We may earn money or products from the companies mentioned in this post.

Sharing is caring!

(Last Updated On: July 15, 2022)

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!

 

Try it with my Vegan Hot Chocolate for a super chocolaty treat combination!

Try my Dairy Free Chocolate Pudding or my Vegan Dark Chocolate Bark next for even more chocolaty goodness!

This recipe is:

• Rich
• Decadent
• Chocolaty
• Fluffy
• Light
• Delicious
• Vegan
• Dairy Free
• Egg Free

 

Check out these other delicious vegan cake recipes:

Chocolate Vegan Mug Cake

Vegan Carrot Cake Cupcakes

Vegan Double Chocolate Cake

Best Ever Vegan Carrot Cake

Fluffy Vegan Vanilla Cupcakes

Vegan Rosewater Cupcakes

Swirled Vegan Marble Cupcakes

Pin this for later!

Sharing is caring!