Deep, dark, rich, fudgy vegan chocolate cupcakes – no eggs required!
What’s the secret to making cupcakes rise without eggs?
It’s something you probably already have in your kitchen! This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake. (Remember that famous volcano experiment from elementary school?)
Just like my Vegan Brownies Recipe, the simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs!
These classic chocolate cupcakes will take you right back to childhood.
Irresistibly light and fluffy, they hold their own against any box of Duncan Hines or Betty Crocker cake mix, with none of the unhealthy corn syrup or artificial ingredients. And even if you aren’t vegan, it’s a good idea for everyone to have a go-to vegan cupcake recipe, because you never know when you’ll need it!
For example, have you ever been asked to make a last-minute dessert when you didn’t have any eggs on hand? Or needed a recipe suitable for a child with dairy allergies or a guest who’s a vegan? Or maybe you just want a foolproof basic cupcake recipe that’s super quick, easy to make, and turns out perfectly every single time.
(View The Video, Above)
This has been my go-to cupcake recipe for over three years now, and it’s incredibly versatile. Every time I serve the cupcakes, they are always completely devoured, by vegans and meat eaters alike!
You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings. Top them with your favorite frosting or nut butter if you wish, or try my Chocolate Frosting Shots or Healthy Nutella. If you want to be fancy, you can even pipe the frosting through a pastry bag fitted with a 1M star tip, as seen in the photos, effortlessly turning the cupcakes into a culinary work of art.
And if you can find Dutch cocoa, I like to include a few tablespoons in the recipe, because it really heightens the chocolate flavor and gives these cupcakes a classic straight-from-the-bakery taste.
Vegan Chocolate Cupcakes
Adapted from my Vegan Chocolate Cake and my 100 Calorie Chocolate Cake
The BEST Vegan Chocolate Cupcakes!
Ingredients
- 3/4 cup water
- 1/4 cup applesauce or yogurt, such as almondmilk yogurt
- 1/4 cup vegetable or melted coconut oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup spelt, white, or bob’s gf flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened
- 3/4 cup sugar, unrefined if desired
- 1/2 cup mini chocolate chips, optional
- 1/2 tsp + 1/8 tsp salt
- 1/2 tsp baking soda
Instructions
*For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.
To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting.
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