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Simple Chocolate Cupcakes

  • Author: Joscelyn Abreu
  • Cook Time: 18 mins
  • Total Time: 18 mins
  • Yield: 12 1x


These chocolate cupcakes are moist, delicious, and vegan friendly. They’re simple to make and include a gluten-free variation.




Chocolate Buttercream: (For refined sugar free version, use my Two-Ingredient Chocolate Frosting)


  1. Preheat oven to 350ºF. Line a muffin pan with 10–12 paper liners and set aside.
  2. In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.
  3. 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)

  1. 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.
  2. I used Wilton tip 1M to pipe swirls of buttercream onto these cupcakes. I also used these chocolate “vermicelli” sprinkles to decorate each cupcake.
  • Category: Vegan, Dessert, Gluten-Free