Basic Vegan Chocolate Cupcakes Recipe

Indulge in decadent, light & fluffy vegan chocolate cupcakes! This easy recipe from "Vegan Cupcakes Take Over the World" is perfect for beginner bakers. Animal-friendly and utterly delicious, these moist cupcakes are guaranteed to be a crowd-pleaser. Get ready to experience the ultimate chocolate cupcake bliss!

Prep Time 20 mins
Cook Time 40 mins
Calories 157.8 kcal
Protein 4g
Rating 5.0 (20 Reviews)
Basic Vegan Chocolate Cupcakes 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Vegan Chocolate Cupcakes

  • 1/2 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

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How to Make Basic Vegan Chocolate Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
  2. In a large bowl, whisk together 1/2 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
  3. Add 1/2 cup granulated sugar, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the soy milk mixture. Beat with an electric mixer until light and frothy.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix.
  6. Fill the prepared muffin cups about 3/4 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

53g

Fat

5g

Carbs

7g

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