Incredible vegan chocolate cupcakes recipe with vegan frosting.

one-bowl vegan cupcakes

I’m in love with these vegan chocolate cupcakes. Moist, tender, delicious, and not too sweet, so they pair with the vegan frosting perfectly. My 7 year old taste tester agrees. And the best part? They are super easy to make and you’ll only need one bowl. 

If you like this recipe for vegan chocolate cupcakes, be sure to check out my recipes for vegan cut-out sugar cookies and vegan decorating icing.

how to decorate cupcakes

You can easily prepare the vegan frosting and just spread on the cupcakes with a knife or spatula, but to decorate cupcakes as shown here, you will need:

• disposable decorating bag
• size 1 M tip
• white food coloring (optional)
• sprinkles (optional)

To brighten the icing, add white food coloring, or any color you like. Prepare the decorating bag with tip, fill with the frosting, and close tightly with a rubber band. Pipe a swirl of frosting on each cupcake. 

vegan chocolate cupcakes recipe

ingredients you’ll need

3 cups flour
2 cups sugar 
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable OR canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1 1/4 cups cold water

what to do 

Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners and use cooking spray to grease the top of the cupcake tin.

Prepare the batter in a large bowl, mixing with a whisk, OR with a standing mixer fitted with the flat beater.

Place the dry ingredients in the bowl and briefly whisk/mix. Add the wet ingredients and beat very well.

Scoop the batter into the cupcake liners 2/3 full.

Bake for about 20 to 22 minutes or until toothpick inserted comes out clean and the top springs back when gently pressed. When cool, add frosting.

Serve or keep in refrigerator if baked the day before serving (this isn’t necessary, but I like to chill them.)

Makes 22 to 24 cupcakes. 

Yield: 22 to 24 cupcakes

vegan chocolate cupcakes

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The BEST vegan chocolate cupcakes with vegan frosting.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 3 cups flour
• 2 cups sugar 
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup vegetable OR canola oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• 1 1/4 cups cold water

Instructions

Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners and use cooking spray to grease the top of the cupcake tin.

Prepare the batter in a large bowl, mixing with a whisk, OR with a standing mixer fitted with the flat beater.

Place the dry ingredients in the bowl and briefly whisk/mix. Add the wet ingredients and beat very well.

Scoop the batter into the cupcake liners 2/3 full.

Bake for about 20 to 22 minutes or until toothpick inserted comes out clean and the top springs back when gently pressed. When cool, add frosting.

Serve or keep in refrigerator if baked the day before serving (this isn't necessary, but I like to chill them.)

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 195mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g

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Vegan Frosting recipe 

ingredients you’ll need 

1 stick of vegan margarine
1 pound confectioner’s sugar
1 teaspoon vanilla extract
3 tablespoons plant-based, soy, or nut milk, plus additional

what to do

In a standing mixer or in a large bowl with an electric hand mixer, blend 1 pound (or about 3 cups) of confectioner’s sugar with the butter. Add vanilla extract and milk and blend. Add more milk until the desired consistency and taste is achieved. If desired, add coloring.

This post for vegan cupcakes was originally published in January 2010 and updated in July 2020.