I can’t believe these are vegan chocolate cupcakes! That’s what you’ll say. I promise. They’re rich and moist. You won’t miss the egg one bit.
It’s been our go-to vegan cake recipe since we found out our daughter was allergic to eggs and dairy many years ago. Since then we’ve made lots of cupcakes and cakes with this simple recipe.
It’s the birthday cake everyone requests…even if they aren’t vegan. And, it’s the cupcake we dress-up for Valentine’s Day, July 4th and Christmas. We even make vegan Chocolate Pumpkin Cupcakes using a variation of this recipe that’s perfect for fall and Thanksgiving.
It doesn’t require frosting. Simply top this vegan chocolate cupcake recipe with chocolate chips or powdered sugar and it’s a winner! Or, dress it up for a special occasion with icing and sprinkles. Be sure to check out the pictures below with our favorite twists!
Vegan Chocolate Cupcakes – Tips and Variations
Need cupcakes in a hurry for a bake sale or event? No problem! Follow these tips to have the perfect dry mix made up ahead of time.
Tip #1 – Measure the proper amount of flour by spooning the flour into the measuring cup and then leveling the top with a knife.
If you scoop the flour into the measuring cup (instead of spooning it,) you may get too much flour and the cupcakes will be dense.
Also, mix the dry ingredients together first and then add the wet ingredients, which will ensure that the dry ingredients are properly distributed.
There’s no need to use beaters. Just stir with a spoon until well-blended.
Tip #2 – Let the cupcakes cool for about 30 minutes before eating or decorating. I’ll admit we often violate this suggestion and wait maybe 10 minutes. The cupcakes are not fully firmed-up at this point. Wait!
After they cool, this brownie-like cupcake with a glass of milk is heavenly. No topping needed!
Tip #3 – Make batches of the dry ingredients up ahead of time, while you have everything out. Store in containers or plastic bags that seal.
By the way, a public thank you to my girls for the impromptu staging of this photograph. 🙂
How to decorate Vegan Chocolate Cupcakes
This recipe is a bit unique in that no topping is necessary. These vegan cupcakes have a very fluffy brownie like consistency. But, decorating them is fun and will turn this recipe into a decadent dessert.
I hope you take some inspiration from these photos and ideas.
Top cupcakes with chocolate chips
Sprinkle a few over the top of the batter in the muffin tin. We used vegan chocolate chips for the cupcake pictured below. White chocolate or peanut butter chips would be nice too.
Sometimes, I submerge a chunk of chocolate into the batter of a cupcake…for a happy surprise. 🙂
Top with Powdered Sugar
Sprinkle powdered sugar on just before serving otherwise it melts into the chocolate…which I’m not so sure is bad thing.
Vegan frosting and sprinkles for Cupcakes
We usually make Hershey’s Perfectly Chocolate Frosting using vegan butter sticks and rice milk to frost these cupcakes. However, there are several commercially made frostings that are egg and dairy free, including many made by Pillsbury.
Take your pick from all the gorgeous sprinkles you will find at the store. They are generally vegan too.
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Vegan Chocolate Cupcakes Recipe
- 1 1/4 cup unbleached flour or whole wheat pastry flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup water
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- Optional toppings frosting, powdered sugar, chocolate chips
- Preheat oven to 350 degrees.
- Spray muffin tins to prevent sticking, even if using paper inserts.
- Mix dry ingredients together in a bowl.
- Add wet ingredients to dry mixture and stir well with spoon.
- Fill muffin tin wells 2/3 full.
- Bake for 25 minutes or until top is firm and tooth pick comes out clean.
- Allow cupcakes to cool for 30 minutes before decorating as desired. Enjoy!