No-Butter Delicious Fudgy Chocolatey Cupcakes

The recipe I’m about to share is literally such a gem, I can’t believe I haven’t been using it for years. It isn’t vegan, but it IS made without butter. It is made with…


The balm of the heavens! The angels began to sing. Behold, the oil of the coconut.

There is literally no reason not to bake with it. Everything is fluffed to perfection if you just heat it a little before adding it in. This cupcake recipe is modified from Martha Stewart’s One-Bowl Chocolate Cupcakes from her cookbook The Cooking School. I cut down the sugar by over a cup, use non-fat milk, and sub the coconut oil for the butter. Sometimes, if I’m feeling chef-y, I even use cake flour. This doesn’t happen often. The result is great regardless of one’s flour preference. If you do use cake flour, add 2 tablespoons for every cup of regular flour called for. Also, the original recipe calls for buttermilk. Buttermilk is slightly (completely) repulsive to me. I used it once in this recipe and then moved on to the far more practical version of just adding a splash of lemon juice or vinegar to milk and letting it sit for 5 or 30 minutes (depending on if I’m watching a show). The result is exactly the same.

ALSO, I make a dozen cupcakes and then a one-layer cake out of this. You could do 24 cupcakes, 48 mini-cupcakes, a large cake, maybe a couple bundt cakes, a dozen HUGE cupcakes..the possibilities are endless.


2 eggs, 1 egg yolk

1 1/3 c. white sugar (could sub a healthier sugar, never tried it)

1/2 c. coconut oil + 2 tbs.

2 tsp vanilla like a normal person, or 5 tbs. like me

1 1/4 c. milk + 1 tbs. lemon juice/white vinegar… OR 1 1/4 c. buttermilk

1 1/4 c. warm water

2 1/2 c. flour

1 1/4 c. cocoa powder

2 1/2 tsp. baking soda

1 1/4 tsp. baking powder

1 1/4 tsp. salt

Heat oven to 350 degrees. Oil up whatever your choice of baking-ware is. I do a cupcake pan and a glass pie pan. This recipe is supposed to be all in one bowl, so it’s okay to not mix dry and wet separately first. I normally beat the eggs for a while to get them light and fluffy and then add in the sugar and beat for a while longer, followed by the coconut oil, vanilla, and warm water. I then add in the salt, baking soda, and baking powder, followed by alternating the flour and milk until mixed thoroughly. This last time, I added in chocolate chips at the end (you’ll stop  judging once you’ve tried it), and OH MY GOSH, so good.

The cupcakes should be done at 20 minutes. Sometimes, it may take a few minutes longer. Watch closely, because it can go from not done to done in a minute, and these overdone are not good. All moistness gone.

The cake will take longer, by about 10 minutes or so. I typically put the cake one rack lower than the cupcakes. Not sure if that helps or not, but it works for me. The cake also goes from perfect and moist to dry and overdone in what seems like no time.

For the frosting, I don’t use a recipe. Just throw in a few cups of powdered sugar, vanilla (a lot), a few large spoonfuls of heated coconut oil, and splash in milk until it’s a good consistency.

I wasn’t patient enough to take pictures of the baking process, but here are some moderately clear pics of the end result. Hubby loves these and can’t taste a difference! He’s also very partial to coconut anything, so that might be why. I can’t even taste the coconut in these. They’re just way more moist than any cupcakes I’ve made with butter in the past.

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It looks like there is a lot of icing on each one, but really it just spreads out a lot. These are rich, so I just put a small spoonful on each one.




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