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Easy Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are incredibly moist, rich and decadent, and are ready in no time!
Chocolate cupcakes are the perfect dessert – they’re delicious, perfect for any occasion and a for-sure crowd pleaser.
This recipe is so easy to make and it creates the most fluffy, light and tasty cupcakes ever.
These cupcakes are a dream for any chocoholic.I’ve always been a cake person – cake is always my first choice over pie.
The best, most classic cupcake is a perfectly flavored fluffy cupcake with a rich buttercream frosting on top.
These cupcakes are perfection and are topped with my favorite Vegan Chocolate Buttercream Frosting!
Dairy Free Chocolate Cupcakes Recipe
I’ve been a passionate baker for years now, and have always tried to perfect and improve my dairy-free baking.
A couple tricks that I’ve found to be super helpful in recreating classic baking recipes are flax and apple cider vinegar.
A bit of ground flax seed mixed with some water creates an egg-like texture that adds a ton of moisture and binding to the treat.
Also, mixing together plant milk with a bit of apple cider vinegar creates a sort of vegan buttermilk that helps create that perfect soft texture, while giving the baked good some texture.
These tricks along with some simple vegan swaps make for the absolute best vegan cupcakes.
I also usually like to bloom my cocoa when baking – this is simply adding some hot water to the batter.
This helps to really intensify that decadent chocolate flavor.
How to Make Vegan Chocolate Cupcakes
Making the Cake Batter
To make these delicious cupcakes, start by preheating your oven to 350 degrees F.
Then, in a small bowl, mix together the plant milk and apple cider vinegar and let this sit for five minutes – this will become a vegan “buttercream”.
Now, mix together your dry ingredients in one bowl and your wet, including the sugar, in another.
I like to whisk them separately so they are completely combined.
Mixing and Blooming the Chocolate
Pour the dry ingredients into the wet and whisk again until smooth.
Now, take your hot water (bring it to a bowl and then let it sit for forty five seconds before adding for best results) and pour into the batter.
Whisk again until smooth and your batter is complete, it will be thin.
Baking Vegan Cupcakes
Fill a cupcake tray with wrappers and then fill each 2/3 full with batter.
This will ensure the cake has some room to rise.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let them sit for five minutes on the pan and then carefully transfer to a cooling rack to cool completely.
Once cooled, feel free to top your cupcakes with any sort of frosting you’d like.
I’m always a fan of double chocolate, but you could also use vanilla, or even try a peanut butter version!
Best Rich and Moist Chocolate Cupcakes
These are the best vegan cupcakes ever, and are perfect for birthdays, holidays, or as a special after dinner dessert.
They are the perfect single serve treat to take on the go or enjoy at home.
You’ll love this decadent chocolate dessert recipe!
This recipe is:
- Dairy Free
- Egg Free
Check out these other delicious vegan cake recipes:
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- 1 Cup All-Purpose Flour
- 1/2 Cup Cocoa Powder
- 1/2 Cup Cane Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Neutral Oil
- 2 Tsp Vanilla
- 1/2 Cup Plant Milk
- 1 Tsp Apple Cider Vinegar
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Flax Egg*
- 1/2 Cup Hot Water**
- 1 Recipe Vegan Chocolate Frosting
- Preheat oven to 350 degrees F.
- Mix together the plant milk and apple cider vinegar, set aside for 5 minutes.
- In a bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
- In another bowl, whisk together the cane sugar, brown sugar, oil, vanilla, plant milk and apple cider vinegar mixture, and flax egg.
- Pour the dry ingredients into the wet and mix until smooth.
- Pour in hot water and whisk until smooth again, batter will be thin.
- Place wrappers in a cupcake baking tray and fill each wrapper 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
- Cool for 5 minutes in the pan and then carefully transfer to a cooling rack to cool completely.
- Frost and enjoy!
*1 Tbsp ground flax seed mixed with 3 tbsp water, let sit for at least 10 minutes.
**Heat water to boiling and then let sit for 45 seconds before incorporating for best results.
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 156mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g