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Chocolate Cupcakes (Vegan)

Cakes & Cupcakes

24 Cupcakes
Prep 10 min
Bake 25 min
Total 35 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)

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:

Servings 1 cupcake Calories 280 Carbohydrates 42g Fat 12g Fiber 2.5g Protein 3.5g
‍Monounsaturated 4.5g Polyunsaturated 2.1g Saturated 1.8g Trans 0g
‍Vitamin A 0mcg Vitamin C 0mg Vitamin D 0mg
‍Calcium 25mg Iron 2mg Potassium 180mg
‍Cholesterol 0mg Sodium 240mg Sugar 28g

Make Now
Prep

Instructions:

  1. Preheat and Prep
    Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Combine
    Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny.
  6. 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.
  7. 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.
  8. Frost and Serve
    Pipe or spread frosting onto cooled cupcakes.
Common Mistakes, Notes, Storage, Swaps & Tips
Why these Ingredients

Chocolate Cupcakes (Vegan)

24 Cupcakes
Prep 10 min
Bake 25 min
Total 35 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)

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

Features:

Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly

Instructions:

  1. Preheat and Prep
    Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Combine
    Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny.
  6. 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.
  7. 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.
  8. Frost and Serve
    Pipe or spread frosting onto cooled cupcakes.

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