Vegan Chocolate Cupcakes

Vegan chocolate cupcake topped with buttercream frosting and chocolate shavings.

5 from 16 votes

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

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 185kcal

Author: Michelle Cehn | World of Vegan

Ingredients

Chocolate Cupcakes

1 cup soy milk any variety, room temperature
1 tablespoon apple cider vinegar
1½ cups all-purpose flour
1 cup granulated sugar
¼ cup cocoa powder
1 teaspoon baking soda
pinch salt
6 tablespoons vegan butter melted but not hot
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners and set it aside.
In a small bowl or cup, mix together the soy milk and apple cider vinegar and set aside. (It will coagulate and become your vegan buttermilk.)
In a large mixing bowl, sift in the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
In a medium microwave-safe bowl, gently melt the vegan butter until it is just melted, but don't let it get hot.
Add the the vanilla extract and soy milk and apple cider vinegar mixture to the butter, and mix to combine.
Create a well in the dry ingredients and pour in the liquid mixture. Gently fold the ingredients together with a spatula until combined. The batter will appear slightly bubbly. If there are any clumps you can work them gently with a whisk if needed, but don't overmix.
Distribute the batter evenly between the cupcake liners.
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.

Notes

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

Frosting Suggestion - This vanilla vegan buttercream frosting pairs perfectly with these vegan chocolate cupcakes!

Don't have soy milk? You can use any other plant-based milk—or even water—instead! It won't coagulate and create the same kind of buttermilk, but the cupcakes will still turn out great.

Nutrition