Vegan Chocolate Cupcakes

Look no further for the best Vegan Chocolate Cupcakes! This simple one bowl recipe makes moist, fluffy, and organic cupcakes that are free of dairy!

If you’re looking for more cake or cupcake recipes, check out some of my other favorites like Simple Vanilla Cupcakes, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, Eggless Chocolate Carrot Cake, Strawberry Snack Cake, or 10 Simple Spring Cakes.

A Quick Look At The Recipe

• Recipe Name: Vegan Chocolate Cupcakes
• Ready In: 1 hour 35 minutes
• Makes: 12 cupcakes
• Main Ingredients: vegan butter, cane sugar, Dutch cocoa powder, powdered sugar
• Flavor Profile: rich chocolatey cake with fluffy vanilla frosting
• Dietary Info: vegan, eggless
• Difficulty: Medium
• Why You’ll Love It: vegan cupcake version of classic chocolate and vanilla

Why You'll Love This Recipe

• Moist & Fluffy: Moist, fluffy vegan chocolate cupcakes that deliver rich cocoa flavor — no eggs or dairy required.
• One Bowl: This simple one-bowl recipe using pumpkin purée as an egg-replacer, makes vegan baking effortless and mess-free.
• Organic: Made with organic ingredients like cane sugar, coconut milk, and Dutch cocoa powder for a cleaner-label dessert.
• Easily Customizable: Top with vanilla buttercream, fill centers with jam, or decorate for birthdays and holiday treats.
• Allergy Friendly: Great for allergy-friendly or vegan diets — full flavor and indulgence without compromising plant-based or dairy-free standards.

Customers at my bakery always complimented our vegan cakes and cupcakes, so much so that even non-vegans were ordering them! These Chocolate Vegan Cupcakes are a classic flavor, perfect for any celebration.

If you are vegan, egg free, dairy free, or just love vegan cakes then try some of my other vegan recipes like Vegan Lemon Chamomile Tea Cake, Vegan Strawberry Carrot Cake, Vegan Sweet Potato Chocolate Cake, or Vegan Pumpkin Cupcakes With Chocolate Frosting.

Ingredients

• Pumpkin: I use organic pumpkin puree as an egg replacer in these vegan cupcakes. Pumpkin is a great egg replacer for cupcakes, especially when making chocolate cupcakes because you don’t taste it!
• Coconut Milk: This is my top choice for dairy free milk as it’s most similar to cow’s milk with its creamy texture.
• Apple Cider Vinegar: I use organic apple cider vinegar, but white vinegar also works if that's all you have. Adding vinegar to vegan cupcakes can help enhance the fluffiness and texture since there are no eggs being used.
• Vanilla Bean Paste: I love using organic vanilla bean paste with chocolate desserts as it adds a little more depth of flavor. If you don’t have this you can also use ground vanilla bean or even vanilla extract too.
• Pastry Flour: I use organic pastry flour as this has a lower protein content than all purpose flour which gives these chocolate cupcakes a light and tender crumb.
• Cocoa Powder: Use organic Dutch cocoa powder for a rich chocolate flavor.
• Baking Powder: Be sure to use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info.
• Vegan Butter: You can use your favorite vegan butter (I think Miyoko’s is the best!) or you can also use organic vegetable shortening, either work.

*For a full list of ingredients and measurements, visit the recipe card below.

Easy Substitutions

• You can use EVOO or avocado oil in place of canola oil if you prefer if you are avoiding seed oils.
• I use organic coconut milk as I think it is the most similar in texture to real cow’s milk because it’s so creamy and the flavor always goes so well with desserts. But, if you want to use almond milk or oat milk you can also do that.
• If you don’t have apple cider vinegar, white vinegar also works.
• You can use vanilla extract in place of vanilla bean paste if you don’t have it.
• You can use cake flour in place of pastry flour.
• The frosting can also be made with your favorite vegan butter if you prefer.

Baker’s Tips for Vegan Chocolate Cupcakes

• Always use a digital food scale for the best results.
• I make the batter using just a mixing bowl as it's so easy to mix up. But, you can also use a hand mixer or stand mixer for this as well.
• If you notice your cupcakes have sunk a little bit, it could be because they were under baked.
• I frosted these cupcakes a bunch of different ways as I was filming my How to Frost Cupcakes 12 Ways tutorial! But, you can use one of these methods or a couple if you want.
• Be sure to store extra cupcakes under a cake dome or in an airtight container to keep them fresh.
• If you have a broken cupcake, check out 5 Things To Do with Sunken Cake.

How to Make Vegan Chocolate Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with liners. To make the batter: In a large mixing bowl, add the canola oil, cane sugar, coconut milk, pumpkin, apple cider vinegar, and vanilla bean paste.

2. Mix with a whisk to combine completely.

3. Add the pastry flour, cocoa powder, baking powder, and salt.

4. Fold with a spatula to combine completely.

5. Scoop the batter into the cupcake pan and fill liners three-quarters full.

6. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.

7. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, vanilla extract, and coconut milk.

8. Mix on low until combined, then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl half way through mixing to ensure everything is evenly combined.

9. Transfer the frosting to a piping bag with decorating tip of your choice and frost the cupcakes. I frosted them 12 different ways for my tutorial on how to frost cupcakes, but you can frost them any way you like!

Recipe FAQ’s

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