Vegan Chocolate Cupcakes Recipe

Last updated on August 11th, 2022 at 08:48 am

Rich, moist and deliciously light, these vegan chocolate cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.

Made using everyday kitchen ingredients, these cupcakes come together in around 30-minutes. If you are looking for a classic chocolate cupcake that happens to be vegan, you're in the right place.

Why We Love These Vegan Cupcakes

These vegan chocolate cupcakes will not steer you wrong. They

• are so easy to make with no creaming of butters and what-not.
• are Light and fluffy.
• will keep for days because we use oil not butter.
• come together in no time, perfect for an emergency treat.
• are the perfect cupcake for birthday parties where food allergies are an issue.

Top with a quick and simple basic chocolate frosting or indulge in my vegan chocolate buttercream frosting.

Eggless Cupcake Recipe

If you've read my article DIY Vegan Egg Substitutes you'll know that before you choose an egg replacement for plant-based cooking, you need to know what the egg does in the original recipe.

In traditional cupcakes eggs provide moisture, fat and structure. Eggs coagulate as the cake bakes and, with the starch from the flour, form the crumb.

Meanwhile butter, and all fats in general, create baked goods that are more tender. Think about a plain bread roll verses a buttery brioche bun. Butter also provides flavour.

So, how do you create an eggless cupcake recipe? The answer is simpler than you think.

In this recipe we are using a mixture of buttermilk (for making a tender crumb), sunflower oil (for fat) and leavening agents for lift and structure.

All of these ingredients are most likely in your pantry! Don't worry, we're going to make the buttermilk ourselves. Are you ready?

Sources: Baker Bettie and Baking Sense.

Equipment You'll Need

This eggless cupcake recipe is pretty dang simple - no beaters or blenders required. You are going to need:

1 x 12-cup cupcake pan.

1 x whisk.

2 x large mixing bowls.

What Ingredients Do You need For Vegan Chocolate Cupcakes? (+ Substitutions)

All-purpose flour. Nothing fancy here, you could use cake flour but all-purpose is my go-to. It's easy to find and I always have some in my pantry.

Natural cocoa. Again, I use regular old cocoa in a lot of my baking because it's readily available. Don't use Dutch processed cocoa - we are using baking soda in this recipe which doesn't activate with Dutch Processed Chocolate. So regular it is!

Vegan butter milk. Buttermilk creates a tender crumb. We are going to combine apple cider vinegar with dairy-free milk to make our own.

Dairy-free milk. Soy milk makes the best vegan buttermilk. I've also seen it made successfully with pea milk. Something about the protein in these two types of dairy-free milk works better than other types to produce a thick buttercream most similar to traditional buttermilk.

Raw Caster Sugar. I prefer raw caster sugar when baking with chocolate because you get a more caramel, fudgy flavour but regular caster sugar will work too.

How To Make Vegan Chocolate Cupcakes

You'll find full instructions and measurements in the recipe card at the bottom of the post.

You'll find full instructions and measurements in the recipe card at the bottom of the post.

This recipe for vegan chocolate cupcakes is easy-peasy. It only takes a few steps.

Step 1: Sift the flour, cocoa, baking powder, baking soda and salt in a bowl. Whisk in the sugar.

Step 2: Combine apple cider vinegar with dairy-free milk (not coconut) to make vegan buttermilk in a separate bowl. Whisk in the oil and vanilla.

Step 3 and 4: Add the wet ingredients to the dry. Whisk until just combined and fill your cupcake (patty) liners half-way. Only half-way - this is important.

Step 5: Bake for 21 minutes at 175 degrees C.

Then, it's the fun part. Allow the cakes to cool and top with your favourite frosting.

Cupcake Random Facts

I can't help myself, I love a random food story or factoid.

The first official use of the term cupcake was in 1828 in a cookbook written by author and etiquette expert Eliza Leslie.

According to the Guinness Book Of World Records the largest cupcake was baked in Sterling, Virgina in 2011 and weighed 1,176.6kg (2594 lb).

The most expensive cupcake ever made cost $42, 000 and was embellished with .75 carat diamonds. Whaaaaaat?

These gorgeous vegan chocolate cupcakes taste just like traditional cupcakes but are so much simpler. Because we aren't using butter or eggs there is no creaming or faffing around.

They are quick, simple and fantastically light. Perfect for your next birthday party or simply a lovely treat. Oh, and if you're after the mother of all buttercreams, try my vegan chocolate buttercream recipe. I would never steer you wrong where chocolate is concerned. Pinkie swear. Enjoy, x.

Recipe Tips and Guides

Only fill the cupcake pan half-way up. While most recipes call for each pan to be filled two-thirds of the way up, this one only needs half. Trust me, you don't want a big mess in the oven.

Fill the cups as evenly as you can. For even cooking, try and fill each mould to the same level.

Use an oven thermometer. Get the temp right and you can set and forget.

Don't over-mix your batter. Whisk until the lumps are gone but no more.

Allow the cupcakes to cool completely. No-one wants to see your buttercream sliding of the cake.

Recipe FAQs

More cake recipes!

• Vegan Pumpkin Cupcakes
• Simple Vegan Vanilla Cupcakes
• Sticky Date Cake with Salted Caramel Frosting
• Classic Vegan Chocolate Cake
• Vegan Carrot Cake

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