Vegan Chocolate Cupcakes
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I’m not even ashamed to say it, but these chocolate cupcakes are better than my regular chocolate cupcakes. They’re so moist and decadent. My mouth is watering thinking about them!
Vegan Chocolate Cupcakes
Very easy to make vegan (plant based) chocolate cupcakes which are very moist and decadent with vegan buttercream frosting.
Serves 12
Ingredients
Cupcakes
- 2 cups / 340 g all-purpose flour
- 1 1/2 cups / 315 g caster sugar
- 2/3 cup / 60 g cocoa powder
- 1 1/2 tsp / 1 1/2 tsp bicarb soda
- 1 tsp / 1/2 tsp baking powder
- 1/2 tsp / 1/2 tsp salt
- 500 ml / 500 ml canned coconut milk
- 125 ml / 125 ml canola oil
- 1 tbsp / 1 tbsp apple cider vinegar
Frosting
- 1 batch / 1 batch chocolate-flavoured vegan buttercream frosting
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Preheat a fan-forced oven to 140°C /280°F or 160°C / 320°F for a conventional oven. Line a cupcake tin with brown cupcake liners. Set aside.
- Add the flour, sugar, cocoa powder, bicarb soda, baking powder and salt to a large mixing bowl and mix on low speed using an electric hand mixer to combine.
- Next, add coconut milk, canola oil and apple cider vinegar to the dry ingredients. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
- Fill each liner three quarters of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
- These cupcakes are perfectly paired with my vanilla or chocolate flavoured vegan buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with vegan chocolate sprinkles!
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 12g
Calories : 487kcal
Carbonhydrates: 33g
Protein: 4g
Fat: 40g
Saturated Fat: 11g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 0.1mg
Sodium: 407mg
Potassium : 184mg
Fiber: 3g
Sugar : 16g
Vitamin A: 0.1IU
Vitamin C: 1mg
Calcium: 25mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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26 comments
Is the metric reading for sugar supposed to be 350g? 3kg seems a little excessive 😅
Hi Gen, have gone in and edited this. Thanks for letting me know! N x
STOP AND MAKE THESE WOWwwWw! So chocolatey and a perfect crumb. I have them out for my roommates to try and I can’t wait for them to say “there’s no way these are vegan?!!!”
Made this with Nick’s vegan buttercream. Thanks for this recipe 🙂
Wow! That’s so amazing! Thanks for the incredibly kind piece of feedback and for taking the time to write it here in the comments section! I really appreciate it Nx
These are the best vegan chocolate cupcakes ever! Most vegan baking recipes I’ve found were always dry, but these are so moist! Everyone loved them at work. The vegan buttercream was also super good too! If there is one suggestion, it would be to put the total amount of cupcakes the recipe could make. I had to try to guess if I had to half or double the recipe or not.
Hi Cindy! I’m so glad you loved these cupcakes. They’re my favourite chocolate cupcake recipe! Apologies about the quantity missing. I will update that! Thanks again for visiting my website and leaving such a wonderful comment N x
I’m trying these just now and the recipe makes 24 not 12 😁👍
Sorry about that error. just fixed it! Thanks for letting me know x
Could you use soy or oat milk instead of coconut milk? 🙂
Absolutely!
I followed this recipe exactly and it definitely lacked flavor. Perfect consistency, but absolutely missing something. I added a half cup more sugar, more salt, and a big tbs of vanilla extract. They were perfect with those alterations!!
Hi Rebecca! Hmm, i’ve made this recipe loads of times and loved it. I’ve had a lot of the same feedback. I guess it’s just personal preference 🙂 N x
Hey Nick! I wanted to inquire about the Soda. It’s 1.5 tsp and 1 tsp baking powder?? Normally we add less soda as compared to baking powder.
Hi there! Yep, the way it’s written is correct. N x
I make these vegan cupcakes and they are the absolute best and always get rave reviews on them. Don’t let anyone tell you otherwise, they have something wrong with their taste buds or hell maybe they have Covid and don’t know what good cake tastes like anymore! Lol!
Can you use sunflower oil?
Yep! N x
If we don’t have canned coconut milk can we use oat milk? Should we mix the oat milk with coconut oil to get canned coconut milk? because there is no fat in oat milk like coconut milk. How can we balance that?
Yep! Just a note, the canned coconut milk adds moisture to these delicious cupcakes. The cupcakes will still be yummy with oat milk, but maybe a little lighter and airy. So make sure you make and serve them fresh! N x
I made this the other day and they came out perfect! I’m planning on using this recipe again but does it works the same for a layer cake or what changes can I make?
Hi Yanet! Yep you can. This recipe will be enough for one 8″ cake that is just under an inch in height. Bake for the same temperature and time. Hope that helps! N x
Nick, I made this recipe for my baby’s 1st bday since he is allergic to dairy and eggs and it is PERFECT! It looks great and it tastes amazing. I followed the vegan buttercream recipe too and I am auper happy with the result and taste. Thank you so much!
Aww! Trais! thats so amazing! Glad to hear you enjoyed them and thanks for the 5 star rating! N x
Do they freeze well? Of course without frosting 😊
Yep! Wrap tightly in plastic wrap and freeze for up to a month 🙂 N x