Moist Chocolate Eggless Cupcakes For Two
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Perfectly soft chocolate cupcakes for two made without eggs! This small batch recipe uses easy ingredients you may already have to make fluffy cupcakes rich in cocoa flavor with a super moist texture, thanks to a combination of sour cream, butter, and milk.
I was on a quest to find the best balance of rich cocoa flavor, plush texture, and a super moist cupcake (that I could top with my fluffy & stable marshmallow cream frosting!) However, when you bake without eggs, the texture is compromised. But you would think with my experience in scaled-down desserts for two, it would be easy to omit the egg. Not the case.
I’m talking (literally) at least 5 dozen test batches. I tested every combination of oil, sour cream, butter, water, and coffee to avoid sunken, tasteless, and dense cupcakes. The perfectionist in me would not give up. Now, I could have adapted my no eggs, no butter chocolate mini cake recipe into cupcakes, but that’s cheating. That recipe already exists! 🙂
I can’t just stop at one perfect chocolate cupcake recipe. After all, chocolate is versatile enough to dress up for the seasons and fun occasions! The black forest cupcakes for two celebrate summer cherries and these delightfully moist eggless cupcakes. And my spooky cute chocolate caramel small batch Halloween cupcakes are sweet, simple, and egg-free!
Do we really need eggs in baking?
They sure do help, but …
As an experienced small batch baker, I rely on eggs for texture and binding ingredients together. That said, these chocolate cupcakes demonstrate that the right balance of fat, liquid, and leaveners can yield a perfectly soft cupcake.
How To Make Eggless Cupcakes
Add the dry ingredients – including the sugar – to your mixing bowl. If your cocoa powder is lumpy (mine always is), sift it through a fine mesh strainer.
Give the dry ingredients a little mix to combine, then add the butter. Cut it into cubes to mix easier. This method of mixing is called reverse creaming.
An Easy Tip To Make Your Cupcakes Light And Fluffy
Use the reverse creaming method. Not only is this mixing method easy, but it also produces a soft cake crumb.
How it works: the butter coats the flour to minimize gluten development. This means your cupcakes won’t be tough and dense. Instead, they’ll be pillowy soft with a beautifully light texture.
Mix the dry ingredients with the butter until you have a sandy texture. A few little butter lumps are ok but aim for consistent texture.
Measure your milk into a measuring cup. Then add the oil, sour cream, and vanilla. Mix to combine. Notice what’s missing? No eggs!
Drizzle in the liquid ingredients, along with the hot liquid, and mix until no dry streaks remain.
Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean.
Did You Make It? Let’s Hear About It!
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Let’s dish! Did you make these eggless chocolate cupcakes for a special occasion? What flavor of frosting did you pair with them? Let me know in the comments below!
Eggless Chocolate Cupcakes For Two
by Erin Cernich
Equipment
- Hand Mixer (optional)
Ingredients
- ⅔ cup (83.33 g) all-purpose flour
- ½ cup (100 g) organic cane sugar (or granulated sugar)
- 3 tablespoons (15 g) unsweetened cocoa powder, Dutch process
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28 g) unsalted butter, room temperature (cut into cubes for easy mixing)
- ¼ cup (59.15 ml) milk, room temperature (see Notes below)
- 2 tablespoons (29.57 ml) canola oil (or any neutral oil )
- 1 tablespoon full fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (44.36 ml) medium brew coffee, very hot (or hot water)
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. See the Notes below to use a stand mixer or hand mixer.2/3 cup all-purpose flour, 1/2 cup organic cane sugar, 3 tablespoons unsweetened cocoa powder, Dutch process, 3/4 teaspoon baking powder, 1/4 teaspoon salt
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand. This reverse-creaming method yields light and fluffy cupcakes.2 tablespoons unsalted butter, room temperature
- 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 the wet ingredients, along with the hot coffee/water, into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.3 tablespoons medium brew coffee, very hot
- Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less 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.
- Frosting option: my stable marshmallow whipped cream frosting.
Notes
- Serving Size – This is a small batch recipe that can easily be doubled.
- Stand Mixer vs Hand Mixer – Since this is a small batch batter, I recommend a smaller mixing bowl to mix the batter evenly. To use your tilt-head stand mixer with standard attachments, I link the mixing bowl above. Otherwise, a hand mixer and medium mixing bowl will work fine.
- Milk – 2% or whole milk works best to achieve optimal results (soft and fluffy texture). However, any milk type will work.
- Cocoa Powder – I prefer Dutch process cocoa because it is less acidic and has a stronger flavor. To swap natural cocoa, you will need to add baking soda. Use 1/3 teaspoon baking powder + 1/8 teaspoon baking soda.
- 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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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