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Rich, soft vegan chocolate cupcakes that are easy to make and full of deep chocolaty flavour. This homemade vegan cupcake recipe gives you a moist, fluffy crumb every time with simple ingredients, and it’s dairy-free and egg-free.
Top them with a swirl of your favourite vegan frosting like chocolate or vanilla, or try something a little different (suggestions below!). It’s a simple, reliable vegan dessert that’s sure to impress.
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You know when you try a recipe for the first time, and it’s so good that it instantly earns a permanent spot on your go-to baking list? This vegan chocolate cupcake recipe is one of those.
These cupcakes have everything you want in a classic vegan chocolate cupcake. Soft, fluffy, super chocolaty, and moist, they’re also versatile and can be topped with a variety of vegan frosting recipes depending on your preference.
I’ll walk you through everything you need to know before making them, and once you try them, I hope they become a favourite in your baking rotation, just like they are in mine.
Grab These Simple Ingredients
Just straightforward pantry staples you likely have in your kitchen right now. This recipe uses simple ingredients and needs no applesauce.
Key Ingredient Notes
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - This recipe was developed with all-purpose white flour. I haven’t tested it with other flours.
For vegan gluten-free chocolate cupcakes: Don't make substitutions to this recipe, make my vegan gluten-free chocolate cupcakes recipe instead, they're a well-loved reader favourite!
Cocoa Powder - I always use Dutch-process unsweetened cocoa powder in my baking for a richer chocolate flavour. I haven't tested this recipe with natural cocoa powder or cacao powder. If you're looking for an ethical cocoa powder brand, read my article "Is Cocoa Powder Vegan" to get a list of options.
Dairy-Free Milk + Vinegar - These are the two ingredients you need to make homemade vegan buttermilk. It helps to make the cupcakes extra tender, soft, and moist. It also reacts to the baking soda to help with rising.
I use soy milk to make it, but if you don't have soy milk, any dairy-free milk will work. Make sure it's unflavoured, unsweetened and at room temperature. Take it out of the fridge well before you start. Using room temperature ingredients in your cupcakes will result in a better texture.
Apple cider vinegar or white vinegar can be used. If you don't have vinegar, use fresh lemon juice.
Oil - This is used instead of vegan butter to make the cupcakes super moist, and it helps them stay fresh longer. Any neutral-flavoured oil will work, such as sunflower or safflower.
Hot Water - Using hot water helps to "bloom" the cocoa powder. Blooming is a fancy way of saying "enhance" the chocolate flavour to make it even deeper, richer, and more chocolatey tasting.
Here's How They Come Together
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Start by preparing the vegan buttermilk, then set it aside to thicken.
Combine the dry ingredients in one bowl and the wet (except hot water) in another, then mix. Gently stir in the hot water, taking care not to overmix.
Divide the batter evenly in the pan. Work quickly so the bubbles are still active, and you don't lose out on the reaction between the baking soda and vinegar.
A Better Cupcake Liner
I’ve been using parchment paper liners for my cupcakes and muffins lately and love how easily they peel away without sticking. Give them a try!
Continue scooping until all the cups have been filled, and then bake.
When the baking time has ended, remove the pan from the oven and allow it to sit for a few minutes before carefully transferring the cupcakes to a cooling rack.
Cool, Then Frost
Allow them to fully cool before frosting. While they're cooling, you can make the frosting.
Vegan chocolate frosting is the classic pairing, but I have several other frosting recipes for you to choose from that all go well with chocolate.
My top picks? Vegan coffee frosting (shown in the pictures!), vegan vanilla buttercream, vegan peanut butter frosting, and vegan raspberry frosting. But really, you can't go wrong because they're all wonderful recipes.
Topping Tips and Ideas
This frosting will form a light surface crust after it has been spread or piped, so if adding a topping to your cupcakes, sprinkle them immediately after applying the frosting so they stick and don't roll off.
Sprinkles are the top choice for decorating cupcakes, but if you want something different, try chocolate shavings or curls, crushed cookies, caramel sauce, mini chocolate chips, toasted nuts, or crumbled freeze-dried fruit.
If you're looking for vegan sprinkle options, this article has suggestions: Are Sprinkles Vegan? (THESE Brands Are!)
This vegan chocolate cupcake recipe is perfect to make for parties, celebrations, get-togethers, and potlucks, but you really don’t need a special occasion to enjoy it. Go ahead and treat yourself!
If serving these for a celebration, you can make them even more special with a scoop of creamy vegan vanilla ice cream or velvety vegan chocolate ice cream on the side.
Tips for Perfect Cupcakes Every Time
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. Please read my article about how to measure flour correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Make sure your baking powder and baking soda are fresh. If they aren't, the texture of your cupcakes will not be correct.
- Read this post from top to bottom before you start. I’ve shared my tips gathered during testing so you get everything right. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
When You Make Them...
Tell me all about it! Did you love these simple vegan chocolate cupcakes? Which frosting did you use? How many did you set aside just for you?!
Please leave a comment and rating below, and/or post a photo of your cupcakes on Instagram and tag me so I can see them. (I'm @delightfuladventures on Instagram).
Vegan Chocolate Cupcakes (Rich, Soft, and Seriously Chocolaty)
Suggested Equipment:
Ingredients:
For Vegan Buttermilk:
- 1 cup (250ml) unsweetened dairy-free milk (unflavoured, room temperature)
- 1 tablespoon vinegar
For Cupcake Batter:
- 1 ½ cup (188g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (42g) Dutch-process cocoa powder (sifted)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (83ml) oil
- 1 tablespoon vanilla extract
- ¾ cup (188ml) hot water (freshly boiled)
For the Frosting:
- 1 recipe vegan chocolate buttercream frosting (or any other vegan frosting)
Instructions:
- Preheat oven to 350°F (177°C).
- Add cupcake liners to your pan and set aside.
Make Vegan Buttermilk:
- Pour the dairy-free milk into a measuring cup or bowl.
- Add the vinegar to the milk and stir to combine. Set aside for 10 minutes.
Make Cupcake Batter:
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and set aside.
- Stir the oil and vanilla into the buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick at this point. Don't overmix.
- Slowly add the hot water and stir until smooth and fully combined. Don't overmix.
- Using a spoon or a large scoop, divide batter into the 12 cupcake liners.
Bake:
- Bake for 18 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean. Take care not to overbake.
- Remove from oven and allow cupcakes to cool in the pan for a few minutes, remove the cupcakes, and place them onto a cooling rack.
Cool, Prepare Frosting & Decorate:
- While the cupcakes are cooling, prepare the vegan chocolate buttercream frosting.
- Once fully cooled, frost the cupcakes.
- If using, add sprinkles to the top of the cupcakes immediately after frosting so they stick.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- Storing Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 more days.
- Freezing: Once fully cooled, wrap the cupcakes individually and tightly, place them in an airtight container or freezer bag, and freeze up to two months. Thaw in the fridge overnight before serving.
- The nutrition information below is based on 1 of 12 cupcakes, each frosted with the full chocolate buttercream recipe linked above, with both recipes made as written. This is only a rough estimate. Click to learn how nutrition info is calculated on this website.
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