Super Moist Eggless Chocolate Cupcakes

These Super moist eggless Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Buttercream frosting on top adds a lovely flavor and complements the chocolate really well. A no-fail, dairy-free and butter-free recipe!!

Super Moist Eggless Chocolate Cupcakes. These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Vegan, dairy-free and butter-free recipe!! www.ruchiskitchen.com

Halloween is just around the corner and its the season for tricks, treats and spooky desserts! Perfect time to indulge in sinful desserts and for this occasion, I have a perfect recipe to share – super moist eggless chocolate cupcakes. No fancy ingredients, simple eggless chocolate cupcakes topped with homemade buttercream frosting and finished with ‘ghost’ toppers and few sprinkles. Oh yum…. these cupcakes have Halloween written all over it.

My little one just LOVES Halloween and this occasion is kind of big deal around my house. For him it’s the spookiest time of the year! He chooses the most creepiest mask/costume for himself and dresses up as scary characters. 

Don’t get me wrong, it’s not that I don’t like Halloween. It’s the creepy things like zombies, bones and skull props, and skeletons that totally freak me out. Thankfully this year, he chose a much decent costume – a Ninja warrior.. (compared to zombie costume/dress last year) whew!! Looking forward to all his warrior moves.

Super Moist Eggless Chocolate Cupcakes. These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Vegan, dairy-free and butter-free recipe!! www.ruchiskitchen.com

Every year, our neighborhood welcome treaters with treats and yummy snacks. This year, I plan to make chocolate cupcakes for our little treaters as it goes pretty well with the Halloween theme. Ghostly topping, Halloween sprinkles and chocolate cupcakes – no one can resist these!!

While testing this recipe in my kitchen, my attempt was to make the most creepiest and scariest cupcakes but they don’t look spooky at all. In fact, they look super “cute”. It looks as if the poor ghost is trying to save his beloved candy but is stuck in a pool of frosting. 😯 I guess, my little treaters are surely in for a treat this year. ♥︎ ♥︎

Super Moist Eggless Chocolate Cupcakes. These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Vegan, dairy-free and butter-free recipe!! www.ruchiskitchen.com

RECIPE DETAIL – Simple and straightforward recipe that uses no eggs and no butter. Making cupcakes at home is the best part, it’s made with love and you get to choose all your ingredients. Follow a step by step pictorial guide to make the best, super moist and yummiest cupcakes.

If you want you can skip the frosting and enjoy the cupcakes as is. Either way they taste great. Overall, a fun Halloween dessert perfect for potluck dinners and parties. In fact, you can make these super moist eggless chocolate cupcakes for any occasion, skip the ghost face and add sprinkles of your choice.

This Halloween welcome your friends to a sweet treat. Make a huge batch and watch these cute ghost cupcakes disappear!!

RECIPE CREDIT- Taste and Tell.

Eggless Chocolate Halloween Cupcakes
Votes: 7
Rating: 4.14
You:
Rate this recipe!
Print Recipe
These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Dairy-free and butter-free recipe!!
Servings Prep Time
12 CUPCAKES 15 MINUTES
Cook Time
15 MINUTES
Servings Prep Time
12 CUPCAKES 15 MINUTES
Cook Time
15 MINUTES
Eggless Chocolate Halloween Cupcakes
Votes: 7
Rating: 4.14
You:
Rate this recipe!
Print Recipe
These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Dairy-free and butter-free recipe!!
Servings Prep Time
12 CUPCAKES 15 MINUTES
Cook Time
15 MINUTES
Servings Prep Time
12 CUPCAKES 15 MINUTES
Cook Time
15 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 1.5 cup All purpose flour
  • 1 teaspoon Baking soda
  • 1/2 cup Unsweetened cocoa powder
  • A pinch of Salt
WET INGREDIENTS
  • 1 cup Superfine Sugar or Brown sugar
  • 1/4 cup Vegetable Oil
  • 1-1/4 cup Water
  • 1.5 teaspoon Vinegar
  • 1 teaspoon Chocolate Extract
BUTTERCREAM FROSTING ( IS NOT VEGAN)
  • 2 cups Powdered Sugar or Confectioners sugar
  • 1/2 cup Unsalted Butter
  • 1 teaspoon Vanilla essence
  • 1/2 - 1 teaspoon Milk
CHANGE SERVING SIZE: CUPCAKES
CHANGE UNITS:
METHOD
MAKING CUPCAKES
  1. Preheat the oven to 350 degree F. Assemble the dry ingredients.
  2. And wet ingredients.
  3. In a bowl sift together all of the dry ingredients.
  4. Whisk until well combined.
  5. In the same bowl, stir in the wet ingredients.
  6. Slowly add water and combine the mixture until well blended, smooth and lump -free.
  7. Batter should be of dropping consistency - batter falls of the spoon when the spoon is held upside down.
  8. Bring out your favorite Halloween cupcake liners.
  9. Line a muffin tray.
  10. Divide the mixture equally between 12 muffin cupcakes.
  11. Bake for 12- 15 minutes or until the toothpick comes out clean. For me baking time was 14 minutes.
  12. If the toothpick comes out sticky - bake again for 5 minutes.
  13. Remove from tray and leave the cupcakes to cool.
  14. Super soft and moist eggless cupcakes....
  15. Ready for frosting.
BUTTERCREAM FROSTING
  1. In a stand mixer, cream the softened butter.
  2. Gradually, add powdered sugar and rest of the ingredients.
  3. Beat the mixture until you have a thick, fluffy buttercream.
  4. This Halloween welcome your friends to a sweet treat. Make a huge batch and watch these cute ghost cupcakes disappear!!
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39 Responses

  1. Shilpa Agarwal says:

    Do i need to make any changes if i am using cake flour instead of all purpose flour??
    All purpose flour is maida, right??

    • Ruchi says:

      Yes, all purpose flour is maida.
      No changes, just follow the recipe as is.

      • Shilpa AGARWAL says:

        Hi ruchi, i tried this recipe and it came out wonderful…i just replaced water with milk
        But there were some cracks on top of muffins..what could be the reson?

        • Ruchi says:

          Thanks for sharing your experience with me Shilpa. Glad you liked the recipe. 🙂
          1. Possible cause for cracks –
          1. Over mixed batter. Mixing of ingredients produces air in the batter. Too much air will make a cake/cupcake rise beautifully during baking but then deflate and crack once out of the oven. Small splitting on top are common and this can be taken care with a frosting. Solution – Beat the batter on medium speed until all the ingredients are well mixed and smooth.
          2. Oven temperature too hot. It makes the cake rise too quickly and that develops some cracks. Solution – Lower the oven temperature and bake a little longer to avoid cracks.
          Hope this helps!

  2. SHILPA AGARWAL says:

    Hi Ruchi, Loving ur recipes…have one query and need one help as well
    Can I powder the normal sugar at home for frosting? Will it give same results?

    Now the help part which I am really looking forward to ,so pls pls reply: I have started taking baking fun classes for kids in my community but I am not able to structure the class, as in should there be a theory class before a new batch starts? Since hands on is not possible at my kitchen so demo of cupcakes will work?

    Help me in any manner u can..TIA

  3. Mita says:

    Hi Ruchi. Me again. My son made a special request for these cupcakes for Diwali, and I just prepared another perfect batch. I am also making your khaman and a few other things from your site tomorrow for Diwali.

    Anyway I just wanted to pop by and wish you and your lovely family a happy Diwali. God bless!!!

  4. Ruchi says:

    Which vineagar do we use in the recipe

  5. Mita says:

    Namaste Ruchi. Thank you for your prompt replies to all my various queries on your other recipes. I really appreciate. Ruchi , I tried this recipe and omg the cupcakes came out beautiful. It had that perfect dome that I have not managed to achieve before. Thank you for sharing. I topped it off with baby blue buttercream and some sprinkle. Yum. You rock!!! 10 stars for this one! A quick query though, I’ve been using 250 ml cup measurements etc, but I saw on earlier comment you use 240, so I tried it that way. Can you please clarify which measurements you generally use. Thanks a mil!

    God bless

    • Ruchi says:

      Thanks for your kind words Mita! Glad you liked the recipe. 😍😍 Baby blue buttercream sounds yum!!
      Onto your query now –
      Mita I have two cups – one measures 240 ml and the other 250 ml. The one that I used for this recipe was 240 ml. It won’t matter if you use a 240 ml or 250 ml cup. 10 ml difference won’t make a significant change to most recipes, including baked goods. Hope that helps!

  6. Goldine says:

    the cake came out simply amazing!! Everybody loved it… Thanks soooo much for the recipe…

  7. Anjali says:

    Hi, what is the measure of the cup that you use? Doesn’t seem to be 240 ml as 1-1/4 cup water is only 236 ml. I use a 240 ml cup.

  8. Arpita says:

    Hi Ruchi….can I replace oil with homemade butter ?

  9. Mandy says:

    Excellent bake I have done in years. They form a perfect dome. Just loved it.

  10. Ambika Sood says:

    Hi Ruchi, could I replace the water with milk ?

  11. Mamta says:

    Loved this recipe. It came out perfect Ruchi. 🙂 🙂 Was a bit scared to make at first after reading the last comment but followed your advice and my cupcakes had a perfect doomed. My family and friends loved it. Thank you so much for sharing. Onto trying your butterscotch cupcakes recipe.

  12. Lopamudra says:

    Hi! I have made butterscotch cupcakes and red velvet cupcakes using your recipes and both were super hits. I wanted to make these also and was just wondering what chocolate extract is and is there a substitute for it?

    • Ruchi says:

      Thanks for trying my recipes. Glad to hear that you are enjoying them.
      Chocolate extract is a flavoring agent where flavors are extracted straight from the source (chocolate). You can find it in any bakery shop. If not, substitute chocolate extract with vanilla essence. Hope that helps!

  13. Ilka Elise says:

    Thanks for sharing the recipe. I’ll try the next weekend (as a housewarming gift / Halloween party host gift)
    Much love, Ilka x

  14. Heather @Boston Girl Bakes says:

    Oh these are just adorable! Love these!

  15. Shikha says:

    Hello ruchi. I am reading your recepies and falling in love with it. Ruchi in many recepies you have mentioned super fine sugar. What is it…… Granulated sugar, powdered sugar or icing sugar…..

    • Ruchi says:

      Thanks Shikha!
      Granulated sugar is the one that has small crystal size sugar particles. Like the one we get in India.
      Powdered Sugar or icing sugar/confectioner’s sugar are all the same. As the name suggest it is in its powdered state.
      Superfine sugar also referred to as castor sugar has a very fine grain. Like the one you see in this recipe. Compared to granulated sugar, it dissolves quickly.

  16. Paige says:

    These cupcakes are so fun and cute! You did an amazing job!

    Paige
    http://thehappyflammily.com

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