These Vegan Chocolate Cupcakes are intensely chocolaty and are so simple to make! They are tender, moist, and topped with velvety smooth vegan chocolate buttercream frosting.
As you know, I've been on a mission these last couple of months to add more classic dessert recipes to my website. I've added things like Vegan Vanilla Cupcakes, Vegan Red Velvet Cake and even Vegan Chocolate Chip Cookies!
So, today I'm continuing the classics trend with these Vegan Chocolate Cupcakes. My cupcake recipes, from Vegan Funfetti Cupcakes to Vegan Red Velvet Cupcakes are perfect for beginner bakers!
And this recipe is packed with chocolate flavor and they cupcakes bake up incredibly moist and tender. Then, they're topped with the most luscious, smooth vegan chocolate buttercream frosting to make the perfect vegan cupcakes.
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Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And the method is super simple, so it's perfect for beginner bakers.
- These chocolate cupcakes are completely vegan, dairy-free and eggless, so anyone can enjoy them!
- The cupcakes are intensely chocolaty and moist and the chocolate frosting puts them over the top.
- And most importantly, they are absolutely delicious.
Ingredient Notes
Dutch-Processed Cocoa Powder: It is important to use Dutch-processed cocoa powder for these cupcakes. I love Hershey's Special Dark for these cupcakes and my Vegan Chocolate Cake recipe.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Vinegar: I used white vinegar, but you can also use apple cider vinegar or lemon juice.
Canola Oil: You can use any neutral oil like vegetable, or sunflower oil for these Vegan Chocolate Cupcakes. But, do not substitute coconut oil.
Vegan Butter: My top picks are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter.
Substitutions
If the chocolate-on-chocolate combo is too much for you, use my Vegan Vanilla Frosting! Or, even better, my Vegan Peanut Butter Frosting.
Or, use store-bought frosting if you want to skip the frosting-making steps! So many vegan frostings are available in the baking aisle- use this baking guide by PETA to help you find one.
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk well to combine.
Step 2. In a medium bowl, combine non-dairy milk, canola oil, vinegar, espresso powder and vanilla. Whisk well to combine.
Step 3. Pour the wet ingredients into the dry ingredients and whisk well to form the batter.
Step 4. Portion the batter into a lined cupcake pan, filling each liner ⅔ of the way.
Step 5. Bake the Vegan Chocolate Cupcakes in a 350* F oven for about 24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
Step 6. Once the cupcakes are cool, make the vegan chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine the vegan butter and vegetable shortening until well combined and creamy.
Step 7. Then, add the cocoa powder and mix to combine.
Step 8. Next, add the powdered sugar and mix until combined. Finally, add the vanilla and non-dairy milk and mix until the frosting is light and fluffy. Use the frosting to frost the cupcakes as desired.
Recipe FAQs
Place the cupcakes in an airtight container and store them in the refrigerator for up to 4 days.
Dutch-processed cocoa powder is processed with an alkali solution which neutralizes the acidity of the cocoa. It darkens the color of the cocoa and makes the taste less acidic.
Yes! Do not substitute natural cocoa powder. It will react differently with the baking soda and yield different results.
Expert Recipe Tips
Do not substitute natural cocoa powder for Dutch-processed cocoa powder. It will interact differently with the baking soda and the cupcakes will not be the same.
Be sure the cupcakes are completely cool before frosting them. Frosting melts really easily!
Looking for More Easy Vegan Desserts?
If you tried this Vegan Chocolate Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chocolate Cupcakes
Equipment
- 1 Hand Mixer or stand mixer with paddle attachment
- 2 Mixing Bowl
- 1 Whisk
- 1 Cupcake Pan
- 12 Paper Cupcake Liners
- Measuring Cups and Spoons
Ingredients
For the Chocolate Cupcakes
- 1 ¼ Cups All-Purpose Flour
- 1 ¼ Cups Granulated Sugar
- 7 tablespoon Dutch Processed Cocoa Powder See Note
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt use half this amount if using table salt
- 1 ⅛ Cups Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 ½ teaspoon White Vinegar
- 1 teaspoon Instant Espresso or instant coffee
- 1 teaspoon Vanilla Extract
For the Chocolate Frosting
- 8 tablespoon Vegan Butter, room temperature
- ¼ Cup Vegetable Shortening, room temperature
- ½ Cup Dutch-Processes Cocoa Powder, sifted
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1-2 tablespoon Non-Dairy Milk
To Garnish
- Shaved Chocolate optional
Instructions
Make the Vegan Chocolate Cupcakes
- Preheat oven to 350* F. Line a cupcake pan with 12 paper liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine.1 ¼ Cups All-Purpose Flour, 1 ¼ Cups Granulated Sugar, 7 tablespoon Dutch Processed Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a medium bowl, combine non-dairy milk, canola oil, vinegar, instant espresso and vanilla. Whisk well. Then pour the wet ingredients into the dry ingredients and whisk to form the batter.1 ⅛ Cups Non-Dairy Milk, ⅓ Cup Canola Oil, 1 ½ teaspoon White Vinegar, 1 teaspoon Instant Espresso, 1 teaspoon Vanilla Extract
- Portion the cupcake batter into the lined cupcake tin, filling each liner ⅔ of the way. Be sure not to overfill. Bake the cupcakes in a 350* F oven for 23-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 15 minutes, then remove them from the pan to a wire cooling rack to continue cooling. Be sure the cupcakes are completely cool before frosting. See note.
Make the Vegan Chocolate Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter and vegetable shortening until well combined and fluffy. Then, add the cocoa powder and mix on low until combined.8 tablespoon Vegan Butter, room temperature, ¼ Cup Vegetable Shortening, room temperature, ½ Cup Dutch-Processes Cocoa Powder, sifted
- Next, add the powdered sugar and mix until combined. Then, add the vanilla and 1 tablespoon of non-dairy milk and mix until combined. Add the next tablespoon of non-dairy milk if your frosting is still stiff at this point, but if you don't need it, you don't have to add it.2 Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract, 1-2 tablespoon Non-Dairy Milk
- Use the frosting to frost your cupcakes as desired. Top with shaved chocolate if using and serve.Shaved Chocolate
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