Vegan Chocolate Cupcakes

These are the kind of chocolate cupcakes that make everyone do a double take when you say they’re vegan. They’re soft, deeply chocolatey, perfectly moist, and topped with a fluffy chocolate buttercream that tastes just like the classic bakery version.

This is my go-to cupcake recipe for birthdays, gatherings, or anytime I want a dessert that everyone will love — vegan or not. Simple ingredients, straightforward steps, and the kind of results that never disappoint.

Ingredients

Vegan Chocolate Cupcakes

• ½ cup vegan buttermilk, room temperature

• 1 ¼ cups all-purpose flour or gluten-free 1:1 baking flour, sifted

• ½ cup Dutch-process cocoa powder, sifted

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ⅛ teaspoon sea salt

• ¾ cup granulated sugar

• ¼ cup brown sugar, packed

• ½ cup neutral oil

• 2 tablespoons unsweetened applesauce or dairy-free yogurt, room temperature

• ⅓ teaspoon vanilla extract

• ½ cup hot water mixed with 1 teaspoon dissolvable espresso powder

Vegan Chocolate Buttercream Frosting (OR skip and use my favorite store-bought)

• 1 cup vegan butter, softened

• 2 cups powdered sugar or coconut sugar

• 1 cup cocoa powder

• 2–3 tablespoons dairy-free milk

How to Make Them

Prep

Preheat your oven to 350°F and line a cupcake tin with liners.
Prepare the vegan buttermilk by mixing dairy-free milk with lemon juice or apple cider vinegar and letting it curdle for a few minutes.

Make the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt. Set aside.

Make the Cupcake Batter

In a large bowl, use a hand mixer or whisk to combine the neutral oil, granulated sugar, brown sugar, applesauce or yogurt, vanilla extract, and vegan buttermilk until smooth.

Add about half of the dry ingredients and half of the coffee mixture, mixing gently until mostly incorporated. Add the remaining dry ingredients and coffee, mixing just until combined — be careful not to overmix.

Bake

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

Vegan Chocolate Buttercream

Once the cupcakes are fully cooled, beat the softened vegan butter until creamy. Sift in the cocoa powder and powdered sugar (or coconut sugar), then beat again. Add 2–3 tablespoons of dairy-free milk until the frosting is light, fluffy, and spreadable.

Pipe or spread the frosting onto the cooled cupcakes.

Why You’ll Love These

• Fully vegan and easily gluten-free

• Rich chocolate flavor without being heavy

• Perfectly soft and moist every time

• A true crowd-pleaser

These cupcakes are proof that vegan baking can be just as indulgent and satisfying as the classics. Serve them for a celebration or keep them in the fridge for a little chocolate moment throughout the week.

If you make these, tag @whatrobineats — I love seeing your cupcake creations