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    Home » Recipes » Vegan Desserts

    Easy Vegan Chocolate Cupcakes

    Published: Feb 7, 2018 · Modified: May 23, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    These vegan chocolate cupcakes are really easy to make with no unusual ingredients. They're moist, fluffy and decadently chocolaty.

    These easy vegan chocolate cupcakes don't require any unusual ingredients! They're quick, easy and so moist and delicious that nobody would guess they're vegan!

    cupcakes with white icing and colourful sprinkles on a cooling rack

    Vegan Cupcakes

    People are often worried about baking vegan desserts.

    They seem to think that you'll need unusual ingredients (like chia and flax) or that the results will be inferior.

    WRONG!

    These vegan cupcakes show that you can very easily whip up a batch of vegan cupcakes and they'll taste every bit as delicious.

    They're moist, fluffy and full of decadent chocolate flavour.

    I've topped them with vegan vanilla frosting and pretty vegan sprinkles!

    Vegan Chocolate Cupcakes - Reader Reviews

    • ⭐⭐⭐⭐⭐ "I made these for a vegan party. They were better than any cupcake I’ve had, and so simple to make." - Simon
    • ⭐⭐⭐⭐⭐ "These turned out to be amazing. They were fluffy, moist, with just the right amount sweetness and chocolate flavour. And they were so simple to make! Everyone enjoyed them." - Olivia
    • ⭐⭐⭐⭐⭐ "I made these for a friends birthday and I can’t believe how delicious they are! This was the 3rd recipe I tried (the others were SO unsuccessful) and I’m really pleased with how these ones came out." - Niki
    • ⭐⭐⭐⭐⭐ "These are delicious! Thank you so much for sharing this recipe. I didn’t even have to go out and buy the ingredients. I had it all in my cupboard/fridge." - Jade
    • ⭐⭐⭐⭐⭐ "I tried these vegan chocolate cupcakes over the weekend for a family member who is vegan and everyone loved them. Great recipe, I would recommend this to anyone!" - Robbie

     

    cupcake with a bit out of it.

    Vegan Cupcakes

    Rather than use chia or flax in these cupcakes, I've used store cupboard ingredients.

    They make moist and chocolaty cupcakes that taste absolutely delicious.

    Ingredients for the vegan chocolate cupcakes

    • Dairy-free milk (soy, almond, rice, oat etc...)
    • Lemon juice (or white or apple cider vinegar)
    • Vanilla
    • Dairy-free butter
    • Sugar
    • Flour
    • Baking powder
    • Cocoa powder

    Close up of an easy vegan chocolate cupcake with vanilla frosting

    Ingredients for the icing

    • Vegan butter
    • Powdered icing sugar
    • Vanilla
    • Vegan milk (soy, almond, rice, oat etc...)

    Tools:

    • Bowl
    • Whisk
    • Sieve
    • Muffin tray
    • Cupcake papers

     

    step by step tutorial

    These vegan cupcakes really are super easy to make. Just follow this step by step picture tutorial. 

    Then scroll down to the recipe card below for the full recipe!

    How to Make Easy Vegan Chocolate Cupcakes - Step 1

    1 - Whisk the melted butter and sugar together, then whisk in the milk (with lemon juice in it to sour)

     

    How to Make Easy Vegan Chocolate Cupcakes - Step 2

    2 - Sift in the flour, baking powder and cocoa powder

     

    How to Make Easy Vegan Chocolate Cupcakes - Step 3

    3 - Mix to combine but don't over mix. 

     

    How to make vegan chocolate cupcakes recipe - spoon batter into paper cases
    4: Spoon into the prepared muffin tray and bake for 15-20 minutes. 

     

    A cooling tray of easy vegan chocolate cupcakes being frosted with vanilla frosting
    5: Spoon the frosting into a piping bag and pipe onto the cooled cupcakes. 

    Vegan Desserts

    If you're looking for other easy vegan dessert recipes, you must try my vegan chocolate cake - SOOOO many of you have made it and loved it.

    I love looking at your recreations on Instagram and other social media.

    My vanilla vegan birthday cake is also hugely popular with you lovely readers!

    You'll also love my vegan Victoria Sponge and Vegan Lemon Cake. 

    "I made this yesterday and it was amazing! I can’t believe how well and fluffy it turned out. Best of all you can’t tell it’s any different to a non vegan sponge!! - Hannah

    More Vegan Cupcakes

    If you love these chocolate vegan cupcakes, you'll love these other flavors too!

    Vegan Red Velvet Cupcakes
    Vegan Vanilla Cupcakes

    A chocolate vegan cupcake on a golden cupcake stand with vanilla icing and sprinkles. Get the easy vegan chocolate cupcakes recipe now!

    Get the Easy Vegan Chocolate Cupcakes Recipe

    💚Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.💚

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

    Easy vegan chocolate cupcakes with white icing and colourful sprinkles on a cooling rack

    Easy Vegan Chocolate Cupcakes

    Kate Hackworthy | Veggie Desserts
    You don't need any unusual ingredients for these easy vegan chocolate cupcakes. They're moist, fluffy and full of decadent chocolate flavour. 
    5 from 24 votes
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American, International, Vegan
    Servings 12
    Calories 243 kcal

    Ingredients
     

    • ⅔ cup (150ml) dairy-free milk (soy, almond, rice, oat etc...)
    • 2 teaspoon lemon juice or white or apple cider vinegar
    • 1 teaspoon vanilla extract
    • ⅓ cup (75g) dairy-free butter , melted and cooled
    • ½ cup (100ml) sugar
    • 1 cup (125ml) plain (all purpose) flour
    • 2 teaspoon baking powder
    • 4 tablespoon unsweetened cocoa powder

    For the icing

    • ⅓ cup (75g) dairy free butter
    • 1 ¾ cups (225g) icing sugar (confectioner's)
    • 1 teaspoon vanilla extract
    • 1-2 tablespoon dairy free milk (soy, almond, rice, oat etc...)

    Instructions
     

    • Preheat oven to 180C / 350F. Line a muffin tray with paper liners.
    • Stir the lemon juice into the milk to sour it and set aside.
    • In a large bowl, whisk the melted butter and sugar until well combined. Stir in the milk mixture and the vanilla.
    • Sift in the flour, baking powder and cocoa and mix to combine.
    • Spoon the mixture into the prepared muffin tray to ¾ full. Bake for 15-20 minutes until risen and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
    • Meanwhile, for the icing, beat the butter, icing sugar, vanilla and and 1 tablespoon of milk until thick and smooth. If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.
    • Spoon the icing into a piping bag and decorate the completely cooled cupcakes as desired.

    Video

    Notes

     
    The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

    Nutrition

    Calories: 243kcalCarbohydrates: 36gProtein: 1gFat: 10gSaturated Fat: 2gSodium: 91mgPotassium: 128mgSugar: 26gVitamin A: 25IUVitamin C: 0.3mgCalcium: 57mgIron: 0.9mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dessert Recipes

    • Vegan Rice Pudding
    • Vegan Tofu Chocolate Mousse
    • Vegan Banana Muffins
    • The Best Vegan Vanilla Cake
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    Reader Interactions

    Comments

    1. Ruth

      August 04, 2022 at 11:48 am

      5 stars
      Great recipe, easy to follow. I have left over icing, can this be frozen?

      Reply
    2. Catherine

      September 20, 2021 at 9:02 am

      What’s the best way to store these cupcakes. Light and fluffy nice texture

      Reply
      • Kate Hackworthy

        September 20, 2021 at 10:11 am

        Hi, just store them in a container on the counter. I'm glad you like them!

        Reply
    3. Leslie

      April 15, 2020 at 5:37 am

      5 stars
      fluffy, decadent, fool proof!! What a lovely recipe!

      Reply
    4. Rose C.

      December 08, 2019 at 2:26 am

      Hi. I was wondering if the the the soy or almond milk needs to be sweetened or unsweetened? I want to make
      This for a holiday party. Thank you.

      Reply
      • Kate Hackworthy

        December 10, 2019 at 12:13 pm

        Hi, I use unsweetened. But if you only have sweetened it would be fine, too. Just a very slightly sweeter cake.

        Reply
    5. Rachael

      November 21, 2019 at 4:09 pm

      5 stars
      Hi these are super fluffy and very tasty thank you! My questions is.. any idea why mine over risen in the oven? I had to chop the tops off to get an even surface for the frosting. Thanks

      Reply
    6. Danielle

      August 16, 2019 at 6:58 pm

      Hello!!

      Can I use any dairy free spread (like sunflower spread or soya spread) instead vegan butter??

      thank you

      Danielle

      Reply
      • Kate Hackworthy

        August 19, 2019 at 10:55 am

        Hi, absolutely. Any of those will work.

        Reply
        • Danielle

          September 12, 2019 at 9:47 pm

          Thank you so much!
          i did it, that is an amazing recipe!
          I loved!

          Reply
    7. Lucy Castlle

      August 11, 2019 at 12:14 am

      5 stars
      Great taste and incredibly easy to make!!

      Reply
    8. Sian Jospe

      July 24, 2019 at 6:07 am

      Hello!
      These look delicious 🙂
      I was wondering what sugar you use for the cupcakes?

      Reply
      • Kate Hackworthy

        July 30, 2019 at 7:07 pm

        Hi, just normal granulated sugar. If you're in the USA you'll need to choose organic sugar so that it's vegan. Hope that helps!

        Reply
    9. Belinda

      May 04, 2019 at 10:30 pm

      5 stars
      Absolutely brilliant and so easy! Was helped by my three year old granddaughter. Thank you for a really great recipe!

      Reply
    10. Denise

      March 09, 2019 at 9:59 am

      5 stars
      Wow these were so easy and tasted amazing. Thanks for the recipe ☺

      Reply
    11. simon telfer

      February 04, 2019 at 2:03 am

      5 stars
      I made these for a vegan party. They were better than any cupcake I’ve had, and so simple to make.

      Reply
    12. Rebecca Walker

      January 30, 2019 at 9:24 pm

      What kind of “dairy-free milk” can be used?

      Reply
      • Kate Hackworthy

        January 30, 2019 at 9:31 pm

        Hi, you can use soy, almond, oat, rice etc... I hope you enjoy the cupcakes!

        Reply
    13. Olivia

      January 05, 2019 at 3:41 pm

      5 stars
      Thank you soo much for this recipe!! I made some for my friends 21st, and doubled the recipe.
      I admit I was doubtful that the recipe would work for me, as the last vegan cupcakes recipe I tried did not work so well. However, I decided to give this one a go, as I’ve tried your red lentil Dahl and loved it (it’s now a staple in my home!) These turned out to be amazing. They were fluffy, moist, with just the right amount sweetness and chocolate flavour. And they were so simple to make! Everyone enjoyed them. Cheers!

      Reply
    14. Niki

      October 21, 2018 at 5:13 pm

      5 stars
      I made these for a friends birthday and I can’t believe how delicious they are! This was the 3rd recipe I tried (the others were SO unsuccessful) and I’m really pleased with how they came out.

      Reply
    15. Georgie Tinkler

      October 01, 2018 at 6:36 pm

      Can these cupcakes be frozen? 🙂

      Reply
      • Kate Hackworthy

        October 01, 2018 at 7:18 pm

        Hi Georgie
        Yes, it's fine to freeze them (un-frosted)!

        Reply
    16. Jennifer

      September 23, 2018 at 9:09 am

      Love these! Can they be made ahead and frozen, ready to do the icing on the day? x

      Reply
      • Kate Hackworthy

        September 23, 2018 at 9:44 am

        Absolutely! They freeze well. 🙂

        Reply
    17. Isabel

      August 31, 2018 at 11:30 am

      Can you use Apple cider vinegar instead of lemon juice? I completely forgot the lemon juice!!

      Reply
      • Kate Hackworthy

        August 31, 2018 at 3:19 pm

        Yes! It will work fine with vinegar too. I hope you enjoy the cupcakes Isabel!

        Reply
        • Belinda

          May 04, 2019 at 10:33 pm

          5 stars
          I used white vinegar which was all I had and the recipe worked beautifully!

          Reply
    18. Jade Obler

      August 26, 2018 at 3:30 pm

      5 stars
      These are delicious! Thank you so much for sharing this recipe. I didn’t even have to go out and buy the ingredients. I had it all in my cupboard/fridge. I also love that you put the U.K. measures too. Much love.

      Reply
    19. Claire ray

      August 06, 2018 at 7:23 am

      Can you use coconut oil instead of dairy free butter?! (Hiya!) xxx

      Reply
      • Kate Hackworthy

        August 06, 2018 at 8:01 am

        Hi Claire!

        I haven't tested it, but it should work fine. Just solidify the coconut oil in the fridge before measuring so it's an equal quantity to what the butter calls for. Then melt and go! 🙂

        Reply
    20. Freya

      March 13, 2018 at 7:43 pm

      5 stars
      I absolutely love your images! These look delicious 😀

      Reply
    21. Kaz | Ickle Pickles Life and Travels

      February 26, 2018 at 1:43 pm

      5 stars
      These look so delicious, even better that they are vegan!
      Kaz

      Reply
    22. Elizabeth

      February 25, 2018 at 7:45 am

      5 stars
      These have got to be the lightest, fluffiest vegan chocolate cupcakes I've ever seen! They're gorgeous!

      Reply
    23. Jess @ Living on Leaves

      February 23, 2018 at 8:19 am

      Yum!! It surprised me so much when I first went vegan to discover how baking is completely possible without the things you think are essential for it! Love the colour of the sprinkles against the chocolate cake and white topping 🙂

      Reply
    24. Robbie

      February 20, 2018 at 9:43 am

      5 stars
      A great recipe. I tried this over the weekend for a family member who is vegan and everyone loved the buns I made. Great recipe, I would recommend this to anyone!

      Reply
    25. Bintu | Recipes From A Pantry

      February 18, 2018 at 9:05 am

      5 stars
      These look so delicious and so easy to make! Will definitely have to make these with the kids one day

      Reply
    26. Katie

      February 08, 2018 at 8:29 am

      They are so cute, love how they don't have any hard to find ingredients in them. That's often such an off-putting aspect of vegan baking.

      Katie xoxo

      Reply
    27. Gloria @ Homemade & Yummy

      February 07, 2018 at 4:16 pm

      5 stars
      Chocolate cupcakes are always a hit. I love those sprinkles. I actually just saw them in a store here....great cause I thought you could only order them online. Hubby would love these little treats with his tea for sure.

      Reply
    28. Traci

      February 07, 2018 at 4:12 pm

      5 stars
      Kate, these are gorgeous and I can tell by the recipe (and photo) that they’re moist and delicious. I bet no one even knows they’re vegan. Nice job…thanks for the recipe! I’ll be sharing this everywhere ????

      Reply
    29. Tanya

      February 07, 2018 at 4:05 pm

      5 stars
      Oooh yes! Thanks for making a recipe for vegan cupcakes without chia or flax! I know they're healthy but they're so costly and give cakes a sorta weird texture.

      Reply
    30. Teri Stephens

      February 07, 2018 at 3:58 pm

      5 stars
      These chocolate cupcakes look perfectly moist. (And thank you for using common ingredients, this is a keeper recipe for sure.)

      Reply
      • Lucy

        May 03, 2019 at 7:21 pm

        5 stars
        The cupcake were so nice! Incredibly moist!

        Reply
    31. Pam Greer

      February 07, 2018 at 3:43 pm

      5 stars
      I am craving some chocolate cupcakes! I love how you made these vegan!

      Reply
    32. sue | theviewfromgreatisland

      February 07, 2018 at 3:35 pm

      These are so elegant without the sprinkles, and so much fun with them ~ what a versatile dessert!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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