Eggless Chocolate Cupcakes

eggless chocolate cupcakes

One of the biggest jobs I have after any big festivals is to finish all the fruits, vegetables, coconuts before they go bad. We bought a big batch of coconuts and fruits for the Ganapathi festival this year. While I am still working on coconuts, bananas needed immediate attention. V kept reminding me to make something with them, since they were a little bit overripe and no one likes over ripe bananas.

The first thing that came to my mind was making eggless carrot almond muffins. They were one of the best muffins I ever baked. But then I wanted to make something chocolaty. So I modified them to make these super delicious  cupcakes – they were little bit dense compared to any cakes with eggs, but still delicious. Ishaan loved eating the icing while I was making it :).

1 and 1/2 cups ripe bananas
1 cup all purpose flour
1 cup sugar
1 cup almond flour/meal
1 tea spn baking powder
1 tea spn vanilla extract
1/2 cup oil
1/4 cup cocoa powder

Preheat the oven at 350F for 10mins.
Take bananas and oil in a bowl and mix them till both are well mixed. Add sugar and mix well. Now add baking powder, vanilla and mix.
Add flour, cocoa powder and almond meal, a little at a time mixing all the time.
Line the muffin tin with muffin cups. Fill the batter to 3/4th of the cup. Bake at 350F for about 20mins or till done.

PS: you can make almond meal at home. Blanch some almonds and peel them. Spread on a clean cloth to dry. Then powder them. when I make it at home, I like to leave the skin on. I just powder the whole almonds. This time I used store bought almond meal.

Chocolate Icing:
1/2 cup semisweet chocolate morsels
2 tbl spns butter
2 tbl spns confectioners sugar
1 tea spn vanilla extract

Take chocolate morsels and butter in a microwave safe dish microwave them for 1 min. Then add sugar and vanilla extract. Mix very well till everything is mixed.
Cool the cupcakes to room temperature and frost them with chocolate icing.

Makes about 14 medium sized cupcakes
Preparation time : 40mins


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eggless chocolate cupcakes

24 thoughts on “Eggless Chocolate Cupcakes”

  1. Hi Shilpa,

    This is a great recipe as my son is allergic to eggs and love muffins, however I have one question can I use self raising all purpose flour rather than mixing baking powder to it?

  2. Hi Shilpa,

    I am trying cakes for the first time..
    Could you please tell me is all purpose flour maida or wheat flour?

  3. Shilpa I tried the above receipe.This is the first time my muffins came out so well :).i loved it. If i have to use just 1 cup maida without almond meal .What should be the proportion of other ingredients can you please let me know.

    thank you for posting such a simple receipe with the easily available ingredient yet delicious.

    You are doing a great job!

    1. Almond meal makes them super soft. I haven’t tried only with flour, but I would suggest using 1 cup flour instead of 1 cup almond meal and keep other ingredients same. I think it should work well

  4. Hello
    Can I cook this thing in Microwave? What should be the temperature settings and timings?Can Muffin cups be used in Microwave?


  5. Hi Shilpa!yummy eggless cupcakes.I had been searching for a eggless version.My search ends here!I had one doubt…can I skip cocoa powder?will the taste come out alright?like a vanilla cupcake?

  6. Hi Shilpa,

    Congrats on having ur 2nd baby. 🙂

    Are the bananas a replacement for eggs? wat else can we use instead of bananas. Can we use egg replacer or flax seeds?


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