Eggless Chocolate Cupcakes

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These Eggless Chocolate Cupcakes are soft, moist, and packed with rich chocolate flavor. Topped with a creamy chocolate cookies and cream buttercream, every bite combines smooth frosting with a decadent cake. They’re easy to make and a great choice for anyone seeking an egg-free dessert.

Prep Time 15

Cook Time 20

Total Time 35

Servings Cupcakes

Calories 771kcal

Author Fay

EQUIPMENT

Black Baking Cups
White Baking Cups
1M Piping Tip
18 Inch Piping Bags
Mesh Strainer

INGREDIENTS

Eggless Chocolate Cupcakes

190 g (1½ cups) all purpose flour
40 g (⅓ cup) cocoa powder
1 teaspoon (1 teaspoon) baking soda
¼ teaspoon (¼ teaspoon) salt
200 g (1 cup) sugar
1 cup (1 cup) water warm
½ cup (½ cup) vegetable oil
1 tablespoon (1 tablespoon) vinegar
1 teaspoon (1 teaspoon) vanilla

Buttercream

500 g (1.1 lb) butter unsalted and softened
395 g (14 oz) sweetened condensed milk one can
150 g (1 cup) dark chocolate
2 tablespoon (2 tablespoon) heavy cream
6 (6) Oreo cookies

Garnish

6 (6) Oreo cookies halved
3 tablespoon (3 tablespoon) chocolate sauce

INSTRUCTIONS

Eggless Chocolate Cupcakes

Preheat your oven to 180°C (355°F) and line a muffin tin with 12 cupcake liners.
Dry Ingredients: Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. Stir in the sugar and set aside.
Wet Ingredients: In a separate bowl, combine the warm water, vegetable oil, vinegar, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry mixture, stirring until smooth. The batter will be quite runny, which is normal.
Use a 2” ice cream scoop to evenly distribute the batter into the cupcake liners.
Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Buttercream

Beat the softened butter in a mixing bowl for 1-3 minutes until light and fluffy.
Add the sweetened condensed milk and beat for another 1-2 minutes until well combined.
Melt the dark chocolate and cream together in the microwave, stirring every 30 seconds until smooth. Allow it to cool for 5 minutes, then add it to the buttercream mixture.
Beat the mixture for 1-2 minutes to fully incorporate the chocolate.
Crush the Oreo cookies into fine crumbs, then fold them into the buttercream.
Transfer the buttercream into a piping bag fitted with a 1M piping tip and pipe swirls onto the cooled cupcakes.

Garnish

Drizzle chocolate sauce over the frosted cupcakes and place a halved Oreo cookie on top.
Refrigerate until ready to serve. Allow the cupcakes to sit at room temperature for about 10 minutes before serving so the buttercream softens slightly.

NOTES

For a richer chocolate flavour, use dark cocoa powder.
Ensure your cupcakes are fully cooled before frosting them to prevent the buttercream from melting.
If you don’t have a piping bag, you can spread the buttercream with a knife for a more rustic look.
For a dairy-free option, substitute the butter with a plant-based alternative and use coconut cream in place of regular cream.
Store the cupcakes in an airtight container for up to 2 days. If you want to make them ahead, refrigerate the buttercream separately and assemble before serving.

NUTRITION