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Super Moist Eggless Chocolate Cupcakes

4 from 11 votes
Total: 30 minutes
Serves 12 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!!

Eggless chocolate cupcakes with ghost topper

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 kids love Halloween, and this occasion is a big deal around my house. For them, it’s the most entertaining time of the year! In addition to trick or treat, they get to inhabit a character, they love the most.

Super Moist Eggless Chocolate Cupcakes.

A Tradition!

Every year, our neighborhood welcomes treaters with treats and yummy snacks. This year, I want to take a break from my Mexican corn soup and treat my little treaters with these Super Moist Eggless Chocolate Cupcakes as they go pretty well with the Halloween theme.

Ghostly topping, Halloween sprinkles, and chocolate cupcakes – I guess no one can resist these.??

While testing this recipe in my kitchen, I attempted to make the most creepiest and scariest cupcakes, but they don’t look spooky at all.

I think they look super ‘cute.’ To me, it looks like: a poor ghost is trying to save his beloved candy but is stuck in a pool of frosting.?

So, I guess my little treaters are surely in for a treat this year. ♥︎ ♥︎

Halloween chocolate cupcakes

I am you are going to love these cupcakes because they are:

  • super easy to make
  • vegan
  • nut-free
  • moist with a tender crumb
  • rich and
  • so chocolatey!
Eggless chocolate cupcakes with Halloween sprinkles

Ingredients required to make Super Moist Eggless Chocolate Cupcakes!

  • All purpose flour:
  • Baking soda: is a chemical leavening agent. When combined with an acid (vinegar) and water, it creates bubbles of carbon dioxide, and that gives these cupcakes a fluffy texture. 
  • Unsweetened cocoa powder: deepens the chocolate flavor in these cupcakes
  • Salt: it enhances the sweet taste in baked goods.
  • Brown sugar: this cupcake batter uses brown sugar, but granulated sugar will work just fine.
  • Oil: Use canola oil or any unflavored oil.
  • Water:  adds moisture to the cupcakes.
  • Vinegar: helps the cupcakes to have a light and tender crumb.
  • Chocolate Extract
  • To make buttercream frosting: Powdered Sugar, Unsalted Butter (vegan), Vanilla essence, Vegan milk
Perfectly baked eggless chocolate cupcakes

How to make Super Moist Eggless Chocolate Cupcakes?

This is a simple and straightforward recipe that uses no eggs and no butter.

1. Preheat the oven to 350 degrees F. In a bowl, sift together all of the dry ingredients. Whisk until well combined.

2. Combine the wet ingredients with the dry ingredients.

3. Slowly add water and combine the mixture until well blended, smooth, and lump-free. Be careful not to over mix. Beat until all of the ingredients are combined and no visible flour remains. Over mixing can result into dense cupcakes.

4. The batter should be of dropping consistency, meaning the batter falls off the spoon when the spoon is held upside down.

5. Bring out your favorite Halloween cupcake liners. Line a muffin tray.

6. Divide the mixture equally between 12 muffin cupcakes. Fill the liners about 2/3  of the way up.

7. Bake for 12- 15 minutes or until the toothpick comes out clean. For me, the baking time was 14 minutes.

8. If the toothpick comes out sticky – bake again for 5 minutes. Remove from tray and allow the cupcakes to cool.

Beautiful Tall Domed Cupcakes

How to make the buttercream frosting?

You could just about any frosting to top these super moist eggless chocolate cupcakes. But I choose to make my buttercream frosting.

1. To make the frosting, cream the softened butter until light in color.

2. Gradually add powdered sugar, milk, and vanilla essence to the butter. Beat on high until mixed together.

3. Beat the mixture until you have a thick, fluffy buttercream.

4. Frost the cupcakes with buttercream frosting. Add the sprinkle of your choice and serve.

Eggless Chocolate Halloween Cupcakes

Can I refrigerate these Super moist eggless Chocolate cupcakes?

You sure can! Eggless chocolate cupcakes will last for up to 3 days in the refrigerator. Once the cupcakes have cooled, store them in an air-tight container in the fridge for up to 4-5 days. 

Can I freeze these chocolate cupcakes?

Absolutely! Wrap the cooled cupcakes individually in a plastic wrap and then in a foil. Transfer the wrapped cupcakes to a freezer-friendly bag, and store. This way, they will stay good for 2 months.

When ready to serve, thaw the cupcakes at room temperature. Frost and serve.

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

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try these eggless cupcakes:

Super Moist Eggless Chocolate Cupcakes

4 from 11 votes
These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Dairy-free and butter-free recipe!!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Calories: 317.62 kcal
Servings: 12 CUPCAKES

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

BUTTERCREAM FROSTING ( IS NOT VEGAN)

INSTRUCTIONS

MAKING CUPCAKES

  • Preheat the oven to 350 degree F. Assemble: the dry ingredients.
  • And wet ingredients.
  • In a bowl sift together all of the dry ingredients.
  • Whisk until well combined.
  • In the same bowl, stir in the wet ingredients.
  • Slowly add water and combine the mixture until well blended, smooth and lump -free.
  • Batter should be of dropping consistency – batter falls of the spoon when the spoon is held upside down.
  • Line a muffin tray with cupcake liners.
  • Divide the mixture equally between 12 muffin cupcakes.
  • Bake for 12- 15 minutes or until the toothpick comes out clean. For me baking time was 14 minutes. If the toothpick comes out sticky – bake again for 5 minutes.
  • Remove from tray and leave the cupcakes to cool.
  • Super soft and moist eggless cupcakes are ready for frosting.

BUTTERCREAM FROSTING

  • In a stand mixer, cream the softened butter.
  • Gradually, add powdered sugar and rest of the ingredients.
  • Beat the mixture until you have a thick, fluffy buttercream.
  • This Halloween welcome your friends to a sweet treat. Make a huge batch and watch these cute ghost cupcakes disappear!!

RECIPE NOTES

 
Can I refrigerate these Super moist eggless Chocolate cupcakes?
You sure can! Eggless chocolate cupcakes will last for up to 3 days in the refrigerator. Once the cupcakes have cooled, store them in an air-tight container in the fridge for up to 4-5 days. 
 
Can I freeze these chocolate cupcakes?
Absolutely! Wrap the cooled cupcakes individually in a plastic wrap and then in a foil. Transfer the wrapped cupcakes to a freezer-friendly bag, and store. This way, they will stay good for 2 months.
When ready to serve, thaw the cupcakes at room temperature. Frost and serve.
 

NUTRITION

Calories: 317.62kcal | Carbohydrates: 50.67g | Protein: 2.4g | Fat: 12.99g | Saturated Fat: 5.52g | Cholesterol: 20.36mg | Sodium: 95.31mg | Potassium: 71.33mg | Fiber: 1.61g | Sugar: 36.36g | Vitamin A: 236.36IU | Calcium: 9.2mg | Iron: 1.22mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: American, Indian

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Comments

  1. Paige says:

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

  2. 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.

  3. Heather @Boston Girl Bakes says:

    Oh these are just adorable! Love these!

  4. 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

  5. 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!

  6. 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.

  7. Ambika Sood says:

    Hi Ruchi, could I replace the water with milk ?

  8. Mandy says:

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

  9. Arpita says:

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

  10. 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.

  11. Goldine says:

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

  12. 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!

  13. Ruchi says:

    Which vineagar do we use in the recipe

  14. 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!!!

  15. 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

  16. 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!

      • Shilpa agarwal says:

        Thanks much.. love the way you explain the things..will keep in mind the points u suggested

      • Ruchi says:

        Glad to be of help. 🙂

  17. Ruchi says:

    Pleasure is all mine dear. 😍😍

  18. Mithila says:

    Thanks alot for ur replies😊👍🏻

  19. Ruchi says:

    You can try it with milk, no worries.
    If using water, it should be at room temperature.
    For moist cupcakes – store them at room temperature. Avoid storing in your refrigerator. It extracts the moisture out of the cupcakes and they turn dry.

  20. Ruchi says:

    Awesome. Thanks dear. 😍😍

  21. Mithila says:

    Also ur chocolate cupcakes recipe says adding water, do u think water replaced with milk can have any difference or both give same results?coz ive tried few muffins with milk any they come out very soft but never tried with water,so should the water be room temperature or ice cold(have read in some other recipes)
    Secondly i have observed that eggless muffins with oil n soda n vinegar come out very soft initially but after 3-4 days they start to dry out,what could be the reason? Is it due to soda? Sorry for too many questions ☺️ Thanks

  22. Mithila says:

    Thanks alot 😊I think sugar might have been the problem then coz i was running short of caster sugar so used granulated one but had beaten it in butter well but i think it didn’t dissolve well then.thanks for quick reply🙏🏻Will definitely try ur chocolate cupcakes recipe 😊👍🏻

  23. Ruchi says:

    Thank you, Mithila for sharing your feedback with me. So glad to hear that it was good and you liked the recipe.
    Sticky tops – the possible reason is sugar.
    You get sticky tops when sugar doesn’t melt in your batter. Cake batter has a lot of sugar and sugar attracts moisture. So, if your kitchen is warm and humid, cupcakes will attract moisture and turn sticky.
    For sticky cupcakes, take a paper napkin and lay on top of cupcakes. Gently press on each cupcake and it should take off the sticky part. Another option is to cover the top with creamy icing and enjoy!!

    It’s 1 cup of applesauce. 🙂

    Sure, you can reduce the recipe to half and bake as directed.