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Home » Recipes » Cakes

Vegan Chocolate Cupcakes

Modified: Sep 16, 2024 · Published: May 30, 2017 by Melissa

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Soft, moist, and rich these Vegan Chocolate Cupcakes topped with a simple delicious chocolate buttercream are for true chocolate lovers.

Overhead shot of frosted Vegan Chocolate Cupcakes on an orange plate with spiderweb decor around.

Whether it's for birthdays, holiday celebrations or just because, everyone needs a good basic chocolate cupcake recipe in their repertoire. This Vegan Chocolate Cupcakes recipe is exactly what you're looking for in a great cupcake. These babies are soft, moist, chocolaty, and of course vegan. What could be better?

If you're not a chocolate fan, check out my super delicious vanilla cupcakes.

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  • Ingredients
  • Tip
  • Storage
  • Recipe
Vegan Chocolate Cupcakes with Buttercream

Ingredients

  • ground flax seeds 
  • water
  • plain unsweetened almond milk
  • apple cider vinegar 
  • unsweetened cocoa powder
  • boiling water 
  • all purpose flour, sifted
  • baking soda
  • baking powder
  • salt
  • cane sugar
  • applesauce
  • melted coconut oil or avocado oil 
  • vanilla

A delicious cupcake needs an equally delicious frosting to go with them of course. I’ve got you covered there too. Vegan buttercream is a cinch to make and the variations are limitless once you have a basic recipe. I went with chocolate for these dark and chocolaty Halloween cupcakes topped with what else but more chocolate festive pieces.

Tip

Note: You will need a muffin pan such as this one to make this recipe. Paper cupcake liners or silicone liners ensure the cupcakes don't stick to the pan and add customization for your theme.

*Hey there! Just wanted to let you know I'm a participant in the Amazon affiliate program, and some of the links in this post are affiliate links. That means I might earn a small commission from Amazon if you click them and buy something, but it doesn't cost you anything extra! It's just a way to help support my site and keep the lights on.

Storage

Store any leftover cupcakes in an air tight container at room temperature for 2-3 days.

Overhead shot of unfrosted chocolate cupcakes on an orange plate.

If you try these cupcakes, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Recipe

Vegan Chocolate Cupcakes with Buttercream

Melissa
Soft, moist, and rich these Vegan Chocolate Cupcakes topped with a simple delicious chocolate buttercream are for true chocolate lovers.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Cupcakes:

  • 2 tbsp ground flax seeds
  • 4 tablespoon water
  • 1 cup plain unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • ⅓ cup unsweeteend cocoa powder
  • ⅓ cup boiling water
  • 1 ½ cup all purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup cane sugar Florida's Crystals is vegan.
  • ¼ cup applesauce
  • ¼ cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla

Buttercream:

  • ½ cup vegan butter like Earth Balance
  • 3 cups powdered sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon vanilla
  • 1-2 tbsp plain unsweetened almond milk

Instructions
 

Cupcakes:

  • Preheat oven to 350 degrees and place liners in cupcake pan. Set aside.
  • In another small bowl whisk together ground flax seed and water and set aside to thicken.
  • Mix vinegar into almond milk and allow to sit a few minutes to make vegan buttermilk.
  • In a small bowl whisk boiling water into cocoa powder until smooth and combined. Set aside.
  • In a large bowl whisk together flour, baking soda, baking powder, salt, and sugar.
  • In another bowl combine flax eggs, milk mixture, applesauce and vanilla.
  • Pour liquids into flour mixture and stir just to combine. Add chocolate mixture and stir just to combine. Over stirring will make your cakes tough and dry.
  • Pour batter into pan wells filling ⅔ of the way and bake immediately for 15-20 minutes or until a toothpick inserted comes out clean.
  • Allow cupcakes to cool for about 10 minutes before removing from pan. Cool fully on wire rack before frosting.

Buttercream:

  • Place butter into bowl and with a stand mixer or handheld mixer cream the butter.
  • Once butter is fluffy add powdered sugar and cocoa powder a little at a time allowing to mix in thoroughly until nice and fluffy.
  • Add vanilla and 1 tablespoon of almond milk. Mix well. Add additional milk as needed to reach desired consistency.
  • Whip for 1-2 minutes longer to incorporate air into the mixture for the fluffiest buttercream.
Keyword dairy free, dessert

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Hi, I'm Melissa!

Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

About me

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