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Homemade Eggless Chocolate Cupcakes photo

Eggless Chocolate Cupcakes

These Eggless Chocolate Cupcakes are rich, moist, and utterly delicious! Perfect for satisfying your sweet tooth without any eggs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. Step 2: Combine Dry Ingredients - In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until no lumps remain.
  3. Step 3: Prepare the Wet Ingredients - In a separate bowl, combine warm coffee, vinegar, vanilla extract, and olive oil. Stir until well mixed.
  4. Step 4: Mix Together - Pour the wet ingredients into the dry ingredients. Mix until just combined; a few lumps are okay.
  5. Step 5: Add the Creaminess - Add butter, sweetened condensed milk, and egg yolks. Mix until the batter is smooth.
  6. Step 6: Fold in Chocolate Chips - Gently fold in chocolate chips to ensure they are evenly distributed.
  7. Step 7: Bake the Cupcakes - Fill each cupcake liner about ¾ full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Step 8: Cool the Cupcakes - Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • These cupcakes freeze well; let thaw before serving.