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The Best Vegan Chocolate Cupcakes

These classic Vegan Chocolate Cupcakes are incredibly moist, fluffy, and packed with chocolate flavor in each bite with the tastiest vegan chocolate frosting! What’s best is that you can have them ready to eat less than 30 minutes from scratch!

Prep Time
8 mins
Cook Time
8 mins
Total Time
26 mins
Servings: 12 cupcakes
Calories: 433 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cupcakes
  • 1 ½ cups all-purpose flour
  • 1 cup cane sugar
  • ¼ cup cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil such as avocado oil
  • 1 teaspoon vanilla extract
  • 1 cup water
For the chocolate frosting
  • 1 cup vegan butter softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  3. Add the vegetable oil, vanilla extract,, and water to the bowl, and whisk until the batter is smooth.
  4. Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full.
  5. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Remove the cupcakes from the oven and let them cool completely before frosting them.
To make the frosting:
    Cup of Yum
  1. In a large mixing bowl, beat the vegan butter with an electric mixer until it's light and fluffy.
  2. Add the powdered sugar, cocoa powder, non-dairy milk, and vanilla extract to the bowl, and beat the mixture until it's smooth and creamy.
  3. If the frosting is too thick, add a bit more non-dairy milk, one tablespoon at a time, until it's the desired consistency.
  4. Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the frosting onto the cupcakes in a swirl.

Notes

  • Sift the Dry Ingredients: Sifting the dry ingredients, such as flour, cocoa powder, and baking powder, helps to remove any lumps and aerate the mixture. This results in a light, fluffy cupcake.
  • Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before frosting to prevent the frosting from melting and sliding off. You can speed up the process by placing the cupcakes in the fridge for a few minutes.
  • Storage. To store leftovers of this vegan chocolate cupcakes recipe, allow the cupcakes to cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 4-5 days. 
  • To thaw, remove the cupcakes from the fridge and allow them to sit at room temperature for about 30 minutes. To reheat, you can gently warm them in the microwave for a few seconds or in the oven at 350°F for about 5-7 minutes until they are slightly warm.
  • Freezing. If you want to freeze the cupcakes, make sure to store them in an airtight container or freezer-safe bag. 
  • However, it is important to note that the texture of the cupcakes may alter after freezing, as they may become soggy or dry. Therefore, it is recommended not to freeze them unless it is absolutely necessary.

Nutrition Information

Calories 433kcal (22%) Carbohydrates 62g (21%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 3g Sodium 325mg (14%) Potassium 104mg (3%) Fiber 2g (8%) Sugar 46g (92%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 433

% Daily Value*

Calories 433kcal 22%
Carbohydrates 62g 21%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 3g 150%
Sodium 325mg 14%
Potassium 104mg 2%
Fiber 2g 8%
Sugar 46g 92%
Calcium 70mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.