Vegan Chocolate Cupcakes Recipe (2024)

Ahem. I make a batch of these almost every week -- they are beloved by everyone who tastes them (and usually asks for the recipe). But I have to quibble with Pete Wells saying this recipe is "adapted from Isa Chandra Moscowitz and Terry Hope Romero's 'Vegan Cupcakes Take Over the World." It is the EXACT recipe, to the letter. All he left out was their suggestion that instead 1 & 1/2 teaspoons vanilla, you could do 1 t. vanilla and 1/2 t. other (eg, almond) extract. Credit where credit is due.

Great recipe. While the cupcakes are still hot from the oven I put 3-4 semisweet chocolate chips on top, waited for them to melt and spread. A quick and less sugary fix for glaze. The crowd I made these for enjoyed them and were surprised when I told them it was vegan. It made 46 mini-cupcakes.

I made these into vegan and gluten-free by just substituting gluten-free flour, and they worked great. Took them to a baby shower and everyone raved (vegans, carnivores, and all in between).

I was looking for an egg-free cake due to my friend’s allergy. I used almond milk because that’s what I keep on hand. I doubled the recipe and baked in two 8” round pans for a layer cake and it came out beautifully. Very moist and chocolatey.

Made with milk and light brown sugar. Were moist light and oh so chocolatey. Dropped 5 semi-sweet chips on the top of each cupcake and baked. Delicious without and glaze.

An easy, reliable, scrumptious staple. They're moist, light as air and guilt free, even with morning coffee since I always use less sugar. Delicious on their own but merge beautifully with any topping you come up with. Our favorite is a dollop of whipped peanut butter frosting: mostly creamy pb, beaten with a little confectioners' sugar, Earth Balance and non-dairy milk, until airy. Isa Chandra Moskowitz is a national treasure (and yes, this isn't adapted, it's her recipe verbatim).

Yes you can get vegan chocolate chips.

People didn’t believe the cupcakes were made without butter and eggs. Kids liked them too. Used 1/2 cup sugar, almond milk, apple cider vinegar, and added 6 semi-sweet chocolate chips to each cupcake. Definitely will make these again.

I live at high altitude and have had very little success with vegan baking. I can't tell you how many brick-like cupcakes have come out of my kitchen. As a result, I almost can't believe how well these turned out. I topped the cupcakes with toasted almonds and fresh mint.

Not to be a pedant, but what do eggs have to do with dairy allergies?As a note to people with additional allergies, I've made a nearly identical recipe with a GF flour blend, and no one could tell the cupcakes were vegan and GF.

with almond milk, Hershey’s special dark, and Bob’s Red Mill all purp. flour... 1/12 = 140kcal

I just made these with my 4 year-old neighbor who loves to bake. The recipe is easy enough that she did most of the work and all of the tasting - and the results were wonderful!

These are moist and chocolatey. A hit with kids and grownups. Very easy to make--with things I had on hand. Great the next day.

Very easy and very, very delicious!

I couldn't believe that these cupcakes were made with no eggs or butter---delicious! I added a little rum to the glaze.

Used Oat Milk and accidentally used a 1/2 tsp of almond extract before realizing the mistake and using a tsp of vanilla. Also used gluten-free flour due to allergies. Baked at 345 degrees for 24 minutes because I read that using gluten-free flour requires slightly longer baking at slightly lower temperatures. They were spectacular!

Perfection, exactly as written. Very similar to a “depression cake” recipe, cupcake-ified. The glaze is runny but sets up with time and holds sprinkles beautifully. Easy, festive, delicious, incidentally vegan.

Ripple milk works very well in place of soy milk. Reduce the sugar by an eighth of a cup. Use half whole wheat flour and half white flour. In convection oven bake 340°F for 14 minutes and let cool in the muffin tin for three minutes.

Can I make this as a sheet cake? thanks ~

These cupcakes were fantastic. The recipe made 11 cupcakes for me. They don't rise very high but were the perfect size for a birthday cupcake. The icing oozed down the sides and was absolutely decadent. One change to the recipe, I let the cupcakes cool in the pan for 30 minutes before putting them on the rack. I tried right out of the oven and they were too soft to remove.

Amazing

I made these with 1:1 Gluten Free All Purpose flour and the result was amazing. Perfectly moist and rich. I baked about 22 minutes because my toothpick wasn't coming out clean at 20 - based on the resulting texture/moistness of the cake I think it would be harder to overbake these than underbake.

Just made these again - and this time added about 1/3 cup of (natural, creamy) peanut butter to the frosting. DELICIOUS.

1/2 cup Milk1/2 tsp Vinegar 6 Tbs Sugar8 tsp Oil3/4 tsp Vanilla 1/2 cup Flour8 tsp Cocoa powder1/3 tsp Baking SODA1/4 tsp Baking POWDER1/8 tsp Salt

Can these cupcakes, without frosting, be frozen for a week?Thanks

Very good and very chocolatey! I highly recommend this recipe. It's easy to follow and tastes great. However, I did swap for almond milk since that's what I had available.

My kids didn't know the difference! They ate them up and my vegan husband got to enjoy them, too.

I made these cupcakes using the exact recipe. My only concern is I only had avocado oil. But these came out so moist. Saving this recipe!

Can I make these with almond milk?

so good - so easy! One of the better vegan recipes I have tried!