Vegan Chocolate Cupcakes Recipe | | #cupcakes #vegan #dairyfree #chocolate #dessert #worldofvegan

Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are absolutely to die for. A chocolate base combined with the vanilla matcha frosting are a match-a made in heaven!  

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Cupcakes


Chocolate Cupcakes

  • 1 1/2 cups of all-purpose flour
  • 1 cup of granulated sugar
  • 1/4 cup of cocoa powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • 6 tablespoons of vegan butter melted but not hot
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of vanilla extract
  • 1 cup of water room temperature


  1. Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners and set it aside.

  2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl and set aside. 

  3. Gently melt the vegan butter until it is just melted, but don't let it get hot. 

  4. Add the melted vegan butter to a small bowl, along with the apple cider vinegar and vanilla extract and mix it to combine.

  5. Create a well in the dry ingredients and pour in the liquid ingredient mixture. Before mixing, pour all of the water on top as well. 

  6. Gently fold the ingredients together with a spatula until it's combined. The batter will appear slightly bubbly. If there are any clumps you can work them gently with a whisk if needed. 

  7. Distribute the batter evenly between the cupcake liners. 

  8. Bake the cupcakes for around 22 - 30 minutes, until a toothpick inserted comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  9. Store the cupcakes in the fridge or at room temperature for up to a few days.