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Vegan Chocolate Cupcakes

One-Bowl Vegan Chocolate Cupcakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened non-dairy milk
  • ⅓ cup neutral vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ cup vegan butter, softened
  • 2 cups powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 2-3 tbsp non-dairy milk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl for 30 seconds.
  2. Pour in the non-dairy milk, oil, vinegar, and vanilla. Stir just until smooth, about 1 minute.
  3. Divide batter evenly into liners. Bake 18-20 minutes until a toothpick comes out with moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack.
  4. Beat vegan butter until creamy. Add powdered sugar, cocoa, vanilla, and 2 tbsp non-dairy milk; beat until fluffy, adding more milk if needed.
  5. Once cupcakes are completely cool, spread or pipe frosting on top.

Notes

Let the cupcakes cool entirely before frosting—warm cupcakes will melt the frosting. For the fluffiest texture, make sure your non-dairy milk and vegan butter are at room temperature before you start.