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Eggless Chocolate Cupcakes

Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


  • cups Cake Flour **
  • 1 cup Sugar
  • 5 tbsp Cocoa Unsweetened powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Milk (I used Vanilla Soymilk, you can use water instead of milk)
  • 2 tbsp Apple cider vinegar vinegar or any other
  • 2 tsp Vanilla
  • 1 tsp Espresso powder (optional)


  • Preheat oven to 350°F. Line cupcake pan with liners.
  • In a medium bowl, combine all the dry ingredients.
  • In another bowl, combine all the wet ingredients along with the espresso powder (if using).
  • Add wet ingredients to dry ingredients and mix until just combined. Try not to over mix.
  • Pour the batter into the prepared pan about 2/3rds full.
  • Bake for 15-17 minutes or until a cake tester/ toothpick inserted in the center of the cupcake comes out clean, a few crumbs is fine.
  • Cool in the pan for 5 minutes before removing on to a wire rack to cool completely.


** If you don't have Cake flour, you can make it at home using all-purpose flour (maida) by adding corn starch. Here's a detailed post @ Good life eats on how to make ½cup/ 1 cup and even 2cups cake flour.
Here are my previous posts on Wilton Decorating Course1:
  • Class 1: Chocolate Cookies 
  • Class 2: Eggless Vanilla Cake & Wilton Butter-Cream Icing
I can't believe there's only 1 day left in April and I have been blogging non-stop for the past 29 days.. I big shout-out to all my fellow bloggers who have made BM# 27 a huge success.