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Vegan Chocolate Cupcakes

by Nick Makrides
Vegan Chocolate Cupcakes

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

Vegan Chocolate Cupcakes

Serves 12

5 from 4 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1 1/2 cups caster sugar
  • 2/3 cup cocoa powder
  • 1 1/2 tsp bicarb soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 500 ml canned coconut milk
  • 125 ml canola oil
  • 1 tbsp apple cider vinegar

Frosting

  • 1 batch chocolate-flavoured vegan buttercream frosting


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

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8 comments

Kate Reader May 16, 2021 - 6:06 am

5 stars
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 🙂

Reply
Nick Makrides May 19, 2021 - 8:16 am

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

Reply
Cindy May 22, 2021 - 8:51 pm

5 stars
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.

Reply
Nick Makrides June 5, 2021 - 5:56 am

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

Reply
Clare June 13, 2021 - 11:50 am

I’m trying these just now and the recipe makes 24 not 12 😁👍

Reply
Nick Makrides June 15, 2021 - 10:50 am

Sorry about that error. just fixed it! Thanks for letting me know x

Reply
J May 27, 2021 - 5:08 pm

Could you use soy or oat milk instead of coconut milk? 🙂

Reply
Nick Makrides June 5, 2021 - 5:53 am

Absolutely!

Reply

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