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Vegan Chocolate Cupcakes

Crazy Vegan Kitchen
The Ultimate Vegan Chocolate Cupcakes. Tender Chocolate Cake filled with Chocolate Ganache and loaded with Vegan Chocolate Buttercream Frosting.
4.50 from 4 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 187 kcal


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 Icing Sugar


  • Preheat oven to 175 degrees Celsius/350F. Line a 12 cavity muffin tray with cupcake liners and set aside.
  • To make cupcakes, 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 your Almond Milk. Whisk well to combine.
  • In another large bowl, sieve Flour, Cocoa, Baking Powder, Baking Soda , Instant Espresso and Salt. Add this dry mixture to your wet mixture in 2 additions 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 inserted into each cupcake comes out clean. Remove tray from oven and leave to cool to room temperature.
  • 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 Ganache is smooth and silk. Leave to cool to room temperature or until thick and fudgy.
  • To prepare Chocolate Buttercream, 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 Butter and Shortening together until light and fluffy.
  • Add Cocoa Powder and Salt to your Butter/Shortening 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).
  • To assemble cupcakes, cut a conical shape out of the middle of each cupcake.
  • Vill 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 start tip attached to a piping bag).
  • Let 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!


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1cupcakeCalories: 187kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 9gSodium: 167mgPotassium: 99mgFiber: 2gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword dairy free chocolate cupcakes, vegan chocolate cupcakes
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