Eggless Chocolate Cupcakes

You are going to love these homemade eggless cupcakes which are full of chocolate flavour. They are super moist and soft, literally melt in your mouth. Ready in less than 30 min, and needing only a handful of basic ingredients, this  no fail recipe is a must try.These cupcakes are perfect for birthday parties, celebrations or whenever you feel like having a chocolate cupcake. 

These are moistest, fluffiest and most delicious chocolate cupcakes I have ever eaten.

I guarantee these are going to become your favorite eggless chocolate cupcakes, you need to really try this recipe, they are that awesome! 😊

Yield: 10-12 pcs
Prep Time: 10 minutes
Cook Time: 20-22 minutes

Dry Ingredients
  • 1 and 1/4 cups of all purpose flour / Maida 
  • 1/4 cup + 2 tbsp of Cocoa powder ( 6 tbsp  )
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup granulated sugar (you can add a little more for more sweeter preference)
  • Pinch of salt  

Wet Ingredients
  • 1/4 cup butter room temperature
  • 1/4 cup oil (any flavor less)
  • 1tsp instant coffee
  • 2 tbsp hot water
  • 1 tbsp vinegar
  • 3/4 cup milk ( any )
  • 2 tsp vanilla essence


  1. You can use more sugar for sweeter preference.
  2. Do not overmix the batter.
  3. Make sure the oven is preheated before you mix the dry and wet ingredients.
  4. You can choose to not use coffee in the recipe. I recommend as it gives a wonderful flavour.
  5. Make sure all the ingredients are at room temperature.


1. Preheat the oven at 350 F / 180 C

2. In a cup, take room temperature milk, add 1 tbsp of vinegar to it. Mix well and keep aside.

 Milk will curdle after adding vinegar. ( This is what we want ).

3. In a small bowl or cup mix instant coffee with hot water. Keep aside.

4. In a bowl sieve together all the dry ingredients. Keep aside.

5. In another bowl take room temperature butter, add sugar to it and mix well.

6. To this add oil, milk vinegar mixture, vanilla essence, coffee mixture. Mix everything very well.

7. Now add the dry ingredients into wet. Mix gently to make a lump free batter. Do not overmix.

8. Pour into lined cupcake tray and bake at 350C / 180C  for about 20-22 min or till toothpick comes out clear.

9. After baking, let them cool on a cooling rack for 10-15 minutes.  Store in an airtight container.



Ashwini said...

I tried this recipe and the cupcakes turned out great 👍🏻 I relished them with my morning black coffee ☕️
Thanks for sharing this easy to follow cupcakes recipe.

Priya Dadhich said...

Wonderful taste ❤️Loved it