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Chocolate Cupcakes (Vegan)
Cakes & Cupcakes
Ingredients:
- 360 ml (1½ cups) dairy-free milk (almond or soy)
- 1 tbsp apple cider vinegar or white vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (1 cup) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 265 g (1⅓ cups) sugar
- 160 ml (⅓ cup) avocado oil
- 300 g (1¼ cups) unsweetened applesauce
- 120 ml (½ cup) strong brewed coffee
- 2 tsp vanilla extract
- sprinkles (optional)
Frosting:
- 225 g (1 cup) dairy-free butter, softened
- 240–360 g (2–3 cups) powdered sugar
- 65 g (⅓ cup) unsweetened cocoa powder
- 115 g (¼ cup) dairy-free semisweet chocolate, melted and slightly cooled
- 2 tsp pure vanilla extract
- 30 ml (⅓ cup) unsweetened dairy-free milk (almond or soy)
Equipments:
- 12-cup muffin pan
- Cupcake liners
- Two large mixing bowls
- Whisk
- Spatula
- Electric hand mixer or stand mixer (for frosting)
- Piping bag with tip (optional)
- Cooling rack
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners. - Make Vegan Buttermilk
In a medium bowl, stir 360 ml (1½ cups) almond milk with 1 tsp vinegar. Let sit for a few minutes to curdle. - Mix Wet Ingredients
Mix sugar, 160 ml (⅓ cup) avocado oil, then add applesauce, 120 ml (½ cup) strong brewed coffee, vanilla extract, and the vegan buttermilk. - Mix Dry Ingredients
In a large bowl, whisk together 240 g (2 cups) flour, 100 g (1 cup) cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. - Combine
Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny. - Fill and Bake
Divide the batter evenly into the cupcake liners, filling about ⅓ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. - Make the Frosting
Let cool completely. Beat 225 g (1 cup) dairy-free butter until creamy. Gradually mix in 65 g (⅓ cup) cocoa powder, melted chocolate, vanilla, and milk, adding 240–360 g (2–3 cups) powdered sugar to your preferred sweetness until smooth and fluffy. - Frost and Serve
Pipe or spread frosting onto cooled cupcakes.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Chocolate Cupcakes (Vegan)
24 Cupcakes
Prep 10 min
Bake 25 min
Ingredients:
- 360 ml (1½ cups) dairy-free milk (almond or soy)
- 1 tbsp apple cider vinegar or white vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (1 cup) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 265 g (1⅓ cups) sugar
- 160 ml (⅓ cup) avocado oil
- 300 g (1¼ cups) unsweetened applesauce
- 120 ml (½ cup) strong brewed coffee
- 2 tsp vanilla extract
- sprinkles (optional)
Frosting:
- 225 g (1 cup) dairy-free butter, softened
- 240–360 g (2–3 cups) powdered sugar
- 65 g (⅓ cup) unsweetened cocoa powder
- 115 g (¼ cup) dairy-free semisweet chocolate, melted and slightly cooled
- 2 tsp pure vanilla extract
- 30 ml (⅓ cup) unsweetened dairy-free milk (almond or soy)
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners. - Make Vegan Buttermilk
In a medium bowl, stir 360 ml (1½ cups) almond milk with 1 tsp vinegar. Let sit for a few minutes to curdle. - Mix Wet Ingredients
Mix sugar, 160 ml (⅓ cup) avocado oil, then add applesauce, 120 ml (½ cup) strong brewed coffee, vanilla extract, and the vegan buttermilk. - Mix Dry Ingredients
In a large bowl, whisk together 240 g (2 cups) flour, 100 g (1 cup) cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. - Combine
Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny. - Fill and Bake
Divide the batter evenly into the cupcake liners, filling about ⅓ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. - Make the Frosting
Let cool completely. Beat 225 g (1 cup) dairy-free butter until creamy. Gradually mix in 65 g (⅓ cup) cocoa powder, melted chocolate, vanilla, and milk, adding 240–360 g (2–3 cups) powdered sugar to your preferred sweetness until smooth and fluffy. - Frost and Serve
Pipe or spread frosting onto cooled cupcakes.
