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–+ servings
moist eggless chocolate cupcakes

Moist Eggless Chocolate Cupcakes

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 48 minutes
Course Dessert
Cuisine International
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Oven

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup milk or plant-based milk; room temperature
  • 1/3 cup neutral vegetable oil
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 1/4 cup semi-sweet chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In one mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  • In the second bowl, whisk together the milk, vegetable oil, vinegar, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no dry patches of flour remain.
  • Add the hot water gradually, whisking until the batter is smooth and slightly thin.
  • Gently fold in the chocolate chips with a spatula, if using.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 10 minutes before serving or frosting.

Notes

For best results, avoid overmixing the batter to keep the cupcakes light, and measure flour by spooning it into the cup and leveling it to prevent dense results. Using room-temperature milk helps the batter come together evenly, while the vinegar reacts with baking soda to give extra lift and tenderness in the absence of eggs. The batter will be thinner than some cupcake batters, which is normal and contributes to a moist crumb. Bake on the center rack for even heat, and start checking a couple of minutes early since ovens vary. Once cooled, store cupcakes in an airtight container at room temperature for up to two days, or add your favorite frosting only after they are completely cool to prevent melting and sliding.
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