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Home » Recipes » Vegan Desserts » Cakes & Cupcakes » Vegan Chocolate Cupcakes with Chocolate Buttercream

Vegan Chocolate Cupcakes with Chocolate Buttercream

by Sarah McMinn / Posted: May 27, 2021 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 50 mins

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These vegan chocolate cupcakes are rich and moist then topped with silky smooth buttercream for the perfect celebratory treat everyone will love. #vegan #vegancupcakes #vegandessert #chocolate
These vegan chocolate cupcakes are rich and moist then topped with silky smooth buttercream for the perfect celebratory treat everyone will love.

These chocolate cupcakes are rich and moist for the perfect vegan dessert. Replace those eggs with applesauce for an easy and delicious cupcake that everyone will love and NO ONE will believe is vegan. Fail-proof and a total crowd pleaser. .

Finished chocolate cupcake in a white cupcake holder on a marble background.

Who’s ready to celebrate with me? What’s the occasion, you ask. Oh, just another beautiful day in May. Spring is here. The sun is out. And I’m making cupcakes for work.

Life is pretty good.

This is one of the most tested recipes I’ve ever shared on the blog. I worked hard to get these cupcakes just perfect before sharing them with you. And I’m so glad I did. They are tender, moist, deeply chocolatey, perfectly sweet, and so good that you will fool vegans and omnivores alike.

Best of all? They are totally fail-proof. Without any usual or hard-to-find ingredients, even the most novice of bakers can master these cupcakes in no time.

Don't believe me? Try them for yourself!


Table of Contents show
Recommended Ingredients & Equipment
Step-by-Step Instructions
Serving And Storing
Tips And Tricks
Frequently Asked Questions
More Vegan Cake Recipes
Vegan Chocolate Cupcakes
Chocolate Cupcakes
Chocolate Buttercream
To make the cupcakes
To make the buttercream

Recommended Ingredients & Equipment

These easy, fool-proof cupcakes are made with simple, straight-forward ingredients for a fluffy and delicate treat that is lightly sweetened and filled with delicious flavor. Top them with chocolate buttercream for a dessert that no one will believe is vegan.

Here is everything you need.

Ingredients for vegan cupcakes measured out and placed on a marble countertop

Disclosure: This post may contain affiliate links.

Ingredient Notes

  • All-Purpose Flour – For a gluten free cupcake, swap out regular AP flour for a gluten-free 1:1 flour blend.
  • Powdered & Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
  • Oil – I recommend coconut oil. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
  • Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the cupcakes.
  • Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.

Recommended Equipment

For this recipe, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. For the frosting, a handheld or stand-up mixer is ideal. (<<affiliate links)


Step-by-Step Instructions

Step One – Make the Batter

Preheat your oven to 350 degrees Fahrenheit. As the oven heats, line a muffin tin with baking cups and generously spray. Set aside.

Liquid ingredients mixed together in a white bowl on a white marble countertop

In a small bowl combine soy milk and apple cider vinegar. Mix together and set aside for 5 minutes to allow the milk to curdle.

Add coconut oil, water, vanilla extract, and granulated sugar to soy milk mixture and whisk together.

Dry ingredients for the recipe mixed in a glass bowl

In a separate bowl, mix together the dry ingredients. That’s the flour, cocoa powder, baking powder, baking soda, and salt. Pour wet ingredients into the dry and gently mix to combine.

Pro Tip: Be careful not to overmix. Otherwise your batter will lose its fluffiness and the cupcakes will turn out dense and gummy. A few lumps are okay!

Step Two – Bake the Cupcakes

Left, unbaked chocolate cupcake batter in muffin tin. Right, baked cupcakes resting on the muffin tin.

With a large ice cream scoop or piping bag fill a muffin tin with batter so that each muffin mold is ¾th the way full. Place it in the oven and bake for 20 minutes.

When the cupcakes are done, you’ll notice that it has begun to pull away from the edges slightly. At that point, you can insert a toothpick into the center. If it comes out clean, then it’s all ready to go!

Remove the cupcakes from the oven and let them cool at least 10 minutes in the muffin tin before flipping it out onto a wire cooling rack. This is very important as the structure of the cake is still firming up. If you try and remove them too early, the cupcakes may fall apart or stick to the pan. Let the cupcakes continue cooling on a wire cooling rack until it is completely cool.

Step Three – Decorate the Cupcakes

Vegan buttercream in a large white bowl

To make the butter cream, gently melt the chocolate in a double boiler or microwave.

Using a stand-up mixer with the paddle attachment, cream the vegan butter on high for 3 minutes, scraping down the sides as necessary. Add powdered sugar and vanilla extract and beat for another 5 minutes, scraping down the sides again, as necessary. Turn the mixer on low and slowly pour the melted chocolate into the buttercream. Increase the speed to high and mix for another 2-3 minutes until it is smooth and velvety.

Pro Tip: Use chocolate chips when making chocolate buttercream rather than cocoa powder. This gives the buttercream a complex and delicious flavor (especially when you buy high-quality chocolate) far beyond what cocoa powder can do. Melted chocolate also improves the texture creating a creamy silky buttercream that you can just sink your teeth into.

Once the cupcakes are COMPLETELY cool, pipe buttercream onto the cupcakes. If the cupcakes aren’t cool, the buttercream will melt off.

Overhead shot of finished cupcakes with chocolate buttercream

Serving And Storing

Serve the cupcakes immediately or place them in the refrigerator until ready to serve.

Store the cupcakes for up to 3 days in an airtight container in the refrigerator. These cupcakes can also be store in the freezer for up to 2 months. When ready to serve, simply pull out and let thaw at room temperature.

Tips And Tricks

  1. Do not overmix. Overmixing allows the gluten strands to develop making the cake gummy. Mix until just combined to ensure a light, delicate crumb.
  2. Do not open the oven door while the cupcakes are baking. This causes the structure to fall leaving you with a dent in the middle of your mini cakes. You can check for doneness after 45 minutes.
  3. To prevent the cupcake from sticking, use baking cups and generously spray the cups before filling them with batter.
  4. Let the cupcakes sit for at least 20 minutes in the pan before flipping out. If you try and flip it out too early, the cake structure may not have fully set and will fall apart.
  5. Let the cake completely before decorating to prevent the buttercream from melting.

Frequently Asked Questions

Can this cupcake recipe be made into a cake?

Yes! This recipe will fill one 8 or 9″ cake pan. When making a cake, generously spray the pan with cooking oil. Place a piece of parchment paper on the bottom of the cake pan before adding the batter.
Bake this vegan cake for about 45-50 minutes until a toothpick inserted in the middle comes out clean.

Can these vegan cupcakes be gluten-free?

Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour (<<affiliate link). That is the only gluten-free flour I’ve tried for these cupcakes but I’m sure other 1:1 ratio flours would work as well.

Can I make these cupcakes in advance?

Yes! This recipe can be made in advance. To do this, bake the cupcakes according to the instructions. Once the cupcakes are cool, wrap it tightly them plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to frost, let the cupcakes thaw at room temperature for 3-4 hours.

The chocolate buttercream can be made up to 5 days in advance. Store it in an airtight container in the refrigerator.


More Vegan Cake Recipes

  • Chocolate Zucchini Mug Cake
  • Vegan Olive Oil Cake
  • Lemon Pound Cake
  • Vegan Vanilla Cupcakes
  • Gluten-Free Carrot Cake

Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are rich and moist then topped with silky smooth buttercream for the perfect celebratory treat everyone will love.
4.86 from 7 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 people
Calories: 352kcal
Author: Sarah McMinn

Ingredients

Chocolate Cupcakes

  • ¾ cup soy milk
  • ¾ teaspoon apple cider vinegar
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup coconut oil, melted
  • ¼ cup warm water
  • 1 teaspoon vanilla extract

Chocolate Buttercream

  • 1 cup (2 sticks) vegan butter
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips, melted
US Customary - Metric

Instructions

To make the cupcakes

  • Preheat the oven to 350 degrees F. Line one muffin tin with baking cups and set aside.
  • In a small bowl combine soy milk and apple cider vinegar. Mix together and set aside for 5 minutes to allow the milk to curdle.
  • In a large bowl combine cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
  • Add coconut oil, water, vanilla extract, and granulated sugar to soy milk mixture and whisk together. Pour wet ingredients into the dry and gently mix to combine; a few lumps are okay.
  • Fill the cupcake holders ¾ of the way full and bake for about 20 minutes, until a knife inserted in the middle of a cupcake comes out clean.
  • Remove from the oven and let cool completely on a wire cooling rack.

To make the buttercream

  • Gently melt the chocolate in a double boiler or microwave.
  • Meanwhile, using a stand-up mixer with the paddle attachment, cream the vegan butter on high for 3 minutes, scraping down the sides as necessary. Add powdered sugar and vanilla extra and beat for another 5 minutes, scraping down the sides again, as necessary.
  • Turn the mixer on low and slowly pour the melted chocolate into the buttercream. Increase the speed to high and mix for another 2-3 minutes.
  • Frost each cupcake using a piping bag or offset spatula.
  • Store in the refrigerator until ready to serve.

Notes

Serving and Storing - Serve the cupcakes immediately or place them in the refrigerator until ready to serve. Store the cupcakes for up to 3 days in an airtight container in the refrigerator. These cupcakes can also be store in the freezer for up to 2 months. When ready to serve, simply pull out and let thaw at room temperature.
Recipe Tips
  1. Do not overmix. Overmixing allows the gluten strands to develop making the cake gummy. Mix until just combined to ensure a light, delicate crumb.
  2. Do not open the oven door while the cupcakes are baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 45 minutes.
  3. To prevent the cupcake from sticking, use baking cups and generously spray the cups before filling them with batter.
  4. Let the cupcakes sit for at least 20 minutes in the pan before flipping out. If you try and flip it out too early, the cake structure may not have fully set and will fall apart.
  5. Let the cake completely before decorating to prevent the buttercream from melting.
Frequently Asked Questions 
Can this cupcake recipe be made into a cake? Yes! This recipe will fill one 8 or 9″ cake pan. When making a cake, generously spray the pan with cooking oil. Place a piece of parchment paper on the bottom of the cake pan before adding the batter. Bake this vegan cake for about 45-50 minutes until a toothpick inserted in the middle comes out clean.

Nutrition

Calories: 352kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 139mg | Fiber: 2g | Sugar: 36g | Vitamin A: 435IU | Vitamin C: 1.1mg | Calcium: 49mg | Iron: 1.4mg
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« Fudgy Vegan & Gluten-Free Brownies
Healthy Coconut Cream Pie (Vegan & GF) »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Damaris says

    July 13, 2018 at 11:21 am

    5 stars
    These were the best cupcakes I've ever made! I used oat milk, red wine vinegar and sunflower oil and they were perfect, believe it or not. The trick must be the extra liquid. Thank you for sharing.

    Reply
  2. Deborah Koyanagi says

    July 10, 2018 at 10:35 am

    I've been commissioned to bring cupcakes to a bridal shower, and thought why not bake them yourself - a non-baker - sure why not? In my quest for recipes I have found you and yours, they look so yummy and simple! Question tho - can I use coconut sugar or any others instead of white sugar, and if so, would the measurements be the same? And, instead of regular sized muffins I am thinking of making minis - what would the baking time then be? Many thanks - great recipes!
    Happy Baking
    Deborah

    Reply
    • Sarah says

      July 12, 2018 at 2:39 pm

      Hey Deborah,
      Coconut sugar would affect the texture and without having tried it myself, I'm not sure what the ratio would be. I'm sure it would also require some tweaking of the other ingredients to get the texture right. However, you can make these mini cupcakes. I would start baking them at 10-12 minutes and check them after that. Let us know how they turn out!

      Reply
    • Tara says

      July 16, 2018 at 10:07 pm

      4 stars
      We made the minis tonight and they were great, however I used Earth Balance whipped butter (instead of sticks which I can’t find anywhere) and the frosting was a disaster. I’ll opt instead for regular butter if that’s the key?

      Reply
      • Lindsay says

        March 05, 2019 at 8:58 am

        Our Kroger's has the sticks. Hope you can find them at a Kroger near you.

  3. Bonnie says

    July 10, 2018 at 8:45 am

    Most chocolate chips have milk in them, so NOT vegan. My daughter is allergic to milk and we’ve always had trouble finding things she can eat. We usually end up using dark chocolates because of the milk issue. Carob chips usually are dairy free but they don’t melt as well. Always read your labels.

    Reply
    • Sarah says

      July 12, 2018 at 2:41 pm

      There are a handful of easily accessible vegan chocolate chips. Some that are naturally vegan and others that are intentionally. Checking labels is good but most well-stocked grocery stores should have at least one vegan option.

      Reply
  4. Marie says

    March 17, 2018 at 4:22 am

    The smell of vinegar when I opened the oven door was overwhelming....later the buns tasted absolutely awful...

    Reply
    • Sarah says

      March 18, 2018 at 7:44 am

      How much vinegar did you put in? You shouldn't taste it at all.

      Reply
  5. Ester says

    March 06, 2018 at 8:28 am

    Hi!
    I'm trying to bake this but I don't understand the meassurements for the butter (or vutter, as my friend says).
    Thank you!

    Reply
  6. Rose says

    January 22, 2018 at 12:23 am

    Can you use vegetable oil instead of coconut oil and would the amount be the same.

    Reply
    • Sarah says

      January 24, 2018 at 10:16 am

      Yes, that should work fine.

      Reply
  7. Neely says

    December 24, 2017 at 7:28 pm

    Can you make this a day before or needs to be made same day serving?

    Reply
    • Sarah says

      December 25, 2017 at 10:56 am

      You can make them the day before. Store them in an airtight container in the refrigerator.

      Reply
  8. Mode Donovan-Deklerk says

    December 12, 2017 at 5:11 pm

    Hi making these for a vegan friend. I am not vegan my self. I'm pretty comfortable with all the ingredients except vegan butter. Can you give me a brand I can look for or a supermarket you buy it at?
    Thanks.

    Reply
    • Sarah says

      December 12, 2017 at 8:40 pm

      Earth Balance is my favorite. Many vegans would agree! P.S. you're a good friend 🙂

      Reply
  9. Kathryn says

    November 14, 2017 at 2:13 pm

    Just made a batch of these as mini cupcakes for a local fundraiser. They were bit hit! One women told me they were 'to die for' (I did add an extra tsp of apple cider vinegar when adding the wet ingredients0.

    Reply
    • Sarah says

      November 15, 2017 at 10:15 pm

      So glad to hear that. Thank you!

      Reply
  10. Rose says

    November 08, 2017 at 9:11 am

    I love the recipe!! Is there a way to make the frosting more stiff before applying with a tip to the cupcakes? Also, do you have a vanilla cupcake recipe with white buttercream icing?

    Thank you!

    Reply
    • Sarah says

      November 13, 2017 at 1:59 pm

      If you refrigerate the frosting after it's whipped up but before you apply it to the cupcake, you should have a stiffer frosting. I don't have a vanilla cupcake yet but now it's on my list! Thanks for the suggestion.

      Reply
  11. Janey says

    October 13, 2017 at 6:46 pm

    This recipe was great! I made a cake instead if cupcakes with your recipe for my daughter's birthday and both my girls and I loved it !

    Reply
  12. Jen says

    September 24, 2017 at 12:48 pm

    Do you think coconut milk would work?

    Reply
    • Sarah says

      September 27, 2017 at 1:05 pm

      I'm not sure how coconut milk reacts with apple cider vinegar. It might not create a buttermilk texture like soy, but I imagine it would still work for the recipe.

      Reply
      • Katherine says

        May 26, 2020 at 8:18 pm

        5 stars
        I make these with coconut milk and they always come out amazingly moist. I never will use another chocolate cupcake recipe again...thank you for this recipe!!!

  13. Val says

    August 24, 2017 at 8:26 pm

    The cupcakes turned out crumbly and way to dark. How can i fix that

    Reply
    • Sarah says

      August 27, 2017 at 9:35 am

      I'm not sure without more details of how you prepped them.

      Reply
      • Rose says

        November 20, 2017 at 1:30 pm

        Are there any tips to keep it from being too crumbly? I did the recipe exact.

      • Sarah says

        November 21, 2017 at 10:20 am

        Without having watched you do the recipe, I really don't know what happened to yours. They should come out very moist. I haven't had anyone have experience with them being crumbly.

  14. Katie says

    June 01, 2017 at 1:21 pm

    Have you made this with any milks other than soy? I have rice milk and am wondering if it will have the same reaction.

    Reply
    • Sarah says

      June 01, 2017 at 4:13 pm

      The rice milk won't curdle which will affect the overall texture of the cupcake, but not significantly.

      Reply
      • Melissa Reichert says

        July 27, 2017 at 2:01 pm

        What about almond milk? Only soy will curdle it?

      • Sarah says

        July 29, 2017 at 8:07 pm

        Other readers have used almond milk with success. I'm sure it would be fine.

  15. Sophie Rodrick says

    April 09, 2017 at 1:55 am

    Hi!

    Just wondering if it was possible to do these gluten free also?

    Thank you 🙂

    Reply
    • Sarah says

      April 09, 2017 at 7:00 am

      Yeah, if you use a 1-to-1 gluten-free flour blend, like Bob's Red Mill's option, they should turn out good.

      Reply
  16. Joan says

    March 26, 2017 at 5:35 pm

    Happy Birthday Sarah! Thanks for your excellent blog and recipes.

    Reply
    • Sarah says

      March 26, 2017 at 5:40 pm

      Thanks so much, Joan!

      Reply
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