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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 238kcal

Author Amy Palanjian

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 melted butter or avocado oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 recipe frosting

US Customary - Metric

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