Eggless Chocolate Cupcake Recipe | Moist & Fluffy Cake and Cupcakes




Who doesn’t love a soft, moist, and rich chocolate dessert? This eggless chocolate cupcake recipe is so versatile that you can use the same batter to make a decadent chocolate cake or delicious cupcakes. Perfect for birthdays, parties, or a simple tea-time treat, this recipe is quick, foolproof, and gives you bakery-style results every time.



⭐ Why You’ll Love This Recipe

✔️ 100% eggless – perfect for vegetarians
✔️ Soft, moist, and rich in chocolate flavor
✔️ One recipe, two desserts – use it for cake or cupcakes
✔️ Easy ingredients and quick method
✔️ Perfect for kids’ parties, festive treats, or everyday indulgence

🥄 Ingredients You’ll Need

  • All-purpose flour – 165 gms 

  • Baking powder - 1 tsp

  • Salt - 1/4 tsp

Sieve the above ingredients 

  • Curd - 95 gms

  • Sugar - 200 gms (granulated)

  • Vanilla - 1/2 tbsp

  • Baking soda - 1/4 tsp 

Mix the above ingredients and keep aside 

  • Oil – 65 ml

  • Butter - 57 gms 

  • Milk – 180 ml

  • Coffee powder - 1 tsp

  • Cocoa powder - 39 gms 

👩‍🍳 Step-by-Step Recipe

  1. Preheat oven – Set to 180°C (350°F). Line a cupcake tray or grease a cake tin.

  2. Mix wet ingredients – In bowl melt butter, add oil to it and then mix in cocoa powder, coffee powder and milk. Give this a nice mix until its smooth and silky.

  3. In another bowl mix curd, sugar,vanilla and baking soda. 

  4. Sift dry ingredients – In another bowl, sift flour, baking powder and salt.

  5. Combine gently – now combine the butter cocoa mixture with dry ingredients alternating with the curd and sugar mixture. Mix gently till there are no lumps.

  6. Bake –

    • For cupcakes: Fill liners ¾ full and bake 18–20 minutes.

    • For cake: Pour batter into a greased tin and bake 30–35 minutes.

  7. Cool & Decorate – Allow to cool completely before frosting with chocolate ganache, buttercream, or whipped cream.


💡 Tips for Perfect Eggless Chocolate Cupcakes & Cake

✨ Use good-quality cocoa powder for the richest flavor.
✨ Don’t overmix—gentle folding keeps the texture soft.
✨ Adding hot water makes the cake moist and enhances chocolate flavor.
✨ Store leftovers in an airtight container for 3 days (or refrigerate up to a week).

🍴 Serving Suggestions

Enjoy them plain with a dusting of powdered sugar, or top with chocolate ganache, buttercream, or whipped cream. For celebrations, add sprinkles, nuts, or fruit toppings.

This eggless chocolate cupcake recipe is a keeper! With one simple batter, you can bake both moist cupcakes and a rich chocolate cake. Perfect for beginners and pros alike, this recipe guarantees soft, fluffy, and irresistible chocolate goodness every time.

Tried this recipe? 🍫✨ Share your eggless chocolate cake or cupcakes on Instagram @sheen_bakes and tag us! Don’t forget to save this recipe for your next celebration or chocolate craving. 💛






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