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These Vegan Chocolate Cupcakes are light, moist and fluffy! With a chocolate ganache filling and crowned with finger licking vegan whipped frosting, they’re super easy to make – ready in 30 mins!
You want an easy vegan cupcake recipe that’s as delicious as it is easy to make? Well, may I introduce you to these scrumptious Vegan Chocolate Cupcakes! Light, spongey with a smooth whipped topping, these come together so quickly and so easily!
Looking for more sweet treats? Why not also try my Lemon French Madeleines Cakes and my Double Chocolate Chip Muffins!
Why you’ll love these Vegan Chocolate Cupcakes
- Light and fluffy cupcakes. These vegan cupcakes come out moist and mega chocolatey.
- A delicious, homemade whipped frosting. The cupcakes are topped with velvety smooth vegan frosting – so good!
- An easy cupcake recipe. Easy to prep, these delicious vegan cupcakes go from pantry to table in 30 mins!
Ingredients you’ll need
- AP Flour
- Soy or Almond Milk
- Granulated Sugar
- Dark Chocolate
- Canola Oil
- Cocoa Powder
- Vanilla Extract
- Apple Cider Vinegar
- Baking Powder
- Baking Soda
- Salt
- Ganache: dark chocolate, soy/almond milk, granulated sugar.
- Whipped Frosting: vegan whipping cream, confectioner sugar, chocolate shavings.
How to make these Vegan Chocolate Cupcakes
- Make the batter: Mix the dry and wet mixtures and add in melted chocolate.
- Bake the cupcake: Spoon batter into cupcake cases, bake at 350F for around 17 mins. Allow to cool.
- Make the ganache: Chop your chocolate into fine pieces then add to a pot with the other ganache ingredients and heat. Hollow out the center of the cupcake with an apple corer and pour in some ganache.
- Make the frosting: Mix your sugar and cream and whip until it holds its shape. Pipe onto the cupcakes and top with chocolate shaving.
- Serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Don’t overmix the batter. You just need to give it a quick whisk with your hand whisk until well combined.
- Not all sugar is vegan so look for organic sugar.
- You can use lemon juice as an alternative to the apple cider vinegar.
- You can replace soya milk with almond milk.
FAQ’s
What’s the best milk to use for vegan cupcakes?
The recipe is pretty open to different non dairy milks. I reckon you can use any non-dairy milk, but the ones I’ve tested are almond and soy.
What’s the best oil to use?
You can use any vegetable oil you like. If you want to use coconut oil then make sure it’s melted first.
Storing these Vegan Chocolate Cupcakes
If you have leftover, frosted cupcakes, you can store them in the refrigerator for around 5 days. Ideally use a covered container, or a plate covered with plastic wrap would work. You can also freeze frosted cupcakes for 2-3 months, to enjoy later.
Cupcakes can be frozen, then thawed and frosted, or made a couple days ahead of time then store in the refrigerator until ready to frost and serve.
Other dessert recipes
- Molten Chocolate Lava Cake
- Chocolate Chip Cheesecake
- Coconut Cheesecake Bars
- Super Moist Blueberry Bundt Cake
I hope you enjoy all the recipes I share with you, including this Vegan Chocolate Cupcake recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Vegan Chocolate Cupcake
Ingredients
The Cupcakes
- 1 3/4 cups all purpose flour
- 1 1/4 cups soy milk, or almond milk
- 1 cup organic granulated sugar
- 3.5 oz dark chocolate
- 1/3 cup canola oil
- 1/4 cup cocoa powder
- 2 tbsp. vanilla extract
- 2 tsp. apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
The Ganache
- 3.5 oz dark chocolate
- 1/3 cup soy milk, or almond milk
- 1 tbsp granulated sugar
The Whipped Frosting
- 1 cup vegan whipping cream
- 1 tbsp. confectioner sugar
- chocolate shavings to sprinkle
Instructions
- Preheat oven to 350 F.
- First mix together the soy milk and apple cider vinegar and set aside. The mixture will curdle.
- In another bowl mix together the flour, cocoa powder, baking soda, baking powder and salt.
- Add the sugar, oil and vanilla extract to the milk mixture and mix well.
- Chop the chocolate into small pieces and melt in a bowl set over another bowl filled with hot water, or a bain marie. You can also melt in the microwave in 30 second bursts, stirring between each one.
- Add the milk mixture to the flour mixture and mix well. Then add in the melted chocolate and mix until smooth.
- Spoon straight into cupcake cases to fill them 3/4 full.
- Bake at 350F for around 17 minutes or until a skewer inserted in the middle comes out clean.
- Transfer to a wire rack to cool.
The Ganache
- To make the ganache chop the chocolate into fine pieces.
- In a small pan heat the soy milk and sugar until it just comes to the boil, then pour over the chocolate and stir until smooth.
- Once the cupcakes are cool make a hollow in the top of the cupcake with an apple corer or small teaspoon and pour in the ganache. Place the piece of cake you removed back on top of the hole.
The Whipped Frosting
- Add the confectioner sugar to the cream and whip until it holds its shape. Use a piping bag to pipe the cream onto your cupcakes and sprinkle with chocolate shavings.
Notes
- Use a preheated oven.
- Don’t overmix the batter. You just need to give it a quick whisk with your hand whisk until well combined.
- Not all sugar is vegan so look for organic sugar.
- You can use lemon juice as an alternative to the apple cider vinegar.
- You can replace soya milk with almond milk.
