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Vegan Chocolate Cupcake with chocolate buttercream and chocolate sprinkles on a decorative white plate
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5 from 7 votes

Vegan Chocolate Cupcake

These vegan chocolate cupcakes with vegan chocolate buttercream need no selling. They're fluffy and pillowy and combined with the velvety frosting they'll send you into a deep chocolate coma you'll never want to wake up from.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert, Snack
Cuisine: American, nut-free, Soy-free, Vegan
Diet: Low Lactose, Vegan, Vegetarian
Keyword: Vegan Chocolate Buttercream Frosting, Vegan Chocolate Cupcakes
Servings: 12 cupcakes
Calories: 386kcal


For the chocolate cupcakes:

  • 1 cup unbleached all-purpose flour
  • cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp instant coffee granules (optional)
  • 1 cup nondairy milk (I used almond but any non-dairy milk is fine)
  • 1 tsp apple cider vinegar
  • ¾ cup sugar
  • cup vegetable oil
  • 2 tsp pure vanilla extract

For the vegan chocolate buttercream:

  • 16 tbsp vegan butter (2 sticks, at room temperature)
  • ½ cup cocoa powder
  • 3 cups powdered sugar (you can use more for more sweetness)
  • ¼ cup nondairy milk (I used almond but any nondairy milk is fine)
  • 2 tsp pure vanilla extract


Make the vegan chocolate cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
  • Add the sugar, oil, vanilla extract and beat togeter until it turns frothy.
  • In another bowl, sift together the flour, baking soda, baking powder, cocoa powder, coffee granules if using, and salt.
  • Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat. A few small lumps are fine.
  • Line a cupcake pan with paper liners. Pour the batter into each liner, about ¾ full.
  • Bake in the preheated oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Cool on a rack for about 10 minutes. Then unmold the cupcakes and place them on the rack to cool thoroughly before frosting..

Make the vegan buttercream:

  • Place the butter, soft and at room temperature, into a bowl. Add the milk and vanilla, cocoa powder and a cup of sugar. Whisk until thoroughly combined, then add more sugar and whisk again to mix, continuing until you've used up all three cups of sugar. This is best done in a stand mixer with the whisk attachment or using a hand mixer.
  • Frost the cupcakes.


Serving: 1cupcake | Calories: 386kcal | Carbohydrates: 54g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Sodium: 274mg | Potassium: 127mg | Fiber: 2g | Sugar: 42g | Vitamin A: 713IU | Calcium: 48mg | Iron: 1mg