No Egg Chocolate Cupcakes
These rich chocolate cupcakes have no eggs!
Servings: 12
Equipment
- Oven
- Muffin tin
- Stand or hand mixer
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup coconut oil melted
- 1 cup water
For the frosting
- 4 ounces cream cheese softened
- 7 tablespoons unsalted butter softened
- 1 tablespoon cannabis butter
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk or heavy cream
- pinch salt
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
- In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
- Divide batter evenly in the cupcake tin and bake for 15 minutes or until toothpick inserted in the center of a cupcake comes out clean.
For the frosting
- In a medium sized mixing bowl, whisk together the powdered sugar, cocoa powder, and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butters for 1 minute on high speed until completely smooth and creamy.
- Add the powdered sugar mixture, vanilla extract, 1 Tablespoon of milk, and beat on medium-high speed until combined and creamy. Continue adding milk a tablespoon at a time until you reach your desired consistency.
- Let cake cool completely before frosting.
Notes
I decided to add cannabis butter to my frosting recipe, but you could just as easily add cannabis butter or oil to the cupcake batter. The coconut oil in the cupcake batter can also be replaced with melted butter, vegetable oil, or even olive oil.