These rich chocolate cupcakes start with a simple curdled milk-and-vinegar mixture whisked with oil and vanilla, then blended into a cocoa-forward batter that bakes up soft and springy in every liner. Deep unsweetened cocoa powder gives the crumb its bold chocolate flavor, while a touch of cane sugar keeps things perfectly sweet without being heavy. Once cooled, each cupcake gets piled high with a fluffy, spreadable frosting whipped to soft peaks with sifted powdered sugar and cocoa for that classic bakery-style finish. The batter comes together in two bowls with minimal fuss, and the frosting pipes beautifully for a polished, professional look. This one's an easy favorite to keep on hand for a dairy free dessert table, delivering all the rich, fudgy satisfaction of a classic chocolate cupcake.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
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