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: 12 cupcakes
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-chocolate-cupcakes/Scan the QR code for updates, tips, and to ask me any questions!
