When it comes to birthdays, there’s no contest– give me vegan chocolate cupcakes any day. Moist, fluffy, and dark chocolatey, these cupcakes sure know how to please any chocoholic. Because let’s be real here: to a die-hard chocolate fan, no vanilla cake can compare to chocolate. Sorry but it’s true.
And these vegan chocolate cupcakes are so deliciously simple that you’ll want to have them, not just for birthdays, but for every holiday. They take only 1 bowl and just a few ingredients to make.
For frosting, be sure to check out this easy vegan peanut butter frosting for a stunning finish. Or if you want to take the chocolate-level up a notch, top them with this rich 2-ingredient chocolate frosting.
Table of contents
The secret to amazing vegan chocolate cupcakes
There’s a secret to achieving the perfect vegan chocolate cupcakes…wanna know what it is?
Just imagine that we’re sitting at a birthday party and you just took your first bite. The flavor is rich and velvety, and before you know it you’ve devoured the entire thing. I guarantee you forget all table manners and lean over on your elbows to ask how I made these.
And that’s when I tell you in hushed whispers: the secret is using specialty dark cocoa powder. That’s it. By having a heavy hand on the cocoa, and using specialty dark, you get vegan chocolate cupcakes that tastes so amazing, you’ll be sure to make them again and again.
Ingredients needed + substitutions
This is what you need to make these chocolate cupcakes + a list of substitutions if needed:
- Unbleached, all-purpose flour (both all-purpose gluten-free or whole wheat work here too if needed): I recommend King Arthurs Flour or Bob’s Red Mill organic.
- Sugar: I prefer organic cane sugar, since standard sugar is processed with bone char (and not vegan).
- Unsweetened dark cocoa powder: Hershey’s specialty dark cocoa powder is perfect for this recipe.
- Baking soda.
- Salt. I use Himalayan pink salt.
- Oil. Canola, vegetable, olive, or coconut all work here.
- Apple cider vinegar. Distilled vinegar or lemon juice also work here.
- Vanilla extract. This is optional.
- Filtered water. Cold or room temperature, either works.
How to make it
- Preheat oven to 350° F (176° C). In a medium mixing bowl, combine dry ingredients: flour, sugar, cocoa, baking soda, and salt. Add wet ingredients: oil, vinegar, vanilla, and water. Using an electric hand mixer, beat until smooth.
- Line a cupcake pan with 12 baking cups. Using an ice cream scoop, divide batter between cups.
- Pop cupcakes in the oven and bake for 15-19 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
Frequently Asked Questions
You can, although you would need to double this recipe to get 2 rounds for a standard cake. I recommend making this easy vegan chocolate birthday cake instead.
YES! To make these gluten-free, simply swap out the flour for an all-purpose gluten-free 1 to 1 flour, such as the Bob’s Red Mill brand (look for the blue bag).
Nope! If you can’t find specialty dark cocoa powder, using regular cocoa powder will do. Just keep in mind that they won’t appear (or taste) as dark-chocolaty.
How to store leftover vegan chocolate cupcakes
- Counter: These cupcakes (unfrosted), can be stored in an air-tight container on the counter for 2-3 days.
- Refrigerator (recommended): Keep in the fridge for up to 7 days in an air-tight container. This is recommended for frosted cupcakes.
- Freezer: These cupcakes (frosted or unfrosted) can be individually wrapped and stored in the freezer for up to 3 months. To defrost, leave in the fridge overnight or on the counter for 30 minutes.
Allergy Information and Notes
- These chocolate cupcakes are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally soy-free and nut-free.
- Make them gluten-free by using a gluten-free 1 to 1 all-purpose flour (such as Bob’s Red Mill- the blue bag).
- Add a little flavor punch by switching the water out for cooled decaf coffee.
Vegan frosting recipes
- This Easy Vegan Peanut Butter Frosting is a Piece of Cake
- Easy Dairy-Free Chocolate Ganache for Frosting, Fillings, and More!
- This Coconut Frosting is Super Easy and Dairy-Free
- Why You Need to Make This Dreamy Vegan Buttercream Frosting…
Specialty Dark Vegan Chocolate Cupcakes
Equipment
- Electric Hand Mixer
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ¾ cup sugar
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt (I use Himalayan pink salt)
- ⅓ cup oil of choice (canola, vegetable, olive, coconut)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract optional
- 1 cup filtered water (cold or room temperature)
Instructions
- Preheat oven to 350° F (176° C). In a medium mixing bowl, combine dry ingredients: flour, sugar, cocoa, baking soda, and salt. Add wet ingredients: oil, vinegar, vanilla, and water. Using an electric hand mixer, beat until smooth.
- Line a cupcake pan with 12 baking cups. Using an ice cream scoop, divide batter between cups.
- Pop cupcakes in the oven and bake for 15-19 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
Notes
- Need a frosting recipe? Try this easy vegan peanut butter frosting for a lovely pair.
- TIP: Place cupcakes in the fridge for at least an hour to chill before frosting.
Nutrition Information
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Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you: For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7:7-8
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