These moist chocolate brownie cupcakes are super quick, easy and simple – and 100% eggless! They’re the richer, more fudgy cousin of my lemon & orange olive oil cupcakes – and they’re just as irresistible!
This means that these cupcakes use yogurt to keep them eggless and bind all the ingredients together properly. It might be a little unusual, but it certainly works well! I’ve made cupcakes like this several times now and they always turn out absolutely delicious!
There are just a handful of basic ingredients necessary to make these chocolate brownie cupcakes:
- yogurt – plain, natural yogurt is best. Definitely don’t use flavoured yogurt.
- sugar. Caster sugar or granulated sugar both work well here.
- oil – I chose to stick to vegetable or sunflower oil, but if you like the flavour of olive oil with chocolate then that’s a great option.
- plain flour for structure.
- cocoa powder for chocolatey flavour!
- salt to boost the flavour (can be omitted if you’re on a low salt diet).
- bicarbonate of soda (baking soda) and baking powder. I don’t know of any good substitution for either of these.
- and chocolate chips because they’re chocolate cupcakes so more chocolate can’t possibly be a bad thing!
This means that the recipe for these brownie cupcakes is pretty simple – it all mixes together by hand, so you don’t even need a stand mixer!
- sift together the flour, salt, cocoa, bicarbonate of soda and baking powder
- mix together the yogurt, sugar and oil
- add the flour mix and whisk until just combined
- fold in the chocolate chips
- spoon into cupcake cases and bake
To shake things up a little, try adding a touch of cinnamon or chilli powder. After all, cinnamon pairs wonderfully with chocolate and chilli powder would make them spicy Mexican chocolate brownie cupcakes!
Feel free to add fudge chunks as well as chocolate chips too – they add a lot of gooeyness! Or, if you like darker chocolate then try replacing 10 grams of flour with 10 grams of extra cocoa powder. This makes them less sweet but much richer! However, since I prefer my brownies (and chocolate) less bitter, I didn’t try this.
- 275 grams (1 cup, 9 oz) plain, natural yogurt
- 150 grams (2/3 cup) granulated sugar
- 125 ml (1/2 cup) oil (olive oil or neutral cooking oil)
- 165 grams (1 cup) plain flour
- 35 grams (1/3 cup) cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 100 grams (1/2 cup) chocolate chips
- Preheat the oven to 180°C (350°F). Line a cupcake pan with cupcake cases.
- Mix yogurt with sugar and oil in a large bowl.
- In a separate bowl, sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
- Add the flour mix to the yogurt mixture and whisk until just smooth. Add the chocolate chips and gently mix in.
- Fill the cupcake cases around 2/3 full with mixture. Bake for 20-25 minutes or until just cooked through. Leave to cool in the tin.
Cooked cupcakes can be stored in an airtight container at room temperature for 3-5 days.
Nutrition InformationYield 15 Serving Size 1 cupcake
Amount Per Serving Calories 216Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 1mgSodium 102mgCarbohydrates 25gFiber 1gSugar 15gProtein 3g
Nutrition information is an estimate and may vary.
Enjoy! I am working on a recipe for super gooey chocolate brownies, but in the meantime, you could try my black forest brownies or my cinnamon & white chocolate blondies! To make either of these eggless, try using 4 tbsp plain, natural yogurt instead of 1 large egg.