Vegan Chocolate Cupcakes
Updated Sept. 26, 2024
- Total Time
- 40 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup soy or rice milk
- 1teaspoon vinegar
- ¾cup sugar
- ⅓cup vegetable oil
- 1½teaspoons vanilla extract
- 1cup flour
- ⅓cup cocoa powder
- ¾teaspoon baking soda
- ½teaspoon baking powder
- ¼teaspoon salt
- 1cup confectioners’ sugar
- ¼cup cocoa powder, sifted
- 3tablespoons soy or rice milk
- Chocolate sprinkles (optional)
For the Cupcakes
For the Chocolate Glaze
Nutritional analysis per serving (12 servings)
203 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 2 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cupcakes
- Step 1
Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- Step 2
In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Step 3
Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- Step 4
When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
- They’re called Chocolate Cupcakes for Almost Everybody because they contain flour, which won’t work for celiacs.
Private Notes
Comments
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 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.
peanut butter frosting, eh? what a delicious idea! thank you ♥️ @Toby
I followed the recipe except I used oat milk which I believe another person did successfully. While the cupcakes were delicious they stuck to the silicone muffin pan. I tested them and toothpick was clean. Cooled them down but it seemed they were not bonded enough and fell apart. What could have gone wrong?
I have been making these cupcakes for 20 years and it is a family favorite. They never disappoint. And nobody every knows they are vegan unless I tell them.
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