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 these for the first time last week and took them to a cookout–always an act of faith without a test run! They turned out amazing and people raved about them. I used Nora’s excellent chocolate frosting recipe. As someone else commented, another “Nora hit”!
Thanks for sharing your wonderful feedback! I’m so glad the cupcakes were a hit!
Hi Nora! These cupcakes taste amazing but every time I make them, they dip down in the middle. The vanilla cupcakes bake up perfectly. What could be the issue? Thanks! ❤️
Hi Becky! The cupcakes could be sinking for a variety of reasons. Are you opening the oven as they bake? Are you filling the cups more than halfway full? Did you overmix the batter? If it isn’t any of these reasons, then your oven could be running a little hot. Try baking the cupcakes at 325ºF (they’ll take longer to bake) and see if that helps!
I tested these several times for wedding cupcakes over the last few days. The first two times they fell. The third time, I took out the baking soda and they didn’t fall. I am also using gluten free flour, so I’m not sure that’s the solution for everyone!
The cupcakes were AMAZING! My whole family loved them! You are an amazing chef Nora!
Thank you for you kind words and wonderful feedback! I’m glad your family loved the cupcakes!
Wow! They came out amazing! My sister’s loved it and it makes a great snack! I hope to make it again soon! Thanks Nora!
You are welcome! Thank you so much for sharing your positive feedback! I’m so glad you loved the cupcakes! Happy cooking!
I made these for a birthday party and they were a big hit! So easy and quick, yet they look so fancy with the frosting!
I’m so glad these were a hit at your party! These are one of my favorite party cupcakes! Thank you for sharing your wonderful feedback!
Hi nora! I am a huge fan of your recipes but I really struggle to enjoy anything that uses apple sauce, is there something else I can use in place of it? Wondering if aquafaba or any other egg substitute would work?
You can use another egg substitute here, like 2 flax eggs (2 tbs ground flax + 5 tbs water), JUST egg or another egg sub.
I used Just Egg plant based egg replacer and it was perfect. 1/3 cup.
These cupcakes are amazing, so delicious – I think my husband’s soul almost left his body when he taste-tested one for me. I used your chocolate frosting recipe with Miyoko’s butter, and it was so smooth and rich. Thank you for the fantastic recipe!
You are welcome! I’m so glad the cupcakes are a hit with your family! Thank you for sharing your wonderful feedback!
this is so tasty!! i added heavy whipping cream and it taste delish!!
I’m so glad you loved the cupcakes! Thank you for sharing your fantastic review!
I used vegan yogurt in place of apple sauce and it worked well in a pinch. These turned out really fluffy and moist and so so tasty. Great recipe.
I’m glad the vegan yogurt worked well! Thanks for sharing your feedback! I’m glad you loved the cupcakes!
Hi Nora, We love your regular vegan chocolate cake recipe and I understand the water is omitted here to provide more structure to the cupcakes. Do you think these have enough structure for your vegan ganache frosting on top? I’m trying to make these for an event and I don’t want to use regular vegan chocolate frosting given how temperature sensitive vegan butter is. Thank you!
I am glad you are loving the cake recipe! Yes, these cupcakes pair well with the ganache frosting! Enjoy!
Another “Nora” hit at our house. I’m making these for my sister’s birthday today. They’re cooling right now before I frost them. I had to sample one (well, two) out of the oven and they are yummy!!! Thank you for another perfect recipe!
Happy birthday to your sister! Thank you for sharing your great feedback! These are great cupcakes for a birthday! Hope you make wonderful new memories! Happy cooking!
I made this delicious recipe with my 2yr old and substituted the applesauce with mashed banana, same measurement, because we didn’t have applesauce handy. It worked out great and was so yummy. We’ll definitely be making this one again.
I’m so glad you and your son enjoyed the cupcakes! Thank you for sharing your fantastic review and comments!
Thank you very much for offering vegan recipes ?????
I keep making repeated batches of these chocolate cupcakes ??? Thank you for putting this lovely site together. I’ll keep looking through other recipes I am sure will be just as yummy ?????
Hi Nora,
I make your chocolate layer cake often. I was wondering why it calls for boiling water but this recipe for cupcakes does not. Please advise.
Thanks,
Pam
Hi Pam! You can add the hot water for cupcakes, but I like my cupcakes to be a bit more sturdy so I omit it. They are still plenty moist, but you can hold them in your hand. Hope that makes sense!
Thanks Nora!
Delicious recipe! Thank you so much. One issue I keep having is that my cupcakes raise and they fall flat once they cook down, any idea as to why?
Over mixing the batter is a common reason for flat cakes and cupcakes. That may be the issue. I’m glad that you found the cupcakes delicious! Thank you or sharing your review and comments!
These tasted delicious, but were extremely crumbly, although I measured everything carefully. Do you have any suggestions? Thanks!
Make sure you truly didn’t add too much flour or sugar. Often cupcakes crumble because a little too much flour was added on accident. I suggest spooning flour into a measuring cup, then leveling off with a knife. Don’t pat it or shake it down. Better yet, try weighing it. And finally, be careful not to over bake the cupcakes. Hope that helps!
I’ve made these using the Hershey’s cocoa and love them! However, this time out of that cocoa, but I have Navitas organic cacao powder. Can I use that instead? I’m making them for a party and want them to be perfect, should I just stick w/the Hershey’s cocoa? Thank you?
I think the organic cacao should work well, but I haven’t personally tried it to know for sure, sorry!
Delicious recipe. I LOVE it. Thank you❤️
You are welcome! I’m so glad you love the cupcakes! Thank you for sharing your wonderful review!
Nora RULES vegan baking. Thanks for solving all our birthday problems.
I’ve been making your chocolate cake and cupcake recipe for a few years now. Both my kids have severe dairy and egg allergies, and was really lost as to what to do on their birthdays (how do you make cake without eggs?????) well, my daughter turns 5 tomorrow and this will be her 5th noracooks birthday cake!!!! Egg free 🙂 The guests always ask me for the recipe. Huge THANK YOU from my family and our party guests! This cupcake recipe and the chocolate cake are absolutely the best.
Hi Amanda. Thank you for your heartfelt comments! I love that my recipes provide a delicious and wonderful birthday cake memory for your kids! Thank you for taking your time to share your wonderful review and beautiful comments! Happy birthday to your daughter!
Hello Nora, thank you so much for all your recipes, especially those for the desserts, I have not had any failures with your recipes and that excites me a lot besides that they are delicious! My question is, could this cupcake be turned into a volcano cake? adding a piece of chocolate in the center and heating it before serving?
I’m so glad you are enjoying my recipes, especially the desserts (my favorite). 🙂 I bet that would work, but I haven’t tried it. Sounds amazing though!
Hi Nora! Thank you so much for all your amazing recipes! I have made the chocolate cake/cupcakes numerous times in addition to your other recipes and absolutely love it. I appreciate you sharing your wonderful recipes and I do not know what I would do without them. 🙂
Hi Jess. Thanks so much for your kind words! I’m thrilled that you are loving my recipes – thank your for using them! I appreciate you taking your time to share your wonderful review and comments.
Hi Nora,
Thanks for your generous and amazing collection of recipes. I have trouble with the chocolate cupcake turning crumbly. It tasted great but despite trying the recipe a few different times this and other vegan chocolate cakes just fall apart. I did not have this issue with the one- bowl lemon cake so not sure what I am doing wrong. Any advice is appreciated and thanks again for your lovely recipes!
Hi there! I’m not sure why you are having trouble with the cupcake turning crumbly. Make sure you are measuring everything accurately and generously grease (spray with oil) the cupcake liners, so they don’t stick and then crumble. They are a bit delicate, that’s why they are so moist and soft, so do handle them carefully. If you really want them to be more sturdy, you could try adding an extra 1/4 cup of flour but the cupcakes will then be rather dry. Hope that helps!
These are the best chocolate cupcakes!!!! I wouldn’t change a thing. Light and fluffy, perfectly chocolatey. (I add mini chocolate chips to mine ☺️)
I’m glad you love the cupcakes! Thank you for sharing your review!
Thanks for the recipe! The cupcakes were yummy and my family enjoyed them. However I ended up using 1 cup of oat milk instead since the batter was not runny at all with 1/2 cup, it was almost like cookie dough with just 1/2 cup of oat milk.
These were incredible! I stuffed them with your chocolate ganache and topped them with your Swiss meringue buttercream. Incredibly decadent and tasty. They were the perfect texture and very flavorful.
That sounds so good, thank you!