Vegan Chocolate Cupcakes Recipe

Name: Vegan Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain unsweetened soy milk; 1 teaspoon apple cider vinegar; 3/4 cup granulated sugar; 1/3 cup canola oil; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract, peppermint extract, or additional vanilla extract; 1 cup all-purpose flour; 1/3 cup Dutch process cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1 recipe Vegan Fluffy Buttercream Frosting (see recipe intro)

Servings: persons

1 cup plain unsweetened soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract, peppermint extract, or additional vanilla extract
1 cup all-purpose flour
1/3 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 recipe Vegan Fluffy Buttercream Frosting (see recipe intro)

1
Heat the oven to 350 degrees F and arrange a rack in the middle Line a muffin pan with paper or foil liners.
2
Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle.
3
Add the sugar, oil, vanilla extract, and additional extract and beat until foamy.
4
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
5
Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are fine).
6
Pour into liners, filling 3/4 of the way.
7
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
8
Transfer to a cooling rack and let cool completely.

670

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 cup plain unsweetened soy milk, 1 teaspoon apple cider vinegar, 3/4 cup granulated sugar, 1/3 cup canola oil, and more.

Yes, Vegan Chocolate Cupcakes Recipe 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!