These Vegan Chocolate Cupcakes are incredibly moist and packed with chocolate flavor. Topped with a luxurious vegan chocolate buttercream, you would never guess they’re completely dairy- and egg-free.
I recently shared a recipe for vegan chocolate buttercream, and I like to pair my frostings with a matching dessert. These vegan chocolate cupcakes are the perfect companion—rich, tender and easy to make.
Vegan Chocolate Cupcakes
This recipe is adapted from a classic moist chocolate cupcake technique: combine dry ingredients, mix the wet, then combine. To make it vegan, dairy and eggs are replaced with plant-based alternatives and a simple vegan buttermilk.
Rather than using egg replacers such as applesauce or flax, these cupcakes rely on the right balance of liquid, oil and leavening to achieve a moist, fluffy crumb. The result is a cupcake that’s indistinguishable in texture and richness from a traditional version.
Start by making a simple vegan buttermilk: stir apple cider vinegar into unsweetened soy milk and let it sit for 5–10 minutes until it begins to curdle. This adds tenderness and helps the leavening do its job.
Whisk together the dry ingredients: all-purpose flour, caster or superfine sugar, unsweetened cocoa powder, baking powder, baking soda and salt. This is not a gluten-free recipe, so regular flour is used; you may swap the cocoa for raw cocoa if you prefer.
Mix the wet ingredients—canola oil, vanilla and the vegan buttermilk. Oil provides moisture and a tender crumb, while the buttermilk adds softness. Combine the wet and dry mixtures, then thin the batter with boiling water (or hot coffee for a deeper chocolate flavor). The hot liquid intensifies the chocolate and yields a silky, slightly runny batter that bakes into moist cupcakes.
The batter may look thin after adding the hot water, but that’s normal. Portion into liners, bake until a toothpick comes out clean, and allow the cupcakes to cool before frosting.
Vegan Chocolate Buttercream
Once the cupcakes are completely cool, top them with a rich vegan chocolate buttercream. The frosting I use is simple and dairy-free, and while it doesn’t require melted chocolate, it delivers deep chocolate flavor and a silky, pipeable texture.
The frosting is made from a few vegan-friendly ingredients and whips up light and decadent. Pile it on with a piping bag and large star tip for pretty swirls. If you like a bit of crunch and color, finish with confetti sprinkles—optional but delightful.
Whether you follow a vegan diet or simply enjoy great chocolate cupcakes, this recipe is worth trying. No eggs or dairy are required to produce moist, rich cupcakes that satisfy any chocolate lover.
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Vegan Chocolate Cupcakes
22-24 Cupcakes
15 minutes
16 minutes
31 minutes
These Vegan Chocolate Cupcakes are super moist and full of chocolate flavour. Topped with a rich vegan chocolate buttercream, they’re 100% dairy- and egg-free.
Ingredients
- ¾ cup unsweetened soy milk, room temperature
- 2 and ¼ teaspoons apple cider vinegar
- 1 and ½ cups all-purpose flour
- 1 and ½ cups caster or superfine sugar
- ¾ cup natural unsweetened cocoa powder (or raw cocoa)
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- ½ cup hot coffee or boiling water
- 1 recipe of Dreamy Vegan Chocolate Buttercream (for frosting)
- Confetti sprinkles, for decorating (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line two standard cupcake pans with paper liners.
- Add apple cider vinegar to the soy milk and let sit 5–10 minutes to create vegan buttermilk. Set aside.
- In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Whisk the canola oil, soy milk mixture and vanilla in a measuring cup. Pour the wet ingredients into the dry and whisk to combine. Stir in boiling water or hot coffee until the batter is smooth; it will be runny.
- Scoop batter into liners, filling them about ⅔ full. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pans for 10 minutes, then transfer to a rack to cool completely before frosting.
- While cupcakes cool, prepare the vegan chocolate buttercream.
- Pipe or spread the frosting onto each cupcake and decorate with sprinkles if desired. Enjoy!
Notes
- Store cupcakes in an airtight container at room temperature for up to 3–4 days.
- You can make cupcakes and frosting ahead. Unfrosted cupcakes keep at room temperature for a couple of days.
- Store frosting in the refrigerator up to 2 weeks or freeze for longer. Bring to room temperature and re-whip, adding a little dairy-free milk if needed, before using.
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Love, Dedra ❤