Name: Eggless Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups All-Purpose Flour; 0.25 cups Unsweetened Cocoa Powder (high-quality); 1 cups Granulated Sugar; 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 cups Warm Coffee; 1 tablespoon White Distilled Vinegar; 2 teaspoons Vanilla Extract; 0.33 cups Olive Oil; 2 sticks Butter (room temperature); 0.33 cups Sweetened Condensed Milk; 3 Egg Yolks; 0.33 cups Semi-Sweet Chocolate Chips

Indulging in a rich, moist chocolate cupcake is a universal pleasure—one that transcends dietary preferences and restrictions. These Eggless Chocolate Cupcakes are a delightful treat for everyone, whether you’re avoiding eggs for dietary reasons or simply craving something sweet. With a deep chocolate flavor and a tender crumb, these cupcakes are sure to satisfy your chocolate cravings without compromising on taste or texture.

What Sets This Recipe Apart

What makes these Eggless Chocolate Cupcakes truly special is the combination of warm coffee and vinegar that creates a moist and decadent base. This recipe is not only egg-free but also incredibly simple to make. The use of olive oil provides a subtle flavor while keeping the cupcakes light and fluffy. Plus, the addition of sweetened condensed milk brings a touch of creaminess that elevates these cupcakes to new heights.

Ingredient Notes

All-Purpose Flour: The foundation of your cupcakes, providing structure and stability.
Unsweetened Cocoa Powder: Choose a high-quality cocoa for rich chocolate flavor.
Granulated Sugar: Sweetens the cupcakes and helps in achieving a tender crumb.
Baking Soda: The leavening agent that gives the cupcakes their rise.
Salt: Balances the sweetness and enhances the overall flavor.
Warm Coffee: Adds depth to the chocolate flavor; the warmth helps to bloom the cocoa.
White Distilled Vinegar: Reacts with baking soda to create a fluffy texture.
Vanilla Extract: A classic flavor enhancer that complements chocolate beautifully.
Olive Oil: Keep it light with regular olive oil for moisture and richness.
Butter: Provides richness and flavor; make sure it’s at room temperature for easy incorporation.
Sweetened Condensed Milk: Adds moisture and a touch of sweetness.
Egg Yolks: Used here for richness; they contribute to the moistness of the cupcakes.
Semi-Sweet Chocolate Chips: For those lovely chocolate bursts in every bite!

Equipment & Tools

Muffin Tin: To hold the cupcake liners and shape your cupcakes.
Cupcake Liners: For easy removal and a clean presentation.
: For combining your ingredients.
Whisk: To ensure your dry ingredients are well mixed.
Rubber Spatula: For folding in the chocolate chips and ensuring all ingredients are combined.
Cooling Rack: Essential for cooling down your cupcakes before frosting.

The Method for Eggless Chocolate Cupcakes

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line your muffin tin with cupcake liners for easy cleanup.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure there are no lumps in your dry mixture.

Step 3: Prepare the Wet Ingredients

In a separate bowl, combine 1 cup of warm coffee, 1 tablespoon of white distilled vinegar, 2 teaspoons of vanilla extract, and ⅓ cup of olive oil. Stir until well mixed.

Step 4: Mix Together

Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Add the Creaminess

Next, add 2 sticks of room temperature butter (or 1 cup), ⅓ cup of sweetened condensed milk, and 3 egg yolks into the batter. Mix until everything is well incorporated and the batter is smooth.

Step 6: Fold in Chocolate Chips

Gently fold in ⅓ cup of semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 7: Bake the Cupcakes

Spoon the batter into the prepared muffin tin, filling each liner about ¾ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before frosting.

If You’re Out Of…

All-Purpose Flour: You can use a gluten-free flour blend as a substitute.
Unsweetened Cocoa Powder: Dutch-process cocoa will work as well.
Granulated Sugar: Coconut sugar or brown sugar can be used as alternatives.
Sweetened Condensed Milk: Use coconut cream or a homemade version for a dairy-free alternative.

If You’re Curious

Curious about how to elevate these Eggless Chocolate Cupcakes? Consider topping them with Perfect Chocolate Buttercream for a luxurious finish or even a sprinkle of sea salt for an unexpected twist. You can also experiment by adding different flavors such as peppermint extract or espresso powder to enhance the chocolate flavor.

Storage & Reheat Guide

Store your Eggless Chocolate Cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, transfer them to the fridge where they will last for up to a week. When ready to enjoy, simply let them come to room temperature or warm them slightly in the microwave for a few seconds. They’re delicious on their own, but a dollop of frosting can bring them back to life!

Frequently Asked Questions

Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes ahead of time and store them in an airtight container. They freeze well too, so you can enjoy them later.

Do I have to use coffee in the recipe?

While coffee enhances the chocolate flavor, you can substitute it with hot water or milk if you prefer not to use coffee.

Can I use a different type of oil?

You can use vegetable oil or canola oil instead of olive oil, but avoid extra virgin olive oil as its flavor may be too strong for the cupcakes.

What if I want to make these cupcakes vegan?

You can substitute the egg yolks with flaxseed meal mixed with water or use a commercial egg replacer. Replace the butter with a plant-based butter alternative and use a dairy-free condensed milk.

Time to Try It

So, gather your ingredients, preheat that oven, and get ready to whip up a batch of these delightful Eggless Chocolate Cupcakes. Whether for a birthday, a special occasion, or just because you deserve a treat, these cupcakes are sure to impress and satisfy. Happy baking!