Eggless Chocolate Cupcakes
Moist and fluffy eggless chocolate cupcakes made with simple pantry ingredients. Rich in chocolate flavor and perfect for any occasion—no eggs or vinegar needed.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup plain yogurt or buttermilk
- 1/2 cup milk dairy or plant-based
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- chocolate frosting optional, for topping
- rainbow sprinkles optional, for decoration
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners.
- Sift together flour, cocoa powder, baking soda, and salt. Add sugar and mix well.
- In a separate bowl, whisk yogurt (or buttermilk), milk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
- Divide batter evenly among cupcake liners, filling about 3/4 full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
- Frost with chocolate frosting and add rainbow sprinkles if desired.
Notes
Use high-quality cocoa powder for best flavor. These cupcakes pair well with chocolate ganache or buttercream frosting. Add chocolate frosting and rainbow sprinkles for a festive finish.