Chocolate Heaven: Quick & Easy Vegan Chocolate Cupcakes Recipe
These Easy Vegan Chocolate Cupcakes are super moist, wonderfully fluffy, and packed with that irresistible chocolatey goodness we crave. Plus, these cupcakes are egg-free, dairy-free, and vegan-friendly, so everyone can enjoy them. Whether you’re baking for a vegan friend, someone with food allergies, or just want a healthier option, these cupcakes have got you covered. They are made with pantry staples (no applesauce) you probably already have on hand. Whether you’re celebrating a birthday, hosting a party, bringing a treat for your kid’s class, or just craving something sweet, these cupcakes are the perfect choice. They’re versatile enough to suit any occasion and sure to put a smile on everyone’s face.
Food Allergy Friendly Cupcakes To The Rescue!
As a mom with a highly allergic kid, navigating social events can feel like walking through a minefield of possible food triggers. But let me tell you about my lifesaver: Frozen Cupcakes. They’ve been an absolute game-changer for me and my daughter.
I whip up a batch ahead of time and pop them in the freezer so they’re always ready for school parties, birthdays, you name it. Social events used to stress me out, but my daughter never feels left out, thanks to these cupcakes (and my vanilla ones). I jazz them up with sprinkles, chocolate chips, you name it, and they steal the show every time!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Made with Everyday Ingredients – Forget complicated recipes with a laundry list of ingredients. These cupcakes require pantry staples you likely already have on hand, making them perfect for spontaneous baking urges. Perfect for Everyone – Whether you’re vegan, allergic to eggs, or avoiding dairy, these cupcakes are here to satisfy your sweet tooth. They’re made without eggs or dairy products but still deliver on taste and texture. Dreamy Texture & Flavor – One bite into these cupcakes will greet you with a moist and fluffy texture complemented by the intense flavor of cocoa. It’s chocolate heaven in every bite! Fun for Any Occasion – Whether you’re celebrating a birthday, bringing treats to your kid’s class, hosting a party, or just craving something sweet, these cupcakes are the perfect choice. They’re versatile enough to suit any occasion.
All-purpose flour: Provides structure and texture to the cupcakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Cocoa Powder: Adds rich chocolate flavor and that signature dark color. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking powder, allowing your baked goods to rise; this is especially important in egg-free baking. Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes. Baking powder: Acts as a leavening agent, helping the cupcakes rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Balances the sweetness and enhances the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Dairy-free milk: Any non-dairy milk works great here. I recommend a neutral-tasting milk like soy or oat milk. Vinegar: Adds acidity, reacting with the baking powder to create lift and fluffiness in the cupcakes. You can use apple cider vinegar or white vinegar. Pure vanilla extract: Infuses the cupcakes with delicious vanilla flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! Neutral-tasting oil: Provides moisture to the cupcakes. Choose a neutral-tasting oil like vegetable or canola oil. Espresso powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Alternatively, you can also add two teaspoons of strong coffee instead.
Process Overview: How To Make Chocolate Cupcakes Without Egg and Dairy Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.
Step 2 – Whisk Wet Ingredients
Whisk together milk, vinegar, vanilla, oil, and espresso powder in a mixing bowl.
Step 3 – Combine Dry & Wet Ingredients
Add wet ingredients to the drying ingredients; mix and combine.
Step 4 – Pour Batter into Baking Pan
Fill cupcake liners with the batter about two-thirds full.
Step 5 – Bake
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Step 5 – Decorate
Decorating cupcakes is fun and a great way to add a personal touch. This time, I decorated the cupcakes with my favorite Chocolate frosting and chocolate jimmies. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Experiment with different flavored extracts like almond or peppermint for a unique twist. Add chopped nuts or Oreos to the batter for a fun and festive touch. Mini Cupcakes – Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C).
Storing and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness. Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
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Recipe Card 📖
