Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Eggless • Cakes & Cupcakes • Vegan • High Altitude | Published May 2, 2025 by Mimi Council

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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 organic cupcakes, check out some of my other favorites like Organic Oreo Cupcakes, Earl Grey Lemon Cupcakes, or Simple Vanilla Cupcakes.

Ingredients
Tools Needed
Step by Step Instructions
Easy Substitutions
Baker’s Tips
FAQ’s
Craving More?

These chocolate cupcakes are moist and fluffy even without eggs or dairy! These vegan cupcakes use pumpkin as an egg replacer. Pumpkin provides moisture and fluffiness. With these being chocolate cupcakes you don’t even taste the pumpkin as the cocoa masks the flavor.

These chocolate cupcakes are topped with a simple vegan vanilla buttercream. You can top them with naturally colored sprinkles or even fill the center with strawberry jam!

Ingredients

Canola Oil: I use organic canola oil as it’s the most neutral oil. Feel free to swap for EVOO if you want to avoid seed oils.
Cane Sugar: I use organic cane sugar as it’s less processed than granulated white sugar.
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.
Salt: Use fine sea salt.
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.
Powdered Sugar: Make sure to sift organic powdered sugar for the most smooth and creamy buttercream frosting.
Vanilla Extract: I use organic vanilla extract in the frosting. But, you can also use vanilla pean paste too, you’ll just get the small black specs in the frosting. Be sure to use a high quality vanilla extract, not imitation.

Tools Needed

Scale: Always use a digital food scale for the best results.
Mixing Bowl: These vegan cupcakes are so simple, you’ll just need a mixing bowl to mix them up.
Whisk: I use a whisk to mix up the wet ingredients.
Spatula: You’ll need a spatula to fold in dry ingredients and for the frosting.
Cupcake Pan: You’ll need a cupcake pan to bake these organic cupcakes.
Piping Bag: If you want to pipe the frosting, you’ll need a piping bag. This is not necessary and you can also just frost with a spoon or butter knife.
Decorating Tip: I frosted these vegan cupcakes using a bunch of different decorating tips as I was also filming these for How to Frost Cupcakes 12 Ways! This is not necessary at all though. You can use just one decorating tip, or none at all to frost them however you like.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a cupcake pan with liners.

Step 2

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. Mix with a whisk to combine completely.

Add the pastry flour, cocoa powder, baking powder, and salt and fold with a spatula to combine completely.

Step 3

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

Step 4

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. 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.

Step 5

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!

Easy Substitutions

You can use EVOO or avocado oil in place of canola oil if you prefer.
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.
If you want chocolate frosting, you can use my Vegan Chocolate Ganache Frosting recipe.

Baker’s Tips

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. You can also read my post How to Prevent Cupcakes From Sinking for more troubleshooting.
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.

FAQ’s

Can I make cupcakes ahead of time?

Yes if you need to you can. If you need to, I recommend either storing them in the fridge or under a cake dome so they don’t dry out.

Can I make this into a cake?

Yes, the batter will be enough for a 2 or 3 layer 6-inch cake (divide batter evenly among pans). This will bake for about the same time as cupcakes (a bit longer if you do 2 layers versus 3). Or you can also make it into a 9-inch single layer cake (square or round pan both work). This will bake a bit longer, so be sure to check that cake is done before removing from the oven.