One-Bowl Chocolate Cupcakes (no eggs needed)

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Light, moist, and chocolatey, these one-bowl Chocolate Cupcakes are perfect for celebrations or any day that needs a special treat. No eggs needed!

Oil & Vinegar Cake...that's what my family calls this chocolate cake.

That's because it contains...uhm...oil & vinegar (and other good stuff, I assure you!). With no eggs or butter required (and no mixer), this recipe for chocolate cake is so easy to throw together that I make it on a weekday when I want to treat the family.

It's not a fussy chocolate cake...one bowl and a 9- x 9-inch baking pan is all it needs, with just a dusting of powdered sugar to finish it off. We usually serve it right from the pan. A perfect weekday cake.

The original chocolate cake recipe below is years-old, from the Los Angeles Times. I can't even tell you when I cut it out (which isn't like me...I'm usually quite meticulous about such things).

Make a small batch of chocolate cupcakes

Another great thing about this one-bowl chocolate cake recipe is that it's easily scalable. And since right now there's only two of us at home, I figured that making six cupcakes instead of a full cake would be better, portion-control-wise. Plus, cupcakes are fun!

So I present to you One-Bowl Chocolate Cupcakes.

By the way, if these ingredients look at all familiar, it's because this same chocolate cake recipe, scaled down 25%, is how you make a quick Microwave Chocolate Mug Cake. That's right...a single serving cake cooked in the microwave in 2 minutes. How cool is that!

As I said, one-bowl. Mix the dry ingredients, add the wet ingredients, and into the pan it goes! In this case, a standard muffin pan does the trick.

What comes out is a rich, moist chocolate cupcake that's perfect to make any day special.

Make the cupcakes extra special

And what if you have a special celebration in mind? How about some Chocolate Buttercream Frosting! Have your butter softening on the counter while you make the cupcake batter, then whip up the frosting while they're in the oven.

Voilá...you've got chocolate cupcakes perfect for any party. And if it is a party, don't forget the Vanilla Bean Ice Cream!

It's tough being at stuck at home with limited ingredients, so that means making an effort to make the days special. But as you can see, these one-bowl Chocolate Cupcakes don't require too much effort. I'm all for that.

Any day can be a celebration, especially when there's chocolate cupcakes around!

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One-Bowl Chocolate Cupcakes (no eggs needed)

Light, moist, and chocolatey, these one-bowl Chocolate Cupcakes are perfect for celebrations or any day that needs a special treat. No eggs needed!

Prep Time5 mins

Cook Time30 mins

Cooling Time30 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Keyword: Cake, Chocolate, Chocolate Cake, Cupcakes, Eggless

Servings: 12 cupcakes

Calories: 180kcal

Author: Tammy Spencer, Scotch & Scones

Special Equipment

• standard muffin pan
• baking spray

Ingredients

• 1½ cups all-purpose flour, (6-3/4 oz, 180g)
• 1 cup granulated sugar, (7 oz, 200g)
• ¼ cup cocoa powder, (3/4 oz, 20g)
• 1 tsp baking soda
• ½ tsp kosher salt
• ⅓ cup canola oil, (2-1/4 oz, 66g)
• 1 Tbsp cider vinegar
• 1 Tbsp vanilla
• 1 cup boiling water, (8 oz, 227g)
• powdered sugar, for dusting

Procedure

• Preheat oven to 350ºF. Spray a standard muffin pan with baking spray or line with cupcake liners. 
• In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
• Add the oil, vinegar, and vanilla. Pour in the boiling water and mix until combined.
• Portion the batter into the prepared cupcake pan, filling each well 2/3 full. Tap to shake out bubbles.
• Bake for for 18-22 minutes, or until a cake tester comes out clean.
• Cool the in pan for 15 minutes before turning out onto rack.
• Dust with powdered sugar before serving, or frost with chocolate buttercream frosting.

Video

Recipe Notes

To make a full-sized cake, pour the batter into a 9- x 9-inch baking pan that's been sprayed with baking spray. Bake at 350ºF for 30 minutes or until a cake tester comes out clean. Allow to cool for 15 minutes before turning out onto a wire rack, or let cool completely in the pan and serve from there.

This recipe is easily halved to make six cupcakes.

You can also make a Chocolate Microwave Mug Cake by dividing the recipe by four and pouring the batter into a coffee mug sprayed with baking spray. Cook on High in the microwave 1-1/2 to 2 minutes. Cool and enjoy!

You can freeze the unfrosted cupcakes by putting them on a tray until firm, then put in a ziplock container. They'll keep for about 3 months.

Nutrition Facts

One-Bowl Chocolate Cupcakes (no eggs needed)

Amount Per Serving (1 cupcake)

Calories 180

* Percent daily values are based on a 2,000 cal per day diet.

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