Vegan Chocolate Cupcakes – Yummy Toddler Food

Made in minutes with pantry staples and without eggs or dairy, these are literally the easiest cupcakes—and the best Vegan Chocolate Cupcakes I’ve ever had. Plus: You can’t actually tell they’re vegan, and they are SO darn easy to make.

I am always searching for recipes that are simple, don’t need hard-to-find ingredients, and that are easy enough to vary so more families can enjoy them. And these vegan cupcakes? Oh gosh, they are just so good. I’ve been making my Easy Chocolate Cupcakes for years and we love them, but this one is a smidge easier. And so great for allergy families!

The texture of the cake is very similar to my Easy Chocolate Cake—spongy and moist—and it’s somehow perfect even though it’s made without dairy or eggs. You don’t need any electric equipment to mix them, and you can make them with ingredients you probably already have in your pantry.

These Vegan Chocolate Cupcakes are so perfect as a kids birthday cake recipe, for a holiday dessert, or even as a Valentine’s Day treat.

(You may also like No-Bake Cheesecake Cups, Chocolate Avocado Pudding, Vegan Chocolate Mousse, and Fudge Pops.)

Ingredients You Need

Here’s a look at the pantry staples you need to make this Vegan Chocolate Cupcake recipe so you know what to have on hand.

• All-purpose flour: I usually use all-purpose flour to ensure the cupcakes are light and fluffy. (Whole wheat pastry flour could be an option, too.)
• Vegetable oil: I typically use canola oil or vegetable oil here, but avocado oil would work, too. Use what you prefer and have access to.
• Sugar: A little granulated sugar is the sweetener of choice in this cake because it blends in so well and adds moisture.
• Baking soda: Fresh, active baking soda helps the cake bake through and rise nicely. (This works much better than baking powder, so do be sure to use baking soda.)
• Cocoa powder: I like SACO or Hershey’s Special Dark for the best chocolate flavor.
• Salt: A dash of salt helps enhance the rest of the flavors.
• White vinegar: This works with the other ingredients to deliver the perfect texture you expect in a chocolate cake.
• Vanilla extract: Paired with cocoa powder, vanilla extract is an extra flavor note.
• Frosting of choice.

TIP: If you need to make this cake gluten-free, use a 1:1 style of gluten-free baking mix like the one from King Arthur.

Step-by-Step Instructions

Below is a look at the steps involved in making this Vegan Chocolate Cupcake recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and times.

Step 1. Add the ingredients to a medium bowl. Sift the cocoa powder to remove any lumps.

Step 2. Whisk gently to combine into a smooth batter.

Step 3. Divide the batter between the prepared muffin cups. I use paper liners here for ease. Bake until the middle is firm to a light touch and a cake tester inserted into the center comes out clean.

Step 4. Let cool in the muffin pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool fully. Add desired frosting.

How to Store

Store frosted Vegan Chocolate Cupcakes in a container in the fridge for up to 3 days. Store unfrosted cupcakes in a container at room temperature for up to 3 days. Freeze frosted or unfrosted in a freezer bag with as much air removed as possible. Thaw in the fridge or at room temperature.

You can make the cupcakes ahead and then frost before serving if that helps streamline party preparation.

Best Tips for Success

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Get Recipe Ingredients

• Preheat the oven to 350 degrees F and place paper cupcake liners into a muffin pan.

• Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared muffin cups, using about ¼ cup in each.

• Bake for 12-14 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.

• Let cool on a wire rack for 5 minutes, then carefully transfer to a wire rack to cool fully.

• Add desired frosting.

Serving: 1 cupcake, Calories: 238kcal, Carbohydrates: 37g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 212mg, Potassium: 81mg, Fiber: 2g, Sugar: 17g, Calcium: 9mg, Iron: 2mg

This post was first published February 2023.