Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online.
Easy Chocolate Cupcakes Without Eggs or Dairy
The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes). All without eggs or butter. (There’s butter in the frosting I’m using, but we’re talking about the cake.) I even tried adding an egg to the recipe and it wasn’t nearly as good as the batch without it. Over the last week, I’ve made several batches of cupcakes following this method, including a couple for my mom’s book club. (Waving hi to mom’s friends!)
How To Measure Flour for This Recipe
A quick note on how to measure flour for this recipe. Scoop flour into your measuring cup with a spoon until the measuring cup is heaping then level it off with a knife. That should give you perfect cupcake batter every time.
A Simple Frosting for Simple Chocolate Cupcakes
I used a frosting recipe from Hershey’s, and instead of loading the cupcakes with frosting, I decided instead to just simply drizzle frosting in patterns on the top. Do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all. If you want to make an entirely vegan cupcake, use our vegan chocolate frosting to go with the cupcakes! These cupcakes can be frozen frosted or unfrosted for up to three months. For the best flavor, eat them within a month of freezing. Whether they have frosting or not, first place the individual cupcakes on a baking sheet in the freezer until just frozen through.If the cupcakes do not have frosting, they can then be placed in an airtight zip top freezer bag, taken out as needed, brought to room temperature, and then frosted. If the cupcakes are frosted, they can then be individually wrapped in plastic wrap before placing them all in an airtight zip top freezer bag. Take out as many as desired, unwrap immediately, and bring to room temperature before eating.
Try These Other Vegan Treats
Vegan Banana Bread Vegan Pumpkin Bread Vegan French Toast with Caramelized Bananas Vegan Gingerbread People Vegan Chocolate Pudding
If you want to make a cake instead of cupcakes, double the recipe. Pour the cake batter into two greased and floured 8-inch round cake pans. Bake for 35-40 minutes, or until a bamboo skewer inserted in the cake comes out clean.
Check your olive oil and make sure it is fresh, not rancid. Check your baking soda to make sure it still works (add a little vinegar to a teaspoon, if it bubbles up vigorously, it’s fine.)
1 1/2 cups (188g) all-purpose flour 1/4 cup (23g) natural unsweetened cocoa powder 1 cup (200g) granulated sugar 1 teaspoon baking soda (4g) (make sure it’s fresh!) 1/2 teaspoon (1g) kosher salt 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder) 1 tablespoon white vinegar 2 teaspoons vanilla extract 1/4 cup plus 2 tablespoons olive oil
Frosting:
4 tablespoons butter 1/3 cup (30g) natural unsweetened cocoa powder 1 1/2 cups (168g) powdered sugar 3 tablespoons milk 1 tablespoon vanilla extract
For the frosting:
