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–+ servings
A chocolate cupcake with swirled chocolate frosting and chocolate sprinkles, set against a pink background with scattered sprinkles.

Moist Vegan Chocolate Cupcakes (Fluffy And Rich)

My vegan chocolate cupcakes are moist, fluffy, and rich with deep cocoa flavor. Easy to make with simple ingredients, they stay soft for days.
Author: Nick Makrides
4.74 from 19 votes
Print Recipe Pin Recipe
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 487 kcal

Ingredients

Chocolate Cupcakes

  • 300 g all-purpose flour plain flour
  • 315 g caster sugar superfine sugar
  • 60 g Dutch processed cocoa powder sifted
  • 1 1/2 tsp bicarb soda baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 500 g canned coconut milk see notes
  • 125 g vegetable oil
  • 1 tsp apple cider vinegar
  • Frosting
  • 1 batch chocolate flavored vegan buttercream frosting

Instructions
 

Chocolate Cupcakes

  • Preheat a fan forced oven to 140C / 280F (160C / 320F for no fan). Line two 12 hole cupcake tins with brown cupcake liners and set aside. You can bake one tray at a time and bake the other half once the first half is done.
  • Combine dry ingredients - All the flour, caster sugar, cocoa powder, bicarb soda, baking powder and salt to a medium sized mixing bowl and whisk to combine.
  • Add wet ingredients - Add the canned coconut milk, vegetable oil and apple cider vinegar and whisk until no dry ingredients are showing and the batter is smooth.
  • Bake - Fill each liner three-quarters full. An ice cream scoop makes this quick and ensures even baking. Bake at a low temperature for 40-50 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting.
  • Decorate - These cupcakes are perfectly paired with my vanilla or chocolate flavored 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!

Video

Notes

Canned coconut milk - this is different from carton coconut milk or coconut cream. Make sure you give the can a good shake before opening. And no, you can’t taste the coconut!
Storage - These cupcakes can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per cupcake.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Serving:12g | Calories:487kcal | Carbohydrates: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
Keyword Basic Recipes, Chocolate, Vegan
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