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Classic vegan chocolate cupcakes

Classic Vegan Chocolate Cupcakes Recipe

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 12


Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. Moist, fluffy and mega-chocolatey. The perfect vegan chocolate cupcake recipe.


For the Classic Vegan Chocolate Cupcakes:

  • 1 and 1/2 cups (190g) All Purpose Flour*
  • 1/2 cup (42g) Cocoa Powder (Unsweetened)
  • 1/2 cup (100g) White Sugar
  • 1/2 cup (100g) Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup (240ml) Soy Milk*
  • 2 tsp Vanilla Extract
  • 1/3 cup (80ml) Canola Oil*
  • 3 Tbsp Applesauce
  • 1 Tbsp White Vinegar*

For the Classic Vegan Chocolate Buttercream Frosting:

  • 3/4 cup (170g) Vegan Butter
  • 3 cups (360g) Powdered Sugar
  • 3/4 cup (63g) Cocoa Powder (Unsweetened)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 23 Tbsp Soy Milk*

For Decoration:

  • Grated vegan chocolate shavings


  1. Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
  2. Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
  3. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
  4. Divide the batter evenly between the cupcake liners.
  5. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  6. Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
  7. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
  8. When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.


*Weigh your flour for the most accurate results.

*You can use almond milk instead of soy milk (in the cupcakes and frosting) if you prefer.

*You can use a different vegetable oil other than canola if you prefer.

*Apple cider vinegar can be used interchangeably with white vinegar.

*For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use. I used all 3 Tbsp of soy milk. You may need less (higher water content vegan butter) or more (lower water content vegan butter). So just be careful with the addition of the non-dairy milk, add it in slowly and as much as you need for the perfect thick frosting consistency for piping.

*This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured).

*Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings.

*Recipe adapted from our Vegan Chocolate Cupcakes with Mint Buttercream Frosting.

  • Category: Dessert, Baking, Cakes
  • Method: Baking
  • Cuisine: Vegan


  • Serving Size: 1 Cupcake (of 12)
  • Calories: 409
  • Sugar: 46.5g
  • Sodium: 331mg
  • Fat: 16.6g
  • Saturated Fat: 4.9g
  • Carbohydrates: 65.1g
  • Fiber: 3.8g
  • Protein: 4.1g

Keywords: vegan chocolate cupcakes