An eggless chocolate cupcake recipe that doesn’t taste like dirt. It’s NOT vegan so you don’t need any vegan ingredients.
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I did a lot of different things with this cupcake recipe so I’m going to break it down into different sections for you so it’s a more thorough tutorial if you came for a different reason than just the recipe! The recipe is at the bottom. Sorry. But I’ll try to stay on topic.
Eggs make me very sick, even if I bake them in. I get sick from even a teeny bit so I have to be pretty careful with all of my food. I’m not allergic- I won’t die, I’ll just feel like dying. I have tried vegan cupcakes at a number of places, but always thought they tasted like dirt. I think a lot of the substitutes make for a bit of a dry cupcake.
On the other hand, I’ve tried egg substitutes… all of them… in recipes and never been really happy. The cupcakes tend to fall apart in my hands. So I was trying to avoid that with this recipe.
I started with this recipe from My San Francisco Kitchen because my favorite egg substitute in sweets is pudding, but I couldn’t find a cupcake recipe with it… and accidentally came across this recipe. It DOES have egg. It just also has pudding. I decided to try to work off this recipe though because I could use the extra pudding as the cupcake centers.
Some of my cupcakes have the pudding filled center and some didn’t; both tasted good, but I’d really digging the pudding ones!
How to Make Pudding Filled Cupcakes
First, bake your cupcakes, use the toothpick test to make sure they’re cooked through, and let them cool. If you prefer, you can refrigerate them which will help them solidify further.
Use a paring knife to remove the center, but make sure not to remove the bottom of the cupcake. I cut away the middle, but left a small slice of the top to put back on after.
Add a scoop of pudding to the middle.
Replace the top. Frost your cupcakes as normal; this will cover up the gaps!
How to Make Cupcakes that Look Like Pumpkins
If you want to make your cupcakes look like pumpkins, you’ll need some Tootsie Rolls or Kit Kats. I used the small Halloween 1-bite Kit Kats and cut them in half.
Frost your cupcakes first with orange frosting.
Add the Kit Kat or Toosie Roll to the top.
Add a swirl of green frosting for the greenery off the stem. All done!
Eggless Chocolate Cupcake Recipe
An easy eggless chocolate cupcake recipe that doesn't require a lot of vegan ingredients; perfect for people who are allergic or intolerant to eggs.
- 2 cups all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1.5 cup granulated sugar
- 2 tsp baking powder (I prefer without aluminum)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup of chocolate pudding (premix, let set)
- 1 cup whole milk (plus some milk for the pudding)
- 1/2 cup vegetable oil
- 3 tsp vanilla extract
- 2 tbsp pure honey
- 1 cup boiling water
- Optional, pudding filled cupcakes: 2 cups of chocolate pudding
- Preheat the oven to 350 degrees F
- Start by mixing your chocolate pudding, per the instructions on the box. Let set.
- Line a cupcake pan with liners or use silicone baking cups
- Mix all dry ingredients in a stand mixer.
- Add 1/2 cup of pudding, 3 tsp vanilla extract, 1/2 c vegetable oil, and 1 c of milk.
- Mix in 1 cup of boiling water.
- Add 2 tbsp of honey and mix.
- Fill cupcake liners 3/4 full.
- Bake at 350 degrees F for 15-20 minutes.
- Let cool.
- Optional: Use a paring knife to remove the center of the cupcake, add additional pudding to the middle and replace a small piece of the cupcake for the top.
- Frost. If you use pudding in the middle, you can cover and refrigerate so they pudding center is more solid.
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Amount Per Serving: Calories: 196Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 241mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g
**I am not a nutritionist... Depending on if you remove the center and use pudding, these numbers may be different.**
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