Author: Fudgy, rich, and perfectly chocolatey, these vegan chocolate cupcakes are moist, fluffy, and full of deep cocoa flavor. Made with simple pantry ingredients, they're easy to make and topped with the dreamiest chocolate buttercream. Perfect for birthdays, holidays, or any time you're craving a classic chocolate treat.
These easy vegan chocolate cupcakes are based on my longtime fan-favorite vegan chocolate cake recipe, just scaled down into cupcake form and topped with a fluffy chocolate buttercream. They're soft, moist, and intensely chocolatey, made with simple pantry ingredients and zero fuss. The batter mixes up in minutes, the cupcakes bake evenly every time, and they're perfect for birthdays, holidays, bake sales, or anytime you want a classic chocolate cupcake moment... and suddenly you're everyone's favorite person. 🍫💞
If you'd rather bake this as a full cake instead, you'll love my vegan chocolate cake. It's the same rich, moist recipe, just baked in cake form.
Why You'll Love These Vegan Chocolate Cupcakes
- Moist & fluffy (every time): The combo of plant-based milk, oil, and vinegar makes a tender crumb that stays soft for days.
- Deep chocolate flavor: Cocoa powder brings that bold, bakery-style chocolate vibe. (Dutch-process is extra dreamy if you have it.)
- Simple pantry ingredients: No flax eggs, no egg replacers, just easy ingredients you probably already have in your kitchen.
- Perfect for decorating: Keep them simple or go full celebration-mode with sprinkles, berries, candy, cookie crumbs… you get the idea.
Ingredients for Vegan Chocolate Cupcakes
- Dry ingredients: All-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet ingredients: Plant-based milk, light oil, apple cider vinegar (you won't taste it, but it reacts with the baking soda for a fluffy rise!), and vanilla.
- Chocolate buttercream: Firm vegan butter (important for structure), powdered sugar, cocoa powder, vanilla, and a splash of plant milk to get it perfectly spreadable.
How to Make Vegan Chocolate Cupcakes
- Mix the dry ingredients: Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients: Whisk the plant-based milk, oil, vinegar, and vanilla; I like to use a liquid measuring cup.
- Combine: Stir the wet ingredients into the dry ingredients just until mixed.
- Bake: Divide the batter evenly into a muffin pan and bake at 350ºF for 20 - 24 minutes, until a toothpick comes out clean.
- Make the frosting: Beat the vegan butter, powdered sugar, cocoa, and vanilla until fluffy, about 1 minute, adjusting the consistency as needed.
- Frost: After the cupcakes cool completely, frost them and decorate as desired.
Tips & Variations
- Use vegan butter formulated for baking: Firmer vegan butter creates a frosting that holds its shape better than soft spreads meant for toast. My go-to is always Earth Balance.
- Double the frosting: This recipe makes enough frosting for a standard swirl on each cupcake. For dramatic, extra-tall frosting peaks (like in the photos), consider doubling the frosting.
- Fix soft frosting: If the frosting is too soft to pipe, chill it in the fridge until it firms up.
- Gluten-free option: Swap in a 1:1 gluten-free flour blend with xanthan gum such as Bob's Red Mill 1 to 1, for best results.
- Try another frosting: I have a lot of options in my post on Vegan Buttercream Frosting.
Decoration and Topping Ideas
Keep it classic, go full birthday-party chaos, or make them extra fancy. Here are a few easy topping ideas:
- Vegan sprinkles
- Chopped nuts
- Chocolate shavings
- Vegan candies
- Raspberries or strawberries (be sure they're very dry before you add them!)
- Chocolate cookie crumbs
- A drizzle of vegan caramel
- Flaky sea salt
Storage
- Room temperature: Store these vegan chocolate cupcakes in an airtight container on the counter for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze frosted or unfrosted cupcakes for up to 1 month; thaw at room temperature before serving.
More Vegan Chocolate Recipes
If you try this vegan chocolate cupcake recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Chocolate Cupcakes (Moist & Fluffy!)
Fudgy, rich, and perfectly chocolatey, these Vegan Chocolate Cupcakes are every bit as decadent as traditional ones! Made with simple pantry ingredients, they're easy to make, soft, moist, and full of deep cocoa flavor. Perfect for birthdays, holidays, or any time you're craving a classic chocolate treat.
Servings: cupcakes
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Ingredients
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 1¼ cups white sugar
- ½ cup cocoa powder, (Dutch-process for best flavor)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar, (or lemon juice, you won't taste it, it just helps the cupcakes rise)
- 1 ½ teaspoons vanilla extract
For the vegan chocolate frosting:
- ½ cup firm vegan butter, (see notes)
- 1 ½ cups powdered sugar
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 1 - 6 teaspoons plant-based milk, as needed
- Vegan sprinkles, chopped nuts, shaved chocolate, or vegan candies, optional, for decorating
Instructions
- Preheat and prep: Preheat your oven to 350℉ (180℃). Line a 12-cup muffin pan with nonstick cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk together plant-based milk, oil, vinegar, and vanilla.
- Combine: Pour the wet ingredients into the dry and stir until just combined. Don't overmix, some lumps are fine. Overmixing can lead to dense or flat cupcakes. A light hand = fluffy cupcakes!
- Bake: Evenly divide the batter among the cupcake liners. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add powdered sugar, cocoa powder, and vanilla and continue mixing until smooth. If the frosting is too thick, beat in plant-based milk 1 teaspoon at a time until it's perfectly fluffy and spreadable.
- Frost and decorate: Once cupcakes are fully cooled, frost using a spatula or piping bag. Top with sprinkles, nuts, shaved chocolate, or anything fun! (If the frosting softens, chill for 10-20 minutes to firm it up before piping.)
Notes
Firm Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast, but not great for frosting. Use a firm vegan butter made for baking (it should say on the package). My go-to is Earth Balance Original. Or for extra structure, use ¼ cup regular vegan butter + ¼ cup vegetable shortening.
Frosting note: The frosting recipe makes enough for a classic, nicely frosted cupcake. If you’d like extra-tall, bakery-style frosting peaks (like in the photos), you may want to double the frosting recipe.
Storage/ Make Ahead: Store cupcakes (frosted or unfrosted) in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freeze (frosted or unfrosted) for up to 1 month and thaw at room temperature before serving. Gluten-Free Option:Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious.
Freeze (frosted or unfrosted) for up to 1 month and thaw at room temperature before serving. Gluten-Free Option:Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious.
Nutrition
Serving: 1 cupcake with frosting (recipe makes 12) | Calories: 327kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 210mg | Potassium: 123mg | Fiber: 2g | Sugar: 36g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Britt says
Hello Sam,
Love, love this chocolaty delight!! I made muffins with it actually, did not see your not about the special chocolate muffin recipe until later.
Question: For gluten free ~ do I add 1/4 tsp xanthan gum per cup?
Thanks for clarifying for me! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Britt! If your gluten-free blend already includes xanthan gum, you don’t need to add more. If not, about ¼ teaspoon per cup is perfect 🙂
Shari Eisenberg says
I just made these, and they were delicious!!! I used the half butter half shortening recipe for the frosting and it came out perfectly fluffy. I added alot more cocoa powder to both the batter and the frosting, it needed more flavor. I also added some instant espresso powder (as I do now with all chocolate desserts, it just adds a punch of flavor) to both the batter and frosting. These cupcakes are so moist, and they are very easy and quick!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for sharing your tweaks, Shari! Love the espresso powder idea—such a great way to deepen chocolate flavor.
Susan says
Extremely easy to make and deliciously light and tasty. I'm always looking for new vegan recipes for my daughter and these are her new favourite. Will definitely be making again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear, Susan! I’m so glad your daughter loved them 😊 Thanks for being the first to leave a review!