Eggless Chocolate Cupcake Recipe


One of the most valuable lessons I’ve learnt from spending time in Amma’s kitchen was that you can do anything (if you set your mind to it), not just in life but in the kitchen too. Whenever Amma didn’t have any ingredient she always found a substitute or some ingenious way of doing things. I recall that her eggless cake recipe had come from one of the local newspapers, but she experimented with possible substitutes for egg using vinegar or lemon juice-(freshly squeezed from the lemon tree in our yard).


This Chocolate Cupcake recipe is a combination of Amma’s Eggless Spongecake and a Chocolate Cake Recipe I learnt at school. Though the original recipe contained oil, I prefer using melted butter. The batter results in a thick mousse like texture which can be baked in a pan to form a cake or to make delicious chocolate cupcakes.

 For a double dose of chocolate you can add chocolate chips to the dry ingredients. I have indicated desired limit of sugar, use your discretion-I prefer less sugar. If you will be icing the cupcakes then it may be best to use less sugar in the base. I have used 2 tablespoons in my recipe.

To make Eggless Chocolate cupcakes you will need:

  • 1,5 cups flour
  • 1,5 teaspoons baking powder
  • Quarter cup cocoa powder
  • Salt
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 cup melted butter
  • 1 cup warm water
  • 1 teaspoon vanilla essence

1 cup= 125 grams

    1. Preheat oven
    2. Combine all dry ingredients. Be sure to use a sieve the flour and cocoa powder for best results. Leave dry ingredients aside.

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    3. Melt butter, either on stove or in microwave. Add lemon juice to melted butter. Add vanilla essence. 4. Add warm water (The water should not be boiling, just warm).
    5. Add the liquid mixture into dry mixture, mixing to form a mousse like dough.

    © 2011 l

    6. Brush pan with oil if you are using a cake pan. If you are using cupcake cases be sure to brush these and not the pan. Spoon mixture into muffin cups or into a cake pan.
    7. Bake for 15-20 minutes on 180˙C. Insert a toothpick into the dough to see if cooked.
    8. Allow to cool before applying icing. For the icing recipe view Amma’s Buttercream Icing Recipe.



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