These Vegan Chocolate Cupcakes are ultra-moist, oh-so-decadent, and decorated with luscious chocolate buttercream frosting. Quick, easy, and made in 1 bowl!
Looking for more classic vegan cupcake recipes? You’ll also love my Vegan Vanilla Cupcakes, my Vegan Funfetti Cupcakes, and my Vegan Red Velvet Cupcakes.
Get ready to try the best chocolate cupcakes you’ve ever tasted! My Vegan Chocolate Cupcakes are moist, fluffy, and don’t skimp on the chocolate. No one will ever guess they’re vegan.
I adapted this recipe from my ridiculously popular Vegan Chocolate Cake recipe. With over 2,000 reader reviews, that cake is my go-to whenever I need to impress a crowd—and in cupcake form, it’s even easier to share with friends and family at birthday parties, holidays, or as a sweet weekend treat.
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“These cupcakes are amazing, so delicious – I think my husband’s soul almost left his body when he taste-tested one for me.” – Kelly
Why these are the best vegan chocolate cupcakes
- Adapted from a fan-favorite – I made these cupcakes almost the same way as my famous New York Times-featured Vegan Chocolate Cake, so you already know they’re amazing.
- Decadent & moist – The ultimate treat for chocolate lovers—moist, fluffy, light, and topped with a mouthwatering chocolate frosting.
- Easy 1-bowl dessert – This recipe makes a small batch of about 12 cupcakes. The batter is easy to make in one bowl with just a whisk and a spoon (no hand mixer needed).
How to make vegan chocolate cupcakes
Find the complete recipe with measurements in the recipe card below.
Whisk the dry ingredients together in a large bowl. Next, add the oil, applesauce, vanilla, and milk/vinegar mixture to the bowl with the mixed dry ingredients. Stir gently to combine.
Divide the cupcake batter between the cupcake liners. Bake the cupcakes until a toothpick inserted in the middle comes out mostly clean.
Set the cupcakes aside to cool while you make a batch of my Vegan Chocolate Frosting, my Vegan Chocolate Ganache, or this Vegan Whipped Cream.
Pipe or spread the frosting on top of the cooled cupcakes, then serve and enjoy!
Frequently asked questions
Yes, this recipe makes enough batter for one 8-inch square cake or one 9-inch round cake. If you want more, I’d suggest just making the Best Vegan Chocolate Cake instead.
If you use this recipe to make a cake, bake it for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs attached.
Sure! Use a mini cupcake/muffin pan with liners or grease the pan well. Fill the cups half full and bake for 10 to 12 minutes.
It’s normal for these cupcakes to sink a little bit after coming out of the oven. I don’t mind—I just cover the tops with frosting anyway!
If they sank more than expected, it’s likely because the measurements were slightly off, the humidity where you live, and/or other small, finicky things. You can try adding a few extra tablespoons of flour if you really want domed tops, but I’d rather have moist cupcakes than dry, dome-topped cupcakes.
Use an equal amount of mashed banana or vegan yogurt as a substitute. 1 flax egg or another vegan egg replacer will also work.
Sure. For gluten-free vegan chocolate cupcakes, use gluten-free all-purpose flour, such as King Arthur or Bob’s Red Mill.
I wouldn’t make them too far in advance, but a day or two should be fine (they’ll start to dry out if they sit too long). Keep them in an airtight container at room temperature before frosting and serving.
The Best Vegan Chocolate Cupcakes
Ingredients
- 1/2 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 1 cup vegan butter softened
- 3/4 cup unsweetened cocoa powder
- 2-3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons unsweetened soy milk
Instructions
- Prepare: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
- Make Vegan Buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Let it sit for a few minutes to curdle (this is your vegan buttermilk).
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt until combined.
- Add Wet Ingredients and Mix Batter: To the bowl with the dry ingredients, add the vegetable oil, applesauce, vanilla, and vegan buttermilk. Stir with a large spoon until well-combined, but do not over mix.
- Bake Cupcakes: Fill the liners about 3/4 of the way full. Bake for 20-24 minutes, or until a toothpick comes out clean with no wet batter. Avoid opening the oven as they bake, or they may deflate.
- Cool: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a cooling rack and let the cupcakes cool completely before frosting.
- Make Chocolate Frosting: Using an electric mixer (hand or stand mixer), beat the vegan butter until smooth and creamy, about 1-2 minutes. Sift in the cocoa powder and 2 cups of the powdered sugar, if clumpy. Add the vanilla and 2 tablespoons of milk, and start mixing on low speed, then increasing to high and beat for 2-3 minutes, until fluffy. Add more powdered sugar if it seems too runny, or a little more milk if it's too thick.
- Decorate and Serve: Use a piping bag and tip to pipe frosting onto the cooled cupcakes, or simply spread frosting on thick using a butter knife. Serve and enjoy!
Notes
- Gluten-Free: Substitute a quality gluten-free flour mix, such as King Arthur’s or Bob’s Red Mill.
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Mini-Cupcakes: Use a mini muffin pan and liners, fill half full, and bake for 10-12 minutes.
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This recipe can also be used for an 8-inch square single cake, or 9-inch round cake. Bake for around 30 minutes.
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If you only want a little frosting on each cupcake, you may cut the frosting recipe ingredients in half.
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Storage: Store leftover cupcakes in a container on the counter for around 3 days, in the refrigerator for up to 5 days, or freeze them for longer.
I made 4 dozen both vanilla and chocolate mini cup cakes for my grandsons birthday party complete with frosting. I froze then carried a week later to the party the day after my journey. The cakes thawed very well and were perfect. Kids and parents alike raved. Thank you Nora.
You are welcome, Suzan! That sounds like a very fun and delicious combination of cupcakes for a birthday! Happy birthday to your grandson! Thank you for taking time to share your wonderful review and recipe experience! Wishing you lots of happy cooking!
Delicious and so easy to make! I used 1/4th the amount of frosting.
Sadly, I won’t be making these again. I LOVE Nora Cooks but this recipe didn’t work 🙁
The cupcakes were moist and taste amazing but they lack structure and didn’t hold together like they are just so fragile, and came apart from themselves.
Hi Nora!
I am thinking of making these for an upcoming birthday. But I was wondering the best way to turn them mocha flavored with mocha frosting.
Hi Grace. That sounds like a wonderful birthday treat! I recommend adding in some instant coffee for flavor. Happy birthday, and enjoy the cupcakes!
Is it ok to use sweetened apple sauce.. if so, should I change any of the other measurements/ingredients?
Sure, you can use sweetened applesauce if needed, no problem. No need to change anything else. Enjoy!
I absolutely LOVE this recipe. It’s my go-to. I need to make a cake and want to put chocolate chips in. I looked at the chocolate cake recipe and am afraid with the water and the fact that the batter is so thin that the chips will all fall to the bottom. Can I just make this recipe and double or triple for my cakes? Sorry so long.
Hi, I made the vegan chocolate cake following your recipe and now my friends think I’m some kind of genius. I’m planning on trying these cupcakes, but I’m wondering, why did you omit the boiling water and coffee?
I’m happy to hear that! I omit the water or coffee just to make the cupcakes a bit sturdier, but you can just use the cake recipe to make cupcakes if you prefer.
These were too yummy ! Used cake flour and mashed banana instead of applesauce and light olive oil instead of canola oil. ❤️
Nora never disappoints. Literally my go to for all my baking. I sub’d a ripe banana for apple sauce bc I didn’t have apple sauce and it came out great. Adding to my recipe list!!
Hi Michelle. Thanks for your support and wonderful review! I’m thrilled you loved the cupcakes! Happy cooking!
These are SOOO good, extra chocolately and moist, almost a brownie like texture. Taking these to a friends party and I will guarantee no one knows they’re vegan! I substituted Just egg for the applesauce, grapeseed oil instead of canola and used Penzey’s Dutch processed cocoa.
Thanks for a stellar recipe!
You bet, Mandy! A fun treat for a party! Thanks for sharing your recipe experience and great review! Have fun!
These are delicious and quick and easy to make! I used melted coconut oil. I’ve made a few of your recipes since trying to go vegan. Thanks for sharing your recipes.
You are welcome, Asha! Thank YOU for using my recipes, and for taking your time to share your stellar review and feedback! Wishing you lots of happy cooking on your journey!
Making these for a birthday party. Would the batter hold up if I make it and refrigerate for 1-2 days before baking?
That should be fine but I’ve actually never tried it. It might lose some of it’s rising power.
I LOVED this recipe! It was delicious, but one question: Can you leave the batter out while still having the cupcakes rise? Thanks so much!
Thanks! Like, let the batter sit out for awhile? While you are baking the cupcakes, it’s fine… I would not wait very long though.
If made a couple days ahead, do they have to be refridgerated or can they stay at room temperature in an airtight container?
I wouldn’t make them too far in advance if you can help it, but a day or so should be fine. They will start to dry out after a day or so, but stay pretty good for 3-4 days at room temperature. You could refrigerate them, though they sometimes dry out faster in the fridge.
LOVED the way these turned out , do you have any info on calories for these ?
I’m so glad you loved them. Yes, the nutrition information for each recipe is at the end of the recipe. Thanks for taking time to share your wonderful review! Happy cooking!
These were really good! The only issue I had was that they crumbled very easily so it was hard to bite into. The taste was still delicious though. Is there something I could do to troubleshoot the crumbliness?
Thanks Ang! Sorry to hear your cupcakes crumbled easily, I haven’t had that problem with these at all. Did you use regular flour, not gluten free or anything else? I wonder if they were too dry for some reason, perhaps just a little too much flour accidentally or an ingredient substituted?
Mine always crumble as well. I’ve made these 3 times this year exactly how the recipe says to make it, yet they crumble if you so
Much as look at them. But they’re still tasty!
These taste amazing, but every time I’ve made them, they rise and then fall again before they’ve finished baking. What am I doing wrong?
It could be a number of things, like measurements being just slightly off, or even the humidity where you live. You can try adding a few extra tablespoons of flour if you really need them to have a dome. I don’t mind because I just pipe frosting on top of them anyhow, and I’d rather have moist cupcakes than dry, dome-topped cupcakes. If that makes sense.
Can I use a 7 1/2 springform pan to make a cake version of this recipe?
Hmm I’m not sure how you would do that. You probably could, but the entire recipe will be way too much batter for a 7 1/2 inch pan. So you’ll have to adjust for that, and I don’t know what the baking time will be without testing it myself.
Probably the best vegan cupcakes I ever made 🤩 They deflated a little when they came out of the oven but that’s okay, with the frosting everything is hidden.
Thank you for the recipe !
Thanks for sharing your wonderful review! I’m glad you loved the recipe!
I didn’t have apple sauce or soy milk so I used a flax egg and water. Still turned out well! Added some coffee, rum, and a small amount of black cocoa as well.
Thank you for sharing your recipe experience and stellar review! I’m glad the cupcakes turned out wonderful for you!
These are soooooo delicious!! I didn’t make the frosting, but the cupcakes are amazing!!!
These are excellent ! But I did omit the oil, subbed 1/3 c more of the apple sauce instead and added 2 ts brewed coffee. Thanks! I’ve tried many of your recipes and they are always great or inspire me to tweak for my needs.
I can’t find unsweetened apple sauce in the country I am in. How to replace ? Thanks
You can use vegan yogurt instead, or a flax egg, or any other egg substitute you want. It’s pretty forgiving. You could even just use more oil or milk.
You can make applesauce with an apple
They’re amazing! They are the ONLY cupcakes I would ever make! Thank you for making this recipe! I get brilliant comments all the time when I take them anywhere and I just tell people to google ‘The best Vegan Chocolate Cake EVER or The Best Vegan cupcakes! THANK YOU!
Hi Nora, I am trying to make a vegan chocolate cake or muffins but I would like to use gluten free oat flour. I can’t use flour that has rice in it. Can I substitute the gluten-free free with oat flour? Also, can I make the cake or muffins without using the frosting?
Hi Mel, I’ve never tried using oat flour in this cupcake recipe or my cake recipe, unfortunately. It might work though. If you try it, I’d love to hear how it goes. Yes, you can always leave off the frosting if you want, it will just be an unfrosted cake (or cupcakes).
Hi Mel! I’ve made these using a blend of millet flour and tapioca starch. I think you could use oat flour but you might need to reduce the liquid a bit.