Light, moist, and very chocolatey, these eggless chocolate cupcakes are dairy-free, egg-free, and vegan. Easy to make in only one bowl (no mixer needed!), they'll improve any day that needs a special treat!
Preheat oven to 350 °F. Spray a standard muffin pan with baking spray or line with cupcake liners, and set aside. For best results, use a sifter to remove the lumps from the flour and cocoa powder.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, and salt.
Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth.
Using a large cookie scoop, portion about ¼ cup of the batter into the wells of the prepared cupcake pan, filling each well ⅔ full. Tap the pan on the counter a couple of times to shake out any bubbles.
Bake 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 to cool completely.
Storage Instructions: Store the cupcakes in an airtight container on the counter for up to 3 days.
Make-ahead instructions:Freeze the unfrosted cupcakes by putting them on a tray until firm, then placed in an airtight plastic bag. They'll keep for about 3 months. Thaw at room temperature, then frost and serve.
This recipe is easily halved or doubled to make 6 or 24 cupcakes.
Recipe Notes
Use regular cocoa powder, or substitute in dark chocolate cocoa powder for a more intense chocolate flavor.An optional ingredient, espresso powder also helps to give this cake an intense chocolate flavor.To make a cake instead, see my Eggless Chocolate Cake for complete instructions. Want a fast and easy single serving instead? Make a mug cake in the microwave instead!