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Vegan Chocolate Cupcakes

Deep, dark, rich, fudgy vegan chocolate cupcakes – no eggs required!

vegan chocolate cupcakes

What’s the secret to making cupcakes rise without eggs?

It’s something you probably already have in your kitchen!

This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake.

(Remember that famous volcano experiment from elementary school???)

The simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs!

Also Try This Vegan Brownies Recipe

chocolate cupcakes

These classic chocolate cupcakes will take you right back to childhood.

Irresistibly light and fluffy, they hold their own against any box of Duncan Hines or Betty Crocker cake mix, with none of the unhealthy corn syrup or artificial ingredients.

And even if you aren’t vegan, it’s a good idea for everyone to have a go-to vegan cupcake recipe, because you never know when you’ll need it!

For example, have you ever been asked to make a last-minute dessert when you didn’t have any eggs on hand?

Or needed a recipe suitable for a child with dairy allergies or a guest who’s a vegan?

Or maybe you just want a foolproof basic cupcake recipe that’s super quick, easy to make, and turns out perfectly every single time.

Trending Right Now: Vegan Chocolate Chip Cookies

vegan chocolate cupcake recipe

This has been my go-to cupcake recipe for over three years now, and it’s incredibly versatile.

Every time I serve the cupcakes, they are always completely devoured, by vegans and meat eaters alike!

You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.

Top them with your favorite vegan frosting, nut butter, or Coconut Whipped Cream.

If you want to be fancy, you can even pipe the frosting through a pastry bag fitted with a 1M star tip, as seen in the photos, effortlessly turning the cupcakes into a culinary work of art.

And if you can find Dutch cocoa, I like to include a few tablespoons in the recipe, because it really heightens the chocolate flavor and gives these cupcakes a classic straight-from-the-bakery taste.

*For the cupcakes in the photos, I used my favorite Basic Chocolate Cream Cheese Frosting.

Above – Watch the video how to make vegan cupcakes

How To Make The Best Vegan Chocolate Cupcakes

The recipe was adapted from this classic Vegan Chocolate Cake Recipe.

Pin it now to save for laterPin Recipe

Vegan Chocolate Cupcakes

The best easy vegan chocolate cupcake recipe, with no eggs or dairy!
5/5 (41)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 9 – 10 cupcakes

Ingredients

  • 3/4 cup water
  • 1/4 cup applesauce or yogurt, such as almondmilk yogurt
  • 1/4 cup vegetable or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 tsp white or cider vinegar
  • 1 cup spelt, white, or bob’s gf flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder or additional unsweetened
  • 3/4 cup sugar, unrefined if desired
  • 1/2 cup mini chocolate chips, optional
  • 1/2 tsp + 1/8 tsp salt
  • 1/2 tsp baking soda

Instructions

  • *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.
    To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.
    View Nutrition Facts

Notes

For a vanilla version, try these Vegan Vanilla Cupcakes.  
 

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5/5 (41)

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Published on March 26, 2018

Meet Katie

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157 Comments

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  1. Jacki says

    These Cupcakes were so good!! I made them as mini cupcakes for my son’s 4th birthday – got 34 minis. I used regular unsweetened cacao powder for whole amount (didn’t have the Dutch cocoa) and they turned out great. Everyone loved them! I used store bought vegan chocolate frosting and topped with rainbow sprinkles. Thank you for your recipe 🙂

  2. Tina says

    This is my fAvorite cupcake recipe! The only thing I do differently is, in place of the water I use 3/4 cup of brewed coffee. It really brings out the flavor of the chocolate 😃

  3. Sandra @ Wife on a Boat says

    So good! I have no idea if my cocoa was the right one – it said it was from Holland so I went for it. They turned out great. I used raw sugar and only used 1/2 cup which is perfect for us. We live on a boat and this perfect for my small kitchen, pantry and oven. Thanks so much for this recipe.

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