SUPER Moist One Bowl Vegan Chocolate Cupcakes Recipe
Based off of my award winning vegan chocolate cake, these one bowl vegan chocolate cupcakes are ridiculously moist, rich, tender, and topped with a silky chocolate frosting that’s unbelievably dairy free!
The only chocolate cupcake recipe you need:
These are truly the ultimate chocolate cupcake recipe, not just vegan chocolate cupcake recipe. And I’m prepared to back that statement up.
We’re talking incredibly moist, rich, full of robust chocolatey flavor with a tender crumb (that’s ANYTHING but dry) and just overall drool-worthy.
Based off my best vegan chocolate cake recipe, these vegan chocolate cupcakes are incredibly rich, yet sweet, light and fluffy yet full of rich chocolate, and topped with the absolute best vegan chocolate buttercream frosting you’ve ever had. And they pair great with my vegan vanilla cupcake recipe!).
I just know that you’re going to absolutely love these undetectably eggless dairy free chocolate cupcakes!
Overview: How to make vegan chocolate cupcakes from scratch
I’ve outlined how to make these vegan chocolate cupcakes all in the YouTube video and recipe card below. You’ll find the full written instructions there, along with ingredient measurements in both cups and grams.
Watch how to make vegan chocolate cupcakes:
The written instructions just also outline how to make these cupcakes in a stand mixer.
To make these easy vegan chocolate cupcakes:
- Whisk together the dry ingredients. This is an important step to make sure that the leavening agents are evenly distributed throughout the batter.
- Whisk the wet ingredients: Add the oil, sugar, brown sugar, vanilla extract, salt, and vegan buttermilk into a bowl, and whisk until combined.
- Add in the dry ingredients and whisk while you pour in the coffee. It’s imperative to not over mix the cupcake batter, as then your cupcakes will turn out more rubbery and lose their lift.
- Pour the batter into the cupcake tin and bake! I usually yield between 10-12 cupcakes and aim to fill them up about 3/4 of the way. Use the toothpick test to ensure that your cupcakes are completely done (and not over-baked!).
TIP: How to perfectly frost a cupcake
I totally get it. It might seem intimidating to actually pipe the vegan frosting onto the vegan chocolate cupcakes. But not to worry, it’s actually quite simple!
I go over how to pipe the frosting onto these cupcakes in my YouTube video. Once you’ve made the vegan chocolate buttercream frosting, let’s perfectly fost a cupcake:
- Start by squirting a bit of the vegan chocolate buttercreamfrosting into the middle of the cupcake.
- Then start spiraling out, twirling the cupcake or your piping tip as you go, laying the frosting to create the height of the frosting.
- Slightly dip the frosting tip down as you finish the frosting to create the perfect point.
Then repeat for the remaining cupcakes!
Why do I need to add hot water to chocolate cupcake batter?
This is a great question, as it goes against all advice of using “room temperature ingredients.” I totally get it! This is the one ingredient that you’re allowed and able to have not at room temperature.
The reason being is that adding hot water to the cocoa powder helps to bloom the cocoa powder. In other words, the cocoa powder will release more chocolate flavor throughout the cupcakes, yielding a much richer chocolate cupcake.
Important final tips & tricks for this recipe:
- Use either applesauce or dairy free yogurt- don’t swap in flaxseed: My favorite vegan egg replacement for cupcakes is yogurt. Many ask whether you can used ground flaxseed in place of the applesauce. For most recipes, you can, but I highly recommend against it for this particular recipe. The reason being is that the applesauce has a bit more moisture than flaxseed, and will more closely resemble the texture that you would achieve with using real eggs.
- Don’t overfill the cupcake liner: I recommend filling the cupcakes about 3/4 of the way full. Any higher, and you’ll end up with a muffin top. Any lower, and your cupcakes won’t rise to the top of the muffin liner.
- The final tip: Let the cupcakes cool in the cupcake tin for 10 minutes before cooling on a cooling rack! This makes sure that the liner comes off cleanly.
You are just going to love these easy vegan chocolate cupcakes! They’re perfect for any party and will be absolutely loved by anyone who tries them, vegan or not! If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipes!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
Happy chocolate cupcake baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
SUPER Moist One Bowl Vegan Chocolate Cupcakes Recipe
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Based off of my award winning vegan chocolate cake, these vegan chocolate cupcakes are moist, rich, tender, and topped with a silky chocolate frosting that’s unbelievably dairy free!
Ingredients
Vegan Chocolate Cupcakes:
- 1/2 cup (120 mL) vegan buttermilk, room temperature
- 1 1/4 cups (157 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1/2 cup (50 g) dutch process cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 1/2 cup (110 g) neutral oil
- 2 tbsp (35 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1/3 tsp vanilla extract
- 1/2 cup (120 mL) hot water + 1 tsp dissolvable espresso powder
Vegan Chocolate Buttercream Frosting:
- 1 cup (226 grams) vegan butter, softened
- 2 cups (260 grams) powdered sugar or coconut sugar
- 1 cup (100 grams) cocoa powder
- 2–3 tbsp dairy free milk
Instructions
- Please read through all instructions. Measure out all ingredients before beginning.
- Prep: Preheat the oven to 350F and line a cupcake tin with liners. Make sure for the vegan buttermilk, the dairy-free milk and lemon juice/ACV are mixed together and set aside to curdle.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt. Set aside.
- Make the chocolate cupcakes batter: In a large bowl with a hand mixer or whisk, mix together the neutral oil, sugar, brown sugar, yogurt, vanilla, and buttermilk until combined. Carefully add in about half of the dry mixture to the wet ingredients and half of the coffee. Mix again lightly until almost all of the dry ingredients are incorporated, then add in the remaining dry mixture and coffee, being careful not to over mix the batter.
- Bake: Pour the batter into the cupcake liners, filling the liners about 3/4 of the way full. You should get about 10-12 cupcakes. Place the cupcakes into the over and bake for 20-22 minutes, or until the toothpick comes out clean.
- Cool: Remove from the oven and let cool for 10 minutes in the cupcake tin. After 10 minutes, transfer the cupcakes to the cooling rack until they are fully cooled.
- Make the vegan chocolate buttercream: Once the cupcakes are fully cooled, begin making the vegan chocolate buttercream frosting. To make the vegan chocolate buttercream frosting, beat the vegan butter until creamy. Sift in the cocoa powder and the powdered sugar (or coconut sugar). Continue to beat the frosting, adding in 2-3 tbsp of dairy free milk to help combine the sugar into the butter. The buttercream should be fluffy.
- Top the cupcakes: Fill a piping bag with a tip and pipe the vegan buttercream frosting onto the cool cupcakes. Serve and enjoy!
Notes
Gluten free: Swap in gluten-free 1:1 baking flour, such as King Arthur Measure for Measure gluten free flour blend.
Vegan Buttermilk: this is definitely a necessity for these cupcakes! Simply combine the dairy free milk and the apple cider vinegar (or lemon juice if you don’t have vinegar) and let the mixture sit for 5-7 minutes to curdle. Then use immediately in the recipe.
Hot coffee: If you don’t want to use coffee, you can simply use warm dairy free milk or sub in an herbal coffee, like Anima Mundi Herbals Happiness Powder.
Storage: If you have any leftovers from this vegan chocolate cupcake recipe, simply store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 3 days.
Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakes, and allow them to cool fully. Store them in an airtight container and freeze for 2 days. When ready to serve, allow the cupcakes to sit at room temperature for 4-5 hours, and then prepare the vegan chocolate buttercream frosting. Pipe and frost, then serve!
I’ve made this recipe four times now and every time it’s come out perfect! I’m not usually one to repeat recipes as I like trying new things more, but this one always gets such good feedback (even from staunch non vegans!) and is so reliable, it’s hard to resist. I’ve also added 1/2 tsp of PB to the middle of the cupcakes before baking to switch it up and thats delicious too.
Not usually one to leave reviews either, but this warrants it for sure. Thanks for a great recipe!
Hi Courtenay! That peanut butter addition sounds mouthwatering! I’ll have to give it a try myself!
These were hands down the best cupcakes I’ve ever made! You would never guess they are vegan and gluten free. I used king Arthur’s flour and they were perfect. Britt, your recipes have given me so much hope that I can still have amazing treats with my dietary restrictions. Thank you!!!
This is just the best!! Seriously thank you so much!!! Made my day 🙂 Thank you for being here, and ENJOY! Can’t wait to hear what you try next!
Amazing chocolate cupcakes and frosting.
These were so delightful! I brought them to my sisters wedding and they were a hit!! I’ve been storing the excess in the fridge and eating them everyday!
How long should they last in the fridge?
AMAZING!! Oh I’m so happy to hear it!! Thank you so much for the review 🙂 And they’ll last about 4-5 days when stored properly in an airtight container or plastic bag!
I loved this recipe! I used coconut sugar and Milk ( because I am a lacto – vegetarian) they turned out amazing and toddlers class friends loved it so did the parents.
The only difference I noticed that if I poured the batter instantly in the cupcake sheet pan – those cupcakes would sink a little and the remaining batter that was sitting out for like 15-20 mins – they were domed perfected and shiny on the top.
But irrespective of how they looked from the outside – they were moist, delicious and would just melt in our mouths.
This is a great recipe!
Thank you!!
Can these be frozen for more than 2 days? I have never made cupcakes with yogurt before. Usually, I wrap individually in plastic, then place in another bag or container… THANKS!!
Yes they can! That’s exactly how I freeze them- then just thaw overnight in the fridge wrapped or at room temperature!
Are you able to actually taste the coffee?
Hi CM! Thanks for your question! No, you won’t be able to taste the coffee. 🙂 It actually just enhances the chocolate flavor really beautifully! If you don’t want to use coffee, you can simply use warm dairy free milk or sub in an herbal coffee, like Anima Mundi Herbals Happiness Powder.
Hi there, I’m making a huge batch for an event (they are absolutely delicious, I’m eating a fresh one as I write this) and I was wondering if I should freeze them for the two days between now and the event in case they go stale or do you think they should be fine for 2 days in a sealed container? Thanks!
Hi Lou! So sorry I’m just seeing this!! You can definitely freeze and then thaw overnight the night of the second night. They’ll be perfect! Just make sure you wrap them tightly to prevent drying out!
Hi, so sorry to have taken so long to reply but I had figured it would be alright to freeze them so I went ahead with the first batch and just like Britt said, it worked perfectly. I made a total of 60 cupcakes (!) and brought them to a small community event and there was not a single one left by the end. People were begging for the recipe and couldn’t believe they were vegan, I was also used bobs red mill gf flour just so the most amount of people could partake and man oh man were they a hit. I can’t recommend this recipe enough!
Holy Holy moly! These may be the best recipe I’ve EVER made, certainly the best cupcakes ever. No words to describe how delicious these were. Perfect rise, so chocolately but literally so soft and fluffy yet moist it was like eating a decadent chocolate cloud that almost melted in my mouth. Left these a bit longer in the oven than the recipe just because my oven is quite old I have to do that with most recipes. Best chocolate cupcake recipe ever! Unbelievably vegan as always! Britt you are incredible thank you sm for these delicious treats!
Oh my goodness 🙂 The best comment ever! Seriously thank you so much for being here 🙂 What a treat to even read this!
Hi! I’ve made a lot of your recipes and I love them every time, but this is the first time I want to make something that needs neutral oil. What is that exactly? Can that just be olive oil? or is that not neutral? Thanks in advance 🙂
Hi Vera, thanks so much for the comment! A neutral oil is one that has little to no flavor. This could mean vegetable oil, rice bran oil, avocado oil etc. 🙂 Olive oil isn’t considered a neutral oil. I hope this helps!
Great recipe! I’m not vegan but still prefer this recipe to regular chocolate muffins. I skipped apple sauce/vegan yogurt because I didn’t have any but did not seem to matter.
So glad you loved it!! Thank you so much for the kind words! Enjoy 🙂
Made these cupcakes and they were a HIT!!! we love them!!! Thank you so so much!!
Oh my goodness these are lovely and so cute!!! Reminds me of Georgetown Cupcakes! Adorable!