Easy Vegan Chocolate Cupcakes (Moist & Fluffy!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, fudgy vegan chocolate cupcakes with deep cocoa flavor, made with simple pantry ingredients and topped with vegan buttercream. Soft, moist, and indulgent without any animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups all-purpose flour
- 1¼ cups white sugar
- ½ cup cocoa powder ((Dutch-process for best flavor))
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups plant-based milk ((such as oat or soy))
- ⅓ cup light oil ((such as canola or vegetable))
- 1 tablespoon apple cider vinegar ((or lemon juice, you won’t taste it, it just helps the cupcakes rise))
- 1 ½ teaspoons vanilla extract
- 1/2 cup firm vegan butter ((see notes))
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 1 - 6 teaspoons plant-based milk (as needed)
- Vegan sprinkles, chopped nuts, shaved chocolate, or vegan candies (optional, for decorating)
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 183mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.