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    Home » Muffins & Cupcakes » Vegan Chocolate Cupcakes

    Vegan Chocolate Cupcakes

    Published: Feb 20, 2020 · Modified: Nov 6, 2022 by Natalia · This post may contain affiliate links .

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    Jump to Recipe Print Recipe
    Frosted cupcakes with white cases placed on a silver cupcake pan.
    Frosted cupcakes with white cases placed on a silver cupcake pan.
    Bitten cupcake peeled, on a white surface and next to a muffin pan.
    Frosted cupcakes with white cases placed on a silver cupcake pan.
    Frosted cupcake peeled, on a white surface, next to a pan with cupcakes.
    Above: frosted cupcakes on a cupcake pan. Below: bitten cupcake peeled.
    Above: frosted cupcakes on a cupcake pan. Below: bitten cupcake peeled.

    Simply the BEST Vegan Chocolate Cupcakes! Seriously! Those are made in half an hour and with just a few basic ingredients I’m sure you have in your pantry right now. They are super EASY, fluffy and moist dairy-free, egg-free spongy cupcakes.

    Cupcake muffin peeled on a white surface, next to a grey spoon and a pan with cupcakes.

    When a recipe turns out just as you expected, don’t you feel like making it again and again? This is how I feel every time I cook a batch of these vegan chocolate cupcakes. Needless to say, I would eat the whole tray by myself!

    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • HOW TO MAKE THE CUPCAKES
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a Recipe!

    WHY MAKE THIS RECIPE

    Light, spongy and chocolatey cupcakes. This recipe is basically a combo of a delicious and chocolatey vegan muffin with my favorite Vegan Chocolate Frosting. You can’t go wrong with it.

    Oh, if you’re a fan of moist and fluffy treats, check these out: Vegan Funfetti Cupcakes, Vegan Gluten Free Strawberry Cake, Vegan Chocolate Cake.

    Made in 30 minutes. It takes less than 10 minutes to prepare the muffins batter and around 18-20 minutes to bake them. While the muffins are in the oven, prepare the frosting, which will take you five minutes. Let the muffins cool down a bit and frost them!

    No flax eggs, no applesauce required. This is an uncomplicated recipe that requires basic pantry staples for your ingredients. Check out the recipe card below.

    Super easy recipe. It’s a quick and easy treat that is simple to prepare and fast to cook. 

    Frosted cupcakes with white cases placed on a silver cupcake pan.

    RECIPE INGREDIENTS

    Ingredients for the cupcakes: milk, vinegar, oil, vanilla, flour, cacao powder, sugar, baking powder, salt.

    INGREDIENTS NOTES AND SUBSTITUTIONS

    Milk. There is almost one dairy-free milk for everyone. I use almond, oat and soy milk for baking. Soy milk is my favourite to make buttermilk, just make sure your plant-based milk is unsweetened.

    Vinegar. Apple cider vinegar is my favourite but you can also use regular vinegar, white vinegar or diluted balsamic vinegar instead.

    Oil. I used canola oil in this recipe but any mild-taste oil, like light olive oil, sunflower oil or coconut oil will work great too. 

    Cocoa powder. Dutch cocoa powder or unsweetened.

    Sugar. You can use brown sugar, cane sugar or panela. All them are more flavourful than white granulated sugar.

    HOW TO MAKE THE CUPCAKES

    Step by step to make cupcakes: mixing milk and vinegar, add oil and vanilla, sifting in dry ingredients and mixing.
    1. First, preheat the oven to 350ºF/ 175ºC and line a cupcake tray with paper liners. In a medium bowl, combine the vegan milk with the vinegar to get the buttermilk. Let it sit at room temperature for around 2 minutes. 
    2. Add the oil and the vanilla. Mix to combine.
    3. Sift in the flour, cocoa powder, sugar, baking soda and salt. 
    4. Mix everything well until no lumps left.
    Step by step to make cupcakes: line muffin pan, fill liners, bake.
    1. If you haven’t done it yet, line the cupcake pan with muffin liners.
    2. Divide the batter into the cupcake pan, filling ⅔ of the way up. 
    3. Bake for 18-20 minutes. Cool the pan for 5 minutes. Then remove muffins from the pan and let cool before frosting.
    Bitten cupcake peeled, on a white surface and next to a muffin pan.

    RECIPE FAQs

    Why to use vinegar in vegan baking?

    Vinegar, together with baking soda, gives cupcakes a proper lift. In this recipe, it also curdles the soy milk to make the buttermilk. Buttermilk helps to create tender muffins. Apple cider vinegar is my favourite but feel free to use regular vinegar instead.

    Can I make the vegan chocolate cupcakes ahead of time?

    Muffins are best the same day they are made. Although if you store them in an airtight container, they will keep fresh for up to 3-4 days at room temperature. Frost them within 2 days or freeze them for later use. For instructions on how to make the frosting ahead, check out the Vegan Chocolate Frosting recipe.

    Can I freeze them?

    Cupcakes can be frozen frosted or unfrosted. 
    For unfrosted cupcakes: individually wrap the cooled cupcakes in plastic wrap, store in an airtight container or freezer bag and freeze them.
    For frosted cupcakes: arrange them in a tray and place uncovered in the freezer for an hour or until the frosting has hardened. Once the frosting is hard, individually wrap them, place in an airtight container and store in the freezer for up to 3 months. Bring them to room temperature before serving.

    Can I use other frostings? 

    Yes, absolutely. These Vegan Chocolate cupcakes pair with almost any frosting. You’re going to love them with this Vegan Vanilla Frosting or that delicious Vegan Strawberry Frosting.

    Frosted cupcakes with white cases placed on a silver cupcake pan.

    RELATED RECIPES

    • Cupcakes frosted with vanilla buttercream and topped with colourful sprinkles
      Vegan Funfetti Cupcakes
    • Best Chocolate Cake Recipe
      Easy Vegan Chocolate Cake
    • Strawberry cake on a white plate, topped with fresh strawberries
      Vegan Gluten Free Strawberry Cake
    • frosted carrot cake on a white plate, a bowl with walnuts and a piping bag
      Vegan Gluten-Free Carrot Cake

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Cupcake peeled and frosted, on a white surface.

    Vegan Chocolate Cupcakes

    NATALIA @ SIMPLE GREEN RECIPES
    Simply the BEST Vegan Chocolate Cupcakes! Seriously! Those are made in half an hour and with just a few basic ingredients. They are super EASY, fluffy and moist dairy-free, egg-free spongy cupcakes.
    5 from 40 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings 12 cupcakes

    Equipment

    • Medium sized bowl
    • Wooden spoon or spatula
    • 12-hole muffin pan
    • Hand mixer or stand mixer (to make the frosting)

    Ingredients
      

    • 1 cup soy milk (or almond milk, oat milk, coconut milk)
    • 1 tablespoon apple cider vinegar (or regular vinegar, white vinegar)
    • ½ cup canola oil (or light olive oil, sunflower oil, coconut oil)
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • ¼ cup cocoa powder, Dutch cocoa powder or unsweetened
    • 1 cup brown sugar
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 Recipe Vegan Chocolate Frosting

    Instructions
     

    • First, preheat the oven to 350ºF/ 175ºC and line a cupcake tray with paper liners. 
    • Then, in a medium bowl, combine the almond milk with the apple cider vinegar to make the vegan buttermilk. Let it sit at room temperature for around 2 minutes, until de liquid has thickened a bit. 
    • Once the buttermilk is ready, add the oil and vanilla extract. Mix to combine the wet ingredients. 
    • Sift in the flour, cocoa powder, sugar, baking soda and salt. Stir just until evenly combined and there are no lumps left. Don’t over mix. 
    • Divide batter between muffin liners, filling ⅔ of the way full. I love using an ice cream scoop to distribute the batter evenly between the cupcake compartments. 
    • Bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Let cool and then frost.

    Notes

    GLUTEN FREE OPTION. Substitute all-purpose flour with all-purpose gluten-free flour at a ratio of 1:1. 
    MAKE AHEAD INSTRUCTIONS. Store muffins in an airtight container, they will keep fresh for up to 3-4 days at room temperature. Frost them within 2 days or freeze them for later use. For instructions on how to make the frosting ahead, check out the Vegan Chocolate Frosting recipe.
    FREEZING THE VEGAN CUPCAKES. Cupcakes can be frozen frosted or unfrosted.
    For unfrosted cupcakes: individually wrap the cooled cupcakes in plastic wrap, store in an airtight container or freezer bag and freeze them. For frosted cupcakes: arrange them in a tray and place, uncovered, in the freezer for an hour or until the frosting has hardened. Once the frosting is hard, individually wrap them, place in an airtight container and store in the freezer for up to 3 months. Bring them to room temperature before serving.
    INGREDIENTS AND SUBSTITUTIONS 
    Milk. I use almond, oat and soy milk for baking. Soy milk is my favourite to make buttermilk, just make sure your plant-based milk is unsweetened.
    Vinegar. Apple cider vinegar is my favourite but you an also use regular vinegar, white vinegar or diluted balsamic vinegar instead.
    Oil. I used canola oil in this recipe but any mild-taste oil, like light olive oil, sunflower oil or coconut oil will work great to. 
    Cocoa powder. Dutch cocoa powder or unsweetened.
    Sugar. You can also use brown sugar, cane sugar or panela. All them are more flavourful than white granulated sugar.
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
    See our full nutrition disclosure.

    Nutrition

    Serving: 1gCalories: 223kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 155mgPotassium: 98mgFiber: 1gSugar: 18gVitamin A: 77IUVitamin C: 1mgCalcium: 48mgIron: 1mg
    Course Dessert
    Keyword Chocolate cupcakes, vegan chocolate cupcakes, Vegan cupcakes
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Colleen

      October 20, 2021 at 12:05 pm

      These cupcakes are perfect! I love that they’re dairy free and they are a delicious way to get my chocolate fix.

      Reply
      • Natalia

        October 31, 2021 at 12:38 pm

        Hi Colleen, I know you will love this super easy chocolate cupcakes.

        Reply
    2. Linda

      October 20, 2021 at 11:48 am

      5 stars
      These cupcakes were a showstopper! Although my frosting didn’t look half as pretty as yours. I loved the fact that they were dairy-free and you can never go wrong with serving anything chocolate, right?!

      Reply
      • Natalia

        October 31, 2021 at 12:41 pm

        I can’ t agree more Linda, chocolate is always a winner. And I’m really happy you enjoyed the cupcakes, thanks for sharing and commenting!

        Reply
    3. Liz

      October 19, 2021 at 1:52 pm

      These look delicious! Can’t wait to try out the recipe!

      Reply
      • Natalia

        October 31, 2021 at 12:42 pm

        These are a family favourite around here, Liz. Hope you like them!

        Reply
    4. Jenny

      October 19, 2021 at 10:23 am

      5 stars
      I am such a big fan of cupcakes. Turns out I am sensitive to dairy and stopped baking altogether this past year. I am so thrilled to find your recipe! The cupcakes came out amazing. Yay! Thanks so much for sharing; I will make them again!

      Reply
      • Natalia

        October 31, 2021 at 12:43 pm

        Hi Jenny! So glad you guys are all loving the cupcakes! They are a hit around my house for sure! I appreciate you taking your time to share your review and comment!

        Reply
    5. Bernice

      October 18, 2021 at 12:29 pm

      5 stars
      Oh, my gosh these were stunning! Such a rich chocolate flavour and light texture. I made the frosting too and my daughter was delighted!

      Reply
      • Natalia

        October 31, 2021 at 12:45 pm

        Bernice, it always makes my day when someone sends me feedback about a recipe and they enjoyed it! So glad you liked the cupcakes. Thanks for the sweet comment!

        Reply
    6. Holly

      October 09, 2021 at 8:11 pm

      5 stars
      Perfect! I served these to a mixed crowd of vegan and non-vegan and they were devoured! So easy, too! Will surely make this again!

      Reply
      • Natalia

        October 10, 2021 at 6:25 am

        This recipe is a beloved favorite here. Thank you for sharing your experience. It means the world to me!

        Reply
    7. Shilpa

      October 09, 2021 at 5:43 pm

      5 stars
      This is such a great recipe!!! I loved that I could freeze them. I made a double batch and froze half of them for later. Thanks for sharing such a delicious recipe!

      Reply
      • Natalia

        October 10, 2021 at 6:26 am

        Thank you so much, Shilpa! I’m super excited to hear that you loved these chocolate cupcakes. 

        Reply
    8. Aleisha

      October 09, 2021 at 3:26 pm

      5 stars
      These were just perfect! Made them last weekend and they were delicious! One of my favorite desserts of yours so far. Thanks so much for the recipe!

      Reply
      • Natalia

        October 31, 2021 at 12:36 pm

        I’m really glad to hear they turned out delicious, thanks for letting me know Aleisha!

        Reply
    9. Kayla DiMaggio

      October 09, 2021 at 3:02 pm

      5 stars
      Yum! I am a chocolate addict and these were so delicious! Made them last weekend. One of my favourite desserts of yours so far. This recipe is a keeper!

      Reply
      • Natalia

        October 31, 2021 at 12:35 pm

        So happy that you loved this vegan chocolate cupcakes, Kayla. I appreciate your feed back!

        Reply
    10. Choclette

      October 09, 2021 at 1:34 pm

      5 stars
      Your chocolate cupcakes are just the thing for a party or event. They look gorgeous and pretty much everyone could eat one. The only thing is, I need to up my piping skills.

      Reply
      • Natalia

        October 31, 2021 at 12:32 pm

        Hahaha! I don’t think anybody complaints about the frosting shape once they have tasted the cupackes ;-))

        Reply
    11. Emily

      October 09, 2021 at 12:24 pm

      5 stars
      These really are the BEST Vegan Chocolate Cupcakes! These were so easy to make and the taste and texture were divine! My kids loved them and now they’re asking me to make them again ;-))

      Reply
      • Natalia

        October 31, 2021 at 12:27 pm

        Hi Emily, I’m so glad to hear that your kids loved my chocolate cupcakes. Thanks for sharing y0our review!

        Reply
    12. Chris

      October 09, 2021 at 10:52 am

      5 stars
      These cupcakes look divine! I can’t wait to try these! Thank you for this incredible recipe!

      Reply
      • Natalia

        October 31, 2021 at 12:23 pm

        Hope you will love them as much as we do! Thanks so much for commenting, Chris!

        Reply
    13. [email protected]

      October 07, 2021 at 2:40 pm

      These cupcakes look so delicious, and I love that I can freeze them to pull out later when I need them. I have several vegan friends, and I confess that most of the time, when they come for dinner, I serve a cobbler or crisp. These are a great new dessert to add to my repertoire. I pinned the recipe to my vegan board, so I can find it when I need it.

      Reply
      • Natalia

        October 31, 2021 at 12:22 pm

        Hi Patty, thanks for your wonderful review! I also love cobbler and crisp but, when aiming for a more festive dessert, chocolate cupcakes are at the top of my list!

        Reply
    14. Matt Ivan

      October 07, 2021 at 2:32 pm

      5 stars
      These are amazing vegan cupcakes! Just wish my frosting looked half as good as yours!

      Reply
      • Natalia

        October 09, 2021 at 6:29 am

        Thank you, Matt! It’s just a matter of practice, I’ve frosted dozens of cupcakes! Happy you liked them!

        Reply
    15. Farrukh Aziz

      September 12, 2021 at 5:32 am

      5 stars
      Great recipe, Natalia! I love that it’s vegan and I can freeze before hand! Thank you for sharing this recipe, I will definitely give it a go!

      Reply
      • Natalia

        September 19, 2021 at 3:26 pm

        It’s one of my favorite chocolate desserts! You can’t even tell they’re vegan ❤️

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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