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
Ingredients
For the cupcakes:
- 1 ¼ cup(s) all-purpose flour
- 1¼ cup(s) white sugar
- ½ cup(s) cocoa powder (Dutch-process for best flavor)
- ½ teaspoon(s) baking powder
- ¼ teaspoon(s) baking soda
- ½ teaspoon(s) salt
- 1 ⅓ cup(s) plant-based milk (such as oat or soy)
- ⅓ cup(s) light oil (such as canola or vegetable)
- 1 tablespoon(s) apple cider vinegar (or lemon juice, you won’t taste it, it just helps the cupcakes rise)
- 1 ½ teaspoon(s) vanilla extract
For the vegan chocolate frosting:
- 1/2 cup(s) firm vegan butter (see notes)
- ¾ cup(s) powdered sugar
- 2 tablespoon(s) cocoa powder
- ½ teaspoon(s) vanilla extract
- 1 - 2 teaspoons(s) 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 the bowl of a stand mixer, beat together vegan butter, powdered sugar, cocoa powder, and vanilla on low speed until combined. Increase to high speed and whip until light and fluffy, about 1 minute. If the frosting is too thick, add plant-based milk 1 teaspoon at a time until smooth 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.
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: 298kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 210mg | Potassium: 123mg | Fiber: 2g | Sugar: 29g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
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