Say 'hello' to the best easy chocolate cupcakes ever! All you need are a few simple ingredients, one bowl, and 30 minutes and you've got yourself a dozen delicious chocolate cupcakes. And they just happen to be made without dairy, without eggs, and without a stand mixer. You can thank me later;)
I've been making these cupcakes for years and they are always a hit. It wasn't until we hosted friends whose children had milk and egg allergies that it dawned on me - these cupcakes are even more perfect because they are made without many of the most common food allergens.
I was at a Christmas party a few weeks ago and someone who has been enjoying my recipes suggested I post more with chocolate. They actually said, "I need more with chocolate recipes", lol. I took that as a hint and this recipe is just the beginning:)
Now, these are not light and fluffy cupcakes like you get from a boxed cake mix. These cupcakes are a little denser, which is way better if you ask me. And if you ask my almost eight-year-old, they are enjoyed with or without frosting, which I guess is a true test of approval, right? lol.
Still, I do suggest topping them with your favorite frosting before serving. Especially if you make my chocolate buttercream frosting - there's no turning back once you've had that:)
And don't' worry, I'm not going to tell you that you need to weigh the flour. I know you don't have time for that. Simply use the scoop and sweep method described in the recipe card and you're set.
Have you made my chocolate avocado truffles, chocolate chip blondies, or chocolate chip cookie bar recipes yet? They are all made with chocolate, too!
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Why You'll Love This Recipe
- Easiest AND quickest homemade cupcake recipe. Quick and easy do not always go hand in hand, but this time they do!
- One bowl = easy cleanup
- Made without dairy, egg, or soy.
- 100% kid approved.
- No stand mixer needed.
- Easily doubled to make two dozen cupcakes.
- Perfect for birthdays, holidays, or any day!
- Thy contain more fiber than most cupcakes. Fiber will help your kids feel full longer.
Ingredient Highlights
- Flour White whole wheat flour and all-purpose flour are used in this recipe. If you don't have white whole wheat flour, it can be substituted with all-purpose flour.
- Cocoa powder I have made these cupcakes with cocoa powder and cacao powder - both worked beautifully. Use what you have. You can use Dutch processed cocoa powder if it's what you have, but it may affect the leavening (how much the cupcakes rise).
- Vanilla extract Enhances the chocolaty flavor.
Dietitian Tip
I know what you are thinking. Why not let cupcakes be cupcakes, and not use white whole wheat flour? First of all, you can use only all-purpose family and that's totally okay. Really!
But what if I told you that kids don't even notice the difference, especially once they are topped with frosting? I like to add fiber to as much as I can simply because I believe it's good for our gut health and digestive system. And it helps us to feel full longer.
The white whole wheat flour does affect the texture some, but not much (unless you cut back on the amount of sugar). I've played around with different ratios of flour and recommend keeping the white whole wheat flour to no more than two-thirds of the flour used (so no more than one cup in this recipe).
I've also tried cutting back on sugar and was reminded that sugar not only sweetens foods, but it adds structure and helps with leavening. So, if you want to use less sugar, I suggest not cutting back by more than one-quarter of a cup (example: use three-fourths of a cup instead of one cup). I've made them like this, and they are a little denser but still delicious.
Step-by-Step Instructions
Here's a brief overview of the steps to make these amazingly easy chocolate cupcakes. For a complete list of ingredients and specific instructions, scroll down to the recipe.
- Preheat the oven to 350 degrees.
- Line a muffin tin with cupcake liners.
- Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. I suggest sifting the cocoa powder and baking soda as you add them to the bowl. Stir.
- Add all wet ingredients to the dry ingredients. Whisk together. Batter should have some lumps.
- Divide batter evenly among the lined muffin tins. Do not fill more than one-half to two-thirds fill.
- Bake at 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before storing or frosting.
Expert Tips
- Do not leave out the white vinegar. The vinegar reacts with the baking soda to leaven the cupcakes.
- Use the scoop and sweep method for measuring the flour. To do this, use a spoon to put the flour into a measuring cup. Then, level the flour with a knife. This prevents flour from being packed in.
- Use a fine mesh strainer to sift the cocoa powder and baking soda. Sifting the cocoa powder and baking soda will help distribute the flavor. No one wants to bite into a small clump of baking soda;)
- All-purpose flour can be used in place of white whole wheat flour.
- Pour or spoon batter into the cupcake liners. I use a small measuring cup to do this.
- Do not overfill the liners.
- To keep the entire cupcake dairy-free, top the cupcake with a dairy-free frosting or chocolate drizzle. Otherwise, a buttercream frosting (white or chocolate) is always enjoyed by kids!
- If you decide to double or triple batch this recipe, refer to my tablespoons to cups post to help make measuring the cocoa powder easier.
Questions You May Have
The biggest difference is in the way they are processed. Cocoa powder is made from cacao beans that are roasted at a high heat which reduces the nutrient content. To make cacao powder, cacao beans are cold-pressed and ground into a fine powder after being fermented. Since they are not roasted at a high heat, they maintain a higher nutrient profile.
Some recipes suggest that you increase the liquid in a recipe if substituting cacao powder for cocoa powder because it is known to absorb more water. I have made this recipe with cacao powder, and I did not need to adjust the liquid.
Store unfrosted cupcakes in an airtight container or resealable food storage bag. If they will be eaten within a day or two, stored in the refrigerator. Otherwise store them in the freezer.
Yes, the batter is the same! Cupcakes and cake are made in different pans and bake for different amounts of time. But the batter is the same.
Yes! In fact, you can use this same egg-free recipe to make a cake, it will just need bake in the oven longer.
More Ideas for the Busy Home Cook
Did your kids love these cupcakes? Please leave a 5-star rating below or a review in the comments section!
Don't forget to snap a pic of the cupcakes and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
Easiest Chocolate Cupcakes
Equipment
- 1 Fine mesh strainer to easily sift cocoa powder and baking soda
Ingredients
- ¾ cup All-purpose flour unbleached
- ¾ cup White whole wheat flour I use King Arthur brand
- 1 cup sugar
- 3 tablespoon cocoa powder Sifted. Can use cacao powder instead.
- ¼ teaspoon salt
- 1 teaspoon baking soda Sifted.
- 1 tablespoon vinegar white distilled vinegar
- 1 tsp vanilla pure vanilla extract
- ¼ cup olive oil canola, avocado, or other neutral oil can be used.
- 1 cup water
Instructions
- Preheat oven to 350° Fahrenheit.
- Line a 12-cup muffin pan with cupcake liners. Set aside.
- *See notes. Add all dry ingredients to a large mixing bowl. Stir.
- Add the remainder of the ingredients and mix well. Batter should have some lumps in it.
- Pour batter into muffin liners, filling them ½ way (no more than ⅔ full).
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- This recipe is easily doubled.
- Do not leave out the vinegar. The vinegar reacts with the baking soda to leaven the cupcakes.
- Use the scoop and sweep method for measuring the flour. To do this, use a spoon to put the flour into a measuring cup. Then, level the flour with a knife. This prevents flour from being packed in.
- Sifting the cocoa powder and baking powder will help distribute the flavor and prevent someone from biting into a chunk of baking powder (it will ruin the taste of the cupcake).
- All-purpose flour can be used in place of white whole wheat flour.
- Use baking soda, not baking powder.
- Pour or spoon batter into the liners. I use a small measuring cup to do this.
- Do not overfill the liners. If you do, the tops will be hard.
- To keep the entire cupcake dairy-free, top the cupcake with a dairy-free frosting or chocolate drizzle. Otherwise, a buttercream frosting (white or chocolate) is easy and always a hit!
Mykaela says
So easy and good!!
Kristi says
🙌