don’t overmix – overmixing the batter can make the cupcakes dense instead of light and fluffy. These egg-free cupcakes can be made in a bowl with a silicone spatula or wooden spoon. No need to use your stand mixer!
• Measure accurately – use a kitchen scale for the most precise measurements, especially for flour and cocoa powder.
• Use room temperature ingredients – this helps everything mix evenly and improves texture.
• Let the cupcakes cool completely – frosting warm cupcakes will cause the frosting to melt and slide off.

Troubleshooting

If you run into any issues while making these cupcakes, here’s how to fix them.

• Cupcakes are too dense – this can happen if the batter is overmixed. Stir just until combined.
• Cupcakes didn’t rise – make sure your baking soda and baking powder are fresh, and don’t skip the vinegar. The recipe won’t work without it!
• Cupcakes are dry – be careful not to overbake. Check for doneness at the 16-minute mark.
• Cupcakes are sticking to the liners – use high-quality cupcake liners, or lightly spray them with non-stick cooking spray.

Frosting yield

If you’d like to pipe the cupcakes as shown in the photos, you’ll need to make the full batch of frosting from the recipe.

If you prefer less frosting, use the adjusted measurements below.

• 2 cups (340 grams) semi-sweet chocolate chips or chopped chocolate
• 1/2 cup (120 milliliters) milk of choice (except canned coconut milk)
• 1/2 cup (112 grams) refined coconut oil or butter
• 2 teaspoons vanilla extract
• 2/3 cup (80 grams) powdered sugar
• 1/4 teaspoon salt

This will give you 2 tablespoons of frosting per cupcake. The frosting measurements in the recipe box below will give you enough for 3 tablespoons.

Other frosting options

If you’re gluten-free but not dairy-free and love cream cheese frosting, check out these Gluten-free Chocolate Cupcakes, which have chocolate cream cheese frosting. That’s my favorite frosting recipe — or at least tied with the black cream cheese frosting I used on my Black Heart Cake.

For this Vegan Chocolate Frosting, you just need canned coconut milk and chocolate! When I make it, the frosting doesn’t taste coconutty, but your results may vary with different brands.

If you’d like plain cream cheese frosting, check out this Healthier Cream Cheese Frosting, which uses significantly less sugar than regular cream cheese frosting

And if you’d like an even healthier option, this Chocolate Avocado Frosting is maple-sweetened and (obviously) uses avocado. 🙂

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Gluten-free and vegan

Want to make these cupcakes gluten-free or fully vegan? It’s easy with a few simple swaps.

Gluten-Free – substitute the wheat flour with a 1:1 gluten-free baking blend. I’ve tested these cupcakes with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour and King Arthur Flour Gluten-free Measure for Measure Flour with perfect results.

If you’d like to try a different brand, be sure to use a blend specifically formulated as a one-to-one replacement for all-purpose flour. DO NOT USE almond, coconut, oat, or other flours that don’t serve as direct substitutes. Please. ♥

Vegan and dairy-free – since these cupcakes are eggless, all you have to do is use a plant-based milk such as almond, oat, or soy. I always use unsweetened cashew milk, and they come out great. For the frosting, use the coconut oil option.

Also make sure that your chocolate is vegan/dairy-free. A lot of semi-sweet chocolate is, but not all of it is!

I hope you’ll enjoy these eggless chocolate cupcakes! If you try them out, I’d love to hear your thoughts below in the comments. Thanks!

❀

• Prep Time: 15 min
• Cook Time: 16 min
• Ready in: 2 h
• Yield: 16

Ingredients

For the cupcakes:

• 1 1/2 cups (355 milliliters) milk
• 1 1/2 teaspoons white vinegar or apple cider vinegar
• 1/2 cup (120 ml) olive, canola or vegetable oil
• 2/3 cup (133 grams) brown sugar or coconut sugar
• 1/2 cup (100 grams) granulated sugar or coconut sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups (207 grams) flour
• 1/2 cup (58 grams) Dutch-process cocoa powder
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

For the frosting:

• 3 cups (510 grams) semi-sweet chocolate chips or chopped chocolate
• 3/4 cup (180 milliliters) milk of choice (except canned coconut milk)
• 3/4 cup (168 grams) refined coconut oil or butter
• 1 tablespoon vanilla extract
• 1 cup (120 grams) powdered sugar, sifted if lumpy
• 3/8 teaspoon salt

Topping:

• chocolate sprinkles

Directions

Cupcakes:

1. Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.
2. In a large mixing bowl, stir together the milk and vinegar. Let sit for 5 minutes. Then stir in the oil, brown sugar, granulated sugar, and vanilla extract.
3. In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. The batter will be almost as thin as water.
4. Fill the liners slightly more than halfway full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). They will be very, very soft but will firm up as they cool.
5. Let cool for 5 minutes, then turn out onto a wire rack to cool completely. Unfrosted cupcakes can be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

For the frosting:

6. In a small saucepan over medium-low heat, mix together the chocolate, milk, coconut oil or butter, and vanilla extract. Stir until melted, and then gradually whisk in the powdered sugar until completely smooth. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator), and then place the pan in the refrigerator for about 30-50 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes.
7. Pipe a swirl on top using Wilton tip 1M or spread it on.
8. Top with chocolate sprinkles. Place leftover frosted cupcakes in a container and refrigerate for up to 3 days or freeze for up to 3 months. They’re fine for a day at room temp.

Notes

1. Vegan and dairy-free – use plant-based milk such as cashew, almond, oat, or soy. For the frosting, use the coconut oil option. Make sure your chocolate is vegan/dairy-free.
2. For the flour, you can use all-purpose flour, white whole wheat, whole wheat or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour or Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. If using Bob’s use 1 1/2 cups (207 grams) instead of 1 1/2 cups (188 grams) that you’d use if using any of the other options.

Recipe by Texanerin Baking | www.texanerin.com