Vegan Chocolate Cupcakes
Rich, fudgy, and topped with a cloud of chocolate buttercream, these cupcakes are the kind of treat that makes people do a double-take when you mention there's no dairy or eggs involved. The secret to the tender crumb is a simple trick: plant-based milk mixed with apple cider vinegar creates a quick vegan "buttermilk" that reacts with the baking soda for a beautifully light rise. Neutral oil keeps every bite moist without any heaviness, and a full half-cup of unsweetened cocoa powder means the chocolate flavor is deep and serious — not an afterthought. The frosting is just as impressive, with softened vegan butter beaten until fluffy before sifted cocoa and powdered sugar are whipped in to create a frosting that pipes beautifully and holds its shape. This batch makes exactly 12 cupcakes, so it's perfectly sized for a birthday party, a bake sale, or just a week of very good afternoons. Whether you're baking for someone with dietary restrictions or simply want a plant-based dessert that doesn't compromise on indulgence, this one delivers every single time.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (such as canola or sunflower oil)
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 2 ½ cups powdered sugar, sifted
- ⅓ cup unsweetened cocoa powder, sifted
- 3 tbsp plant-based milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
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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