If you’re craving a rich, indulgent treat that happens to be completely plant-based, this Vegan Chocolate Cupcakes Recipe is about to become your new best friend in the kitchen. With moist, deeply chocolatey cupcakes paired with a luscious vegan ganache, each bite is a little moment of pure bliss. These cupcakes prove you don’t need eggs, dairy, or complicated ingredients to create a dessert that feels absolutely luxurious. Whether you’re a seasoned vegan or just looking to try something new, these cupcakes offer a perfect balance of flavor and texture that will win over everyone around your table.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create a perfectly balanced cupcake. Each plays a special role, from the cocoa powder that delivers intense chocolate flavor to the vegan yogurt that keeps the texture tender and moist.
- Soy milk: A great plant-based milk that forms the base of your vegan “buttermilk” for moisture and tenderness.
- Apple cider vinegar: Reacts with baking soda to help the cupcakes rise beautifully and add a slight tang.
- Dutch-processed cocoa powder: Provides a rich, deep chocolate color and flavor without bitterness.
- Plain flour: The backbone of the cupcake’s structure for a soft crumb.
- Baking powder: Helps give an extra lift to lighten the cupcakes.
- Baking soda: Works with vinegar to create a light and airy texture.
- Sea salt: Enhances all the other flavors and balances sweetness.
- Olive oil (or neutral oil): Keeps the cake moist and tender with a subtle richness.
- Soft brown sugar: Adds gentle sweetness and a hint of caramel depth.
- Vegan Greek-style yogurt (or soy/coconut yogurt): Contributes creaminess and moisture, making each bite irresistibly soft.
- Vanilla extract: Infuses a lovely warm aroma that complements the chocolate perfectly.
- Hot strong coffee: Amplifies the chocolate flavor without adding bitterness.
- Vegan ganache: For whipping up a smooth, decadent frosting that crowns each cupcake beautifully.
How to Make Vegan Chocolate Cupcakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 180°C (356°F) and lining a 12-hole muffin tin with your favorite cupcake liners. This simple step ensures your cupcakes bake evenly and come out effortlessly without sticking.
Step 2: Make the Vegan “Buttermilk”
Combine the soy milk with apple cider vinegar in a medium bowl or jug. Give it a quick stir and let it sit for 5 minutes. This mixture curdles slightly to mimic the acidity and texture of dairy buttermilk, vital for creating a tender crumb in your cupcakes.
Step 3: Mix Dry Ingredients
In another bowl, sift together the Dutch-processed cocoa powder, plain flour, baking powder, baking soda, and sea salt. Mixing these dry ingredients well ensures your cupcakes have even texture and flavor throughout.
Step 4: Cream Oil and Sugar
In a stand mixer or large bowl, beat the olive oil and soft brown sugar together for about 30 seconds until they’re beautifully integrated. Then, add the vegan yogurt and vanilla extract, stirring again to combine. Finally, whisk in the vegan buttermilk you made earlier, mixing until smooth.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture in two parts, alternating with the hot coffee, whisking gently in between. Don’t over-mix; the batter will be thin, but that’s exactly what makes these cupcakes tender and moist.
Step 6: Fill Cupcake Liners
Use an ice cream scoop or spoon to divide the batter evenly into the cupcake liners, filling each about three-quarters full. This fill level gives just enough room for the cupcakes to rise without spilling over.
Step 7: Bake to Perfection
Bake the cupcakes for 20 to 22 minutes. Do the toothpick test near the end of baking — insert a toothpick or skewer into a cupcake, and if it comes out clean, they’re ready. Cool cupcakes in the pan briefly before moving them to a wire rack to cool completely.
Step 8: Frost with Vegan Ganache
Once the cupcakes are fully cooled, whip up your vegan ganache according to your recipe or package instructions. Pipe or spread it generously on top of each cupcake. This luscious frosting adds silky texture and deep chocolate flavor, making these cupcakes truly irresistible.
How to Serve Vegan Chocolate Cupcakes Recipe
Garnishes
Feel free to get creative with your garnishes. A sprinkle of cocoa nibs, a few fresh berries, or a dusting of powdered sugar can elevate the presentation and add interesting textures and flavors to your Vegan Chocolate Cupcakes Recipe.
Side Dishes
Serve these cupcakes alongside a refreshing glass of almond milk or a robust cup of coffee or tea. This pairing balances sweetness with a comforting beverage, making the experience more enjoyable.
Creative Ways to Present
Try presenting your cupcakes on a tiered cake stand for a special occasion or package them in decorative boxes for thoughtful homemade gifts. You can also pipe the ganache into elegant swirls or rustic dollops, depending on your vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 5 days to maintain freshness and prevent the frosting from melting.
Freezing
These cupcakes freeze wonderfully. Place them in a single layer on a baking tray to freeze solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months, perfect for those times when you want a ready-to-enjoy treat.
Reheating
To enjoy frozen cupcakes, thaw them overnight in the refrigerator. For a fresh-baked feel, warm them gently in the microwave for 10 to 15 seconds, but avoid heating too long to prevent drying out the cupcake and melting the frosting.
FAQs
Can I use a different plant milk for this Vegan Chocolate Cupcakes Recipe?
Absolutely! Soy milk works great due to its neutral flavor and protein content, but almond, oat, or coconut milk can be used as well. Just be sure it’s unsweetened to keep control over the cupcake’s sweetness.
What if I don’t have vegan yogurt?
If you don’t have vegan yogurt on hand, you can substitute with an equal amount of unsweetened applesauce or mashed banana. These will keep the cupcakes moist but will add a slight fruity note.
Why does the batter look so thin? Is that normal?
Yes, this is completely normal! The batter’s thinness means the cupcakes will be moist and tender once baked. Resist the urge to add extra flour as that could make them dry.
Can I make these cupcakes gluten-free?
To make this Vegan Chocolate Cupcakes Recipe gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend that includes xanthan gum. This helps maintain structure and texture in the cupcakes.
How do I store leftover vegan ganache?
Keep any leftover ganache in an airtight container in the fridge for up to a week. Before using again, bring it to room temperature and whip lightly to restore its creamy texture.
Final Thoughts
There’s something truly magical about baking cupcakes from scratch, and this Vegan Chocolate Cupcakes Recipe brings that joy along with the comfort of knowing it’s entirely plant-based. Moist, chocolatey, and topped with the creamiest ganache, these cupcakes are guaranteed to brighten your day or impress your loved ones. I can’t wait for you to try them and fall in love, one bite at a time!
Print
Vegan Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these rich and moist Vegan Chocolate Cupcakes, perfect for any occasion. Made with dairy-free ingredients such as soy milk, vegan yogurt, and olive oil, these cupcakes offer a decadent chocolate flavor with a fluffy texture. Topped with a luscious vegan ganache, they are a vegan-friendly treat that everyone will love.
Ingredients
Wet Ingredients
- 120 ml soy milk
- 1 ½ teaspoons apple cider vinegar
- 80 ml olive oil (or other neutral oil)
- 180 g soft brown sugar
- 100 g vegan Greek-style yogurt (or soy/coconut yogurt)
- 2 teaspoons vanilla extract
- 120 ml hot strong coffee
Dry Ingredients
- 50 g Dutch-processed cocoa powder
- 140 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Topping
- 1 batch vegan ganache (whipped according to instructions)
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F). Line a 12-hole muffin pan with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: Combine the soy milk and apple cider vinegar in a medium bowl or jug. Stir and let the mixture sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a separate medium bowl, sift together the cocoa powder, plain flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Cream Oil and Sugar: Using a stand mixer or electric mixer in a large bowl, cream the olive oil and soft brown sugar together for about 30 seconds until well combined and slightly creamy.
- Add Yogurt and Vanilla: Incorporate the vegan yogurt and vanilla extract into the creamed mixture and mix until combined. Then whisk in the prepared vegan buttermilk.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture and hot coffee to the wet mix in two increments, whisking lightly after each addition. Be careful not to overmix; the batter will be thin.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners using an ice cream scoop or cookie scoop. Fill each liner no more than three-quarters full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 20-22 minutes. Test doneness by inserting a toothpick or knife in the center; it should come out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, approximately 30 minutes.
- Frost with Ganache: Once cooled, top each cupcake with the whipped vegan ganache for a rich, decadent finish.
Notes
- Use soft brown sugar to add moisture and depth of flavor; adjust sweetness as preferred.
- The vegan buttermilk is essential for tenderizing the cupcakes and activating the leavening agents.
- The batter is intentionally thin—do not overmix to prevent tough cupcakes.
- Ensure the coffee is hot to help enhance the chocolate flavor in the batter.
- Use dairy-free yogurt such as coconut or soy-based for vegan compliance.
- For the vegan ganache, use high-quality vegan chocolate and coconut cream for best results.
