Eggless Chocolate Cupcake is one of those recipes I turn to when I want something chocolatey without the fuss of eggs. The batter comes together quickly using pantry staples like curd, cocoa powder, and warm water. You get a soft, springy texture that holds up well to frosting. Because there are no eggs, the mixing process feels forgiving and less finicky.
The warm water helps bloom the cocoa, which gives you deeper chocolate flavor. I like how the recipe makes a good batch, so you can share or freeze extras for later.
About the Recipe
This recipe works because it uses curd and baking soda together to create the lift and tenderness you would normally get from eggs. The oil keeps the crumb moist, while the combination of baking powder and baking soda gives a nice rise. Sieving the dry ingredients twice might feel like an extra step, but it prevents lumps and helps the cupcakes bake evenly.
The warm water loosens the batter just enough so it fills the muffin cups smoothly. You end up with cupcakes that taste rich and chocolatey without any eggy flavor or smell.
Why you will love this recipe
These cupcakes solve the problem of baking without eggs while still delivering great texture and flavor. The batter is straightforward to mix, and you do not need any special equipment beyond a whisk and two bowls. The cocoa buttercream icing is smooth and not overly sweet, which balances the cake nicely. I find that these cupcakes stay soft for a couple of days, so they hold up well if you bake ahead.
They suit birthday parties, bake sales, or just a weekend treat when you want something homemade. The recipe also scales easily if you need more or fewer cupcakes.
Cooking Tips
Sieve the dry ingredients twice to avoid lumps in your batter. Beat the wet ingredients until they look fluffy and slightly pale, which takes about two minutes with a hand whisk. Do not overfill the muffin cups because the batter will rise quite a bit in the oven. Check the cupcakes at fifteen minutes with a toothpick, but give them the full twenty if the centers still look wet. Let them cool completely before icing, or the buttercream will melt and slide off.
Serving and Storing Suggestions
This recipe makes about eighteen to twenty cupcakes, depending on how full you fill the cups. Prep time is around fifteen minutes, and baking takes another twenty. Serve them at room temperature for the best texture. Store iced cupcakes in an airtight container at room temperature for up to two days, or refrigerate them for up to five days. You can freeze unfrosted cupcakes wrapped tightly in plastic for up to a month, then thaw and ice them when needed.
Similar Recipes
- Eggless Vanilla Cupcakes
- Chocolate Chip Muffins
- Eggless Brownie Bites
- Chocolate Banana Cake
- Eggless Red Velvet Cupcakes
Nutrient Benefits
Cocoa powder contains antioxidants and provides a small amount of iron and magnesium. Curd adds protein and probiotics, which support digestion. Using oil instead of butter keeps the cupcakes dairy lighter, though the icing does include butter. The recipe is relatively high in sugar, so it works best as an occasional treat rather than an everyday snack. You can reduce the sugar slightly in the cake batter if you prefer less sweetness, though the texture may be a bit denser.
Eggless Chocolate Cupcake
Ingredients
- 250 g Plain Flour (Maida)
- 450 g Sugar
- 125 ml Oil
- 250 ml Milk
- 250 ml Warm Water
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Vanilla Essence
- 250 ml Curd
- Muffin Cups as required
For the icing:
- 125 g Butter
- 450 g Icing Sugar
- 1/2 cup Cocoa Powder
- 1/4 cup Milk
- 2 tsp Vanilla Essence
Instructions
- Combine the cocoa powder, salt, maida, baking powder and baking soda in a bowl.
- Sieve the mixture twice.
- In a separate bowl, mix the oil, curd, milk, sugar and vanilla essence.
- Beat well until fluffy.
- Gradually add the flours to the bowl and mix well.
- Add the warm water and mix well.
- Line up the muffin cups on a baking tray.
- Half fill the cups and place the tray into a preheated oven at 180C.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove and cool for 10 minutes.
- To make the icing, mix all the ingredients and beat well until frothy.
- Transfer to a piping bag or a plastic bag with the tip cut off to make a nozzle.
- Gently squeeze it over the cooled cakes.
- Serve.
Recipe Video
Notes
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Frequently Asked Questions
Can I replace the curd with something else?
Yes, you can use plain yogurt or even sour cream in the same amount. Both will give you similar texture and lift. If you use a thicker yogurt, thin it slightly with a tablespoon of milk.
Why do I need to add warm water to the batter?
Warm water helps bloom the cocoa powder, which deepens the chocolate flavor. It also loosens the batter so it pours easily into the muffin cups and bakes evenly.
Can I make these cupcakes ahead of time?
Yes, you can bake them a day or two ahead and store them unfrosted in an airtight container. Ice them a few hours before serving for the freshest look and taste.
What if I do not have a piping bag for the icing?
Use a zip top plastic bag instead. Fill it with icing, seal it, then snip off one corner to create a small opening. You can also spread the icing with a butter knife or offset spatula.
How do I know when the cupcakes are done?
Insert a toothpick into the center of one cupcake. If it comes out clean or with just a few dry crumbs, they are ready. If you see wet batter, bake for another two to three minutes and check again.
For a regular variation with eggs, check this recipe
image via Youtube
