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    Home » Recipes » Cakes, Cookies, and Cupcakes » Super Moist Eggless Chocolate Cupcakes

    Super Moist Eggless Chocolate Cupcakes

    Published On:October 26, 2016 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
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    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:

    • Eggless Marble cupcakes
    • Eggles Key lime Cupcakes
    • Eggless orange cupcakes
    • Eggless butterscotch cupcakes
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Super Moist Eggless Chocolate Cupcakes

    Author : Ruchi
    These Halloween Chocolate Cupcakes are simply to die for! So Chocolate-y, delicious and super moist. Dairy-free and butter-free recipe!!
    4 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American, Indian
    Servings 12 CUPCAKES
    Calories 317.62 kcal

    EQUIPMENT

    • Stand Mixer
    • Glass Mixing Bowls
    • Silicone Spoon
    • Strainer
    • Muffin Tray
    • Cupcake Liners

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1½ cup All purpose flour
    • 1 teaspoon Baking soda
    • ½ cup Unsweetened cocoa powder
    • A pinch of Salt

    WET INGREDIENTS

    • 1 cup Sugar or Brown sugar
    • ¼ cup Oil
    • 1¼ cup Water
    • 1½ teaspoon Vinegar
    • 1 teaspoon Chocolate Extract

    BUTTERCREAM FROSTING ( IS NOT VEGAN)

    • 2 cups Powdered Sugar
    • ½ cup Unsalted Butter (vegan)
    • 1 teaspoon Vanilla essence
    • ½ teaspoon Milk
    US Customary – Metric

    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.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Shilpa Agarwal says

      December 10, 2017 at 3:29 pm

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

      Reply
      • Ruchi says

        December 10, 2017 at 9:35 pm

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

        Reply
        • Shilpa AGARWAL says

          December 13, 2017 at 2:49 pm

          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

          December 13, 2017 at 8:47 pm

          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

          December 14, 2017 at 3:51 pm

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

        • Ruchi says

          December 15, 2017 at 11:02 am

          Glad to be of help. 🙂

    2. SHILPA AGARWAL says

      November 9, 2017 at 11:39 pm

      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

      Reply
      • Ruchi says

        November 12, 2017 at 5:19 pm

        Thank you Shilpa!
        A demo of cupcakes would be really helpful along with a theory update.

        Reply
        • SHILPA AGARWAL says

          November 12, 2017 at 11:15 pm

          Thank you ..
          You are a life saver😃

        • Ruchi says

          November 13, 2017 at 8:58 am

          You are welcome. 😍

        • Shilpa Agarwal says

          December 10, 2017 at 2:09 am

          Can i use cake flour for this recipe?

        • Ruchi says

          December 10, 2017 at 9:44 am

          Sure you can.

    3. Mita says

      October 18, 2017 at 2:44 pm

      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!!!

      Reply
      • Ruchi says

        October 20, 2017 at 9:11 am

        Thank you so much for your lovely wishes Mita.
        Happy Diwali to you and your family!
        Happy to hear that you are enjoying my recipes. If possible share some yummy pics with me at ruchi@ruchiskitchen.com

        Reply
    4. Ruchi says

      August 31, 2017 at 9:45 am

      Which vineagar do we use in the recipe

      Reply
      • Ruchi says

        August 31, 2017 at 10:23 am

        I have used regular distilled white vinegar.

        Reply
    5. Mita says

      August 22, 2017 at 11:18 am

      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

      Reply
      • Ruchi says

        August 23, 2017 at 9:41 am

        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!

        Reply
    6. Goldine says

      August 6, 2017 at 4:07 am

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

      Reply
      • Ruchi says

        August 6, 2017 at 9:31 am

        Pleasure is all mine. 🙂
        Thanks for trying the recipe and sharing your wonderful feedback with me.

        Reply
    7. Anjali says

      August 3, 2017 at 5:42 am

      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.

      Reply
      • Ruchi says

        August 3, 2017 at 10:06 am

        I use a 240 ml cup as well and 1 and 1/4 cup equals 300 ml (240 ml + 60 ml). Hope that helps.

        Reply
    8. Arpita says

      May 9, 2017 at 9:36 am

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

      Reply
      • Ruchi says

        May 9, 2017 at 12:59 pm

        Sure you can!

        Reply
    9. Mandy says

      February 7, 2017 at 7:38 am

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

      Reply
      • Ruchi says

        February 10, 2017 at 3:41 pm

        Thanks Mandy for your wonderful feedback. 🙂

        Reply
    10. Ambika Sood says

      January 12, 2017 at 2:06 am

      Hi Ruchi, could I replace the water with milk ?

      Reply
      • Ruchi says

        January 12, 2017 at 7:43 am

        Yes, you can!

        Reply
    11. Mamta says

      December 19, 2016 at 4:11 am

      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.

      Reply
      • Ruchi says

        December 19, 2016 at 9:25 am

        Thanks for trying the recipe Mamta. Glad to hear that you loved the cupcakes as much as we do. 🙂

        Reply
    12. Lopamudra says

      December 11, 2016 at 7:52 am

      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?

      Reply
      • Ruchi says

        December 11, 2016 at 3:21 pm

        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!

        Reply
        • Lopamudra says

          December 12, 2016 at 11:04 pm

          Thanks a lot. Will definitely make these. Keep posting 😊

    13. Ilka Elise says

      October 27, 2016 at 3:13 am

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

      Reply
      • Ruchi says

        October 27, 2016 at 9:38 am

        Pleasure is all mine Ilka! Glad you liked the recipe. 🙂

        Reply
    14. Heather @Boston Girl Bakes says

      October 26, 2016 at 5:07 pm

      Oh these are just adorable! Love these!

      Reply
      • Ruchi says

        October 26, 2016 at 5:27 pm

        Thanks Heather. 🙂

        Reply
    15. Shikha says

      October 26, 2016 at 1:59 pm

      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…..

      Reply
      • Ruchi says

        October 26, 2016 at 4:32 pm

        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.

        Reply
    16. Paige says

      October 26, 2016 at 12:27 pm

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

      Reply
      • Ruchi says

        October 26, 2016 at 12:46 pm

        Thanks for stopping by Paige! Glad you liked the recipe. 🙂

        Reply

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