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Vegan Chocolate Cupcakes

4.98 from 164 votes

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

Homemade Vegan Chocolate Cupcake Recipe

Chocolate Cupcakes Without Eggs

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

The Best Vegan 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 now: Vegan Chocolate Chip Cookies

Easy Vegan 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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 9 – 10 cupcakes
5 from 164 votes


  • 3/4 cup water
  • 1/4 cup applesauce or nondairy yogurt
  • 1/4 cup oil
  • 2 tsp pure vanilla extract
  • 1 tsp white or cider vinegar
  • 1 cup spelt, white, or bob’s gf flour (Low carb option: Keto Cupcakes)
  • 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


  • *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


For a vanilla version, try these Vegan Vanilla Cupcakes.  

Have you made this recipe?

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Published on June 20, 2021

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  1. Whitney says

    They look beautiful! If I only have Dutch cocoa on hand, would it be okay to use that for the 1/4 cup of cocoa as well as the 2 Tbsp? Would I have to increase the baking soda? I remember your previous post about the reaction of Dutch processed cocoa and baking powder, and how you swap it out for more baking soda (or, was it the other way around?), so I wanted to check.

    • Natasha @ Thoughts of Tradition says

      In the instructions, she specifically states not to replace it with more Dutch cocoa.

        • Jason Sanford says

          Feel free to experiment! Sometimes it works, such as in the Chocolate Eclipse Cake, so you never know unless you try. Be sure to report back if you do.

          • Nicole Emiliani says

            Hi! I have tried with only dutch processed cacao (its what i had on hand) and it went amazing. Great texture and color.

    • Olivia says

      5 stars
      Absolutely delicious! I used extra creamy oat milk in place of water and they are amazing! My husband says it is one of the best cupcakes he’s ever had! Thank you for this recipe!!!

  2. Sarah-Beth says

    HOW DARE YOU!!! You’ve had this recipe for THREE YEARS and not told us! Looks delicious and I’ll have to try it soon Xx

  3. Heather Carley says

    Does this recipe translate well when baked as a cake? I’m guessing in an 8 inch pan? Please comment below if anyone has tried. Please & Thank!

  4. Natasha @ Thoughts of Tradition says

    Your baked goods are always so beautiful. They look even better than regular cupcakes since you didn’t slather on an obnoxious amount of frosting. I love chocolate cake, but I haven’t had luck with making a vegan version that tastes good. Perhaps this recipe is a long-awaited cure.

  5. Kayla Jarvinen says

    These look great! Would a liquid sweetener such as honey or pure maple syrup be an acceptable substitute for the sugar?

  6. Katie Goad says

    I made these for my husband’s birthday (with a peanut butter core and ganache!) and they were a HIT! Everyone commented on how delicious the cake was and were surprised that they were vegan. It’s going to be a new staple in our house- we always have these ingredients on hand!

  7. Tamara says

    Was wondering about the “directions” vs the “video”. In the recipe you clearly state to mix the first 5 ingredients – the liquids – and let sit at least 10 minutes. In the video you just show pouring the liquids, one at a time, right into the dry mixed bowl.
    So… do we have to whisk together and let sit 10 minutes, or no?

    • Jason Sanford says

      It’s really the milk and the vinegar that need to be stirred together and set aside for ten minutes (essentially creating buttermilk), which is why the video shows the milk and vinegar added at the same time. So you can let all the liquids sit together if it’s easier, or just the milk and vinegar.

      Jason (media relations)

  8. kirti singh says

    As i am a vegan this recipe is exceptional for me. I have been through the video and delighted to see such a delicious vegan cup cake. I love to make this at home. Thanks for sharing such and exquisite recipe with us.

  9. Melissa says

    Hi. I made this recipe using a brownie pan. I also subbed apple sauce for sugar. Equal amount of apple sauce and I reduced the water by 1/4 c. I added one and a half packet of truvia. Used safflower oil because that was the only oil I had on hand. They came out perfectly with a cake consistency. They were scrumptious! Thanks Katie! These truly are the best. I made them out to be two smart points considering less sugar.

  10. Monika Singh says

    Chocolate cupcakes are one of my favorite but i never get a chance to make this at home. i went through the video and you made this easy for me. Now i am definitely going to make this at home. Thanks for sharing ingredients.

  11. Heidi Timinsky says

    Can I double this recipe and then bake 2 muffin pans in the oven at the same time side by side? Thanks

  12. Sandra Metius says

    Please know that spelt is a form of wheat and is not gluten free.
    Please read this i found on the internet: Like other forms of wheat, spelt contains the gluten protein, and therefore, isn’t safe for those of us who have celiac disease or non-celiac gluten sensitivity. The idea that spelt, spelt flour, and baked goods made with spelt are safe on the gluten-free diet is one of the oldest gluten-free urban myths.Feb 12, 2018
    i am so glad you have an alternative flour in this recipe.

  13. Ha says

    Made these for my little girl’s 2nd bday and she absolutely loved. My husband ate a few too! Thanks for yet another tasty healthy recipe!!

  14. Chocolate Lover says

    Really Thank’s for sharing a great recipe
    i will make it on my brother birthday and i hope he will be happy with this cake

  15. Maureen says

    These cupcakes look delicious. Your instructions were organized and very clear. This makes it less of a chore for those of us who don’t cook much!:)

  16. Kirsten says

    These were not delicious…These were amazing!!!!! I replaced the applesauce with pureed cooked pears and they were soft, moist and super delicious. The mini chocolate chips were fabulous in them….

  17. Sophie says

    I was looking for a good vegan chocolate cupcake recipe and came across quite a few online, all slightly different. I narrowed it down to six recipes, and decided to make a small batch of each to test. I got my family to blind taste all of them and this recipe came out as the best overall! ( was a close second)
    I reduced the sugar to about ⅔ cup and increased apple sauce to ⅜ cup while reducing coconut oil to ⅛ cup, but followed the recipe for the other amounts. They turned out soft, moist, fluffy, and delicious! Sweetness was just right, and they smell and taste very chocolatey ☺️
    Thanks for the recipe, Katie! Will definitely be making these again xx

  18. Sherri Bennett says

    Should I make the normal high altitude adjustments? I usually decrease the sugar and baking powder, and increase the liquid a little.

    • Jason Sanford says

      Unfortunately we don’t have any experience with high altitude baking, so you will have to experiment. Be sure to report back if you do!

      Jason (media relations)

  19. Sandra M says

    I’d love to adapt these to be keto friendly for our family as well – do you think almond flour or a blend of almond and coconut flours would work? I have a few options for non-sugar sweeteners, both liquid and dry. Thanks!

    • Jason Sanford says

      Unfortunately there’s just no way to know unless you try. Be sure to report back if you experiment!

  20. Clara Asp Norling says

    These look great and I am just about to make them but I’m confused! In the recipe it says water and applesauce (not shown in the video) but the video says “add milk of choices” (not written in the recipe). What am I not getting, since I seem to be the only one?

    • Jason Sanford says

      Hi, sorry for the confusion! Go with the recipe (not the video). The video was made with an earlier version of the recipe, and the newer version is better 🙂
      Jason (media relations)

    • Jason Sanford says

      Coconut flour is very different from other flours, so you’ll have to experiment to see if you can do it and get the ratios correct with liquid. Be sure to report back if you experiment!

  21. Emma says

    This is confusing because in the video you use non dairy milk but in the recipe it says water. And the video doesn’t follow the recipe.. I chose to follow the written recipe so I’m hoping it turns out

    • Jason Sanford says

      You did it right! The video was from an earlier version of the recipe, and it’s been updated/improved since first posting. Always go by the recipe instructions, just like you did 🙂

      • Tree says

        I noticed everyone is commenting about this milk/water discrepancy. Do you know why the milk was changed to water? In recipes milk generally behaves like a better version of water . . . so what does milk do worse than water?? I’m just so so curious!

        • CCK Media Team says

          It makes them lighter and less gummy. But it doesn’t make a huge difference, and using different types of milk can result in delicious variations (for example, canned coconut milk makes them richer).

  22. Ta95 says

    I love his recipe and I would also love it as a vanilla cupcake!
    Is it possible to make this into a vanilla cupcake? What would be the porpotions?
    I made a vanilla cupcake with the recipe and added the 1/4cup + 2tbsp of flour instead of cacao. The cupcake came out too moist but still delicious.

    • Jason Sanford says

      Katie has gotten a few requests for this so will get to work on testing out recipes to hopefully find one to post soon 🙂
      Jason (media relations)

  23. BakerBee says

    I just tried these. Thought the cooking time was a little short but they turned out perfectly! Don’t even need icing. Chocolatey delicious. I’ve got the chocolate peanut butter banana bread in the oven right now. Can’t wait to try it!

  24. jay says

    hi i noticed the video ingredients are different to the ingrefients listed below the video. Are they different recipes?

    • Jason Sanford says

      Hi, sorry for the confusion. The recipe was changed/updated to be even better after the video was made. Go by the written ingredients 🙂

      Jason (media relations)

  25. Harini says

    Hi! I’m making this for my cousin’s birthday as she has MANY dietary restrictions. I just wanted to check, would I be able to taste the applesauce in the recipe if I use it, because unfortunately yogurt is a strict no no in her diet. Thank you!

  26. Michelle says

    I made these yesterday. I am allergic to a lot of things and even the smallest cheat will cost me a prescription of prednisone. These were delish! I am not much of a baker but they were terrific and easy for me not to mess it up. Didnt have Dutch in the market but I made it by alkalizing it with Baking soda. so terrific they didnt need frosting. Kids devoured. Looking forward to using this recipe quite a bit! Thank you!

  27. Gardenia says

    I’ve been craving chocolate and saw your post on Instagram for this recipe: I made the apple sauce from scratch And i forgot to put it in. i read your the instructions and had in mind not to forget the vinegar while i watched the video it didn’t show the applesauce or yogurt. So out of sight out of mind: i hope they are still yummy. Lol

  28. Kaide says

    Made this recipe first with applesauce and gluten free flour, not the greatest texture so I replaced the Bob’s red mill blend with straight almond flour and used yogurt rather than applesauce…..BOMBS IN THE OVEN! Big big mistake! I’m not sure what I did wrong, the batter was delicious but they never made it all the way to cupcakes, what a mess 🙁

    • Jason Sanford says

      Almond flour isn’t listed as an option in the recipe and cannot be subbed in a baked good recipe without eggs unless you add a binder.

  29. Rachel says

    Hi! Did you ever try something to replace the sugar? Maple syrup, coconut sugar etc? Would love to make these but I can’t eat regular sugar ?

  30. C says

    Which frosting is pictured? It doesn’t look like either of the ones linked. Also, is there a recipe for the pb filling shown in the Instagram pic? I’d like to make these today.. Thank you!

  31. Melanie Henderson says

    These cupcakes were absolutely fantastic! Sooo chocolatey and rich! We made these for a birthday party and every person (vegan and non) loved them. I’m definitely saving this recipe for next time. Thank you!

  32. Laury says

    Hello, I must say these vegan choc cupcakes look amazing!! I want to try them but I am a bit stuck on the flour. What exactly is white flour? Would that be just normal all purpose flour? Can you give me any specific brand I can use? I hope to hear from you soon. Thanks so much!!! Happy baking!!

  33. Sarah Denk says

    Sorry if I have missed it, but which frosting do you use on yours? I found the nutella and the frosting shots, but neither looks like this frosting in the photo. Thank you!

  34. Alondra Narvaez says

    I’m sorry I’m a but confused. Is the milk part from the video the water or apple sauce? Bc I didn’t see her use apple sauce or water. Do I need the apple sauce or just the milk?

    • Jason Sanford says

      Hi! Go with what the recipe says written. It’s been revised from an earlier version to be better than when it was made in the video 🙂

  35. Annika says

    These are the best cupcakes out there. I used bananas instead of applesauce and it gave them such a nice sweetness and flavor. My non-vegan family loves them. My little sister, who is the pickiest person you will ever meet, loves them. I definitely prefer them with a thicker frosting, but any way you make these cupcakes there is no denying that they are magical.

  36. SFerd says

    I’m curious if anyone has made a GF version of these? If I was going to bring these to work, they would need to be GF.

    • Jason Sanford says

      I’ve had really good results in general making recipes with Bob’s Red Mill gluten free all purpose flour. It doesn’t need any xantham gum or other ingredients added. If you try it in these, definitely be sure to report back with results!

  37. Lydia says

    First off, Katie, Thank you for sharing your talent with those of us who don’t know how to invent vegan and gluten free versions of of everyday foods. I don’t know why it took me so long to find you! I have a 6 year old and 2.5 year old who are allergic to eggs, completely. Allergic to casein in dairy and sensitive to gluten (and allergic to rice). Just to name a few. I can certainly follow a recipe but creating something although is a little too scientific for me. I followed your recipe completely. Using the applesauce over the yogurt. Using the cider vinegar vs. regular and using white flour (we can have 1 gluten meal a day). Lastly, the coconut oil instead of vegetable. Didn’t overfill and kept the same cook time. These came out absolutely delicious! I’ve tried the depression, wacky and other recipes and none were 100% on target. These are birthday party worthy, holiday worthy and school function worthy! Thank you for a great recipe that helps make my life easier and helps my boys enjoy their life a little more! I am excited to try more recipes!!

  38. Jenny says

    Hey there 🙂 the recipe sounds amazing and i’d really like to bake them this week. Since i’m living in germany i’m struggling with the regular vs dutch cocoa (which i don’t know) thing.
    What is considered regular here ia the usual dark and bitter cocoa powder with no added sugar. That’s the one we usually use for baking.
    Apart from that there is only drinking cocoa powder which is light brown, sugared and also contains some other stuff i guess. The typical Nestlé powder i’d say..
    Sooo for your recipe which one shall i use?

    Thank you :*

    • Jason Sanford says

      Hi, dutch cocoa will have the word “alkali” (or whatever the translation is!) in the ingredient list, while regular cocoa only has the ingredient of “cocoa”. Hope that helps!

  39. Heather says

    These were delicious! I didn’t have the dutch cocoa, so I just used extra unsweetened cocoa powder and they were so chocolatey and moist! I even made them gluten-free and had no complaints! (They did sink a little but you couldn’t tell and I topped them with vanilla frosting and a raspberry) Yum!

  40. Jeannie says

    Has anyone tried to make mini-cupcakes with this recipe? I would love to know how long to bake them and how many mini’s the recipe yields. Thanks in advance!

  41. Sally says

    Been using this recipe for a while now. Use it for Birthdays and for a dessert auction.
    Made jumbo ones for my friends for their birthdays. *My oven Cooks cooler, so I bake at 375 for almost 30 min. It made 4 jumbo cupcakes and my GF version made 5 jumbo cupcakes.
    Here’s a photo of the regular size ones I made for a neighbors churches dessert auction. Met the lady yesterday that bought them. She and her family LOVED them.
    Frosting is made from taking a PKG of freeze dry Strawberries and putting it in the food processor until a fine powder. Then mixed it into my buttercream frosting and put a chocolate covered strawberry on top.
    Here’s other creations I did with this recipe. For the cake I double it and did it twice to make a 4 later cake.

  42. Sally says

    I am not tech savvy and don’t know how to post more than one photo at a time. So here is the cupcakes with strawberry frosting

    • Sally says

      Jumbo cupcake with a whipped topping. Just plain heavy whipping cream and some meted white almond bark and the powdered freeze-dried strawberries mixed in.

      • Sally says

        Here is a jumbo GF cupcake. ( My hubby can’t do any of the gluten free flour mixes from the store because they usually add potato starch or something he cannot have)
        I make our own mixed which is two parts brown rice flour to 1 part tapioca starch. For this recipe I added 1/2 tsp of xanthan gum to the flour.

        They sink a little but nothing frosting can’t cover. ?

  43. Gemma says

    Hi there, really hope you’re able to help. We love these cupcakes in our house – so much that my nearly 3 year old has requested a cake version of the cupcakes for her birthday! I’m not a confident baker hence the reason I love this recipe so much – easy to find and follow ingredients and instructions! Do you think it would work if I just put the mixture into a cake tin and baked for 20 mins the same? Please help – it’s her birthday in a week and I get very nervous about baking ?

    • Jason Sanford says

      We honestly haven’t tried it so really can’t say for sure. I wish we could be more helpful, but at the same time I don’t want to say it works and then have the possibility that it might not! We will definitely try it, but I’m not sure we’ll get to it in time to help you since Katie is traveling this week. If you try it before we do, definitely be sure to report back!

      Jason (media relations)

      • Gemma says

        Hello! Thanks for taking the time to get back. I’ll give it a go I think and if it fails I’ll just make some cupcakes . I’ll let you know how it goes ?

  44. Joyce says

    I substituted yogurt with cream cheese because that was all I had on hand but they turned out DELICIOUS. My sister who hates chocolate (unbelievable I know) scarfed down three of these right when they left the oven. Thank you so much for the recipe!

  45. Colleen Bialecki says

    Made these and stuck half a Dandie (Vegan marshmellow) in the middle. The marshmellow exploded a little out of the top when baked but quickly retreated into the hole as they cooled. Going to put chocolate frosting on top. IDK how they taste yet but they smell heavenly. Thanks for the simple recipe! Easy to follow even though I have never really baked before. 🙂 going to snap a pic once they are all dressed and will tag you on IG @passthenooch

  46. M Singh says

    Hi, these look amazing and would love to bake these for my daughters birthday. What frosting have you used in the pictures? It’s definately not the ones you have mentioned in the post.


  47. Victoria says

    These came out perfectly! I’ve tried so many vegan chocolate cake recipes that were such flops, but I finally found my go-to recipe. So happy I have an allergy-friendly cake recipe for my son’s birthday coming up, thank you for sharing!

  48. Anna says

    I nade these cupacakes for my son’s birthday party and they were delucious! One comment the cupcakes did not rise that much as per the instructions.
    Ourstanding frosting as well. Yummy.

    Thank you for sharing

  49. WHHouston says

    These are the most amazing cupcakes I’ve ever tasted. Thank you thank you thank you! I made them mini (baked for 15 min) and they were perfect.

  50. Greta Milan says

    I made 2 batches of these and they are wonderful! I didn’t have applesauce or yogurt, so I used 1 cup of almond milk in place of the (3/4 c water and 1/4 c applesauce or yogurt). Delicious! Thank you Katie for another fabulous vegan recipe!

  51. Katherine says

    Am making these cupcakes right now and have an issue….. I melted coconut oil and added it to the liquids which are slightly cooler. Well, after sitting for 5 minutes (never mind the 10 minutes required by the recipe) the coconut has started to resolidify and separate out from the rest of the liquid ingredients! YIKES! So should I just put the bowl of liquid ingredients in the microwave to melt them all together?? Or……? Any ideas? Much appreciated!

  52. Dez says

    I want to make these in advance for a birthday party, how do they freeze or how long do they store in the fridge or counter?

    • Jason Sanford says

      Treat them like normal cupcakes, so however long you’d keep regular/traditional ones works here too. 🙂 I’d say 3 days or so, or freeze for up to a month.

  53. Susan says

    Luv your website with great recipes. Any suggestions for someone going through an elimination diet (no nuts, gluten, dairy, grains, beans…) I can most vegetables, and I’m willing to try some substitutes such as coconut sugar, cocoa powder, gluten free flour. I would really appreciate any suggestions on substitutes for chocolate deserts.

    Thank you

  54. Tiff says

    if I want to stuff with the unicorn dip, my question is do I put the unicorn dip in before baking or do you cut a hole after baking and add it? Thx!!!

  55. Jamie says

    The video doesn’t look anything like the directions. Milk was not a listed ingredient and after following the directions to the “t” I noticed the consistency was extremely dry. When I watched the video it looked how most cake batter should look like. The cupcakes also didn’t rise. Thankfully they taste pretty good esp with the vegan icing I made. Did I miss something here with the batter?

    • Jason Sanford says

      Hi, I think the video was made for an earlier version and the recipe was since improved. I’m not completely sure, but I think I remember that being the case. In any case, what ingredients did you use for flour, sugar, oil, etc? Glad they turned out in the end!

  56. Stacey says

    These are the most moist vegan chocolate cupcakes I’ve ever made. I like them better than the non vegan version. I find that vegetable oil works better than coconut oil. I’ve made them 2x already and going on 3. I also added some coffee flavoring into this recipe. It does taste better the next day and stays moist!

  57. OM says

    hello, I really want to make this recipe for my mum but she can’t eat sugar. can I put something else instead of the sugar?? maybe more applesauce or Medjool dates?

  58. Jen says

    My son is allergic to eggs, so I have tried many, many (too many) egg free recipes. These are the best! Easy to make, moist the next day and hold up to the high altitude (7000 ft – I didn’t have to make any altitude adjustments.) Guests are shocked that they are vegan cupcakes. This will be my go to recipe forever! Thank you!!!

  59. Anjel says

    Just made these! Instead of 3/4 cup water, I opted for 1/2 cup water and 1/4 cup Kahlua! I kept the other ingredients the same but baked them in ramekins since I want them to be more like muffins! As such, I won’t be adding icing.

    I’m baking them for 30 minutes to account for the size. They have about 5 more minute to go before I check on the doneness. I can say this: they came together very quickly, they smell DIVINE, and they’ve already risen beautifully to make a nice “muffin top”!

    I have faith that they wi

  60. Brianna says

    This cake is actually better than a regular non vegan cake. It’s light, fluffy, great chocolate flavor without being overpowered by sugar. AND it’s healthier too! I replaced most of the sugar in mine with monks fruit. It came out great. Thank you for the wonderful recipe!

  61. Blestree says

    I got a dozen muffins out of this recipe, but they were also squatter than yours. (I guess my 2/3 full is not the same as your 2/3 full!) Squatness doesn’t bother me, though! They came out tasting great.

    Also, I checked on them at 17 minutes and they were all clearly done–they probably finished baking earlier than that so next time I would check on them earlier and maybe they will end up a little moister. Either way they still tasted good! Thank you for a good solid recipe!

  62. 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 🙂

  63. 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 😃

  64. 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.

  65. Linda says

    The. B E S T . cupcakes of my LIFE!!!

    I started baking with my grandma a looooong time ago. I’ve made my share of cupcakes. I needed to make these gluten free (King Arthur 1:1 flour), and I subbed sour cream for the yogurt. Also added 1-2 Tbsp of instant coffee powder, because I love mocha.

    F L U F F Y and rich, but not super sweet or oily, like some cupcakes can be.

    Make these NOW, and thank ChocolateCoveredKatie later.

    P.S. They were great on their own, like seriously perfection, but then with your Chocolate Cream Cheese Frosting, WOW!

  66. Donna says

    Birthday cupcakes for hubby: Made these with forager yogurt, chopped dark chocolate instead of chips, A.P. Flour and made them in large cups! ( baked 10 mins extra)filled with vegan marshmallow fluff and frosted with buttercream frosting and coconut!! Excellent chocolate cupcake!!! Super moist and spongey. Just perfect! Thanks!

  67. Lital says

    Hey Katie,
    Your video recipe and the written recipe are not the same. Not sure where I can find the basic recipe from the video written with exact measurements.

    • CCK Media Team says

      If I remember correctly, her video was made from an earlier version of the recipe, and the recipe was later updated for an improved version. So the one that’s posted is a better recipe 🙂

      • Paula says

        4 stars
        Oh ok as I was a little confused in the video it said add milk and the recipe calls for water..They were very yummy.

  68. Mo says

    I made these today and they turned out great! I was a bit nervous as the batter seemed quite thick. The gluten free flour I used contained Xanthan gum which sometimes can affect the end result. Luckily they were perfect and tasted delicious! I used vegan coconut yogurt as I didn’t have any applesauce on hand and I used melted coconut oil but otherwise followed the instructions closely. They were done in about 18 minutes ( I live at a higher altitude ). Thanks for posting this yummy recipe! I’m also a fan of your black bean brownies!

  69. Sandi S Johns says

    So I do a farmers market and the sweetest little girl went around asking what everyone had and I bake sweets, I asked what her favorite was and she said well she’s vegan and there never was anything so I found your recipe and made it for her and she was so delighted couldn’t stop talking about how wonderful and moist they were ❤️ So thank you so very much for this wonderful recipe!

  70. Tina says

    5 stars
    This is my favorite cupcake recipe😄one thing I do differently though is instead of the water I put in 3/4 cup of cold coffee, it just kicks the flavor up a bit more!

  71. Larissa Stevenson says

    5 stars
    OMG These are amazing!! I didn’t have any applesauce or yogurt on hand, so I just used double the amount of oil, and they turned out perfect! I am definitely going to make these again (:

  72. Darline says

    5 stars
    I just cooled off and inhaled 5 of these. I made them in mini cupcake/muffin tray and used coconut sugar and 2tbsp of Swiss Miss vegan hot cocoa instead of Dutch. These came out amazing and so fluffy!

  73. Samantha says

    5 stars
    Just tried this recipe and it was/is delicious. My kids and husband also love it. I needed to find a gluten and dairy free recipe that I could adapt to make a wedding cake ! So happy that I found this. I’ve tried many other recipes and none of them have tasted this good!

  74. James says

    5 stars
    This recipe has become one of my faves…
    I heat and smash and apple for the applesauce
    I use milk instead of the oil (using your trick for many recipes)
    To reduce the sugar/calories slightly I use icing sugar
    These end up being a nice brownie texture…
    Keep up the great work Katie… I look at your recipes for inspiration whenever I want to make something new.
    I have also developed a protein pancake recipe that works for me(and I bake them in muffin tins for later use)… using some of your tips and tricks.

  75. Em says

    5 stars
    So perfect and no adjustments needed at altitude! I keep some in the freezer for when my son needs a dessert for a bday party!

    Thank you!

  76. Momof4 says

    5 stars
    Another lovely recipe. I used chocolate protein powder instead of the Dutch cocoa. I cut the sugar in half and used monk sugar. I also used my husbands gf flour mix…otherwise I followed the recipe. I did a ganache on top. They turned out divine. So thankful to have yummy treats to be able to make for my 9 year old who has so many allergies.

  77. Jacqui says

    A previous comment indicated that plain flour is fine, but if it only has half a teaspoon of baking soda surely I will need to use self raising (gf) flour? Please advise. Thank you

  78. Lynda Taschek says

    5 stars
    I love this recipe! It is so easy and very delicious. I subbed pumpkin puree since I didn’t have applesauce but had some pumpkin leftover from making pumpkin bread. Can’t tell there’s pumpkin in it. Great recipe for my daughter with dairy and nut allergies.

  79. Zoe says

    5 stars
    OMG. How have I never made these before?!
    This recipe is AH-MAZING! I could not believe the rise on these cupcakes, even with GF flour. I manage my DS’s multiple food allergies and these are my new go-to cupcakes. DS is one happy birthday boy! THANK YOU, CKC!

  80. James says

    5 stars
    Thanks for sharing a great recipe. I made these (without Dutch cocoa) 3x, once with oat flour instead of flour, and they came out great each time. I work with a professional baker and even she approved. I topped with a vanilla buttercream each time, which really adds to the chunky chocolate chips.

  81. Jennie says

    These are super delicious! I’m not vegan, but some of the doctors I work with are and these are for a birthday celebration! I’m just curious though, I read that it says the cupcake paper liners come off better after a day. I tried one today (I made them earlier) and they are sticking really bad, the bottom half of the cupcake is sticking to the paper. Is this normal? Maybe I did something wrong?

  82. Michelle Elbert says

    5 stars
    I’ve been vegan for 7 years and have tried many cupcake/cake recipes in that time. Followed all the specific directions to the letter but none of them came out the way I’d hoped. This cake….this cake is perfect. Perfect rise, perfect density, perfect taste. You’re my hero. I finally feel prepared for any birthday or event that I could make cake for! Thank you!!!!

  83. Larissa M. says

    5 stars
    I made these last night and h!vent frosted them yet but tried one without frosting as this was the first time I’m making them. I Used yogurt and didn’t have Dutch cocoa only regular unsweetened. Also used small chocolate chunks instead of the mini chips option. They are so moist and soft. They did not rise past the tops of the liners but have a nice gentle mound shape (no sinking).they smell like ho-ho’s and taste lovely, not overly sweet. I am deciding now whether to ice with ganache and a curly white line across the top or buttercream. I made these for a friends birthday and am excited for her to try them. They also cooked perfectly in the time given in the recipe which is not always the case. This recipe is a keeper. Thanks for posting it Katie!

    • CCK Media Team says

      The video was from an earlier version of the recipe, and it’s been updated/improved since first posting. The cupcakes will be lighter made with water (as written in the instructions) instead of milk 🙂

  84. Trinette Targett says

    5 stars
    These are my new go to chocolate cupcake even though I don’t need dairy free! So moist and amazing flavour.

  85. Isabela says

    5 stars
    Oh man! Absolutely delicious. I wouldn’t even know they were vegan if I didn’t make them. They held together beautifully and puffed up just like a regular cupcake! I used the applesauce binder and ACV for my cupcakes. Also didn’t do the Dutch because I didn’t have any, will try next time! Thank you for the recipe!! My new go-to!

4.98 from 164 votes (137 ratings without comment)

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