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side view of a vegan chocolate cupcake topped with chocolate frosting cut in half.
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4.86 stars (70 ratings)

The Best Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are ultra-moist, oh-so-decadent, and decorated with luscious chocolate buttercream frosting. Quick, easy, and made in 1 bowl!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 303kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Gluten-Free: Substitute a quality gluten-free flour mix, such as King Arthur's or Bob's Red Mill.
  2. Mini-Cupcakes: Use a mini muffin pan and liners, fill half full, and bake for 10-12 minutes.
  3. This recipe can also be used for an 8-inch square single cake, or 9-inch round cake. Bake for around 30 minutes.
  4. If you only want a little frosting on each cupcake, you may cut the frosting recipe ingredients in half.
  5. 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.

Nutrition

Serving: 1of 12 cupcakes | Calories: 303kcal | Carbohydrates: 47g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 272mg | Potassium: 208mg | Fiber: 4g | Sugar: 33g | Vitamin A: 747IU | Calcium: 44mg | Iron: 2mg