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Vegan chocolate cupcakes on a wire cooling rack.
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4.94 from 48 votes

Classic Vegan Chocolate Cupcakes Recipe

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Baking, Cakes, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 12
Calories: 409kcal


  • 1 and ½ cups All Purpose Flour (188g)
  • ½ cup Cocoa Powder (43g) Unsweetened
  • ½ cup White Granulated Sugar (100g)
  • ½ cup Light Brown Sugar (100g)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Soy Milk (240ml) or other non-dairy milk
  • 2 tsp Vanilla Extract
  • cup Canola Oil (80ml) or Vegetable Oil
  • 3 Tbsp Applesauce
  • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

Vegan Chocolate Buttercream Frosting:

  • ¾ cup Vegan Butter (170g)
  • 3 cups Powdered Sugar (360g)
  • ¾ cup Cocoa Powder (63g) Unsweetened
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • 2-3 Tbsp Soy Milk or other non-dairy milk


  • Vegan Chocolate Shavings Optional


  • Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
  • Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
  • Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
  • Divide the batter evenly between the cupcake liners.
  • Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • 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.
  • 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.
  • When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.



  1. Weigh your flour for the most accurate results or use the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. 
  2. 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.
  3. This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured).
  4. Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings.
  5. Recipe adapted from our Vegan Chocolate Cupcakes with Mint Buttercream Frosting.


Serving: 1Cupcake | Calories: 409kcal | Carbohydrates: 65.1g | Protein: 4.1g | Fat: 16.6g | Saturated Fat: 4.9g | Sodium: 331mg | Fiber: 3.8g | Sugar: 46.5g