Nothing is satisfying than relishing the moist and eggless triple chocolate cupcakes frosted with a generous amount of chocolate ganache frosting – it’s the best feeling ever.
If you are thinking that making cupcakes from scratch is hard and not better than the box mix cupcakes, you are mistaken. These are the best chocolate cupcakes you will ever come across.
I made these cupcakes almost a decade ago and it has become a staple in my kitchen. I have used the same base recipe to make ding dong cupcakes.
Why you will love this eggless triple chocolate cupcakes?
- Heaven for chocolate lovers.
- Beginner friendly – easy to make.
- Uses everyday ingredients. (i.e. basic pantry staples – no fancy ingredients needed).
- No hand mixer or stand mixer is needed, whisk will do the work.
How do you make an eggless triple chocolate cupcakes?
It’s extremely simple. You just have to make a few different components and assemble them. Let us see how to do it!
| Sr. No. | Steps |
| 1. | Make cupcakes. |
| 2. | Prepare ganache filling. |
| 3. | Assemble, decorate and serve. |
Eggless triple chocolate cupcakes ingredients
Chocolate cupcake ingredients
- Milk – Use regular full fat (3.25% milk). I do not recommend replacing it with low-fat (2% ). It will affect the taste.
- Vinegar – Reacts with baking powder, helps cupcakes to rise.
- Oil – Use oil in this recipe to make them extra moist. Replace only half the quantity of oil with butter if you wish to add flavor of butter.
- Water – Use room temperature water :).
- Caster sugar – Use regular caster sugar or granulated sugar for this. This is also referred to as sugar in some parts of the world.
- All-purpose flour – Use regular all-purpose flour of your favorite brand. No fancy flours suck as cake flour or self-rising flour. Cake flour makes them much lighter (won’t be able to hold its shape) and self-rising flour contains rising agents, which are already there in our ingredients list.
- Baking soda – Reacts with cocoa powder and vinegar and helps the cupcake to rise.
- Salt – Just a 1/2 teaspoon, but do not skip as it will bring out the chocolate flavor in the cupcake. Skip out entirely if using salted butter.
- Coffee – I always use coffee in all of my chocolate treats, be it a cake or a cupcake. Coffee will bring out the chocolate flavor. So, it will make it more chocolatey. Don’t worry, you will not taste coffee. Feel free to skip if you do not wish to add.
- Cocoa powder – Use regular cocoa powder of any brand (I am using hershey’s here). Strict no no to Dutch processed as they are not interchangeable. We need to adjust the rising agent based on the cocoa powder used. Hence, do not just replace it.
Any substitute?
All-purpose flour – Substitute plain flour with gluten-free blend to make gluten-free version.
Sugar – Replace sugar with allulose or monk fruit sweetener in 1:1 quantity.
Chocolate ganache ingredients
- Semi sweet chocolate – Use semi sweet chocolate chips or pure quality chocolate bars, which you can get easily in the baking aisle of any grocery store.
- Heavy cream – Use heavy whipping cream, whipping cream, or double cream that has a minimum fat percentage of 35%. Stay away from low fat or 10% cream.
Topping ingredients
- Chocolate piece – Use a piece of any of your favorite chocolate. I am using dairy milk here.
Tools needed
- Mixing bowls – to make the cupcake batter.
- Measuring cups/ spoons – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- Whisk – used while mixing.
- Piping bags / piping tips – to pipe the frosting.
Eggless triple chocolate cupcakes (step-by-step) recipe
Chocolate cupcake recipe
- Preheat the oven to 350F or 180C. Prepare the cupcake pan by lining up the cupcake liners.
- Combine milk and vinegar in a small bowl. Keep it as is for a few minutes. Mix it with a spoon to see if the milk has curdled. Keep aside the curdled milk.
- In a large bowl, sift all dry ingredients (all-purpose flour, cocoa powder, baking soda, salt ). This will remove any lumps from cocoa powder, evenly distribute the rising agents, and also incorporate the air.
- In another bowl, combine sugar, coffee, and all wet ingredients (oil, sugar, hot water). beat with a whisk until the sugar is completely dissolved.
- Slowly pour wet ingredients over dry ingredients.
- Gently stir until it is just combined. DO NOT OVERMIX. It will create gluten, resulting in dense cupcakes.
- Divide the chocolate cupcake batter into 12 cupcake liners. Make sure they are not more than 2/3rd of their capacity so that they have enough space to rise.
- Bake in preheated oven at 350F or 180C for 15 to 20 minutes or until the toothpick comes out clean. Once the chocolate cupcakes are out of the oven, keep them on a wooden board for 10 to 15 minutes or until you can touch the pan with bare hands, and then transfer them to a wire rack to cool completely.
Chocolate ganache recipe
- Add heavy cream to the saucepan.
- Keep it on low to medium heat until it starts to simmer from the sides.
- Remove from the heat and pour onto semi-sweet chocolate chips. Keep it as is for at least 5 minutes. Chocolate will start melting because of the heat of the cream.
- Lightly stir it with a whisk until smooth and pourable consistency. Cover the ganache with plastic wrap such that it should touch the surface of the ganache. This will avoid skin formation.
Assemble
- Take out the ganache and fill in the piping bag with your favorite tip.
- Frost over the chocolate cupcakes.
- Garnish with a piece of chocolate and serve.
- Enjoy!
How to serve?
My favorite way to enjoy this cupcake is to have it with coffee. Pair it with your favorite hot coffee or iced coffee.
Watch me making (video)
Storing and freezing instructions for the eggless triple chocolate cupcakes
In case of any leftovers, store them at room temperature, in the refrigerator, or freezer.
Storing instructions
You can either store the plain cupcake (i.e. without frosting) or cupcake with frosting.
Store naked cupcake – First, cool the cupcakes completely and cover with cling wrap. Store the covered chocolate cupcakes in an airtight container at room temperature, in a cool and dry place. They stay ok for up to 2 to 3 days.
After that, refrigerate them for up to 6 – 8 days.
Store frosted cupcake – Place the leftover cupcakes on a cookie sheet and freeze until the frosting is hardened. Then, cover it with cling wrap and store it in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 – 8 days. Check out my detailed article on how to store cupcakes with frosting.
Freezing instructions
If you wish to enjoy cupcakes longer than a weeks time then freezing them is a good alternative.
Freeze naked or frosted cupcake – Freeze the cupcakes in an airtight container, heavy duty ziplock bag after wrapping it with cling wrap (use the same method you would use for storing) and freeze it in an airtight container, freezer-safe container, or heavy-duty Ziplock bag.
Use aluminum foil to save them for freezer burn but it’s completely optional.
Thawing instructions
When you are ready to enjoy it, either thaw it in the refrigerator overnight or on the kitchen counter for a couple of hours, and you are good to go.
Variations
I have paired eggless chocolate cupcakes with dark chocolate ganache because it’s our favorite frosting. Here are some of my favorite variations that I have tried in the past.
- Chocolate orange cake – Fill the chocolate cake with orange curd and frost with chocolate ganache. Do not add orange pieces though.
- Chocolate cake with cream cheese frosting – Frost with chocolate cream cheese frosting. It nicely balances the flavor with tangy cream cheese frosting. Always refrigerate these cupcakes as it contains perishable cream cheese.
- Chocolate cupcake with Nutella frosting – Add 1/4 cup of Nutella in regular American buttercream frosting and use this Nutella buttercream as a frosting. It is simply delicious.
- Chocolate cake with salted caramel frosting – Fill the chocolate cupcake with salted caramel and top it up with with chocolate ganache. Alternatively, add 1/4 cup of salted caramel in American buttercream frosting and use this salted caramel buttercream to fill and frost the cake.
Secret tips to make eggless triple chocolate cupcakes
- Use high quality ingredients – Use high quality ingredients to make the cupcakes or ganache (especially the chocolate).
- Room temperature ingredients – Use room temperature ingredients so that they mix each other nicely to create smooth batter.
- Do not overfill – Always fill your cupcake liners only 2/3 of its capacity so that they have enough space to rise. They could either sink or overflow if you overfill.
- Cool the cupcakes – Do not fill or frost cupcakes when they are hot or warm. Allow them to cool completely on a wire rack, otherwise frosting (any frosting) will start melting, creating a mess.
FAQ’s
Can I add real chocolate in the recipe?
No, I do not recommend adding pure chocolate. It contains more fat that is enough in the recipe, and we are using it in the form of ganache, so no need to add additional into the cupcake.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other cupcake recipes?
- Ding dong cupcakes.
- Strawberry tres leches cupcakes.
- Chocolate cupcakes with cream cheese frosting.
- Mango cupcake recipe.
Did you make it?
Now it is your turn to make these eggless triple chocolate cupcakes. Did you make them exactly as mentioned here or did you make any changes? Let me know in the comments below. I would love to hear that from you.
Do not forget to tag me @dessertkatta if you post it on Instagram or just use a hashtag #dessertkatta or #dessertkattarecipes
Recipe card
Eggless triple chocolate cupcakes
Description
Satisfy your sweet tooth with these eggless triple chocolate cupcakes paired with dreamy chocolate ganache frosting. This recipe is made up of pantry staples and is very easy to follow with step-by-step instructions.
