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Home » Desserts » Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Last updated on April 4, 2024 By Crazy Vegan Leave a Comment

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This is the ULTIMATE vegan chocolate cupcake recipe. With a moist cupcake base, a rich ganache center and an indulgent vegan chocolate buttercream frosting, this is a dessert that no one will forget!

vegan chocolate cupcakes.
Table of Contents
  • Why you’ll love these vegan cupcakes
  • Ingredients needed
  • How to make vegan chocolate cupcakes
  • Tips to make the best cupcakes
  • Storage instructions
  • More vegan chocolate recipes to try
  • Frequently asked questions (FAQ)

Why you’ll love these vegan cupcakes

  • Chocolaty. Each bite is LOADED with plant-based chocolaty goodness. Your animal eating friends won’t be able to tell the difference!
  • Easy. Simple and straightforward recipe, perfect for even novice bakers.
  • Healthier. Better than traditional cupcakes with reduced saturated fats and cholesterol.
  • Versatile. Customizable toppings, allowing for endless creative possibilities.

Ingredients needed

For the cupcake base.

  • Almond milk. Provides moisture to the cupcakes while keeping them dairy-free.
  • Apple cider vinegar. Works in conjunction with baking soda to create a leavening agent, helping the cupcakes rise and become fluffy.
  • Vegetable oil. Vegetable oil adds a richness to the cupcakes while ensuring they stay moist and tender.
  • Vanilla extract. Enhances the flavor of the cupcakes, adding depth and aroma.
  • Sugar. Sweetens the cupcakes, balancing the bitterness of cocoa powder.
  • Cake flour. Cake flour yields a lighter texture to the cupcakes compared to all-purpose flour, resulting in a softer crumb.
  • Cocoa powder. The key ingredient for the chocolate flavor in the cupcakes.
  • Baking powder & Baking Soda. Helps the cupcakes rise during baking, ensuring they are light and fluffy.
  • Instant espresso (optional). Intensifies chocolaty flavors.
  • Salt. To taste.

See the recipe card below for the ingredients needed for the chocolate ganache filling and vegan buttercream chocolate frosting.

FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    vegan chocolate cupcake.

    How to make vegan chocolate cupcakes

    Step 1 – Prep. Preheat oven to 175 degrees Celsius/350F. Line a 12 cavity muffin tin with cupcake liners and set aside.

    Step 2 – Mix wet ingredients. In a bowl, combine almond milk and apple cider vinegar. Leave to sit for 10 minutes before proceeding. After 10 minutes, add vegetable oil, vanilla extract and sugar to the bowl. Whisk well to combine.

    Step 3 – Add dry ingredients. In another large bowl, sieve the flour, cocoa, baking powder, baking soda, instant espresso and salt. Add this dry mixture to your wet mixture, half at a time, and whisk till combined. Be careful to not over mix.

    Step 4 – Bake. Fill liners 3/4 of the way with your batter and bake for 18-20 minutes or until a skewer inserted into each cupcake comes out clean. Remove tray from oven and leave to cool to room temperature before placing on a rack.

    Step 5 – Prepare ganache. Whilst the cupcakes are baking, prepare chocolate ganache by combining chocolate, coconut milk, instant espresso and salt in a microwave safe bowl. Microwave in 30 second increments, stirring after each increment. Continue to do this until the ganache is smooth and silky. Leave to cool to room temperature or until thick and fudgy.

    Step 6 – Prepare the frosting. Combine vegan butter and shortening in a large bowl or a stand mixer bowl. Either using electric beaters or your stand mixer with the whisk attachment, beat the butter and shortening together until light and fluffy. Add cocoa powder and salt to your mix. Whisk on high for 30 seconds. Add melted chocolate and mix on high for another 30 seconds. Finally, add your icing sugar and mix on high until you have a fluffy, delicious chocolate buttercream (around 2-3 more minutes).

    Step 7 – Assemble. To assemble cupcakes, cut or scoop a small cone shape out of the middle of the top of each cupcake. Be careful not to cut all the way to the bottom. Fill the cavity with your prepared Chocolate Ganache (use a spoon or a piping bag).

    halved cupcake to show ganache.

    Once all your cupcakes are filled, top with generous amounts of Chocolate Buttercream (use a palette knife or simply pipe buttercream on with a star tip attached to a piping bag). Let the frosted cupcakes chill in the fridge for half an hour.

    Re-melt your leftover ganache so that it is runny, but not hot. Drizzle leftover ganache on the top of your frosted cupcakes with some sprinkles and return to fridge for 15 minutes to allow ganache to set before devouring!

    served cupcakes on rack.

    Tips to make the best cupcakes

    • Choose high-quality ingredients. Use a good quality dairy-free chocolate and cocoa powder. I love Ghirardelli’s cocoa, and these days there is a pretty big variety of vegan dark chocolate brands available in stores – Endangered Species and Loving Earth, to name a couple!
    • Don’t Overmix the Batter: Overmixing the batter can lead to dense and tough cupcakes. Mix the ingredients until just combined to avoid developing too much gluten. Incorporate the dry ingredients into the wet ingredients gently, using a spatula, and stop mixing as soon as there are no more dry streaks of flour visible.

    Storage instructions

    To store: Keep the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate for up to a week.

    To freeze: To extend their shelf life further, you can us the freezer. The cupcakes will store for up to 2-3 months. For best results, freeze the cupcake bases only and prepare the ganache and frosting when ready to serve.

    More vegan chocolate recipes to try

    • Vegan chocolate chip cookies
    • Chocolate chia puddings
    • Simple vegan chocolate truffles
    • Chocolate coconut butter cups

    Frequently asked questions (FAQ)

    Are vegan chocolate cupcakes as moist and flavorful as traditional ones?

    By using ingredients such as ripe bananas, applesauce, or vegetable oil as substitutes for eggs and dairy, you can definitely achieve a moist and tender texture. Additionally, high-quality cocoa powder and dairy-free chocolate contribute to a rich chocolate flavor.

    Can I use any type of non-dairy milk in this recipe?

    You can use any non-dairy milk in these cupcakes, including almond milk, soy milk, oat milk, coconut milk, or rice milk. Choose the type of milk based on your personal preference or dietary restrictions.

    Can I make these cupcakes without using refined sugar?

    Yes! Using natural sweeteners such as maple syrup, agave nectar, coconut sugar, or date syrup can achieve the same . These alternatives can provide sweetness to your cupcakes while also adding unique flavors. Keep in mind that the texture and sweetness level may vary slightly compared to using refined sugar, so you may need to adjust the recipe accordingly.

    vegan chocolate cupcake recipe.

    Vegan Chocolate Cupcakes

    Crazy Vegan Kitchen
    This is the ULTIMATE vegan chocolate cupcake recipe. With a moist cupcake base, a rich ganache center and an indulgent vegan buttercream frosting, this is a dessert that no one will forget!
    4.67 from 6 votes
    Print Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 396 kcal

    Ingredients
      

    For Vegan Chocolate Cupcakes:

    • 1 cup almond milk
    • 1 teaspoon apple cider vinegar
    • 1/3 cup + 1 tablespoon vegetable oil
    • 2 teaspoons vanilla extract
    • 3/4 cup sugar
    • 1 cup cake flour
    • 1/3 cup cocoa powder Dutch processed
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon instant espresso
    • 1/4 tsp salt

    For Chocolate Ganache Filling:

    • 4 ounces vegan dark chocolate 120grams
    • 1/2 cup coconut milk
    • 1/4 teaspoon instant espresso
    • 1 pinch salt

    For Vegan Chocolate Buttercream:

    • 10 oz vegan butter 300grams
    • 1 oz vegetable shortening 30g
    • 1/4 cup cocoa powder
    • 1 oz vegan chocolate 30g
    • 1 1/2 cup powdered sugar

    Instructions
     

    • Preheat oven to 175 degrees Celsius/350F. Line a 12 cavity muffin tray with cupcake liners and set aside.
    • In a bowl, combine almond milk and apple cider vinegar. Leave to sit for 10 minutes before proceeding. After 10 minutes, add vegetable oil, vanilla extract and sugar to the bowl. Whisk well to combine.
    • In another large bowl, sieve the flour, cocoa, baking powder, baking soda, instant espresso and salt. Add this dry mixture to your wet mixture, half at a time, and whisk till combined. Be careful to not over mix.
    • Fill liners 3/4 of the way with your batter and bake for 18-20 minutes or until a skewer comes out clean. Remove the tray from oven and leave to cool to room temperature.
    • Whilst the cupcakes are baking, prepare the chocolate ganache by combining chocolate, coconut milk, instant espresso and salt in a microwave safe bowl. Microwave in 30 second increments, stirring after each increment. Continue to do this until the ganache is smooth and silky. Leave to cool to room temperature or until thick and fudgy.
    • Combine vegan butter and shortening in a large bowl or a stand mixer bowl. Either using electric beaters or your stand mixer with the whisk attachment, beat the butter and shortening together until light and fluffy. Add cocoa powder and salt to your mix. Whisk on high for 30 seconds. Add melted chocolate and mix on high for another 30 seconds. Finally, add your powdered sugar and mix on high until you have a fluffy, delicious chocolate buttercream (around 2-3 more minutes).
    • To assemble cupcakes, cut or scoop a small cone shape out of the middle of the top of each cupcake. Be careful not to cut all the way to the bottom. Fill the cavity with your prepared Chocolate Ganache (use a spoon or a piping bag).
    • Once all your cupcakes are filled, top with generous amounts of Chocolate Buttercream (use a palette knife or simply pipe buttercream on with a star tip attached to a piping bag). Let the frosted cupcakes chill in the fridge for half an hour.
    • Re-melt your leftover ganache so that it is runny, but not hot. Drizzle leftover ganache on the top of your frosted cupcakes and return to fridge for 15 minutes to allow ganache to set before devouring!
    • Enjoy!

    Notes

    TO STORE: Keep the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate for up to a week.
    TO FREEZE: To extend their shelf life further, you can freeze the cupcakes for up to 2-3 months. For best results, freeze the cupcake bases only and prepare the ganache and frosting when ready to serve.

    Nutrition

    Serving: 1cupcakeCalories: 396kcalCarbohydrates: 45gProtein: 3gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.4gSodium: 320mgPotassium: 106mgFiber: 3gSugar: 33gVitamin A: 902IUVitamin C: 0.1mgCalcium: 59mgIron: 2mg
    Keyword dairy free chocolate cupcakes, vegan chocolate cupcakes
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    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

      4.67 from 6 votes (6 ratings without comment)

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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


      FREE SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS


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