Eggless Chocolate Cupcakes with Buttercream Frosting and Mini Peanut Butter Cups

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So guess what? It’s Dan’s birthday today! :-) Go tell him happy birfday!

I didn’t have a party for him like last year’s because I just came back from Canada, Dan’s been busy with work (he worked yesterday, and till 7pm today), I’m sick on and off (the weather change isn’t helping), and we’re leaving for a vacation in Hawaii in a few days. Too many things going on.

Tonight was just a low-key celebration. I made him a surf and turf dinner of filet mignon and shrimps, with spinach salad, and cupcake cake. This is what happens once you get past 30: you’re too tired to make a big fuss over getting older. Hehe. Just kidding. ;-)

After the two occasions he’s baked a cake for me, it’s my turn to bake him one and get over my fear of flour and baking once again. My original “vision” was to make a red velvet cake. That was short-lived because I realized that we didn’t have buttermilk (which I could make a substitute for with milk and vinegar) and eggs. Well, there’s no hen in our backyard to coerce into producing eggs for my baking needs, so I sat there…thinking, thinking. My baby needs a cake for his birthday!

Behold, the Internet saves the day! I found a recipe for Eggless Chocolate Cake from Indian Food Kitchen Blog. Of course, I always have to put my own twist: I poured the delicious yet light batter into cupcake pans, and crossed my fingers that this thing would hold! And they did! I cheated on the buttercream frosting and hats off to Betty Crocker for that. I added mini peanut butter cups (Dan’s favorite) as the topping.

Tadah!
Eggless Chocolate Cupcakes

The chocolate cupcakes were great on their own. They have enough chocolate without overdosing you, and just enough sweetness that you don’t feel like dying from all the sugar. I’d say this cupcake is perfect for frosting. You can eat both the cupcake and frosting without having to use your 911 on speed dial. You won’t notice the missing eggs either. It’s not too packed and heavy, but moist enough to keep you interested till the last bite. When you bite into it, you’ll notice that it’s almost like red velvet cake in color, and it could be the result of the vinegar in the recipe. One cupcake is enough for a dessert to satisfy your sweet tooth without being to guilty. Plus this is perfect for those with allergies to dairy (if eaten without the buttercream).

I highly recommend this recipe even if you’re not out of eggs and milk. I’m not sure if it can withstand being stacked into a layered cake (my personal opinion — it won’t because it’s delicate). Go give it a try:

EGGLESS CHOCOLATE CUPCAKESDownload the PDF recipe for Eggless Chocolate Cupcakes
[Adapted from Indian Food Kitchen.]

Yields 15 regular-sized cupcakes

Ingredients

  • 1 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup cold water
  • 2 teaspoon vanilla extract
  • 2 teaspoon white vinegar

Preparation

  1. Preheat oven to 325°F. Spray cupcake pans with vegetable oil spray.
  2. Combine flour, cocoa powder, baking soda, salt and sugar in a large bowl.
  3. Mix the vegetable oil, water and vanilla extract in a separate small bowl. Pour into the large bowl containing the dry ingredients. Stir until mixture is smooth and without lumps.
  4. Add the vinegar and stir rapidly (you can use a hand mixer) and immediately fill the cupcake pans 2/3 full.
  5. Bake in the preheated oven for 15 minutes.
  6. Remove from the oven and place the cupcake pans on a cooling rack to completely cool.

They are great on their own, but will also work well with different varieties of frosting.

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Comments

  1. says

    Cool! Where did you get that blinking picture? I mean how did you make it? From plain cupcakes to cupcakes with icing to cupcakes with icing and candles…? how!!!??? tell me please!!! hahaha!

    Oh, and I\’m wondering if you\’d like to exchange links with me. hahah!

    and you might find this post interesting: (submit a recipe and get featured) http://treatsforthesweettooth.blogspot.com/2008/09/submit-your-recipes-and-get-featured.html

    Please let me know! thanks.

    Sarah

    Sarahs last blog post..STICKY POST: Submit your recipes and get featured!

  2. dan says

    1 Manggy
    Thanks! And yes, the cupcakes were awesome! :)

    3 LWGH – Yes, it was perfect! I think we’ll do dark chocolate next for the cupcakes!

    Melissa – Thanks!

    Hillary – That’s the beauty of animated GIFs. I think it makes the cupcakes that much more delectable.

    John – I thought it was cute of Joy to do too :) The candies, chocolate peanut butter cups, came from a local healthfood store, Sprouts.

    My Sweet & Saucy – Nobody was more shocked than I was :) It was delish! :)

    Ben – Thanks! Give them a try and let us know!

    Vera – The binders that are substituted made great substitutions! Give it a try and let us know!

    Munchkin Mommy – Thank you very much!

    Sarah – It’s an animated Gif, there are several programs out there that can help you make them. Joy uses Photoshop for her images but there are cheaper alternatives out there. As for the link exchange, I’ll ask Joy about that ;)

  3. Pooja says

    I tried this recipe few days ago. I was surprised at how good it came out, since I don’t do baking so much. Everyone who ate thought it was excellent. I didn’t try the frosting yet because I wanted to make sure I perfected the cupcakes first. Next time I will do it with the frosting, for my daughter’s first birthday!

    • joy says

      Thanks for the suggestion, Kip! I have to admit I don’t own a single vegetarian cookbook. Haha. I’ll check it out.

  4. Susan says

    Made these for my three year old’s birthday and we love them. I don’t like sweet stuff and adore these because they are soft, light and chocolatey without the sugar high. Kids love them and hubby is now a cupcake convert. When I mentioned I was making cupcakes, he expected sickly sweet white ones piled high with even more yucky icing but instead devoured these (without icing and then with a sliver of buttercream icing). Yum. And can I mention how friggin easy they were with ingredients I had on hand. What more can a busy mom ask for when looking for something two days before the birthday party!!! Thanks.
    The only thing I adjusted was I had to bake them for 15 minutes. Second batch tried as a loaf cake and had to bake for 35 minutes (still awesome). Third batch as cupcakes and again 15 minutes. I use the silicone cupcake holders on a baking tray so may make a difference.
    Cheers.

    • joy says

      Hi Susan! I’m so glad to hear this! I love these, too, as they’re not too sweet and they’re incredibly soft and light.

      I haven’t tried using silicone cupcake holders, but I tried the cake pan once and I was turned off by how unpredictable the baking time and temperature was for it. A few other people have told me they’ve had to play around with the time and temperature until they got used to their silicone baking pans, so I would think that made the difference in time. I’m so glad you figured it out, though!

  5. HK says

    I made these last night, holy moly donut shop! DELICIOUS! I was expecting a ‘vinegar’ taste but none came, they were perfect!!

    I was too lazy to make frosting so I just heated up nutella and used that…everyone loved them, I can’t thank you enough!

    (I used cupcake liners and had to bake them for 25 minutes)

  6. says

    I made these tonite and I love how light and non-sweet they tasted. They are the perfect chocolate cupcakes. It’s amazing how something such as these can taste delicious without butter,eggs and milk.Oops! did I say amazing? I meant to say AMAZING.

  7. Butterfly says

    I tried this recipe..made half of the recipe here.. it was good.. got over so quickly.. however i did feel that there should be some more sugar. next time il add 3 to 4 tbsp more

  8. jj says

    the cupcakes look lovely…what type of flour did you use?? all-purpose flour, plain flour or self raising flour???

  9. Carolyn says

    My daughter and I baked these this afernoon and OMG they are delicious. I would love to know how many calories they are each and protein etc. Does anyone know?

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