Tender, chocolatey vegan chocolate cupcakes frosted with a sumptuous vegan chocolate buttercream are out-of-this-world good! This one-bowl recipe is easily adapted to be gluten-free.
Vegan Chocolate Cupcakes Recipe
This is a reliable, easy recipe for chocolate cupcakes that just happen to be vegan. Even better? It's totally adaptable to being gluten-free with a simple sub of 1:1 gluten-free flour for the wheat flour. AND it's a one-bowl recipe! Could you ask for anything more?
I'm not vegan, but I regularly make this recipe when I want to bake chocolate cupcakes because it's so quick to throw together, and if I'm out of eggs, no problem, I can still make it. I've included a recipe for a vegan chocolate buttercream, but you can just as well make the frosting with butter and dairy milk if that's your preference. Or, try a different frosting! This vegan cake recipe is a great jumping-off point. You can also bake it as a simple cake rather than cupcakes.
If you love chocolate cupcakes, I promise you are going to love them made vegan! In my opinion, this is the best vegan chocolate cupcake recipe going.
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Why You'll Love Them
This is a delicious recipe that's beautiful in its simplicity. Here's why you'll love this recipe for vegan chocolate cupcakes:
- A simple one-bowl recipe. I truly love a recipe that needs just one bowl to whip it together. You just need a few minutes and some elbow grease to whisk the batter together.
- Easily made gluten-free. While this recipe is written as a classic baking recipe, it's beyond easy to make it gluten-free with a simple substitute of a gluten-free baking flour blend.
- Sturdy crumb but a tender texture. There's a lot going for these vegan cupcakes, from the tender yet sturdy crumb to the fluffy buttercream frosting. Trust me, you're going to love them!
What You'll Need
Here’s what you’ll need to make these delicious vegan chocolate cupcakes. The full ingredient amounts and instructions are in the recipe card below.
For the Cake
- All-purpose flour or 1:1 gluten-free flour - Flour forms the base of the cupcake batter
- Whole wheat pastry flour - Or sub gluten-free flour or oat flour
- Brown sugar - Light or dark brown sugar is fine
- Cocoa powder - Use unsweetened cocoa powder
- Baking soda - To make the cupcakes rise
- Salt - I use fine sea salt in all of my baking recipes
- Coconut oil - You can also use vegetable oil or olive oil
- Vanilla extract - Pure vanilla extract will give the best flavor
- White vinegar - Or apple cider vinegar. The vinegar reacts with the baking soda to make the cupcakes rise.
- Water - For a richer flavor, sub your favorite non-dairy milk for the water
For the Frosting
- Vegan chocolate - Or you can use semi-sweet chocolate chips
- Powdered sugar - Choose vegan powdered sugar if needed
- Margarine - Or your favorite non-dairy butter
- Non-dairy milk - Use your favorite brand and kind of non-dairy milk
- Vanilla extract
How to Make Vegan Chocolate Cupcakes:
Make the Cake
- Heat the oven and line a cupcake tin with liners: Preheat oven to 350℉. Line a 12-cup cupcake tin with cupcake liners.
- Make the batter: Whisk together the flours, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk and mix together until smooth.
- Bake: Pour into prepared pan and bake for about 20-25 minutes, until a tester inserted in the middle of a cupcake comes out clean.
- Cool: Remove from oven and cool in pan for 5 minutes, then turn out onto a rack to cool completely.
Make the Frosting
- Melt the chocolate: Heat chocolate in a double boiler until melted. Let cool to room temperature.
- Cream the butter and powdered sugar: In a bowl, of an electric mixer fitted with the flat beater, combine the powdered sugar, margarine, nondairy milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
- Beat in the chocolate: Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
- Frost the cupcakes: Frost the cooled cupcakes.
Tips & Variation Suggestions
Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:
- Make these gluten-free: Yes, you can absolutely make these vegan gluten-free chocolate cupcakes! Swap 1 ½ cups of gluten-free all-purpose flour for the all-purpose + whole wheat flour. Or do 1 cup gluten-free flour + ½ cup of oat or almond flour.
- Make these refined sugar-free: Swap coconut sugar for the brown sugar to make these vegan chocolate cupcakes with natural sweeteners.
- Make as a cake: This recipe bakes up beautifully into a 9-inch cake layer. Double the recipe for a double-layer cake.
- Top with other frosting: Use this vegan chocolate cupcake recipe as a base for all sorts of frosting! Try cream cheese frosting, vanilla buttercream, salted caramel frosting ... you get the idea.
Storage Options
Store the frosted cupcakes tightly covered with foil or in an airtight container in the fridge for up to 5 days.
More Cupcake Recipes
- Guinness Chocolate Cupcakes
- Vanilla Cupcakes with Vanilla Curd Buttercream
- Chocolate Cupcakes with Chocolate Buttercream
Vegan Chocolate Cupcakes
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ¾ cup packed light or dark brown sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup coconut oil , melted
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
For the Frosting
- 4 ounces vegan chocolate chopped
- 3 cups powdered sugar
- ½ cup margarine or non-dairy butter
- 2-3 tablespoons non-dairy milk plus more, if needed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Line a 12-cup cupcake tin with cupcake liners.
- Whisk together the flours, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk and mix together until smooth.
- Pour into prepared pan and bake for about 20-25 minutes, until a tester inserted in the middle of a cupcake comes out clean.
- Remove from oven and cool in pan for 5 minutes, then turn out onto a rack to cool completely.
For the Frosting
- Heat chocolate a double boiler until melted. Let cool to room temperature.
- In a bowl, of an electric mixer fitted with the flat beater, combine the powdered sugar, margarine, nondairy milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
- Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
- Frost the cooled cupcakes.
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