Vegan Chocolate Cupcakes

The first time I baked vegan chocolate cupcakes, I wasn’t sure what to expect.

My close friend, who had recently transitioned to a vegan diet, had invited me over for a small get-together.

I wanted to bring something special, but I also wanted it to fit her lifestyle.

After a bit of research and trial and error, I created a batch of rich, decadent chocolate cupcakes that were entirely plant-based.

The best part? No one could tell they were vegan!

These cupcakes quickly became a hit at the party, and I've been making them ever since, whether for vegan friends or just because I crave their moist, chocolatey goodness.

Customizable and Crowd-Pleasing Cupcakes

There’s something uniquely satisfying about baking cupcakes. They're individual treats that feel like a small celebration with every bite.

Vegan chocolate cupcakes are no different, and the best part is that they can be customized for any event.

Whether you're celebrating a birthday, hosting a casual gathering, or just treating yourself, these cupcakes can be adapted to fit any occasion.

Add a dash of edible glitter for a fancy party, or keep them simple for a midweek indulgence.

The beauty of cupcakes lies in their versatility—especially these vegan ones, which cater to a variety of dietary preferences without compromising on flavor.

Vegan Doesn’t Mean Compromising on Taste

Vegan chocolate cupcakes are everything you’d want in a dessert: rich, moist, and deeply chocolatey.

The texture is soft and tender, while the flavor is intense with cocoa.

Thanks to plant-based ingredients like almond milk and coconut oil, these cupcakes have a melt-in-your-mouth quality that makes them irresistible.

Paired with a velvety vegan frosting, they’re a decadent treat that will satisfy even the most discerning sweet tooth.

Ingredients You’ll Need

Cupcake:

1 1/4 cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) almond milk (or any plant-based milk)
1/2 cup (120ml) water or brewed coffee (for enhanced chocolate flavor)
1/4 cup (60ml) coconut oil (melted) or any neutral oil
1 tablespoon apple cider vinegar (reacts with the baking soda for a fluffy texture)
1 teaspoon vanilla extract

Frosting:

1/2 cup (115g) vegan butter, softened
2 1/2 cups (300g) powdered sugar
1/4 cup (30g) unsweetened cocoa powder
2-3 tablespoons almond milk (or any plant-based milk)
1 teaspoon vanilla extract
Pinch of salt

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How to Make Vegan Chocolate Cupcakes

1. Preheat the Oven and Prepare the Cupcake Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure the cupcakes don’t stick and are easy to remove.

2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures that all the dry ingredients are well combined and evenly distributed.

3. Prepare the Wet Ingredients
In a separate bowl or large measuring cup, mix the almond milk, water or brewed coffee, melted coconut oil, apple cider vinegar, and vanilla extract. The apple cider vinegar helps the baking soda activate, giving the cupcakes a light and fluffy texture.

4. Combine the Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and whisk until smooth. Be careful not to overmix the batter—stop as soon as the ingredients are combined. Overmixing can result in dense cupcakes.

5. Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This will allow the cupcakes to rise properly without spilling over the sides.

6. Bake the Cupcakes
Place the cupcake tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so check the cupcakes at the 18-minute mark. Once baked, remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Vegan Chocolate Buttercream
While the cupcakes are cooling, make the frosting. In a large bowl, beat the vegan butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and cocoa powder, alternating with the almond milk. Beat the mixture on high for 2-3 minutes until light and fluffy. Add the vanilla extract and a pinch of salt, and beat for another 30 seconds to incorporate.

8. Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost them. For an extra touch of fun, you can top them with vegan chocolate shavings or a sprinkle of sea salt.

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Can I use a different plant-based milk?

Yes! You can substitute almond milk with soy milk, oat milk, or any other plant-based milk of your choice. Each will lend a slightly different flavor, but all will work just fine in the recipe.

What if I don’t have coconut oil?

No worries—you can use any neutral oil such as vegetable oil or canola oil. Coconut oil adds a subtle richness, but other oils will also keep the cupcakes moist.

Can I make these cupcakes gluten-free?

Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend. Just be sure to use a blend that’s designed for baking to ensure the best texture.

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to three months. Simply let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before frosting and serving.

Frosting Options

Vegan Vanilla Buttercream: A simple yet delicious frosting that pairs perfectly with the rich chocolate cupcakes.
Vegan Peanut Butter Frosting: Add some nutty goodness by using peanut butter as the base for your frosting. It adds a rich, creamy texture and complements the chocolate flavor beautifully.
Coconut Whipped Cream: For a lighter topping, you can whip chilled coconut cream with a little powdered sugar and vanilla for a fluffy, dairy-free alternative.
Vegan Cream Cheese Frosting: If you like a tangy contrast to the sweet chocolate, this frosting made from vegan cream cheese is a delightful option.

Tips for the Best Vegan Chocolate Cupcakes

Use High-Quality Cocoa Powder
Since chocolate is the star of the show, using high-quality unsweetened cocoa powder makes a huge difference. Look for cocoa that has a rich, deep color and flavor.

Don’t Overmix the Batter
It’s important to mix the batter just until the ingredients are combined. Overmixing can cause the cupcakes to become dense and chewy instead of light and fluffy.

Let the Cupcakes Cool Completely Before Frosting
Make sure the cupcakes are completely cool before adding the frosting. Frosting warm cupcakes can cause the frosting to melt and slide off.

Measure Your Ingredients Accurately
Baking is a science, so it's crucial to measure your ingredients correctly. Use a kitchen scale for the most accurate results, especially when measuring flour and cocoa powder.

Best Practices for Storing Cupcakes
If you’re not serving the cupcakes right away, store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Once frosted, keep the cupcakes refrigerated and bring them to room temperature before serving. You can also freeze unfrosted cupcakes for up to three months—just thaw them before decorating.

Happy baking!

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