These simple chocolate cupcakes are moist, delicious, and vegan friendly. They’re easy to make and include a gluten-free variation.
Sometimes you just need chocolate to make it through a long week, and preferably in the form of cake. Even better if that cake is topped with with even more chocolate! These cupcakes are the quintessential chocolate treat. Moist cake topped with the creamiest frosting is the most delicious combo too.
Although I love making layer cakes, I sometimes prefer the ease of cupcakes. They’re simple to make, take less time in the oven, and are the perfect single serving. They are also much easier to clean up than sliced cakes thanks to their wrappers, which conveniently serve as makeshift paper plates.
I’m more of a cake than frosting person, unlike my kiddos, who seem to enjoy the frosting more than the cake. I just add a little smear of frosting on my cupcake, while they prefer their’s piled high. You can easily customize the frosting on your cupcakes to suit your taste and even make a pretty swirl with a simple piping bag
and decorative tip, if you want to.
I included a couple of different frosting options in the recipe below. One is a Two-Ingredient Whipped Ganache, which is just dark chocolate melted with coconut milk and whipped until it’s light and fluffy, and the other is a more traditional buttercream made with butter/shortening, cocoa, and powdered sugar. I like both, although the whipped ganache takes a bit of planning ahead, so if I’m in a pinch for time I make it with unsalted butter. Butter is one of the only sources of dairy that doesn’t have an adverse affect on my tummy, but if you’re dairy-free, you can easily use vegetable shortening/vegan butter instead. I hope you enjoy these cupcakes! If you’re a fan of chocolate cake, be sure to check out these other chocolate cake recipes on the blog! Happy baking!
Simple Chocolate Cupcakes
- Total Time: 18 mins
- Yield: 12 1x
Description
These chocolate cupcakes are moist, delicious, and vegan friendly. They’re simple to make and include a gluten-free variation.
Ingredients
Cupcakes:
- 1 cup unbleached all-purpose or gluten-free all purpose flour
- 1 cup coconut sugar
or pure cane sugar
- 1/3 cup dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup almond milk or milk of choice
- 1/2 cup brewed coffee/espresso or additional milk/water
- 1/4 cup avocado oil
or neutral cooking oil
- 1 teaspoon vanilla extract
- parchment paper, coconut oil
or all-vegetable shortening
for lining/greasing pan
- Two-Ingredient Chocolate Frosting (refined sugar free) or chocolate buttercream recipe below
or pure cane sugar
or neutral cooking oil
or 
for lining/greasing panChocolate Buttercream: (For refined sugar free version, use my Two-Ingredient Chocolate Frosting)
- 1 cup organic vegetable shortening (can also use softened unsalted butter, if not dairy-free, or substitute with up to 50% vegan butter)
- 1/2 cup dutch-processed cocoa powder
- 3 1/2 cups powdered sugar
- 1–3 tablespoons milk of choice, if needed
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350ºF. Line a muffin pan with 10–12 paper liners and set aside.
- In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.
- Pour batter into each paper liners, filling almost to the top. Place into the oven for 15–18 minutes OR just until center is set and a toothpick inserted comes out with only a few moist crumbs. Remove and let cool completely before frosting.
Chocolate Buttercream: (or follow the recipe for this Two-Ingredient Chocolate Frosting for refined sugar free version)
- Beat shortening or butter, until creamy. Add cocoa powder and powdered sugar, beating on low speed until fully blended. Add milk, if needed to thin, then mix in vanilla extract. Frost cooled cupcakes as desired.
- I used Wilton tip 1M
to pipe swirls of buttercream onto these cupcakes. I also used these chocolate “vermicelli” sprinkles
to decorate each cupcake.
to pipe swirls of buttercream onto these cupcakes. I also used 
to decorate each cupcake.- Cook Time: 18 mins
- Category: Vegan, Dessert, Gluten-Free
You May Also Enjoy These Similar Recipes:
Vegan Vanilla Cupcakes with Fresh Berries
Lemon Cupcakes with Lemon Frosting
Simple Chocolate Bundt Cake
Sooo yummy!!
★★★★★
Planning in making these soon. Is this recipe for 12 regular size muffins or 12 minis?
Hi MJ, this recipe makes between 10-12 regular size cupcakes. It just depends on how much you fill each liner. Hope you enjoy them!
Hello, can this make be made in an 8 inch pan?
Hi Tori, yes it can be made in a cake pan instead. I have a single layer chocolate cake here if it helps (https://www.wifemamafoodie.com/chocolate-snack-cake-with-chocolate-buttercream/) Hope you enjoy it! Let me know if I can help with anything else! 🙂
Hello, May I ask if these can be made a week in advanced and stored in an airtight container?
Hi Tina, they can be made in advance, but I wouldn’t store them at room temperature or they’ll go stale after a day or two. Instead, let them cool before placing them in an airtight container, then wrap the container well to prevent freezer burn and store them in the freezer, unfrosted. Take them out the day of or night before you need them, let them thaw, then frost them. They’ll taste fresh, like the day you made them!
May I ask how long this would bake in a mini cupcake tin?
Hi Thao, about 10-12 minutes, give or take. Just check on them once they’ve fully domed and take them out when the centers are set and no longer jiggly. Hope you enjoy them!
Sorry I also forgot to ask if these can freeze well after baking?
Be still my heart… these cupcakes are everything! 🙂
Aw you are so sweet Laura! Thank you!
WOW these chocolate cupcakes are stunning! Beautiful photographs too!
Thank you Natalie!
Wow! I just made these to take to a BBQ for a few people who need to eat gluten and dairy free. They are really good! Nice work on the recipe and beautiful pictures. I used your recipe for two-ingredient chocolate frosting to frost the cupcakes and it was well worth the effort it took to pipe it out. Thank you!
I’m so happy you enjoyed these cupcakes, Amy! Thank you for taking the time to leave such positive feedback and for giving the recipe a try. Have a wonderful week!
Who knew there are vegan chocolate cupcakes out there. I am not vegan but I am also not anti so will try these out any day. Hey it’s chocolate and cupcake. How could I say No?
Haha yes for sure. Thanks Sebastian!
Oo I am a huge chocolate lover and have been wanting to try a vegan version for my birthday. I’m pinning this to try later! 🙂
Thanks for the support, Sarah!
These look delicious. I’ve been debating going vegan for a while, so seeing that you can still have tasty treats like this might win me over. Think I’ll give this a try!
Thanks Victoria. Have a wonderful week!
This made me drool!!! I’m not a vegan but I’m a fan of chocolates. This is a yes for me! Thanks for the detailed recipe!
Thank you for your kind words, Karla!
These look so good! Chocolate is my weakness !
Hi Jenn! Thank you for the encouragement!
Oh wow, these look amazing!! Give me all the chocolate 🙂
Haha, thanks Jessica!