Eggless Chocolate Cupcake Recipe Without Butter, Condensed Milk – Best Vegan Chocolate Cupcake

Chocolate cupcake eggless
 
Recently my friend Gayathri gave me “Hershey’s classic recipes” cookbook. I tried this eggless chocolate cupcake without butter, condensed milk from the book. It turned out awesome. I couldn’t believe it is eggless, butter less cake without any milk products. Its a vegan cupcake recipe. It was so soft and moist.
 
I would say this is the best eggless chocolate cupcake I have ever tasted. We all loved it and it was a big hit in my home. Thank you so much Gayu for the book. The best thing is there is no butter, milk & curd. Instead I have used little vinegar & cooking oil. Try this cake, you’ll love it for sure.  It’s a best recipe for beginners to try. You can make this cake without oven in a pressure cooker or in a kadai too. 
 
Chocolate cupcake

Eggless chocolate cupcake recipe without condensed milk

Eggless chocolate cupcake recipe without condensed milk

Eggless chocolate cupcakes without butter, condensed milk. Its a vegan cupcake

 
Cuisine: Indian
Category: Baking
Serves: 6
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

 

INGREDIENTS

1 cup = 200ml

  • All purpose flour / Maida – 3/4 cup
  • Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do)
  • Cocoa powder – 2 tbsp
  • Baking powder – 1/2 tsp
  • Cooking soda – A small pinch ( do not add more than a pinch)
  • Salt – 1/4 tsp
  • Water – 1/2 cup + (2 tbsp – optional)
  • Cooking oil – 3 tbsp
  • White vinegar/Colorless vinegar – 1.5 tsp
  • Vanilla essence – 1/2 tsp
HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES
  1. Powder 1/2 cup of sugar and set aside.
  2. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt.
  3. In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water).
  4. Add the dry ingredients little by little to the wet ingredients. Mix in the same direction. Batter should fall like a ribbon. Add little more water if necessary.
  5. Line the muffin tray with muffin cups and fill 3/4th with batter.
  6. Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes.
  7. Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely , serve !!

  

HOW TO MAKE EGGLESS CHOCOLATE CUPCAKE – METHOD
  • Powder 1/2 cup of sugar and set aside. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt.
  • In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients.

Chocolate cupcake tile 1

  • Blend well in the same direction. Batter should fall like a ribbon. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter.

Chocolate cupcake tile 2

  • Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes. Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely , serve !!
  • To make in a pressure cooker : Spread 1 inch salt in the bottom of a wide pressure cooker. Place a small plate. Heat the salt in high flame for 5 minutes. 
  • Place the cupcakes over the plate inside the cooker. Cover with a lid without gasket or any plate that should be air tight. Let it bake in low flame for 10 to 12 minutes. Open and check with toothpick. If not cooked, cook for 2 more minutes. Timings may vary based on the flame and cooker. Keep an eye !
 
eggless chocolate cupcake

NOTE
  • Time varies from 12- 14 minutes. Please adjust as per your oven.
  • Use convection mode , 200c..
  • The batter should be of thick ribbon consistency. Add water to adjust it.
  • No need to add milk or curd. The cake itself comes out really soft.
  • U can try adding lemon juice instead of vinegar.

eggless chocolate cupcake

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40 thoughts on “Eggless Chocolate Cupcake Recipe Without Butter, Condensed Milk – Best Vegan Chocolate Cupcake”

  15. Devika...

    I tried this recipe yesterday….so easy…the cupcakes were so moist …yummy! liked them so much that i m making them again today …Thanks for such a wonderful recipe..can we add some grated carrot to this?

    devika

    Reply
    1. Chitra

      Thanks a lot for trying Devika. Yes,u can try adding grated carrots. But iam not sure how it tastes as i have not tried it so far 🙂

      Reply
  20. Unknown

    I just tried it today, because I was planning to give it as a gift to my friend for her b-day , and it was PERFECT!.. I'm making it again tomorrow! My friend will like it!.. I hope so.. THANKS Chitra! :)) <3

    Reply
  21. Unknown

    I tried this recipe today .Very easy to make .Thanks .What is the difference between muffin and cupcake .
    -Jaishri Khanna

    Reply
    1. Chitra

      Thank u Jaishri Khanna.Regarding the differences :
      Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread
      Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping
      Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape
      Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops
      Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the tops

      source :Yahoo answers.Thanks for asking this question to me.Now i too came to know their differences 🙂

      Reply
  30. Chitra

    Hello GEE,
    Yes you can add 1 to 2 tbsp of chopped walnuts+dates. Just mix them in little maida and then add to the batter. It won't sink. Hope it helps. Please let me know how it turned out. Thank you.

    Reply
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