Vegan Chocolate Cupcakes

Vegan chocolate cupcakes are light, fluffy, moist, and topped with a thick swirl of chocolate buttercream frosting! This decadent dessert is perfect for all chocolate lovers. It’s loaded with rich flavor, perfectly sweet, and surprisingly easy to make. The recipe is also dairy-free, egg-free, and can be gluten-free. Enjoy this indulgent treat for parties, birthdays, or any celebration!

Double the chocolate, double the fun! If you’re a lover of all things chocolate, you will adore this ridiculously-tasty dessert. These vegan chocolate cupcakes are topped with a sweet, smooth, mouthwatering swirl of chocolate buttercream frosting. Simply put, it’s a chocoholic’s dream come true!

Whether you’re celebrating a birthday, Valentine’s Day, or just craving a chocolatey baked good, I have your needs covered with these classic cupcakes. It’s a no-fuss recipe made with simple ingredients, like flour, cocoa powder, coconut sugar, and coconut oil. I’m willing to bet they taste just like the chocolate cupcakes from your childhood. Nobody can ever tell that this treat is made with no dairy and no eggs.

(If you love these, you’ll also enjoy my Vegan Red Velvet Cupcakes!)

These chocolate cupcakes are:

• Vegan, dairy-free, egg-free, and can easily be made gluten-free
• Rich, moist, fluffy, and oh so chocolatey
• Made with basic ingredients & pantry staples
• Completed with vegan chocolate buttercream on top
• Kid-approved and non-vegan approved
• A crowd-pleasing treat for birthdays, parties, and potlucks
• The perfect celebratory dessert for any occasion!

Ingredients in dairy-free chocolate cupcakes

• Flour: This recipe is created with all-purpose flour, also known as plain flour. If you’re following a gluten-free diet, swap it out with a gluten-free baking flour blend that contains xanthan gum.
• Cocoa powder: Cocoa powder creates the rich chocolate flavor. Specifically, you must use natural cocoa powder for the cupcakes. Double check the label to make sure it does not say “dutch-processed” or “processed with alkali” on it. Natural cocoa powder will simply state “cocoa powder” in the ingredients list.
• Coconut sugar: Instead of refined granulated sugar or brown sugar, we’ll use coconut sugar. Don’t worry; it has a flavor similar to brown sugar. The cupcakes do not taste like coconut.
• Coconut oil: Coconut oil provides a moist texture and helps the batter not stick to the liners. To prevent a coconutty flavor, use refined coconut oil. It’s flavorless and odorless. If you use unrefined coconut oil, the cupcakes may have a subtle coconut flavor to them.
• Almond milk: To keep the cupcakes dairy-free, use almond milk instead of regular milk. If you’re not a fan of almond milk, you can use oat milk, cashew milk, or soy milk instead. Whichever milk you choose to use, make sure it is room temperature.
• Vinegar: White distilled vinegar is combined with almond milk to create a dairy-free “buttermilk.” This is an important step for creating fluffy cupcakes. If you need a substitution, apple cider vinegar or lemon juice also work well.
• Vanilla: For the best results, use a high-quality vanilla extract.
• Salt: Salt balances the sweet ingredients and enhances the chocolate flavor.

How to make vegan chocolate cupcakes

For the full ingredients list and step-by-step instructions, scroll down to the bottom of the page to view the recipe card.

First, combine room-temperature almond milk and distilled white vinegar (or apple cider vinegar or lemon juice) in a bowl. Let the mixture sit for 5 minutes to curdle. After, add melted coconut oil and vanilla extract. Mix together.

In a separate bowl, combine flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Mix ingredients together until evenly incorporated. Next, pour the wet mixture into the dry mixture. Stir together until just combined; do not overmix the batter.

Line a muffin tin with parchment paper cupcake liners. Fill each liner 2/3 full with the chocolate cupcake batter. Bake in the oven at 350 degrees F for 20-25 minutes. After, allow the cupcakes to cool inside the tin for at least 15 minutes. Then, remove cupcakes from the tin to cool completely.

Ingredients in dairy-free chocolate frosting

• Vegan butter: Like classic frosting, dairy-free chocolate buttercream is made with vegan butter. I recommend using butter sticks rather than butter from a tub. My favorite brand is Earth Balance.
• Cocoa powder: Chocolate frosting is just vanilla frosting with cocoa powder added. For this vegan frosting recipe, any type of cocoa powder can be used. Feel free to use natural cocoa, dutch-processed, or even cacao powder.
• Powdered sugar: Powdered sugar, also known as confectioner’s sugar, is the sweetener. Be sure to sift the powdered sugar in order to prevent clumps. You will have an easier time creaming the ingredients together if you sift it first.
• Vanilla: A dash of vanilla extract really makes a difference.
• Salt: A small pinch of salt enhances the flavor.
• Almond milk: Incorporate a few splashes of almond milk to thin the consistency while creaming the ingredients together.

How to make vegan chocolate buttercream frosting

For the full ingredients list and step-by-step instructions, scroll down to the bottom of the page to view the recipe card.

While the cupcakes are cooling, create the vegan chocolate buttercream frosting. To start, add vegan butter sticks to a large mixing bowl. Using a handheld electric mixer or stand mixer, beat the vegan butter for 2-3 minutes or until smooth. I recommend starting on a low speed and gradually increasing it.

Next, add sifted cocoa powder, vanilla extract, and salt. Beat the ingredients into the butter until evenly incorporated. After, add sifted powdered sugar and beat the ingredients until combined. Add splashes of almond milk, as needed, to thin the consistency.

After, transfer the vegan chocolate frosting to a piping bag. Pipe the frosting onto the cooled cupcakes. Alternatively, simply spread the frosting onto the cupcakes using a knife. Add any extra decorations of your choosing. Enjoy!

Tips and tricks for the best chocolate cupcakes

What cocoa powder is best for cupcakes?

Generally speaking, most cupcake recipes use natural cocoa powder rather than dutch-processed cocoa powder. It’s important to use the correct type of cocoa because, depending on the other ingredients, it can drastically change the results.

Natural cocoa powder is acidic, bitter, and chalky. It reacts with baking soda, allowing the cupcakes to rise in the oven. On the other hand, dutch-processed cocoa has been washed in an alkaline solution. It is neutral and, therefore, does not react with baking soda.

Unless a recipe states otherwise, always use natural cocoa powder. If you’re unsure which variety your have in your pantry, double check the ingredients list on the container. If it states, “dutch-processed” or “processed with alkali” it is not the natural variety.

Why is it important not to overmix batter?

When it comes to baked goods like cake and cupcakes, you will often see a warning to not overmix the batter. What’s the reason for this? If you overdo it and mix the batter too long, you risk over-developing the gluten. This results in a gummy, chewy texture rather than a light, fluffy, cakey texture. It’s best to mix the ingredients just until they are evenly incorporated. Don’t continue mixing after that just for fun. It could ruin your dessert!

Cool the cupcakes completely before frosting them

So, the cupcakes are finished baking and your kitchen smells like chocolate-filled heaven… but now you have to wait for the cupcakes to cool?! I know, I know. If you’re anything like me, you just want to add the frosting and dig in. However, as annoying as it is, you need to let the cupcakes cool completely before frosting them. Otherwise, the chocolate frosting will melt. Be patient. It’s worth it!

How to decorate dairy-free chocolate cupcakes

If you ask me, frosting is essential to any and all cupcake recipes. For this particular dessert, the best decoration is a thick swirl of vegan chocolate buttercream frosting. In addition to the frosting, feel free to get creative with extra decorations.

The best ways to decorate vegan chocolate cupcakes:

• Rainbow sprinkles
• Chocolate sprinkles
• Desiccated coconut
• Cacao nibs
• Sifted cacao powder
• Sifted powdered sugar
• Chocolate shavings
• Square of dark chocolate
• A mini peanut butter cup
• A strawberry or a couple raspberries

How to store leftover cupcakes

These vegan chocolate cupcakes are best enjoyed the same day you bake ’em. However, if you have leftovers, store them in a sealed container inside the refrigerator. They will keep for 3-4 days.

Can I make these cupcakes gluten-free?

Yes! To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. I highly recommend Bob’s Red Mill 1-to-1 GF Baking Flour. If you can’t purchase that brand, make sure your blend contains xanthan gum for the best results.

More vegan chocolate desserts

• Vegan Double Chocolate Chip Cookies
• No Bake Vegan Brownies
• Vegan Gluten-Free Chocolate Banana Bread
• No Bake Brownie Bites
• No Bake Turtle Brownies (Vegan, Gluten-Free)
• Chocolate Coconut Energy Balls
• No Bake Cookie Dough Brownies (Healthy, Vegan, Gluten-Free)
• Vegan Hot Chocolate Cookies
• Double Chocolate Banana Muffins (Vegan & Gluten-Free)

If you try these Vegan Chocolate Cupcakes, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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