Light, moist, & chocolatey, these no fuss one-bowl Chocolate Cupcakes will improve any day that needs a special treat. No eggs needed!
Oil & Vinegar Cake. That's what my family calls this Eggless Chocolate Cake.
That's because it's...uhm...a chocolate cake with vinegar and oil (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.
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, this same chocolate cake recipe (scaled down by four) 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!
Jump to:
Small batch chocolate cupcakes
This eggless chocolate cupcake recipe uses basic ingredients that are probably in your pantry right now.
You can use regular cocoa powder like I did. But if you want a more intense chocolate flavor, try using dark chocolate cocoa powder and one teaspoon of espresso powder instead.
Only one bowl required
This chocolate cupcake recipe is so easy to make just using one bowl.
All you do is whisk all the dry ingredients together, top them with the wet ingredients and whisk well.
That's it!
Pour the batter into a standard muffin pan with baking spray or lined with cupcake liners.
What comes out is a rich, moist chocolate cupcake that's perfect to make any day special.
Questions asked and answered
Here are some questions that you might have...
No! The flavor is dominated by the chocolate. Using dark chocolate cocoa powder and espresso powder will intensify this flavor even more.
Sure! You can experiment with flavors for the oil, keeping in mind the effect will be subtle. Different vinegars will have different acidities, so while the flavor may or may not be altered much, the amount the cake rises can be affected.
Yes! See my Eggless Chocolate Cake recipe for complete instructions.
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!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
When you pair cake and frosting, the results are magical. Try these fun ideas for cake!
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Recipe
One-Bowl Eggless Chocolate Cupcakes
Equipment
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup canola oil
- 1 tablespoon white vinegar, or cider vinegar
- 1 tablespoon pure vanilla extract
- 1 cup water, boiling
- powdered sugar, for dusting
Instructions
- Preheat oven to 350ºF. Spray a standard muffin pan with baking spray or line with cupcake liners. Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the canola oil, vinegar, and vanilla. Pour in the boiling water and mix until combined.
- Portion the batter into the prepared cupcake pan, filling each well ⅔ full. Tap to shake out bubbles.
- Bake for for 18 to 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.
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