Small Batch Eggless Chocolate Cupcakes

Single chocolate eggless cupcake cut in half revealing moist crumb on a mini cupcake stand.

5 from 1 review

Small Batch Eggless Chocolate Cupcakes

A small batch of six soft chocolate cupcakes with deep cocoa flavor, made entirely without eggs and ready in 30 minutes. A combination of sour cream, butter, and oil replaces the need for eggs and gives the cupcakes their pillowy texture and moist bite.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 218kcal

Author: Erin Cernich

Equipment

Ingredients

⅔ cup all-purpose flour
½ cup granulated sugar
3 tablespoons unsweetened cocoa powder, Dutch process
¾ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter, room temperature and cut into cubes
¼ cup milk, room temperature whole or 2%
2 tablespoons canola oil or any neutral oil
1 tablespoon full fat sour cream, room temperature
1 teaspoon vanilla extract
3 tablespoons medium brew coffee, very hot or hot water

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 6 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa powder, baking powder, and salt. If the cocoa powder is lumpy, sift it through a fine mesh strainer set over the bowl. Give the dry ingredients a quick mix to combine.
2/3 cup all-purpose flour, 1/2 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, Dutch process, 3/4 teaspoon baking powder, 1/4 teaspoon salt

See the Notes below to use a stand mixer or hand mixer.

Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles moist, coarse sand. About 1 to 2 minutes. This reverse-creaming method yields light and fluffy cupcakes.
2 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, measure the milk, then add the oil, sour cream, and vanilla. Mix to combine.
1/4 cup milk, room temperature, 2 tablespoons canola oil, 1 tablespoon full fat sour cream, room temperature, 1 teaspoon vanilla extract
Turn the mixer on low speed. Slowly drizzle half of the wet ingredients, along with the hot coffee, into the dry. Turn the mixer to medium speed and mix for about 60 seconds, until the mix is velvety smooth. Drizzle in the remaining wet ingredients and keep mixing for one more minute. The batter will be smooth and almost glossy.
3 tablespoons medium brew coffee, very hot

The mixing steps and time are important to yield plush and soft cupcakes. Otherwise, they may come out more spongy.

Pour equal amounts of batter into the prepared cupcake liners. Use a small cookie scoop to help with portioning and to minimize mess. Bake for 16 to 18 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out clean.
Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting. My favorite for these cupcakes is the marshmallow whipped cream frosting.

Notes

Serving Size - This is a small batch recipe that can easily be doubled.
Stand Mixer vs Hand Mixer - To use your tilt-head stand mixer with standard attachments, I link to the smaller mixing bowl I use in the equipment section. Otherwise, a hand mixer and medium mixing bowl will work fine.
Cocoa Powder - I prefer Dutch process cocoa because it is less acidic and has a stronger flavor.
Coffee vs Hot Water - Coffee intensifies the cocoa flavor without making the cupcakes taste like coffee. If you don't like or have coffee, hot water can also be used.
Storage - Unfrosted cupcakes can be stored covered at room temperature for 3 to 5 days. To freeze: wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temp to frost and serve.

Nutrition