Basic Vegan Chocolate Cupcakes Recipe

Name: Basic Vegan Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar (or white vinegar); 3/4 cup granulated sugar; 1/3 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/3 cup cocoa powder (Dutch processed or regular); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt

Servings: persons

1
Preheat the oven to 350u00b0F (180u00b0C).
2
Line muffin pan with baking cups (paper or foil).
3
Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
4
In a separate bowl, whisk together the remaining dry ingredients.
5
Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
6
Pour the batter into prepared baking cups, filling them to three quarters full.
7
Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
8
Transfer cupcakes to cooling rack and allow to cool completely.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar (or white vinegar), 3/4 cup granulated sugar, 1/3 cup vegetable oil, and more.

Yes, Basic Vegan Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Vegan Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions