Quick and Moist Chocolate Cupcakes (Eggless). Line muffin trays with cupcake liners or lightly spray it using non-stick cooking oil spray. Mix dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl using wire whisk. These cupcakes are for when you just need a chocolate cupcake in your life fast.

It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. They're the richer, more fudgy cousin of my lemon & orange olive oil cupcakes - and they're just as irresistible! You can cook Quick and Moist Chocolate Cupcakes (Eggless) using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Quick and Moist Chocolate Cupcakes (Eggless)

1. Prepare 2 of tbsp/26 g melted butter, hot.
2. It's 4 of tbsp/24 g cocoa powder.
3. Prepare 4 of tbsp/60 g granulated sugar.
4. You need 6 of tbsp/80 g milk, at room temperature.
5. You need 4 of and 1/2 tbsp/50 g all-purpose flour.
6. You need 1/2 tsp of baking powder.
7. It's 1/4 tsp of salt.
8. You need 1/2 tsp of coffee granules.
9. It's of Chocolate chips (optional).

This means that these cupcakes use yogurt to keep them eggless and bind all the ingredients together properly. In a mixing bowl,mix together all purpose flour,sugar,cocoa powder,baking soda and salt until combined. Add water,vanilla extract,oil and vinegar,mix well using a whisk,just until combined. Are you ready to make the Best eggless chocolate cake /cupcakes of your life.

Quick and Moist Chocolate Cupcakes (Eggless) step by step

1. Add the cocoa powder and coffee to the hot melted butter to bloom it..
2. After, add in the sugar and whisk to combine..
3. Next, add in the milk and whisk thoroughly again..
4. After, add in the dry ingredients and whisk to form a cake batter. Whisk till there are no lumps but don't over mix..
5. Line a muffin pan with cupcake liners and add in 2 tbsp of cake batter to the liners and then put in afew chocolate chips, cover the liners halfway with more cake batter and add more chocolate chips to the top if desired..
6. Bake in a preheated oven at 300 degrees fahrenheit/150 degrees celsius on the center rack for maximum 15 minutes. Depending on how goeey you want it..
7. Take out of the oven when done and let it rest for 5 minutes. After serve. I don't recommend frosting these, you can add Nutella though but they are meant to be eaten warm. Happy Baking and Enjoy!.

The one that has a soft crumb, very moist, melts in mouth and is ridiculously chocolaty and most importantly eggless and can be easily made vegan. It has no butter, no condensed milk or yogurt. These Eggless Chocolate Cupcakes may just be the moistest, fluffiest, and most delicious cupcakes I've ever eaten! These Eggless Vanilla Cupcakes are incredibly fluffy and bursting with chocolatey-buttery flavor. For the frosting, I made my Nutella buttercream, but you can use anything you like.