Learn how to make absolutely The Best Vegan Chocolate Cupcakes you’ve ever have! These are dark, rich, perfectly sweetened and made with both cocoa powder and dark chocolate for the ultimate decadence, soft and fluffy texture. Topped with an amazing Chocolate Buttercream Frosting. Chocolate lovers rejoice!
VEGAN CHOCOLATE CUPCAKES
After posting this Vegan Chocolate Buttercream Frosting, it needed some cupcakes to go with it! And I’m here to tell you that I’ve never had a better, richer, darker chocolate-infused cupcake as these right here. They are so rich, perfectly moist, tender, fluffy and just amazingly, delicious! If you need gluten-free, make these incredible Vegan Gluten-free Chocolate Cupcakes instead!
These cupcakes were a big request from readers after posting these Vegan Vanilla Cupcakes. Many of you wrote in asking for a chocolate version! Well, it took me 4 trials to get that rich, dark chocolate, moist flavor I was after….because, baking science is tricky after all, but I got them done! This recipe is different, as I tried to make these a bit healthier than the vanilla, yet they are even better, richer, softer.
Y’all know how serious I am about chocolate and if you call something chocolate, it needs to be rich in that chocolate flavor. I don’t want to just taste sugar. These are perfectly sweetened, not bitter, but not too sweet. I’m sure you can tell by the dark brown color just how rich the chocolate flavor is.
To get that really rich chocolate taste, I use both cocoa powder and dark chocolate melted into the batter. Just cocoa powder was making them too dry and not the result I was after. Once I added the right amount of dark chocolate, they were fantastic. I decided on this method after thinking about my Showstopper Chocolate Cake in my cookbook. That is the best chocolate cake I’ve ever had, so a light bulb went off.
The rich chocolate buttercream frosting is literally icing on the cake. The combo is perfection and I know will satisfy the pickiest of chocolate-lovers and cupcake eaters.
INGREDIENTS NEEDED
First, you will need to gather these 8 ingredients (+salt):
- regular all-purpose flour
- coconut sugar
- baking powder
- baking soda
- almond milk
- pure maple syrup
- 70% dark chocolate chips
- unsweetened natural cocoa powder (I used Hershey’s)
HOW TO MAKE VEGAN CHOCOLATE CUPCAKES
Step 1: Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. This is important to divide the batter into 14, 15 at the most, as the cupcakes rise considerably. If you do not have 2 muffin pans, make sure to reserve some batter to fill the extra 2 or 3.
Step 2: To a medium bowl, add the flour, coconut sugar, baking powder, baking soda and salt. Whisk very well to ensure there are no lumps. Sift, if needed.
Step 3: To a large bowl, add the almond milk and chocolate chips. Place in the microwave for 30-45 seconds until the milk is really warm. Whisk the liquid until the chocolate is FULLY melted and smooth. Whisk in the syrup, cocoa powder and espresso powder (if using) until fully smooth.
Step 4: Slowly add the dry ingredients to the liquids while gently whisking.
Step 5: Once it’s fully mixed and smooth, divide the batter into 14 cupcake liners. DO NOT be tempted to add all of the batter into 12. These rise A LOT while baking, so you do not want to fill the liners more than about 1/2 full. Super important. The amount that will go into each liner will be a very scant 1/4 cup, but keep it divided between 14-15 and you will be fine.
Step 6: Bake for 15-20 minutes OR until a toothpick is clean. Mine were perfect at 18 minutes.
CAN YOU FREEZE THESE CUPCAKES?
Yes! These freeze beautifully and are fantastic again once thawed. This is how I stored them. I wrapped each individual cupcake in a single baggie and then placed each of the wrapped cupcakes into a large ziplock bag. To thaw, simply place them out on the counter to come back to room temperature a few hours before wanting to eat or serve them.
These vegan chocolate cupcakes are extra moist, super decadent and incredibly, rich chocolate cupcake. As evidenced, in this photo.
MORE VEGAN CUPCAKE RECIPES
- Vegan Funfetti Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Gluten-free Vanilla Cupcakes….the best ever!
- Vegan Lemon Cake (Can be made into cupcakes!)
MORE VEGAN FROSTING RECIPES
- Vegan Strawberry Buttercream Frosting
- Vegan Chocolate Espresso Truffle Frosting
- Vegan Vanilla Buttercream Frosting
- Vegan Coconut Cream Frosting
- Funfetti Coconut Butter Frosting
*This post contains affiliate links, see my disclosure policy here.
If you make any of these recipes, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
The Best Vegan Chocolate Cupcakes EVER!
Ingredients
- 1 cup + 2 tablespoons (144g) regular all-purpose flour
- 3/4 cup (144g) coconut sugar (regular is fine too)
- 3/4 teaspoon baking soda
- 1/4 + 1/8 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (240g) unsweetened almond milk
- 88 grams dairy-free dark chocolate chips (69 or 70%) VERY important to weigh for accurate results
- 4 1/2 tablespoons (90g) pure maple syrup
- 6 tablespoons (36g) natural unsweetened cocoa powder (I used Hershey's)
- 1 1/2 teaspoons ground dried espresso-OPTIONAL (I love the Illy brand)
NOTE
- I always recommend a scale for accuracy when baking for best accurate results, following my gram weights listed. You never need cups, just the scale and bowl. Make sure to zero out before adding each ingredient.
- I use this scale.
Instructions
- Please be sure to follow my exact order of steps and method here, as this will ensure the best, richest and moist cupcakes. I strongly recommend parchment paper liners or the Reynold's Staybrite liners, because they never stick. Regular paper may stick.
- Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. This is important to divide the batter into 14, 15 at the most, as the
cupcakes rise considerably. If you do not have 2 muffin pans, make sure
to reserve some batter to fill the extra 2 or 3 - To a medium bowl, add the flour, coconut sugar, baking powder, baking soda and salt. Whisk
very well to ensure there are no lumps. Sift, if needed. - To a large bowl, add the almond milk and chocolate chips. Place in the
microwave for 30-45 seconds until the milk is really warm. Whisk the
liquid until the chocolate is FULLY melted and smooth. Whisk in the
syrup, cocoa powder and espresso powder (if using) until fully smooth. - Slowly add the dry ingredients to the liquids while gently whisking.
Once it’s fully mixed and smooth, divide the batter into 14 cupcake
liners. DO NOT be tempted to add all of the batter into 12. These rise A
LOT while baking, so you do not want to fill the liners more than about
1/2 full. Super important. The amount that will go into each liner will
be a very scant 1/4 cup, but keep it divided between 14-15 and you will
be fine. - Bake for 15-20 minutes OR until a toothpick comes out clean. Each batch of mine was perfect at 18 minutes. Be very careful to not over-bake these, so they don't get dry. The toothpick should be clean, that is how you will know they are done. Don't judge them by the bounce back test, as the tops will be super delicate still, but firm up perfectly as they cool.
- Let the cupcakes cool completely before frosting. I used the Vegan Chocolate Buttercream Frosting.
Hi! Can I use oatmilk instead? My daughter is allergic to nuts. Thanks!
Yes, I think that should work.
I was wondering whether sugar could be substituted with dates or date paste?
Hi Steve, no I’m sorry, the sugar is a dry ingredient and texturally, the cupcakes would be ruined by replacing it with date paste. That would make them extremely wet and dense. If you don’t want to use sugar, you can make either of these, they both rely on maple syrup (agave can also be used).
https://thevegan8.com/vegan-whole-wheat-chocolate-muffins/
https://thevegan8.com/double-chocolate-muffins/
Could I use a gluten free flour (like King Arthur’s) if I keep the same weight? These are phenomenal by the way!
Hi! No not a blend from the store, they don’t work well. I’ve already posted a gluten-free version, it’s on the recipe card under the NOTES!
AMAZING Recipe. Second time making it. I made it into donuts and into tini cupcakes and YUM.
SO so happy to hear that, thank you Mimi!
I found this recipe as I was looking for a Vegan Chocolate Kahlua Cake recipe. I read your instructions, I read the reviews and did a couple conversions to add Kahlua and baked it in my new Nordicware Pine Forrest bundt pan. I wasn’t sure if it would work. But it turned out amazing!
Thank you for sharing this wonderful recipe that made my Kahlua Cake dream a reality.
Aww that is so wonderful to hear Lora, thank you for sharing! So glad you loved it!
I love most of your recipes, but this one is exceptionally excellent! Even non vegans love these muffins, thank you so much for this recipe.
Omg I just tried this recipe and it’s SO good! I used a scale like suggested. But I only had mini muffin pan on hand so I used that and baked it at 14 min instead of 18 and they turned out perfectly! I filled them with biscoff cookie butter 😍
Wonderful! So happy to hear that! That sounds so delicious!
some of the cupcakes crumbled easily – thoughts? I followed the recipe to the T. Even used my scale!
Really? That’s very odd. I’ve never had that happened or heard that before. In fact, these have a really wonderful structure and spongey texture. It’s strange they would crumble using all-purpose flour. That isn’t normal. I can only try and help troubleshoot without being there to know what may have caused it. First, did you change an ingredient? Did you hit zero in between adding each ingredient and follow MY grams listed? Did you add the syrup and use 70% chocolate and melt it, etc. The only way it would crumble would be there wasn’t enough liquid added or overbaked-therefore drying them out.
These are actually the best Vegan cupcakes I have found. I bake so much and these are definitely the best around! Don’t be fooled by the mixture they will rise…A LOT!
Woohoo!! So thrilled to hear this Tori, thanks for the amazing review!!
I was wondering if I could make a cake? Two round 8 inch pan, would that work?
Hi Maria, so sorry I’m just seeing this! Hold tight, because a chocolate cake version is coming to the blog soon
!
im going to be trying out this recipe today! would it be possible to do this without maple syrup? im planning on coring the cupcakes and filling the center with raspberry jam, and i was worried that the cupcake would be too sweet with the maple syrup in the batter.
Hi Rachelle! These are very rich in chocolate flavor, not overly sweet at all, so I really wouldn’t leave out the syrup. It aids in the sweetness to balance out the bitterness of chocolate and of course is liquid and moisture for the cupcakes.
thanks brandi!!! these turned out PERFECT. i couldnt even tell they were vegan! im so impressed that theres no oil, eggs or milk in them, and they still had the best crumb and moistness of a regular cupcake. i was able to make 13 cupcakes since i wanted them to rise to the height of the cupcake liners, and i did the batch twice instead of doubling it, just to make sure im following the recipe to the T. im definitely saving this recipe!
Yay!!! So happy to read this review Rachelle! So thrilled they were such an overall hit! That is always my goal, undetectably vegan with my baked goods, so I’m really happy you agree. I honestly like these better than any non-vegan chocolate cupcakes I’ve had! Thank you so much for the feedback!
These were delicious! My my picky toddler and husband who are not vegan also liked them! Will be keeping this recipe to make again. Thank you for sharing this recipe.
That’s so wonderful to hear Paulina!
Oh. My. Gosh. Yum!! So rich and delicious. I am not vegan, but I made these for a friend’s baby shower who is, and everyone absolutely loved them! I left a couple behind for my husband and he text me in all caps how amazing they were! I used the chocolate buttercream frosting with them. So stinking delicious!
Yay Jenny! Fabulous testimony to hear how much these were loved, thank you!!
Coming back to leave a review now that the cupcakes have been made and devoured. They were fabulous! Birthday boy was thoroughly thrilled with how delicious these were – even with my cupcakes deflating thanks to altitude. I’m be running cupcake trials so that I can get these right. The family has generously offered themselves as willing to be the testers – so brave of them, right?
Oh, and the frosting was divine! I’ll leave a review of it on the recipe page 🙂
Hi Brandi, I’m hoping to make these this weekend for my youngest’s 11th birthday. In the ingredients, you list “ground dried espresso” – is this just Illy’s Dark Roast Ground Espresso? Or should I be using freeze-dried espresso?
Hi Laura, yes, just the dark roast ground espresso! But, you can totally leave it out if you like, they are still super chocolatey without it! In fact, I don’t use it when I make them for my daughter.
Thanks! My 10 yr old loves coffee, so I don’t have a worry about it being in there. I might reduce the amount a little, since his 4 yr old cousin will also be enjoying these, and I don’t know how she feels about coffee. I *do* know that coffee boosts chocolate’s flavor in such a wonderful way that I’d feel remiss in leaving it out. 😀 Besides, I’m planning on frosting them with your Chocolate Espresso Truffle frosting (at his nearly drooling request)… the coffee’s gonna be there one way or another! 😀
Yes, it does make the flavor richer, but you definitely don’t technically taste coffee. These are really dark chocolate flavored anyways without it, so you are good to go either way!!
Oh and it paired with the espresso frosting sounds divine!
This is the best vegan / oil free cup cake bar none!
My only problem is it didn’t rise!I did change flow to cup for cup GF flour (I didn’t have what I needed for your GF recipe so I just adjusted flour) I’ve never had a prob with that causing something not to rise. They taste amazing but look like a giant put a big thumb print in it. Any thoughts? Read sometimes baking soda is old -so I bought another box. But wanted to check in before I made another batch! Thanks -brilliant even with thumb print
Hi Karen, so happy you all loved them! Yes, the reason for yours not rising is because you changed the flours. Since I am very strategic and particular with the flours I choose for my recipes, for the absolute best results, they simply won’t work as perfect when swapping flours, especially with a commercial GF blend. Especially since my recipes are also oil-free, they are already very different from most recipes out there, so making swaps can definitely alter the results. But regardless, so happy they still tasted great! If you are needing gluten-free, then I’ve since created a gluten-free version of this same cupcake and they are just as delicious, if not better!
Here is the recipe: https://thevegan8.com/vegan-gluten-free-chocolate-cupcakes/
OMG this tasted like a real cupcake!
ONE problem -I did use a gf flour (cup for cup). It was light, fluffy amazing. BUT my cupcakes flopped! I filled it 1/4 c as you suggested. Did it exactly as our wrote but they look like someone put a big thumb in the middle! NOW I’m not upset bc the flavor is amazing…but what did I do wrong ? I am in DENVER ? One article said my baking soda could be old…so I bought another box for next batch. I was pretty surprised with soda and powder it wouldn’t rise! I did add some coconut (organic, non sugar, it’s very fine) would that have mucked it up? Regardless- my daughter who HATES non oil cup cakes, loved them so even if they have a thumb print…this is the best one w/out oil I’ve eaten! I made a forks over knives chocolate cake (w/pumpkin ) omg it was ok but very wet and heavy. This is perfect…if anyone can figure out what I mucked up would be thrilled. But for vegan oil free- this is the BEST!
Brandi I’m planning to make these tomorrow, but I have a huge question. How do I measure the chocolate chips without a scale? I don’t have one….yet. Also, do you think I could use Kahlúa instead of the espresso powder? I know its optional but I wonder if a slight more liquid will alter the recipe, and well I happen to have that on hand, hehe
I’m sorry Mzee, I am just seeing this. It is about 5 full tablespoons worth. I used the regular size chocolate chips, the dark kind. But please understand it is hard to properly measure with tablespoons chocolate chips. It’s not a big deal when they are just add-ins like for cookies or something but when it’s part of the actual liquid batter, it’s more precisely needed. You should be fine if you measure 5 full tablespoons. You can find a scale anywhere at places like Target, Walmart, any home store or I’ve linked to the one I use above. Makes it very easy! 🙂 You can just leave the espresso powder out. I’ve never used Kahlua…how much are we talking here?
Haha I actually made them today, and after pulling them from the oven I noticed your reply😅.
So here’s what I did: I noticed that the maple syrup was 90g and about 4-5 Tbs so I figured the chocolate chips would be about the same, so I measured 4 overfilled Tbs of them, which worked out great. I ended up using the Kahlúa (1tsp)….um bad idea because the cupcakes turned out bitter even though I added another Tbs of sugar. I didn’t want to add more of anything else because I didn’t want to ruin the recipe. Next time I will just omit the Kahlúa😆 and not worry about the espresso. Other than that the cupcakes were moist and were perfect at 18 min like you recommended. I will give them another shot tomorrow.😊
So glad they worked out, yay!! Yes, I have no idea about kahlua, haha, but I guess it’s super strong stuff!
Update! Ok so I gave the cupcakes another shot and they were amazing! Moist, fluffy, rich, chocolately, mmm delicious! I couldn’t help but give the batter 3 samples before cooking! Haha! Definitly another keeper!
That is wonderful to hear Mzee!! Thank you so much for letting me know!
Hi! Can I swap the coconut sugar for either white or brown sugar?
You can try white, but don’t do brown. It has added molasses and would ruin the cupcakes.
These cupcakes are delicious. I find it hard sometimes to find vegan yet not junk food-y versions of normal desserts like chocolate cake, brownies, etc. so I am pretty picky when it comes to these types of recipes. So believe me when I tell you that these are the real deal. They are perfectly chocolate-y without being overly sweet and the crumb structure is perfect and moist. Even my 7 year old said that they were very moist lol. And all without oil which is incredible!! Also, side note, today my sons friend was over and he is allergic to egg and hasn’t had cupcakes in 2 years because his mom can’t figure out how to make them egg free and taste normal. Well he had one today and was so excited his mom almost cried. 🙂
Hi Brandi — I made the cupcakes today — they are fabulous! I did not use the espresso powder but the chocolate flavor is so outstanding even without it.
I think these are the best cupcakes I’ve ever made, so thank you!
I didn’t make your linked frosting recipe because I don’t do oil and it calls for both vegan butter and spectrum shortening. But I did make a variation and used my “butter” which is made with fine white polenta, lemon juice, salt, and soy milk. I also added a bit of almond extract. It frosted the cupcakes beautifully for the final touch to your fantastic cupcakes. I am so happy to have a keeper recipe!!
You’re amazing!
That’s so wonderful to hear Kate! Thank you so much for making them and your frosting sounds really amazing!
Hi Kate! Would you be willing to share the amounts for your “butter” recipe? We’re no oil in my house as well, and I’ve been struggling to find a buttercream recipe that works!
Hi Sky, here is another chocolate frosting recipe that does not use butter if you would like to try it. https://thevegan8.com/vegan-chocolate-espresso-truffle-frosting/
They were easy to make and simply delicious. My picky 9 yr old took a nite: These taste differnt. But she finished it up and ate 2 more afterwards. A successful recipe for our house.
Yay, that is wonderful! Haha, eating 3 in a row is a great sign! These have a darker chocolate taste, so yes, not as intensely sweet as regular chocolate cupcakes! So glad they were a success!
These look incredible! Would they work with spelt flour?
Hi Jonica! I really don’t think spelt would work as well in these and would make them too crumbly since it’s much less gluten and the cupcakes are so soft and tender as is. Whole wheat pastry flour, however, has more gluten and is a better swap with white flour. I just can’t say without having tested it but spelt will not produce the same fluff and rise.
They look delicious! Would a gluten-free flour work in these?
Hi Janet, I’ve not tested it with any gluten-free flour blend, so I can’t say. I am planning to post a GF version very soon.
Who doesn’t like chocolate on chocolate?! OMG amazing girl!!! I’m going to shove every single one into my mouth!
Thank you so much my friend!! Hahaha, I froze the rest of the batch so I wouldn’t eat them all, lol!
Hi, can this recipe be made as an entire cake instead of cupcakes? If so, how long should I bake it in a 9” pan?
The cupcakes look delicious btw!
Hi, no, I’m sorry, it doesn’t work as well as a cake, the texture is compromised in a much larger size, but I have a gluten-free chocolate cake coming soon to the blog!