Vegan Chocolate Cupcakes

These Ultimate Vegan Chocolate Cupcakes are sooooo divine!  Heavenly divine & sinful at the same time! These are so awesome for birthdays, celebrations and whenever you're craving chocolate!

Check out these 80 Best Homemade Frostings Recipes Roundup to elevate your all your cupcakes with vegan options available to you!

This vegan chocolate cupcake recipe is also Chocolate Depression Cake, Crazy Cake AND Wacky Cake. Does it ring a bell?  So, this recipe originates from the Great Depression era.

Eggs, butter and dairy were expensive or hard to come by, so bakers were inspired to find other ingredient substitutions with what they had in their pantries for recipes.  

Egg-free and dairy free, these cupcakes taste exquisite and it's an especially wonderful recipe for those with allergy issues, or parve dietary restrictions.

Vegan means no meats, eggs or dairy.  But vegans can have sugar and chocolate. 🙂  We're good.

Being that these have no eggs, it's absolutely crazy that these would even be moist, but they are super moist, with a rich chocolate flavor.

The eggless batter means that the structure of the cake is entirely supported by gluten, which in this case, is strengthened by the acidic white vinegar and salt added in.

All I know is, it has the perfect amount of chocolate flavor in these sinfully delicious moist and light cupcakes and equally in that luscious ultra chocolate frosting.

I could eat the whole bowl of that vegan chocolate frosting, let me tell ya! 

You will never be able to tell that it’s egg-less, and the best part these cupcakes stay fresh & moist up to 3-4 days!

I know my son would especially love these.  He's vegan, but he lives in way down in Florida.

I'll have to make these for him and the family when I go down in March for the arrival of our second grand-daughter.  🙂  And now he'll have this vegan chocolate cupcake recipe when he wants to make them for his girls and maybe stash a few for himself.

Ingredients You Need

Vegan Chocolate Cupcake Recipe

• almond milk + 1 teaspoon white vinegar (let mixture sit for 5-10 minutes to curdle to make vegan buttermilk)
• canola oil
•  granulated sugar
• chocolate, coffee or vanilla extract
• all purpose flour or gluten free flour
• unsweetened cocoa powder, sifted
• baking soda
• baking powder
• salt

Vegan Chocolate Frosting

• Vegan butter, room temperature I used Earth Balance
• unsweetened cocoa powder, sifted
• powdered sugar
• chocolate, coffee or vanilla extract
• almond milk

How to Make Chocolate Cupcakes Vegan

1. Preheat oven to 350 degrees. Line prepared muffin tins with paper liners. Lightly spray with non stick cooking spray and set aside.

Vegan Chocolate Cupcakes

1. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle.
2. In a large bowl, using mixer, beat oil and sugar together. Mixture will be gritty.
3. Add in extract of choice and mix.
4. In a different bowl, whisk together all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the oil/sugar batter starting and ending with dry.
5. Pour evenly into prepared muffin tins with paper liners, fill ¾ of the way full and bake 15-18 minutes.
6. Make Chocolate frosting while cupcakes are cooling.

Vegan Chocolate Frosting

1. Using mixer, whip butter and cocoa together until smooth in large bowl. Stir in extract of choice and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes. 
2. .When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes.  Frosts 12 cupcakes.

For the frosting, you can substitute butter for the vegan butter if you don't care about the vegan option.

Storing & Freezing

Store cupcakes in airtight container.  Vegan cupcakes can last up to 3-4 days at room temperature, seven days in the refrigerator or six months in the freezer.

Let's rock 'n roll these Vegan Chocolate Cupcakes out!

More Cupcakes?

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• Ultimate Kit Kat Cupcakes
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• "Lovey-Dovey" Chocolate Heart Raspberry Chocolate Mousse Cupcakes
• Magically Delicious 'Dew' Cupcakes
• Double Stuffed Peanut Butter Cup Bliss Cupcakes
• Halloween Skull Cupcakes
• Ultimate Oreo Cupcakes
• Strawberry Shortcake Cupcakes
• Perfect Hershey's Chocolate Cupcakes

Ultimate Vegan Chocolate Cupcakes

Kim Lange

These Ultimate Vegan Chocolate Cupcakes have the perfect amount of chocolate flavor in these sinfully delicious moist and light cupcakes and equally in that luscious ultra chocolate frosting. Egg-free and dairy free!

4.67 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American, vegan

Servings 12 cupcakes

Calories

Ingredients

  

1x2x3x

Vegan Chocolate Cupcakes:

• 1 cups almond milk + 1 teaspoon white vinegar
• ⅓ cup canola oil
• ¾ cups granulated sugar
• 1 teaspoon chocolate coffee or vanilla extract
• 1 cup all purpose flour or gluten free flour
• ⅓ cup unsweetened cocoa powder sifted
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ⅛ teaspoon salt

Chocolate Frosting:

• ½ cup Vegan butter, room temperature I used Earth Balance
• ⅓ cup unsweetened cocoa powder sifted
• 2 ½ to 3 cups powdered sugar
• 1 teaspoon chocolate coffee or vanilla extract
• 1-2 tablespoons almond milk

Instructions

 

• Preheat oven to 350 degrees. Line prepared muffin tins with paper liners. Lightly spray with non stick cooking spray and set aside.

Vegan Chocolate Cupcakes:

• In a measuring cup, stir almond milk and vinegar together. Set aside to curdle for 5-10 minutes.
• In a large bowl, using mixer, beat oil and sugar together. Mixture will be gritty.
• Add in extract of choice and mix.
• In a different bowl, whisk together all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the oil/sugar batter starting and ending with dry.
• Pour evenly into prepared muffin tins with paper liners, fill ¾ of the way full and bake 15-18 minutes.
• Make Chocolate frosting while cupcakes are cooling.

Chocolate Frosting:

• Using mixer, whip butter and cocoa together until smooth in large bowl. Stir in extract of choice and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes. 
• .When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes.  Frosts 12 cupcakes.

Notes

For the frosting, you can substitute butter for the vegan butter if you don't care about the vegan option.

Keyword chocolate, cupcakes, healthy, vegan

Tried This Recipe?Let us know how it was by commenting below!

Check out the Vegan/Plant-Based Dessert Collection & Daily Vegan Meal info!

For more celebrating, you'll love these Birthday Sugar Cookie Bars,  this Peanut Butter Cup Chocolate Cookies, Chocolate Banana Dream Cake Loaf too!