Easy Vegan Chocolate Cupcakes

Make these Chocolate Cupcakes ONCE and they will become your go-to recipe! Intensely rich, moist and decadent, they will be adored by everyone, whether vegan or not. Perfect for birthdays, bake sales and celebrations and easy enough for novice bakers.

Chocolate lovers will adore this Vegan Chocolate Tart

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Published July 2013, updated April 2019

I guarantee that these chocolate cupcakes will become a favourite with family and friends, whether vegan or simply avoiding eggs and dairy. It is my most requested recipe whenever I bake for birthdays or bake sales and so easy the kids can make them. 

SIMPLY THE BEST CHOCOLATE CUPCAKES!

Every baker needs a foolproof chocolate cupcake recipe – this has become mine. No one has ever suspected the cupcakes don’t contain any eggs or dairy!

Vegan baking can be a bit tricky sometimes, requiring special ingredients or egg substitutes. This recipe is SUPER EASY and you will only need common ingredients you already have in your pantry: flour, sugar, baking soda & powder, cocoa powder, your choice of non-dairy milk, oil, vanilla and a little vinegar.

All you have to do is combine your liquid ingredients, sift the dry ingredients over them and combine. No mixer is needed – child’s play, right? 😉

VEGAN CHOCOLATE GANACHE

You have a choice of vegan frostings when it comes to topping these cupcakes. You could even eat them plain, simply dusted with some icing sugar. Yes, they are that good!

But if you wanted to take these cupcakes to the NEXT LEVEL, consider topping them with vegan chocolate ganache. Vegan ganache is made with full fat coconut milk, non dairy chocolate and a little non-dairy spread. You could also add a little agave nectar for sweetness, though that is optional.

You can use vegan chocolate ganache in its liquid form to fill tarts such as this no-bake chocolate tart. Or you can let it set and then whisk it – it then becomes fluffy and perfect for piping over cakes and cupcakes.

How to make Vegan Chocolate Cupcakes

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Add the non dairy milk, oil, apple cider vinegar and vanilla paste (or extract) in a large bowl. Use a balloon whisk to combine.

Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda over the bowl. Use the balloon whisk to combine until you have a glossy batter and no dry pockets remain. Make sure you scrape the bottom and sides of the bowl as you mix.

Line a muffin tray with cupcake cases and divide the batter among them. You will get 12 small cupcakes or 6 large ones (using muffin cases). Bake in a 180°C (350°F) preheated oven until well risen – between 16-25 minutes depending on size. Cool before frosting.

Vegan ganache

For best results use full fat canned coconut milk (not light or reduced fat) or coconut cream. Scoop out the solid cream to use in the ganache discarding most of the liquid. The easiest way to separate the cream from liquid is to store the can upside down in the fridge for a few hours or overnight. You can also put in the freezer for 30 minutes if in a hurry!

Scoop out the full-fat coconut cream into a saucepan and heat until small bubbles appear around the edge of the pan. Do not boil! Pour the hot coconut milk over chopped non dairy chocolate (or chocolate chips) and leave to stand for 3-4 minutes.

Use a balloon whisk to gently stir the chocolate and coconut milk, starting from the centre of the bowl and slowly increasing the movement outwards. Try to keep the motions small, you don’t want to introduce air bubbles into your ganache. Stir in the non-dairy spread (I used Vitalite) and agave syrup if using. Leave the ganache to cool completely before whisking. If you are in a hurry you can put in the fridge (see tip below).

You will now need to beat the ganache – if it has set and hardened in the fridge then break it up with a fork and add a little warm non-dairy milk. Start beating using a hand mixer on low speed. Increase the speed, adding more milk if needed, until the frosting is fluffy and holds peaks.

Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting over the cupcakes in a circular motion. You can use a small amount in a single layer or double up for a big chocolate hit – as I have done in the photos.

Now you can add any decorations – sprinkles, chocolate shavings, fresh berries or even some chocolate sauce! Serve at room temperature.

Vegan chocolate cupcakes tips and FAQs

• You can use your favourite non-dairy milk in this recipe. I prefer to use hazelnut or almond.
• Make sure your baking soda (bicarbonate of soda) and baking powder are not past their best-by date, especially if you don’t bake often.
• I usually use vegetable oil in this recipe. Melted coconut oil can also be used.
• Use natural cocoa powder, not processed or Dutch cocoa powder. Processed or Dutched cocoa powder is not acidic – you NEED the acid in the cocoa powder to help in the rising of the cupcakes.
• The cupcakes can be prepared a day or two in advance and kept covered at room temperature. I usually put them in a cake or cupcake carrier box.
• You can try an avocado chocolate frosting instead of the ganache. Alternatively a vegan buttercream frosting is also gorgeous and easy to make.
• Replace the plain flour with a good gluten-free flour mix to make these cupcakes gluten free. They are naturally egg and dairy free, nut free if you use oat or soy milk. 
• Stick with full-fat coconut milk (in a can) or coconut cream – do not substitute with light – else the ganache will be too liquid. Store the can in the fridge or freezer so the liquid separates from the cream (or use coconut cream).
• To create chocolate curls and shavings, use a potato peeler on a bar of non dairy chocolate. 

You Will Also Like

• The BEST Vegan Chocolate Cake
• Vegan Sticky Toffee Pudding
• One-bowl Vegan Banana Bread
• Vegan Tropical Celebration Cake

Have you made my vegan chocolate cupcake recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Easy Vegan Chocolate Cupcakes

Lucy Parissi | Supergolden Bakes

Make these simple vegan chocolate cupcakes ONCE and they will become your go-to recipe! Intensely rich, moist and decadent topped with whisked vegan chocolate ganache frosting.

Note: For best results you need to use the solid cream from a can of full fat coconut milk in your frosting. If you have time store the can overnight in the fridge or for 30 minutes in the freezer so that the cream separates from the liquid.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, Vegan chocolate cupcakes, Vegan ganache

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Chilling time: 30 minutes minutes

Total Time: 56 minutes minutes

Servings: 12 cupcakes

Calories: 367kcal

Cook ModePrevent your screen from going dark

Ingredients

For the cupcakes

Dry ingredients

• ▢ 220 g (1 ¾ cups) flour plain / all purpose
• ▢ 200 g (1 cup) sugar
• ▢ 30 g (¼ cup) cocoa powder
• ▢ 1 tsp baking powder
• ▢ 1 tsp bicarbonate of soda
• ▢ ¼ tsp salt

Liquid ingredients

• ▢ 210 ml (⅞ cup) non dairy milk (I used hazelnut)
• ▢ 80 ml (⅓ cup) vegetable oil
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 tsp vanilla extract or paste

Vegan ganache

• ▢ 200 g (1 ¼ cups) vegan dark chocolate chips
• ▢ 400 g (14oz) can full-fat coconut milk (use the solid coconut cream discarding liquid)
• ▢ 2 tbsp non-dairy spread
• ▢ 60 ml (¼ cup) WARM non dairy milk (optional – use if ganache has set solid)
• ▢ 2 tbsp agave syrup (optional)

Instructions

Make the cupcakes

• Preheat the oven to 180°C (350°F). Line a muffin tin with 12 cupcake cases or use 6 larger (muffin) cases.
• Add the non dairy milk, oil, apple cider vinegar and vanilla paste (or extract) in a large bowl. Use a balloon whisk to combine.
• Sift the flour, sugar, cocoa powder and baking powder, bicarbonate of soda and salt over the bowl. 
• Use the balloon whisk to combine until you have a glossy batter and no dry pockets remain. Make sure you scrape the bottom and sides of the bowl as you mix.
• Divide the batter among the cases, filling 2/3 of the way.
• Bake until well risen – around 16 minutes for small cupcakes or 25 minutes for large ones. A skewer inserted in the centre should come out clean and the cupcakes should feel firm and springy. Cool before frosting.

Vegan ganache

• Open the coconut tin and scoop out the solid coconut cream discarding most of the liquid.
• Pour the full-fat coconut cream into a saucepan and heat until small bubbles appear around the edge of the pan. Do not boil! Pour the hot coconut milk over chopped non dairy chocolate and leave to stand for 3-4 minutes.
• Use a balloon whisk to gently stir the chocolate and coconut milk, starting from the centre of the bowl and slowly increasing the movement outwards.  
• Stir in the non-dairy spread and agave syrup if using until combined. Leave the ganache to cool before whipping. If you are in a hurry you can put in the fridge (see tip below).
• You will now need to whisk the ganache – if it has set and hardened in the fridge then break it up with a fork. Add a little warm non-dairy milk and start beating using a hand mixer on low speed. Increase the speed, adding more milk if needed, until the frosting is fluffy and holds peaks.

Frosting your cupcakes

• Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting over the cupcakes in a circular motion. You can use a small amount in a single layer or double up for a big chocolate hit – as I have done in the photos.
• Now you can add any decorations – sprinkles, chocolate shavings, fresh berries or even some chocolate sauce! Serve at room temperature.

Video

Notes

• You can use your favourite non-dairy milk in this recipe. I prefer to use hazelnut or almond.
• Make sure your baking soda (bicarbonate of soda) and baking powder are not past their best-by date, especially if you don’t bake often.
• I usually use vegetable oil in this recipe. Melted coconut oil can also be used.
• Use natural cocoa powder, not processed or Dutch cocoa powder. Processed or Dutched cocoa powder is not acidic – you NEED the acid in the cocoa powder to help in the rising of the cupcakes.
• The cupcakes can be prepared a day or two in advance and kept covered at room temperature. I usually put them in a cake or cupcake carrier box.
• You can try an avocado chocolate frosting instead of the ganache. Alternatively a vegan buttercream frosting is also gorgeous and easy to make.
• Replace the plain flour with a good gluten-free flour mix to make these cupcakes gluten free. They are naturally egg and dairy free, nut free if you use oat or soy milk. 
• Stick with full-fat coconut cream (canned coconut milk) – do not substitute with light – else the ganache will be too liquid. You need to scoop out the solid coconut to use in the ganache discarding most of the liquid. The easiest way to do this is to store the can upside down in the fridge or freezer so that the cream separates from the liquid. 
• To create chocolate curls and shavings, use a potato peeler on a bar of non dairy chocolate. 

Nutritional Info

Calories: 367kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 2mg | Sodium: 196mg | Potassium: 178mg | Fiber: 1g | Sugar: 27g | Vitamin A: 175IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 2.6mg

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