Monday, October 18, 2010

Egg-Free Chocolate Cupcakes

egg-free chocolate cupcake

Happy National Chocolate Cupcake Day! What a great way to start off the week.  Of course, I couldn't pass up a day without eating chocolate and the same goes for my son, the chocoholic in training. So on this extra special day, I'm sharing his favorite egg-free chocolate cupcakes. These cupcakes are studded with semi-sweet chocolate chips and topped with a creamy chocolate buttercream frosting. They're so rich and decadent, you wouldn't even believe they're egg-free once you sink your teeth into them. 

IMG_7757

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

Chocolate Buttercream Frosting
makes about 2 1/2 cups frosting
Allergy note: contains dairy ingredients

4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk*
1 tsp. vanilla extract

 *start out with 1/3 cup of milk and add more milk to your desired consistency

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

25 comments:

jose manuel said...

Perfecto, simplemente perfecto.

Rachel said...

Decadence at its best

Amrita said...

The ganache is making my knees go weak!! Looks absolutely yum...perfect for my super-vegetarian friends.

Art of Dessert said...

Thanks Amrita! I actually topped these cupcake with buttercream frosting, but a rich chocolate ganache sounds soooo yummy too :-)

3D Render said...

droolworthy
this is heaven-_-

Anonymous said...

Hi, cupcake looks good! What do you thinks make a chocolate cake/cupcake moist is it hot or cold (from the refrigerator) milk? And what did you use on this one? Thanks. Another thing, can we omit the honey or what's a better substitution to it?

Art of Dessert said...

Thanks! I warmed up the milk just enough (but not hot) so that it wouldn't solidify the melted butter. And I think the addition of honey is key to keeping the cake nice and moist. If you can't use honey, you can substitute with corn syrup, agave nectar, light molasses or golden syrup.

Anonymous said...

I have a question/comment for the creator...after baking the cupcakes I took them out of the oven (at this point they were perfect). When I checked on them a few minutes later, the centers of each and every one had collapsed. What could have went wrong?
By the way, collapsed or not, they taste incredibly delicious. Thank you!

Art of Dessert said...

Thank you for trying out my recipe. It might be that the cupcakes needed a little bit more baking time. You can check for doneness by inserting a toothpick in the center of the cupcake. It should come out clean, maybe with a few moist crumbs. If it's still wet, bake it for an additional 5 minutes or so.
I hope this helps :-)

Worrybook said...

I wonder if 2% milk would be OK...?? You think? It's all I've got in the house at the moment and it's snowing, so a trip to the store is out of the question. I have all of the other ingredients though and wanted to try this tonight. Maybe I will and just see what happens anyway. I absolutely LOVE your choc. chip and oatmeal raisin cookie recipes. Egg-free decadence!

Stephanie said...

I made this recipe into a cake for my 2 year olds birthday and it was a HUGE hit. It is very hard to get a normal cake texture and this was perfect!!!!

Anonymous said...

These were spectacular! I've found that for whatever reason, egg replacer powder doesn't work well with my chocolate recipes. Now I don't even have to bother!!

Three Little Ramekins said...

Mmmm... It looks yummy. I so eagerly wanted a good eggless cupcake recipe and this seems to be perfect!!!! Will try it out soon!!!

Anonymous said...

Have you tried to use this recipe in a cake mold pan? Looking for a good chocolate cake EF you could make b-day cakes with.

Mo 'Betta said...

Found you while searching for an egg-free cupcake recipe. Now following! My son is allergic to eggs and nuts, and I'm always trying out new recipes!

Anonymous said...

Your website is amazing and a real find for me! My son also has multiple food allergies including eggs, wheat and nuts so trying to bake him some treats is not easy. I tried your egg-free butter cookie recipe, substituting wheat flour for gluten-free flour and they turned out fabulous. My son loved making as well as eating them. I am going to try out your egg-free chocolate cup cake recipe but wondered if you had a recipe for a vanilla cup cake as well. Thanks!

Krystina @ Live it. Love it. Capture it. said...

I love that you have egg-free desserts. It makes my life so much tastier! I modified this recipe a bit and used Andes Mint chips instead of regular chocolate chips. They were amazing!

Anonymous said...

How would you convert this recipe to make a chocolate cake, rather than cupcakes? I'm looking forward to trying this out for my egg-allergic son's birthday. Thanks!

ninalemon said...

I made these this weekend for my son, it was his first time ever having a cupcake, he was thrilled!!! They were so yummy I had to pu them in the freezer to keep from eating them all :)

Anonymous said...

When we made these Cupcakes, the batter tasted delicious and we couldn't wait to eat them. But when they were in the oven, at about thirty minutes, they were looking fine, but they weren't quite done yet so we put them in for 5 more minutes. When we came back to check on them, they were all overflowing and collapsing in the middle!!! We were so disappointed because we were all looking forward to eating them so much! Granted, we did make a few substitutions, for example, we used 2% milk. And we used VERY finely ground "Abuelita" Mexican hot chocolate. And we added a tad of Hershey's chocolate syrup. So we didn't exactly follow the recipe, but we couldn't think of any way that these things could make such a huge difference! And by the way, we did add enough baking soda, I personally did it myself. What do you think we did wrong????

P.S. We also live in Colorado, do you think the altitude had anything to do with it??

P.S.S. The batter was probably the best I've ever had in my life!! And everyone devoured the uncooked remains of the cupcakes!

Anonymous said...

What kind of gluten free flour do you use? What are its ingredients. I want to try an egg free, gluten free cake or cupcake recipe. Thanks for your help!

Jenna at Homeslice said...

I made these last week- they were DELICIOUS. And not just for an egg free cupcake. I actually took them to a function with a lot of different cupcakes, and these were one of the few to be all gone by the end of it. Thank you so much for what you do!

Anonymous said...

They fell on me, too. I put them back for another 5 minutes, and cooked them a little more, like you suggested.
They fell even more into the center.
I wonder what went wrong. I did everything to the letter. I live in medium altitude.
Could my baking soda be messed up?
Thanks,
Susan

Lindsey Lipski said...

This is a wonderful recipe! My daughter wanted chocolate cupcakes for her birthday, but she is allergic to egg and I was afraid our guests wouldn't enjoy egg-free cupcakes. Boy was I wrong--everyone loved them! Thank you for saving the day!

Jenny said...

Sounds delicious! Do you think rice milk or coconut milk would work in these? My husband can't have dairy or almond milk.

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