Eggless Chocolate Cupcakes Recipe

This Eggless Chocolate Cupcakes Recipe is a vegan version and totally low in calories, you can relish on birthday, Christmas party, valentines day, or anniversary. These chocolate cupcakes can be prepared in batches quickly and efficiently along with vegan chocolate frosting. These cupcakes are saturated, and extremely chocolaty. I have used vegan butter and cocoa powder to make its frosting. These cupcakes are coated with vegan chocolate frosting. Let’s find out chocolate cupcake ingredients and its recipe.

Eggless Chocolate Cupcakes Recipe With Vegan Chocolate Frosting

Eggless Chocolate Cupcakes Ingredients

1. 1 cup unsweetened almond milk
2. 1.5 teaspoons vanilla extract
3. 1 cup whole-wheat flour
4. 1 teaspoon lemon juice
5. 1/3 cup unsweetened chocolate
6. 1 cup agave syrup
7. 1/3 cup vegetable oil
8. 3/4 teaspoon baking soda
9. 1/2 teaspoon baking powder
10. a pinch of pink salt

Eggless Chocolate Cupcakes Recipe

1. Preheat oven to 350 degrees F or 180-degree celsius.
2. Line a muffin tin with parchment 12 paper and keep it aside.
3. Whisk unsweetened almond milk and lemon juice together in a big large bowl, and keep it aside for a few minutes to form curdles.
4. Whisk in the agave syrup, vegetable oil, and vanilla until frothy.
5. In another bowl, blend whole-wheat flour, unsweetened chocolate, baking soda, baking powder, and pink salt.
6. Slowly combine the dry ingredients into the wet ingredients with a cut and fold method until creamlike.
7. Distribute the batter evenly in muffins tins and bake for 25 minutes.
8. Insert a toothpick to check if it’s baked thoroughly.
9. Transfer from the oven to a cooling rack.
10. Freeze chocolate cupcakes 30 minutes before frosting them.
11. Meanwhile, make the vegan chocolate frosting.

Vegan Chocolate Frosting Ingredients

1. 3 cups agave syrup
   4 tablespoon unsweetened chocolate
   3 tablespoon vegan butter
   4 tablespoon almond milk
   1 teaspoon vanilla extract

Vegan Chocolate Frosting Recipe

1. Whisk in the agave syrup, unsweetened chocolate, vegan butter, vanilla.
2. Now add half the almond milk to the mixture and whisk.
3. Whisk until the mixture turns dense, glossy, and creamy.
4. Now, slowly add the remaining almond milk.
5. The frosting should be dense otherwise it will slide off the chocolate cupcakes.
6. Pipe frosting over cooled chocolate cupcakes and add sprinkles or choco chips on top.

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