Vegan Chocolate Cupcake Recipe

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This Vegan Chocolate Cupcake Recipe is a simple, foolproof bake that’s perfect for every occasion. These soft and fluffy vegan chocolate cupcakes are packed with rich chocolate flavour and topped with a smooth, creamy chocolate buttercream. Whether you’re baking for birthdays, parties, afternoon tea or simply treating yourself, these easy cupcakes are guaranteed to be a hit.

TL;DR

• Soft, fluffy vegan chocolate cupcakes.

• 100% vegan and dairy-free.

• Topped with rich, creamy chocolate buttercream.

• Easy to make using simple pantry ingredients.

• Makes 12 cupcakes.

• Perfect for birthdays, celebrations or everyday baking.

Vegan Chocolate Cupcake Recipe

Ingredients

For the Chocolate Cupcakes

• 180g plain flour
• 200g caster sugar
• 25g cocoa powder
• ½ tablespoon baking powder
• ½ teaspoon salt
• 60ml sunflower oil
• 60ml maple syrup
• 130ml soya milk
• 1 teaspoon vanilla extract

For the Chocolate Buttercream

• 250g vegan butter block, softened
• 400g icing sugar, sifted
• 100g cocoa powder
• 1 teaspoon vanilla extract

How to Make Vegan Chocolate Cupcake Recipe

Step 1: Prepare the Cupcake Batter

Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cupcake cases.

In a large mixing bowl, combine the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug or bowl, whisk together the sunflower oil, maple syrup, soya milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth, lump-free batter. Be careful not to overmix.

Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake cases, filling each one around two-thirds full.

Bake for 20–25 minutes, or until the cupcakes have risen and spring back when lightly pressed.

Leave the cupcakes to cool completely on a wire rack before decorating.

Step 3: Make the Chocolate Buttercream

Beat the softened vegan butter block together with the vanilla extract until smooth and creamy.

Gradually add the sifted icing sugar and cocoa powder, mixing until the buttercream is light, fluffy and smooth.

Step 4: Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with your favourite star nozzle and pipe generous swirls onto each cooled cupcake.

Alternatively, spread the buttercream over each cupcake using a palette knife for a rustic finish.

Top Tips

• Don’t overmix the batter, as this can make the cupcakes less light.
• Allow the cupcakes to cool completely before decorating.
• Sift the cocoa powder and icing sugar for the smoothest buttercream.
• If the buttercream becomes too soft, chill it for 10–15 minutes before piping.

Variations

• Decorate with chocolate sprinkles or grated vegan chocolate.
• Add vegan chocolate chips to the cupcake batter.
• Fill the cupcakes with chocolate ganache or jam before icing.
• Top with fresh berries for a simple finishing touch.

Serving Suggestions

These Vegan Chocolate Cupcakes are perfect for birthdays, afternoon tea, bake sales, celebrations or simply enjoying with a cup of tea or coffee. They also make a fantastic base recipe for decorating to suit any occasion.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring them back to room temperature before serving so the buttercream softens. The undecorated cupcakes can also be frozen for up to 3 months.

FAQs

Recipes Similar to Vegan Chocolate Cupcake Recipe

• Vanilla Cupcakes
• Jammie Dodger Cupcakes
• Biscoff Cupcakes
• Oreo Cupcakes

Or try my gluten free and vegan chocolate cupcake recipe.

Vegan Chocolate Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

1

hour 

Cooking time

25

minutes

Total time

1

hour 

25

minutes

Ingredients

• For the Sponge

• 180g Plain Flour

• 200g Caster Sugar

• 25g Cocoa Powder

• 1/2 tbsp Baking Powder

• 1/2 tsp Salt

• 60ml Sunflower Oil

• 60ml Maple Syrup

• 130ml Soya Milk

• 1 tsp Vanilla Extract

• For the Icing

• 250g Vegan Butter Block

• 400g Icing Sugar

• 100g Cocoa Powder

• 1 tsp Vanilla Extract

Directions

• For the Sponge
• Preheat the oven to 180ºc/350ºf and line a 12 hole cupcake tin with cupcake cases.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Icing
• Beat together the butter block and vanilla extract until smooth and whipped.
• Mix in the icing sugar and cocoa powder until you have a smooth frosting.
• Use a piping tip and bag to pipe on a swirl onto each cupcake. alternatively you can use a palette knife to spread the icing onto the cupcakes.

Comments

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