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–+ servings
rich dairy free chocolate cupcakes

Vegan Chocolate Cupcakes

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large measuring jug or small bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 Oven

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1/3 cup neutral vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips optional
  • 1/4 cup unsweetened cocoa powder for frosting
  • 2 cup powdered sugar for frosting
  • 1/4 cup vegan butter softened for frosting
  • 1 3–4 tablespoons unsweetened almond milk for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with 12 paper cupcake liners.
  • In a small bowl or jug, whisk together the almond milk and apple cider vinegar and set aside to curdle for 5 minutes to make vegan “buttermilk.”
  • In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  • Add the curdled almond milk, vegetable oil, and vanilla extract to the dry ingredients and whisk just until a smooth batter forms without overmixing.
  • Fold in the dairy-free chocolate chips gently with a spatula if using.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, make the frosting by beating the vegan butter in a bowl until creamy.
  • Add the cocoa powder, powdered sugar, salt, vanilla extract, and 3 tablespoons almond milk to the butter and beat until smooth and fluffy, adding up to 1 more tablespoon almond milk if needed for spreadable consistency.
  • Once the cupcakes are completely cool, frost them using a spatula or piping bag.

Notes

For best results, avoid overmixing the batter so the cupcakes stay tender, and always let them cool fully before frosting to prevent melting. If you prefer a deeper chocolate flavor, sift an extra tablespoon of cocoa into the dry ingredients or use strong brewed coffee instead of part of the almond milk. Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer, letting them come back to room temperature before serving. You can swap almond milk for any other plant milk, and adjust frosting thickness with more powdered sugar to thicken or a splash of milk to loosen as needed.
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