These vegan chocolate cupcakes are deep, dark, rich, moist, and fudgy, with no dairy and no eggs required for the recipe!
Chocolate cupcakes without eggs
Do you know the simple secret to making cupcakes rise without eggs?
The answer is sitting in your kitchen.
This basic chocolate cupcake recipe combines common kitchen pantry ingredients, vinegar and baking soda, to create a bubble forming acid-base reaction.
The bubbles cause the cupcakes to rise beautifully as they bake in the oven.
Remember that famous volcano experiment from elementary school?
Unlike many other vegan chocolate cupcake recipes, this one does not include tofu, black beans, avocado, or flax eggs.
In fact, it calls for just a few basic ingredients you might already have at home.
This has been my foolproof chocolate cupcake recipe for over three years now, and it is incredibly versatile.
Every time I serve the cupcakes, they are always completely devoured by vegans and meat eaters alike!
Also try these Vegan Brownies
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 are not a vegan, it is a good idea for everyone to have a go to vegan cupcake recipe. You never know when you will need it!
For example, have you ever been asked to make a last minute dessert for a potluck, party, or school bake sale when you had no eggs on hand?
Or maybe you needed a recipe suitable for a child with dairy allergies or a surprise vegan guest.
Perhaps you just want a basic one bowl cupcake recipe that is super quick, easy to make, and turns out perfectly every single time.
Trending now: Vegan Chocolate Chip Cookies
Ingredients for the recipe
You need cocoa powder, flour, sugar, water, applesauce, oil, pure vanilla extract, vinegar, salt, baking soda, and optional mini chocolate chips.
Cocoa powder – To achieve the best results (i.e. the richest, most chocolatey cupcakes that taste like they came from a bakery), use both Dutch cocoa powder and regular unsweetened cocoa powder.
If you only have regular cocoa at home and do not wish to make a trip to the store, you may replace the Dutch processed cocoa with additional unsweetened.
Flour – I recommend either spelt flour, white flour, or Bob’s Red Mill all purpose gluten free flour. I also give a keto option for those eating low carb and vegan.
Use whole wheat flour, almond flour, coconut flour, or any other option not listed here at your own risk, because I have not tried these substitutions.
Sugar – The recipe asks for three fourths cup of sugar. This can be plain white sugar, unrefined coconut sugar, or granulated xylitol for sugar free cupcakes.
You can technically go with pure maple syrup or agave. The cupcakes will just have a gummy texture and will not rise as much.
Applesauce – This ingredient adds moisture and structure to the vegan cupcakes.
Instead of applesauce, you may choose an equal amount of plant based yogurt, pumpkin puree, or sweet potato puree.
Oil – My favorite option is melted coconut oil. However, vegetable oil works as well.
For oil free chocolate cupcakes, use softened peanut butter or almond butter.
Chocolate chips – These are optional. I often like to include them, turning the recipe into double chocolate cupcakes, or triple chocolate cupcakes once you add frosting.
Mini chocolate chips give you more chocolate in each bite.
Salt – Just a pinch of salt balances the sweetness and heightens the chocolate flavor.
Also make Vegan Vanilla Cupcakes or Vegan Strawberry Cupcakes
Vegan chocolate cupcakes recipe video
Above – Watch the video how to make vegan cupcakes
How to make dairy free cupcakes
Start by preheating the oven to 350 degrees Fahrenheit.
Line a typical cupcake pan or muffin pan with liners, or grease each tin well.
In a large mixing bowl, whisk the water, applesauce, oil, vanilla extract, and white vinegar or apple cider vinegar.
Optionally, sift the flour to ensure it is free of lumps. Then add the flour, cocoa powders, sugar, salt, baking soda, and optional chocolate chips to the bowl.
Stir until just evenly mixed. It is important to not overmix the batter, because overmixed cupcakes may yield a tough texture, or they can deflate in the oven.
Tip: If your cupcakes do sink in the middles for any reason, just hide the undomed tops with frosting or nondairy Coconut Whipped Cream.
Fill up each lined cupcake tin about two thirds of the way, leaving space for the chocolate cakes to rise.
Bake on the center rack of the oven for twenty minutes or until fully cooked in the centers. A toothpick inserted into the center of a cake should come out mostly clean.
Carefully remove the pan from the oven and let the vegan dessert cool.
If you can wait, the dark chocolate flavor is much bolder and the cupcakes are even more delicious after sitting on the counter overnight, very loosely covered with a cloth.
Liners should peel off easily after sitting for a day as well.
Chocolate frosting and flavor ideas
Once cooled, ice the recipe with store bought or homemade chocolate or vanilla frosting. Or spread them with a layer of peanut butter or almond butter, or dust with powdered sugar.
Garnish with raspberries, sliced strawberries, cherries, or bananas.
A great vegan frosting hack is that many brands of store bought frosting are accidentally vegan. This includes some milk chocolate and cream cheese frostings as well as more traditional frosting flavors. Check the Pillsbury containers at the grocery store, and you might be surprised!
If you feel fancy, pipe the frosting through a pastry bag fitted with a 1M star tip, effortlessly turning the cupcakes into a culinary work of tasty art.
You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.
Try peppermint extract to make mint chocolate cupcakes, or replace the applesauce with banana for chocolate banana cupcakes.
A few drops of maple extract or almond extract are also wonderful variations.
*For the recipe in the photos, I used my vegan Chocolate Cream Cheese Frosting.
The recipe was adapted from this classic Vegan Chocolate Cake.
Vegan Chocolate Cupcakes
Ingredients
- 3/4 cup water
- 1/4 cup applesauce or nondairy yogurt
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white vinegar or apple cider vinegar
- 1 cup flour (Spelt, white, or Bob’s gf flour) (For low carb: Keto Chocolate Cupcakes)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened
- 3/4 cup sugar or coconut sugar or xylitol
- 1/2 cup mini chocolate chips (optional)
- 1/2 tsp salt (just over level)
- 1/2 tsp baking soda
Instructions
- *I've included a few of my favorite vegan frosting recipes earlier in this post, or use your own favorite frosting.To make vegan chocolate cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk liquid ingredients. Let sit at least ten minutes, then stir in remaining ingredients until just evenly mixed. Smooth into the liners, filling each cupcake tin about two thirds of the way to the top. Bake twenty minutes on the oven's center rack. Let cool. If you very loosely cover cooled cupcakes with a cloth and let them sit on the counter overnight, these taste even richer the next day. Liners peel off easily after a day as well. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Vegan Chocolate Recipes
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.
Thanks!
Natasha @ Thoughts of Tradition says
In the instructions, she specifically states not to replace it with more Dutch cocoa.
Whitney says
Totally missed that! Duh!!! Thank you. 🙂
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
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!!!
Emily says
Such a classic – these look perfect for Spring birthdays!!
xo,
Em
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
Rhonda @ Change In Seconds says
Oh wow! Bookmarked!
Paige Flamm says
I need these cupcakes in my life asap!
Paige
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!
Jason Sanford says
Just use this recipe 😉
https://chocolatecoveredkatie.com/2017/07/24/vegan-chocolate-cake-recipe/
Elizabeth says
These look amazing!!
FYI: I found out not all refined sugar is vegan. Learning something new multiple times a day. This article explains it and gives recommendations: https://ordinaryvegan.net/vegansugar/
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.
Linda @ the Fitty says
Have you ever cooked with gelatin?
Wendy says
Gelatine isn’t vegan.
Toni says
Oh my goodness! That frosting looks so fudgy and creamy. I need to try these.
Thank you Katie!
Kayla Jarvinen says
These look great! Would a liquid sweetener such as honey or pure maple syrup be an acceptable substitute for the sugar?
Cassie Autumn Tran says
Oh wow, these cupcakes look stupendous! So fluffy, risen, and delicious. I love that the frosting looks so beautifully swirled on top. Perfect for birthday parties!
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!
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)
Jessica says
I don’t see milk listed in the ingredients list.
Jason Sanford says
Hi, sorry that was my mistake! And Katie’s mistake for not including it – she says that she’s made them both ways (with milk or water), so it’s your choice!
Sally says
Hi Jason, what milk would be used and how much?
Jason Sanford says
Your favorite milk, same amount as the water
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.
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.
Mar says
They taste great but fall apart… i have to admit though, i didnt ket them cool all the way before trying.
Anna says
One of my favorite, any kinds of vegan food…baking has no limitations you can just experiment anything you want…
Patty says
The Vegan Chocolate Cupcakes are delicious
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.
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
Jason Sanford says
Often it works to double a recipe, but not always, so you’ll have to experiment. Be sure to report back if you do!!
Michelle says
I doubled it and baked side by side and they turned out beautifully.
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.
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!!
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
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!:)
Alexis says
Spelt Flour isn’t gluten free
Jason Sanford says
Hi I am confused. Who said it was?
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….
Jason Sanford says
Wow that sounds even better than the original recipe!
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! (http://www.geniuskitchen.com/recipe/basic-vegan-chocolate-cupcakes-259057? 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
Jason Sanford says
This made us so happy!
Jason (media relations)
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)
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!
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)
Cambria says
Could I use coconut flour instead of the spelt or bobs gf?
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!
Jessica says
i don’t have any applesauce on hand. Can I substitute it with anything else?
Jason Sanford says
Nondairy yogurt (or dairy yogurt if not vegan)
Nicola says
Is it possible to replace the oil in the recipe with something else?
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).
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 will get to work on experimenting to come up with one! 🙂 🙂
Shanta says
How do I make these into vanilla cupcakes?
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)
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!
Laurie Supkoff says
Can these be made ahead and frozen?
Jason Sanford says
Sure!
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)
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!
Jason Sanford says
They are still great if you want to sub applesauce
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!
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
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.
Jessica Thamann says
Can i swap the sugar for coconut sugar?
Jason Sanford says
Yes!
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 ?
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!
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!
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!!
Jason Sanford says
White flour is simply all purpose flour.
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!
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 🙂
-Jason
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.
Amanda says
I misread and put a tbsp of vinegar but they came out fantastic nevertheless.
Jason Sanford says
Ooh they look so fluffy! 🙂
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.
Thanks!
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!
SFerd says
Sorry! I didn’t read the recipe closely, and didn’t realize that GF flour was an option.
Jason Sanford says
Oh no problem at all!
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!!
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!
Natalie says
WOW these cupcakes look amazing! So decadent ♥
Hannah says
Hi does anyone know how many cupcakes this recipe makes?
Jason Sanford says
Hi! Recipe states: Yield: 9-10 cupcakes
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!
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!
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.
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. ?
Jason Sanford says
Oh my goodness that is GORGEOUS!
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 ?
Tena says
Hello, can I freeze this cupcakes? Without the frosting ofc
Jason Sanford says
Sure 🙂
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!
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
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.
Thanks
Jenna says
I used coconut milk and added the vinegar to it. The cupcakes came out AMAZING!!!
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!
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
Vinita says
Heyy very excited to try this recipe but was wondering if I can used mashed banana instead of applesauce? Thanks 🙂
Jason Sanford says
That works!
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.
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!
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!
Dez says
How do these freeze? Best before or after being frosted?
Jason Sanford says
Definitely before!
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.
Jason
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
Isabelle says
OMG so good! I love how the cupcakes are like brownies! Best homemade cupcakes i’ve ever had
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!!!
Jason Sanford says
Put it in after baking! 🙂
Betsy Wyatt says
Amazing recipe! My daughter has decided it will be perfect for her birthday party ♡.
Maria says
Best cupcakes!!!
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!
Jason
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!
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?
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!!!
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
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!
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!
Mmitchka says
I didn’t see the addition of yogurt I the video, was the milk added to replace the yogurt?
Kirti says
Hi, can u pls give the measurements in grams . Thanks in advance !
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 🙂
Karysa says
Hello! I’ve made this recipe and love it! Can I use this recipe to make a two layer round cake?
CCK Media Team says
Sure, just use this one! https://chocolatecoveredkatie.com/vegan-chocolate-cake-recipe/
Marj says
Do I use plain flour or self raising
CCK Media Team says
Plain is fine for these cupcakes 🙂
Dia says
Please
Which Bobs gluten free flour is it the 1-1 or the All purpose. Thank You😊
CCK Media Team says
The 1 to 1 🙂
Susie Chao says
Can these be baked ahead of time and kept at room temp? Just need to a bake ahead for birthday party. Thank you!
CCK Media Team says
Yes 🙂
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 😃
Meredith says
Do you mean white wine vinegar or distilled white?
Heather S. says
Truly phenomenal cupcakes! The best ever! They turned out fluffy and chocolatey, and just amazing! Thank you, Katie! Wow! Since I didn’t have vegan cream cheese, I used this frosting recipe, and it was the bomb! https://www.noracook.com/vegan-chocolate-frosting/
Many thanks to you!!! <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.
CCK Media Team says
Thank you so much for making them!
(Katie)
Hayley Brooks says
Hi there how long can these be stored at room temperature?
Vanessa says
Hi, can these be frozen?
Thanks 🙂
CCK Media Team says
Sure 🙂
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!
CCK Media Team says
❤❤
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!
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
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.
Jackson says
great cupcakes even taste great when it’s not even cooked
Jackson says
great cupcakes even taste DELICIOUS when it’s not even cooked
Noa says
Hey, I made these yesterday morning and they were lovely. Thank you!
Noa says
Hey, I made these yesterday morning and they taste great. Thank you!
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!
CCK Media Team says
Thank you so much for making them!
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!
Tina says
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!
Larissa Stevenson says
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 (:
CCK Media Team says
Thank you for trying them!
Isme says
Really great chocolate cupcake recipe, even for us non vegans!
Darline says
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!
CCK Media Team says
Your version sounds amazing!
Sara says
Best cupcakes ever! So moist and fudgy!
Tina says
Loved these cupcakes! I used your chocolate frosting recipe with the protein powder and it was perfect.
Jacqueline says
I was a bit concerned with using cup measuring but these turned out so amazing thank you 😊
Julia says
Amazing!!! Goes really well with buttercream made from Miyoko’s vegan cashew butter.
Valerie says
I love these brownies so much!
Samantha says
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!
James says
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.
Chocolate Covered Katie says
Thank you so much 🙂
Em says
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!
CCK Media Team says
Thank YOU for trying them 🙂
Momof4 says
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.
CCK Media Team says
Your high protein version sounds wonderful!
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
Lynda Taschek says
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.
CCK Media Team says
This makes us so happy 🙂
Zoe says
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!
CCK Media Team says
Thank you so much for making them 🙂
Sheryl says
Beyond amazingly delicious!
James says
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.
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?
Suzanne says
These are amazing. Great recipe, I doubled the batch and made 19.
Michelle Elbert says
**THIS IS THE ONE**
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!!!!
Larissa M. says
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!
Giovina says
These were amazing and as directed, don’t skip the Dutch cocoa. Fudgy Chocolate deliciousness.
Carla says
I think I am missing something. There’s milk in the video but no milk in the instructions or list of ingredients.
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 🙂
Villarreal says
Best chocolate cupcakes! Whether you’re eating vegan or otherwise, you will love them!! Thank you Katie♥️
Trinette Targett says
These are my new go to chocolate cupcake even though I don’t need dairy free! So moist and amazing flavour.
Isabela says
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!
Robin says
If using coconut oil, is it 1.4 cup solid or 1/4 cup after melting it? Thank you.
CCK Media Team says
Hi, it’s a fourth cup liquid or melted 🙂
Robin says
Thank you! Looking forward to trying this.