Vegan Chocolate Cupcakes

4.98 from 166 votes

This vegan chocolate cupcakes recipe is dark, rich, moist, and fudgy, with no dairy and no eggs required!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, cupcakes, dairy free, egg free, vegan

Servings: - 10 cupcakes

3/4 cup water
1/4 cup applesauce or nondairy yogurt
1/4 cup oil
2 tsp pure vanilla extract
1 tsp white vinegar or apple cider vinegar
1 cup flour (Spelt, white, or Bob’s gf flour) (For low carb: Keto Chocolate Cupcakes)
1/4 cup unsweetened cocoa powder
2 tbsp Dutch cocoa powder or additional unsweetened
3/4 cup sugar or coconut sugar or xylitol
1/2 cup mini chocolate chips (optional)
1/2 tsp salt (just over level)
1/2 tsp baking soda

*I've included a few of my favorite vegan frosting recipes earlier in this post, or use your own favorite frosting.
To make vegan chocolate cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk liquid ingredients. Let sit at least ten minutes, then stir in remaining ingredients until just evenly mixed. Smooth into the liners, filling each cupcake tin about two thirds of the way to the top. Bake twenty minutes on the oven's center rack. Let cool. If you very loosely cover cooled cupcakes with a cloth and let them sit on the counter overnight, these taste even richer the next day. Liners peel off easily after a day as well.
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For a single serving option, try this Chocolate Mug Cake.