The BEST Vegan Chocolate Cupcakes! Moist, light, fluffy cupcakes with a mouthwatering chocolate frosting. Plus they’re made in 1 bowl!
Get ready to try the best moist chocolate cupcake you’ve ever tasted! No one will ever guess they’re vegan. They are the perfect thing to pair with Vegan Chocolate Frosting, Vegan Vanilla Frosting or Vegan Chocolate Ganache.
I adapted these cupcakes from my popular Vegan Chocolate Cake recipe. And sure, you could just make cupcakes instead of cake from that recipe, but you’ll end up with a ton of cupcakes!
This recipe makes a smaller batch (about 12 cupcakes) and I’ve made them so easy to make in just 1 bowl. Plus you can make the cupcakes with just a whisk and a spoon, no hand mixer required. You will need a mixer for the frosting, unless you go with the ganache. Of course, feel free to double or triple the recipe as needed for birthday parties and other occasions that call for a lot of cupcakes.
Ingredients needed (with substitutions)
- Soy milk – May use any kind of non-dairy milk, such as almond, oat, coconut or hemp milk. Use unsweetened if possible, but sweetened is okay if it’s all you have.
- Apple cider vinegar – This is to make vegan buttermilk. Sub white vinegar or lemon juice.
- All purpose flour – For gluten free, may use a gluten free all purpose mix, such as King Arthur or Bob’s Red Mill.
- Sugar
- Cocoa powder – I used natural cocoa powder, but dutch processed works as well. The cupcakes will be darker in color.
- Baking powder
- Baking soda
- Salt
- Oil – I used canola oil here, but you could sub melted coconut oil or another neutral flavored oil.
- Unsweetened applesauce – This is your egg replacer. You could substitute one flax egg (1 tablespoon ground flax + 2.5 tablespoons water) if needed, or probably another egg substitute.
- Vanilla extract
How to make vegan chocolate cupcakes
First, preheat the oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners. I also like to lightly spray the liners with oil for easy cupcake removal. Next, measure your soy milk in a glass measuring cup, then add the apple cider vinegar to it and let that sit for a few minutes to curdle. This is your “buttermilk”.
In a large bowl, whisk together the dry ingredients, then add the oil, applesauce, vanilla and “buttermilk” and stir well to combine. The batter should be fairly runny, and not too thick.
Fill the paper liners 1/2 full. ONLY HALF FULL! You do not need to fill more than that, they will rise to the top but not over the top this way, which is perfect. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. That’s it!
Make a batch of Vegan Chocolate Frosting while they cool, or whatever frosting you want to use. Once cooled completely and not before, frost generously. I used a Wilton 1M tip and a piping bag for these cupcakes; so pretty right?
If you only want a little spread of frosting on the cupcakes, you can cut the chocolate frosting recipe in half. But if you want to pipe it on thick, you will probably need the entire recipe.
How to store leftover cupcakes
If you have leftover, frosted cupcakes, store them in the refrigerator for about 5 days. A covered container of some kind is preferred, or a plate covered with plastic wrap would work. You can also freeze frosted cupcakes to enjoy later.
Make ahead: You can also make the cupcakes in advance and then frost the day of serving. Cupcakes can be frozen, then thawed and frosted, or made a day or two ahead of time and store in the refrigerator until ready to frost and serve.
Can I use this cupcake recipe to make a cake?
Yes, you can turn this into a cake easily. The batter will translate to one 8-inch square cake, or a 9-inch round cake. If you want more than that, I suggest just making the Best Vegan Chocolate Cake instead.
If you make the recipe as a cake, it will need to bake longer in the oven, 30-35 minutes. Watch it carefully, and check with a toothpick or sharp knife you make sure it’s done in the middle.
Can I make mini cupcakes?
Sure! Use a mini cupcake/muffin pan with liners or simply grease the pan well. Fill half full and bake for 10-12 minutes.
More cupcake and cake recipes you will love!
- Vegan Vanilla Cake
- Chocolate Sheet Cake
- Vegan Lemon Cake
- 1 Bowl Vegan Lemon Cupcakes
- Vegan Funfetti Cupcakes
- Vegan Mint Chocolate Oreo Cupcakes
The Best Vegan Chocolate Cupcakes
Ingredients
- 1/2 cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 Recipe Vegan Chocolate Frosting
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking.
- In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.
- To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. (see photos in post above for reference)
- Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean.
- Cool completely, then pipe or spread on frosting as desired with Vegan Chocolate Frosting.
Notes
- Feel free to substitute almond, cashew, coconut or hemp milk for the soy milk. Any plant based milk will work here.
- You can substitute coconut oil or even melted vegan butter for the canola oil if you want.
- If you only want a little bit of frosting on each cupcake, you can cut the frosting recipe in half. But if you want it piped on like I did, you will need the full recipe.
- Calories are an estimate only, and will vary greatly on how much frosting you put on each cupcake.
- Cupcakes can be frozen, unfrosted, for up to 2 months. When ready to serve, thaw at room temperature and then frost. Leftover frosted cupcakes are best stored in the refrigerator in a covered container for up to 5 days.
- Gluten free - Use a quality all purpose gluten free flour.
- Mini cupcakes - Use a mini muffin pan, fill half full and bake for 10-12 minutes.
- Can also make one 8-inch square or a round 9 inch cake out of this recipe. Bake for 30-35 minutes.
Nutrition
*This recipe was first published in July 2019, and has been updated with improved writing, instructions and substitutions.
These were so light, chocolately, moist and delicious! I know this will be in my frequent rotation for baking. I was careful to not over mix and they were seriously fluffy ? Thank you for all the incredible recipes you provide here!
Every time I bake these cupcakes I get rave reviews. The best part is that the recipe is so simple!
Thanks for sharing your review, Suzanne! I love simple and delicious!
Hi my cupcakes were hard on the top…and I was wondering why? I made sure I had the correct measurements, so can you please tell me what i can do to take away the hardness??? Thank you!!!??
If they were hard you probably just baked them too long. Also make sure you don’t fill the cups more than half full and bake in the center rack of your oven for even baking. Hope that helps!
I’ve made these 2 weeks in a row for family birthdays..last week topped with your icing, caramel dollop and diced pecans. Today, your icing with sliced almonds on some, a tiny peppermint patty on some and sand sugar metallic colors on some.
DELECTABLE, so easy to make!!
I substituted unsweetened, plain, soy yogurt for egg.
Both times my recipe yielded a thick batter. ???
Hi Shannon. I’m glad the cupcakes have turned out delicious for your birthday events! Thank you for sharing!
I found these were really rich, moist and delicious – just like the chocolate cake recipe which I love! But I think I prefer the chocolate cake form rather than as cupcakes. I found these fell apart really easily when taking them out of the cupcake liners which made them difficult to eat.
I followed the recipe almost exactly but found I had to add a splash more soy milk at the end because the batter was really thick and nothing like the pic – so maybe that had some effect?
Still really good though!
Hi Stephy. I wonder is something went wrong when making them, because the batter here is quite runny and similar to the cake. Are you sure you measured everything correctly and didn’t make any substitutions? The cupcakes taste almost identical to my cake recipe, but they are a bit more sturdy.
We made these tonight and they were hella good! Used coconut milk instead of soy, not sure if it curdled but it worked fine. Also used pumpkin purée instead of applesauce. We also used cannabis infused oil. The batter was definitely hella thick so we added a few splashes of almond milk to thin it out. Made a chocolate PB frosting & topped with a fresh raspberry. Loved this straight forward recipe and they came out simply amazing >:)
Hi KJ. Thanks for sharing your delicious ideas! I’m so glad the chocolate cupcakes worked out for you. Thank you!
Absolutely love these cupcakes, they are delicious! Nobody can tell they aren’t Vegan which is great for all my non-vegan friends.
Question – If I wanted to make these more of a mocha taste, would I just substitute the soy milk for brewed coffee? Or maybe even just add in some instant coffee. What are your thoughts? Thanks so much
I would add in some instant coffee for flavor. Thanks, glad you enjoy them!
I absolutely LOVE these vegan cupcakes! I am the only vegan in my family and make these and your delicious chocolate cake for all our birthdays. It is my kid’s favourite chocolate cupcake/cake. You really are a genius! Thanks so much!
Aw thank you so much!
Excellent
Your recipes are wonderful I started vegan 40 days ago my son told about your sit because his son is allergic to so many things I love the site
That’s so great! Thanks so much!
Cupcakes are delicious.. But I have no idea what’s going on, I’m following your recipe as is, but when my cupcakes comes out of the oven, they sink.. Have any idea of what I’m doing wrong??
Make sure you are measuring the flour correctly, as well as checking to make sure they are done before taking them out of the oven.
My cupcakes have done the same thing all 3 times I have made this recipe. I love everything about it except I can’t seem to get the cupcakes to not sink.
I wanted to double check what you thought would cause that, too little flour or too much? I substituted King Arthur GF flour each time and I do not pack the flour but scoop it out of the bag with a spoon and then into the measuring cup gently. Any thoughts are appreciated! Thanks!
Hi Colleen. While a gluten free mix works, it may be the issue here with sinking cupcakes. I might try to add a bit more flour, cupcakes sink from too little flour often. You might also try making my Gluten Free Chocolate Cake, but as cupcakes. I adjusted the recipe to be much better for gluten free. Hope that helps! Your measuring sounds accurate, but after scooping the flour I level it off with a knife.
Hi Nora! I’ve used so many of your recipes and love them all, except I have tried this recipe with gluten free flour (one you recommended) FOUR TIMES, and every single time if collapses. I tried different cocoa powder, I bought new powder and soda, I didn’t over mix. I don’t know what else the problem is! Please help!!
Perhaps try adding just a little more gluten free flour, like 1/4 cup. But if it just sinks a little in the middle, that’s not really a big deal as long as it still tastes good!
Can I use self rising flour?
I haven’t tried it but it would probably work.
Hi! In the past when baking, I’ve used an equal amount of water instead of milk (even when I used to use dairy milk) sometimes. I haven’t really had issues with that, and I think for vegan recipes it works especially well because alternative milks are mostly water anyway, so it doesn’t make a huge diference in terms of richness. but in this recipe, I realize that the milk is supposed to act as a buttermilk because of the vinegar. so, do you think it would be ok to use water substituted for the milk (and still adding in the vinegar)? or do you think it would change the results? I love all your recipes and don’t want to tweak things too much if it wont work.
It’s hard to say as I haven’t tested it, but I don’t think it will work the same at all using water and vinegar. The vinegar won’t curdle the water. That said, to use only water if you need to might not ruin the cupcakes, but I don’t think they will be as good. Hope that helps!
Hi Nora! I finally got around to baking these! and I did end up using water instead of milk and it worked. Unfortunately I didn’t have applesauce either, so I used a flax egg in its place but that also worked. I wanted to compare your recipe to another one, so I only made a very small batch but those substitutions worked out! I then made a batch of Depression/crazy/wacky chocolate cupcakes and had my family test to see which one they liked more. Everyone liked your recipe more, as they were more chocolatey. Also when I made them, the centers were a tad flatter, but I don’t think that has to do with the substitutions but overmixing the batter.
I would leave a rating, but again I only made a small batch and made substitutions, so I don’t know if it be accurate/fair. Overall I can definitely see myself making these again, possibly the cake version and not cupcake, and will hopefully have all the ingredients then!
I wanted Ron make this recipe but I don’t get applesauce anywhere in my area. I live in India. Is there any substitute I could use instead of applesauce ?
A couple of flax eggs would probably work instead. Or some sort of yogurt, mashed banana even.
Your vegan chocolate cake calls for hot water, why doesn’t your cupcake recipe?
You certainly can make the cake recipe into cupcakes, they will just be quite delicate and moist. I wanted a cupcake recipe that was still moist, but a little more sturdy. They rise better as cupcakes this way as well. I do a ton of recipe testing, so this is what I found worked best for the cupcakes. 🙂
I just made both recipes last night (used the chocolate cake recipes as cupcake) and I must say Nora is right on the money. The flavor and moisture level of both cupcakes is perfect, and leaving out the water gives you a much more structurally sound cupcake.
I took a pic of both after 24 hours, and the cupcake made from the cake recipe could not hold the weight of the frosting and collapsed. Stick to this recipe for cupcakes – works perfectly and the same flavor!
Thanks so much for the great comment!!
I substituted a Gluten Free flour which I blend myself and they turned out GREAT!!!! Everything else I kept the same.
I made these tonight. Subbed coconut oil for canola as canola is very unhealthy. Cut the sugar to 1/4 cup as I felt 3/4 was too much. I reduced apple sauce and oil content but I found the batter too thick so I added in the reduced amount. It was still thick batter so I added oat milk until the texture was thinner (not quite like your picture, but definitely not thick). The cake portion is perfect for my taste. And very moist. But it only made 8 cupcakes. I topped with your frosting which I used only 1/2 cup of vegan butter and 2 cups powdered sugar with 1/3 cup of unsweetened Dutch cocoa and 1 tsp vanilla. I found it plenty sweet but I’m not a fan of overly sweet. I prefer a more rich flavor. Thanks for the recipe. I will say your chocolate cake recipe is better imo. I might make that next time and try to turn it into cupcakes! ?
Also, you have become my go-to website for vegan baked good recipes. So thanks for that!
You’re welcome!
I just had to leave a review because these cupcakes are addicting!! I love this recipe, definitely making these again. Although I was weary to try because I did not have baking soda (lol) only baking powder they still turned out great!
Glad you love them!
Hi!
I made these cupcakes, and the taste was SO good!
I had one problem: they fell apart really easily, almost in to crumbles.
Any idea what i could do to fix that?
Thank you!
I’m not sure why your cupcakes fell apart, that is a bit strange. My best tips would be to NOT over mix the batter, and lightly spray the cupcake liners with oil. If they were a bit too moist, you can add a few extra tablespoons of flour, but it will make them drier.
My daughter has egg allergy so I tried your recipe for her school birthday party. I made them into mini cupcakes. It tastes so great and it is moist. The only problem is that when I tried to get it out of the paper, it crumbles- wondering if more apple sauce would help. Any advice?
I don’t think more applesauce would help, no. Simply spray the inside of the liners with oil next time and they will come right off. 🙂
Thank you soooooooo much for sharing your Vegan ? recipes!!! OMG these cupcakes are AH-MAZING!!! My tastebuds went CRAZY when I took my first bite. My parents LOVED them and my Mom can’t have dairy so she is ecstatic about my newfound interest in Veganism lol.
Wow, that’s fantastic! Thanks so much for the comment!
Hi
Could I substitute all purpose flour with almond flour?
Any hint or tips using almond or oat flour ?
Thanks
No, almond flour can not be substituted here. Oat flour might work, but I’m not sure. Almond flour does not work the same way, it doesn’t absorb liquid the same so you will have cupcakes that never bake fully.
Absolutely delicious and easy to make. Made these for my husband’s birthday and he absolutely loves them. I did substitute the canola oil with vegan butter. I used a different vegan frosting that didnt call for powdered sugar. I will make them again for sure.
So glad you liked it!
My son allergic to egg so I used this recipe for his birthday. They were delicious! I received multiple comments that they were the best cupcakes people had ever tasted. I substituted almond milk for soy.
Wow, what a great comment! I’m glad they turned out great for your son’s birthday!
Omg I’ve made these so many times and they are truly amazing! One thing I always do though is swap the apple sauce for coconut yogurt… different but one day it was all I had on hand and wow… makes these even more fudgey and yummy. Thank you so much!! This is my go-to.
Hi there- I actually made your “Best Vegan Chocolate Cake” recipe and baked them as cupcakes. Since I needed a lot of cupcakes I went with that one instead of this cupcake recipe. While they were moist and delicious they stuck a lot to the wrappers. I noticed this cupcake specific version omits the boiling water, and wanted to ask about that. Do you think the lower water content of this version would solve the sticking issue or do you think I should’ve sprayed the cupcake liners? Thanks and I really love your site! Great work.
These are soooo good! My daughter made them today and we just enjoyed one after dinner. I also bought your ebook and it is also amazing! I have been vegan for quite a few years, but I felt I was in a cooking rut. The menus in the ebook are all organized and ready for a months worth of meals.
Thank you so much! So glad you enjoyed the cupcakes, and thank you for buying my ebook! I’m so happy it is helpful.