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    Home > Recipes > Vegan Chocolate Recipes

    Vegan Chocolate Cupcakes

    Updated: Dec 7, 2024 | Published: Dec 13, 2020 | by Amanda | 17 Comments

    Skip to Recipe

    Made using everyday kitchen ingredients, these vegan chocolate 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.

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

    Chocolate cupcakes in silver holders sitting on a white wooden table.

    Rich, moist and deliciously light, these vegan cupcakes are super simple to make and are perfect for vegans and non-vegans alike. I have made these cakes to cater birthday parties for big and small people and they are always a winner.

    Jump to:
    • Why This Recipe Works
    • Need More Cupcake Flavours?
    • How To Make Cupcakes Without Eggs
    • Equipment You'll Need
    • Ingredients & Substitutions
    • Step-By-Step Guide
    • Oven Temperatures
    • Recipe Tips and Guides (Don't Skip this Section)
    • Cupcake Trivia
    • FAQs
    • More Cakes and Sweet Things
    • Make This Recipe
    • Leave a Comment

    Why This Recipe Works

    "When I make these I don’t tell anyone they’re vegan at first. My clients prefer these over regular chocolate cupcakes. Amazing!" (Gigi) ★★★★★

    • They're so easy to make with no creaming of butters and what-not.
    • We are making light and fluffy cupcakes here
    • They keep for days because we use oil not butter
    • These cakes come together in no time, perfect for an emergency treat
    • Perfect cupcake for birthday parties, you can't go wrong with chocolate cupcakes.

    Need More Cupcake Flavours?

    Make it a cupcake party with these flavour favourites.

    Vegan vanilla cupcakes

    Pineapple cupcakes

    Pumpkin cupcakes

    Chocolate beetroot cakes

    Black velvet cupcakes

    A tray of frosted chocolate cupcakes in a vintage baking pan.

    How To Make Cupcakes Without Eggs

    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.

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

    All of these ingredients are most likely in your pantry! We're going to make the buttermilk ourselves, so that's simple too. 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 just going to need:

    1 x 12-cup cupcake pan.

    1 x whisk.

    2 x large mixing bowls.

    Ingredients & Substitutions

    Vegan chocolate cupcake ingredients in a grid with labels.

    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!

    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.

    Step-By-Step Guide

    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.

    Two food images with cupcake labelled ingredients on a table and mixed in a bowl.
    Two food images with chocolate cake batter in a bowl and spooned in to a baking tray.

    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.

    Oven Temperatures

    Ovens can vary in temperature by up to 20 degrees! So, the best way to ensure perfect baking is to use an oven thermometer. They are only a few dollars and you get a perfect temperature whether you have a convection or conventional oven.

    Recipe Tips and Guides (Don't Skip this Section)

    • Only fill the cupcake pan half-way up. This will make or break your cupcakes! 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.
    • Don't over-mix your batter. Whisk until the lumps are gone but no more.
    • Use an oven thermometer if you have one.
    • Allow the cupcakes to cool completely. No-one wants to see your buttercream sliding of the cake.

    Cupcake Trivia

    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?

    A chocolate cupcakes with the paper holder pealed back to show the cake.

    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.

    FAQs

    Can I freeze these cupcakes?

    Yup! Wait until they have cooled completely before popping your un-frosted cupcakes in a freezer proof bag or sealed container. They will keep for up to 3 months in the freezer. To thaw, leave them out on the kitchen counter until thawed completely. This will take a few hours so plan ahead.

    How long will these cupcakes last?

    My cupcakes last 4-5 days on the kitchen counter in a cooler climate. Pop them in the fridge if you live in tropical or hot areas for up to 5 days.

    Can I make them gluten-free?

    Indeed. You can swap out the all-purpose flour for a baking gluten-free flour or try the gluten-free mix I use in my Coconut Gluten-free Vegan Pancakes with Banana. It's a great all-rounder flour mix.

    Can I make this recipe in to a larger cake?

    You can make an 8-inch cake with this recipe and you'll need to increase your baking time to around 30-minutes. For a full cake recipe try my Best Vegan Chocolate Cake.

    What is the purpose of buttermilk in baking?

    Besides adding an appealing tang, adding acid to batter creates vegan cupcakes that are moist and delicious. Buttermilk helps tenderise gluten by breaking down the tough gluten strands. 

    More Cakes and Sweet Things

    • Freshly baked chocolate chip cookies on baking paper.
      Vegan Peanut Butter Chocolate Chip Cookies
    • Frosted vanilla cupcakes with sprinkles.
      Vegan Vanilla Cupcakes
    • A little girl holding a pumpkin cupcake.
      Vegan Pumpkin Cupcakes
    • A man holding banana bread on a wooden board.
      Cafe-style Chocolate Chip Banana Bread
    • Vegan Pound Cake (Vegan Madeira Cake)
    • A pineapple cupcake with coconut frosting.
      Pina Colada Cupcakes

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    A chocolate cupcake with chocolate buttercream.

    Vegan Chocolate Cupcake Recipe

    Rich, moist and deliciously light, these Vegan Chocolate Cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.
    5 from 18 votes
    Print Pin Rate
    Course: Baking | Dessert
    Cuisine: Chocolate
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Servings: 12
    Calories: 200kcal
    Author: Amanda Logan

    Ingredients 

    • 1 cup (150g) all-purpose flour
    • ⅓ cup + 1 tablespoon (45g) cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine salt
    • ¾ cup (165g) raw caster sugar
    • 1 teaspoon apple cider vinegar
    • 1 cup (250ml) soy milk or dairy-free milk
    • ⅓ cup (80ml) sunflower oil or another neutral flavoured oil
    • 1 teaspoon vanilla extract

    Instructions

    • Pre-heat oven to 175°C/350°F (conventional) or 155°C/311°F (fan) and set it up so your oven rack is in the middle. Line a 12-pan cupcake tray with patty liners.
    • Sift the flour, cocoa, baking powder, baking soda and salt in to a large bowl. Whisk in the sugar and set aside.
    • In a 1-cup measuring cup, add 1 teaspoon of apple cider vinegar. Fill the remaining cup with dairy-free milk and stir. Set aside for 3 minutes.
    • Transfer the milk - now buttermilk - to another bowl and whisk in the oil and vanilla.
    • Add the wet ingredients to the dry and whisk together until combined. Don't overmix the batter or you'll end up with rubbery cakes. Whisk until any larger lumps are gone but no more.
    • Fill the patty liners half-way with the batter. Only fill to half-way, no more.
    • Pop the filled tray on to the middle rack of the oven and bake for 21 minutes or until risen and cooked through.
    • Remove from the oven and sit for 5 minutes before turning them out to cool.
    • Once cooled completely, top with your favourite frosting.
    Prevent your screen from going dark

    Notes

    Oven Temperatures
    Ovens vary in temperature so the best way to ensure perfect baking is to use an oven thermometer. They are only a few dollars and you get a perfect temperature whether you have a convection or conventional oven.
    Cup Half-Full
    Only fill the patty liners half-way for this recipe. They have good rise and will muffin top if you fill the patties any more. 
    Can I Freeze My Cupcakes?
    Yup! Wait until they have cooled completely before popping your un-frosted cupcakes in a freezer proof bag or sealed container. They will keep for up to 3 months in the freezer.
    Make Them Gluten-Free...
    Swap out the all-purpose flour for a baking gluten-free flour or try the gluten-free mix I use in my Coconut Gluten-free Vegan Pancakes with Banana. It's a great all-rounder flour mix.

    Nutrition

    Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    « Vegan Mushroom Wellington
    Peanut Butter Caramel (3 Ingredients) »

    Comments

      5 from 18 votes (11 ratings without comment)

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    1. Becky says

      March 11, 2025 at 7:40 am

      5 stars
      Amazing! Super easy and common ingredients. I love being vegan and finding delicious desserts!

      Reply
    2. Kuzucvk says

      January 30, 2025 at 5:33 am

      5 stars
      Can you substitute cacao for cocoa powder??

      Reply
      • Amanda says

        January 30, 2025 at 7:05 am

        I haven't tested the recipe with cacao but you can usually swap the two. You will get a slightly different flavour - cacao is less processed than cocoa and is a tiny bit more bitter - but it should work out just fine. 🙂

        Reply
    3. L. Newlin says

      November 13, 2024 at 11:42 pm

      This was a simple and quick recipe to follow. I have vegans and gluten free members of my family so I substituted/added some of the ingredients below for their dietary needs. I used Cup for Cup gluten free flour, Just Egg replacement powder to add richness and oat milk- all were spot on perfect! They baked nice and high and tasted good. Very quick and delicious!

      Reply
      • Amanda says

        November 14, 2024 at 7:56 am

        I love that the substitutions worked for you and that all your family members could enjoy the cakes. Thanks for reaching out and letting mw know, I appreciate it. 🙂

        Reply
    4. Corinne Grant says

      April 25, 2024 at 7:11 pm

      5 stars
      These amazing - so easy to make and my three year old loves helping. These will definitely be our go to cupcake recipe from now on.

      Reply
      • Amanda says

        April 26, 2024 at 8:17 am

        Oh, this is so great! I am so happy you loved the cupcakes and made them a kitchen project for you and your kiddo. That's awesome. Thanks so much for taking the time to comment, Corinne. x

        Reply
    5. Gigi says

      May 13, 2023 at 9:57 pm

      When I make these I don’t tell anyone they’re vegan at first. My clients prefer these over regular chocolate cupcakes. Amazing!

      Reply
      • Amanda says

        May 14, 2023 at 11:46 am

        Oh, how great is that!? I love it. I think taking the v-word out of the kitchen is a great idea. Just make great food. Thanks so much for letting me know, Gigi xx

        Reply
    6. Tushar says

      August 04, 2021 at 11:11 am

      I love Vegan chocolate cupcake recipe. This article is nicely written with amazing pics. Thankyou

      Reply
    7. Ann says

      May 26, 2021 at 8:04 am

      5 stars
      I made these for a vegan friend a while ago and decided to make them again, I’m not vegan so I was wondering if I could dairy milk or not. Great recipe!

      Reply
      • Amanda says

        May 26, 2021 at 8:13 am

        Hi Ann,

        You can use dairy milk. No worries. I am so happy you want to make them again. 🙂

        Reply
    8. Adam says

      March 14, 2021 at 6:51 pm

      5 stars
      Perfect. Chocolate. Cupcakes. Delicious, moist and easy. I love them. The kids love them. You’ll love them.

      Reply
    9. Katrina Varcoe-Cocks says

      October 03, 2020 at 9:13 am

      5 stars
      They look amazing. And if they’re like any of your other cup cakes they’ll taste incredible. If I use almond milk as an alternative will that change the flavour too much do you think or will the cocoa hold it’s own? Personal preference I guess- I just have almond milk already.
      Thanks, Kat xx

      Reply
      • Amanda says

        October 03, 2020 at 9:15 am

        Hello! Almond milk is fine. We add vinegar to it anyway so the flavour will be changed in that process. I find soy and oat milk provide a thicker consistency but almond milk will be fine too xx

        Reply
        • Kat Varcoe-Cocks says

          October 16, 2020 at 4:59 pm

          5 stars
          Thanks Amanda - the almond milk worked fantastically. I also carefully read your instructions. I tend to over mix batter but stopped way before I normally would and the texture worked out great. My oven was hotter than I thought so I did over cook them slightly. The flavour was great and the frosting made them delicious but - Oh no - I'll have to cook another batch this weekend just to get them perfect :-). My kids are super happy!!

          Reply
          • Amanda says

            October 16, 2020 at 5:57 pm

            Oh, fantastic! You can never have too many cupcakes. I am so happy you enjoyed them. Thank you!

            Reply
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