Vegan Chocolate Cupcakes
Made with pantry staples and without eggs or dairy, these are literally the easiest cupcakes—and the best Vegan Chocolate Cupcakes I've ever had. Top with a frosting of your choosing.
Servings: 12
Calories: 238kcal
Equipment
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder (I like SACO or Hershey's Special Dark)
- 1 cup water
- ⅓ cup vegetable oil (or avocado oil)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 recipe frosting
Instructions
- Preheat the oven to 350 degrees F and place paper cupcake liners into a muffin pan.
- Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared muffin cups, using about 1/4 cup in each.
- Bake for 12-14 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
- Let cool on a wire rack for 5 minutes, then carefully transfer to a wire rack to cool fully.
- Add desired frosting.
Notes
- Store frosted cupcakes in a container in the fridge for up to 3 days. Store unfrosted cupcakes in a container at room temperature for up to 3 days. Freeze frosted or unfrosted in a freezer bag with as much air removed as possible. Thaw in the fridge or at room temperature.
- Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting using nondairy Greek yogurt or nondairy cream cheese. You could also use classic Cream Cheese Frosting.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the all-purpose flour.
Nutrition
Serving: 1 cupcake | Calories: 238kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 81mg | Fiber: 2g | Sugar: 17g | Calcium: 9mg | Iron: 2mg