Easy Chocolate Cupcakes Without Eggs

This easy chocolate cupcake recipe without eggs is a delicious and versatile treat that everyone will love. It’s perfect for any occasion, and it’s sure to become a staple in your baking repertoire.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened almond milk
• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a medium bowl, cream together the granulated sugar, brown sugar, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Add the flax eggs and almond milk and mix until just combined. Do not overmix.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool completely before frosting.

FAQ

Q: Why do need to use flax eggs?

Eggs are a common ingredient in cupcakes, but they can be difficult to find if you’re vegan or allergic to eggs. Flax eggs are a great substitute for eggs in cupcakes, and they’re also very easy to make. To make a flax egg, simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. The flaxseed will absorb the water and form a gel that mimics the texture of an egg.

Q: Can use other vegan butter substitutes?

Yes, you can use other vegan butter substitutes in this recipe. Some popular options include soy butter, almond butter, and coconut butter. Just make sure to use a butter substitute that is soft and spreadable, as this will help to create a moist and fluffy cupcake.

Q: Can use other plant-based milks?

Yes, you can use other plant-based milks in this recipe. Some popular options include soy milk, almond milk, and oat milk. Just make sure to use a milk that is unsweetened and unflavored, as this will help to prevent the cupcakes from becoming too dense.

Q: Can make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free flour blend. Just make sure to check the label of the flour blend to make sure that it is certified gluten-free.

Q: Can make this recipe dairy-free?

Yes, you can make this recipe dairy-free by using a dairy-free butter substitute and a dairy-free milk. Just make sure to use a butter substitute that is soft and spreadable, as this will help to create a moist and fluffy cupcake.

Q: Can make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply bake the cupcakes and let them cool completely. Then, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q: How do frost these cupcakes?

There are many different ways to frost these cupcakes