Cupcakes and Muffins (no egg no milk no butter)

Vegan Chocolate Cupcakes

Super Moist Chocolate Cupcakes | No Egg No Milk No Butter Cake

These Egg-Free Dairy-Free CHOCOLATE CUPCAKES are super moist and easy to make. These cupcakes are perfect for breakfast, afternoon tea or any time of the day.


  • 3/4 cup (150 g) Superfine (granulated) Sugar
  • 1 ¾ cup (245 g) All-Purpose Flour
  • 1/4 cup (30 g) Cocoa powder
  • 1/4 tsp (1.5 g) Salt
  • 1 tbsp (12 g) Baking Powder
  • 1 ¼ cup (300 ml) Warm Water (100-110 F; 38-43 C)
  • 1/2 cup (120 ml) Vegetable oil


  • Preheat oven to 350oF (180oC).
  • To a bowl, add sugar.
    Sift in flour, cocoa powder, salt and baking powder. Mix until well combined.
  • To another bowl, add warm water.
    Then add vegetable oil and mix well.
  • Pour half wet ingredients to dry ingredients (flour mixture). Mix.
    Pour the rest of the wet ingredients and mix until no dry flour is visible.
    Do not over mix.
  • Spoon batter into cupcake pan lined with cupcake liners. Fill until 2/3 full.
  • Bake in preheated oven 350oF (180oC), middle position in oven, for 18-20 minutes, or until toothpick comes out clean.
  • Let cupcake cool down in pan for 10 minutes. Then remove cupcakes from pan and transfer to wire rack to cool completely.