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Easy Vegan Chocolate Cupcakes

April 23, 2019 by Lucy Parissi 17 Comments

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Vegan chocolate cupcakes pin

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

Vegan chocolate cupcakes topped with vegan ganache and chocolate shavings on a plate

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? 😉

Child stirring cupcake batter in a bowl

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.

Vegan chocolate cupcake topped with ganache frosting and chocolate sauce

How to make chocolate cupcakes

STEP 1. Add the non dairy milk, oil, apple cider vinegar and vanilla paste (or extract) in a large bowl. Use a balloon whisk to combine.

Liquid ingredients for vegan cupcakes in a bowl

STEP 2. 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.

Adding dry ingredients to the bowl

STEP 3. 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.

Dividing cupcake batter into cases

Vegan ganache step by step

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!

STEP 1. 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.

STEP 2. 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).

Pouring coconut milk over chocolate in a bowl and mixing together

STEP 3. 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. 

Whisking vegan ganache with a hand mixer

Frosting your cupcakes

STEP 1. 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.

Step 2. Now you can add any decorations – sprinkles, chocolate shavings, fresh berries or even some chocolate sauce! Serve at room temperature.

Piping frosting on vegan chocolate cupcakes

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. 

Chocolate cupcake with chocolate frosting and sprinkles with 2 candles

Have you made my chocolate cupcakes?

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!

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Vegan chocolate cupcake topped with ganache frosting and chocolate sauce

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 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, Vegan chocolate cupcakes, Vegan ganache
Prep Time: 10 minutes
Cook Time: 16 minutes
Chilling time: 30 minutes
Total Time: 56 minutes
Servings: 12 cupcakes
Calories: 367kcal

Ingredients

For the cupcakes

    Dry ingredients

    • 220 g 1 3/4 cups plain (all purpose) flour
    • 160 g | 3/4 cup + 1 tbsp sugar
    • 30 g | 1/4 cup cocoa powder
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1/4 tsp salt

    Liquid ingredients

    • 210 ml | 7/8 cup non dairy milk (I used hazelnut)
    • 80 ml | 1/3 cup vegetable oil
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract or paste

    Vegan ganache

    • 200 g | 7oz non-dairy chocolate or chocolate chips
    • 400 g | 14oz can full-fat coconut milk (use the solid coconut cream discarding liquid) or 200g | 7oz coconut cream
    • 2 tbsp non-dairy spread
    • 60 ml | 1/4 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
    Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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    Filed Under: Sweet, Vegan and Vegetarian Tagged With: Chocolate, cupcakes

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    Comments

    1. Payal jain says

      December 4, 2019 at 8:13 am

      These look so tempting and I am so happy to find a allergy friendly cupcake and frosting 😊.
      Can I replace the vegan spread with something else in frosting? Would room temp coconut oil work?
      I am in India and don’t have any vegan spread available.

      Reply
      • Lucy Parissi says

        December 4, 2019 at 10:05 am

        You could try leaving out altogether. Coconut oil is not a bad idea but I haven’t tested it so proceed with caution!

        Reply
    2. Jessica says

      October 15, 2019 at 1:34 pm

      If I used canned coconut milk will my ganache set? It’s in fridge now but after 15 min I don’t see signs of hardening at all. Help?!? I was hoping to have these for a party in a few hours. The cupcakes were made yesterday so it’s just the frosting I need now!

      Reply
      • Lucy Parissi says

        October 15, 2019 at 2:06 pm

        Canned coconut milk might have too much water in it which is preventing it from setting. If it doesn’t show signs of setting you might have to start again. Sorry not sure am seeing this in time (in bed sick!) hope it worked out in the end

        Reply
      • Lucy Parissi says

        October 15, 2019 at 3:12 pm

        Hi Jessica – apologies if your frosting didn’t set properly. I have tweaked the recipe slightly to overcome this but realise this might be too late for your cupcakes. Basically your canned coconut milk might have had too much liquid in it. The way to overcome this is to scoop out the solid cream and discard most of the liquid.

        Reply
    3. Toni says

      April 24, 2019 at 1:58 pm

      5 stars
      They were so good! My new favorite dessert!!

      Reply
    4. Nicolas Hortense says

      April 24, 2019 at 1:58 pm

      Omg!! Those cupcakes look so fudgy and incredible!!

      Reply
    5. Shinta Simon says

      April 24, 2019 at 1:34 pm

      5 stars
      Beautifully decadent! I wouldnt have guessed there were vegan. Thanky for sharing, Lucy! Love the step by step details you’ve given

      Reply
    6. Lisa | Garlic & Zest says

      April 24, 2019 at 1:17 pm

      5 stars
      These are seriously mouthwatering cupcakes — and that ganache is over the top. Fit for a birthday party or any get together!

      Reply
    7. Cathy says

      April 24, 2019 at 1:01 pm

      5 stars
      This is my go to cupcake recipe for sure! Making these this weekend. Just love the Ganache frosting!!! So yummy!

      Reply
    8. Natalie Crossan says

      September 17, 2014 at 6:16 pm

      these look wonderful and I do have vegan friends who would love to try these!

      Reply
    9. defairmans says

      September 10, 2014 at 2:31 pm

      I love vegan desserts 🙂

      Reply
    10. Jayne says

      August 4, 2014 at 1:53 pm

      These are fantastic, I spent a year being a vegan and would have loved to try one.

      Reply
    11. defairmans says

      July 20, 2014 at 2:11 pm

      Yummy and guilt free! 😀

      Reply
    12. Heather Haigh says

      May 25, 2014 at 12:41 pm

      These look great. I'm moving more towards a vegan diet so always on the lookout for good recipes. Thanks.

      Reply
    13. Baking Addict says

      August 3, 2013 at 10:31 pm

      Congratulations!! Love your cupcakes too and your little helper 🙂

      Reply
    14. Victoria Lee says

      July 28, 2013 at 6:40 pm

      Well done you! That's brilliant news! And those cupcakes look delightful, I bet they made you very popular with your daughter's friends. x

      Reply

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    Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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