• Skip to main content
  • Skip to primary sidebar

Spices N Flavors

  • Home
  • About me
  • Bread
  • Cakes
  • Cookies
  • Desserts
  • Eggless Baking
menu icon
go to homepage
search icon
Homepage link
  • About Me - A Home Baking Journey
  • Bread
  • Cakes
  • Cookies
  • Eggless Baking
  • Desserts
  • ×
    Home » Cakes » Cupcakes » Vegan Chocolate Cupcakes | Best Chocolate Cupcakes

    Published: Jul 12, 2018 · Modified: Feb 3, 2021 by sushma iyer · This post may contain affiliate links

    Vegan Chocolate Cupcakes | Best Chocolate Cupcakes

    Sharing is caring!

    215 shares
    • Share
    • Tweet
    • WhatsApp
    • Email
    • Reddit
    • Print
    Jump to Recipe

    Vegan Chocolate Cupcakes - I bet you this is the easiest cupcake recipe you will ever make yet are the best chocolate cupcakes you will ever have!!

    Soft, Moist, Simple, Chocolaty and Easy cupcake recipe that you need to have in your books. No Eggs, No Curd, No Butter, No Condensed Milk or Milk Powder. You will be surprised to learn these cupcakes uses basic ingredients you probably have at all times in your pantry!!

    pin image of chocolate cupcakes

    Vegan Chocolate Cupcakes are a very basic cupcake recipe that every baker needs to know. In fact, there are few selected recipes that you need to have in your books if you are just starting to bake or even if you are a pro as you can use these basic cake recipes and then modify it to get any flavour of your choice.

    I highly recommend having:
    1. Vanilla Cake recipe (with and without eggs)
    2. Chocolate Cake recipe (with/out eggs)
    3. Basic Muffins recipe
    4. Vanilla Cupcake recipe
    5. Chocolate Cupcake recipe
    6. Hand selected cookie recipe like this and this.
    7. Some tea time cake recipe like this or this.
    8. And basic frosting recipe in your collection.

    horizontal view of chocolate cupcakes

    If I am claiming it to be the best chocolate cupcake recipe ever then trust me on this and give it a shot for yourself and then let me know your thoughts on it.

    Wondering what so special that makes it the best cupcake recipe?
    A. It's an ultra easy cupcakes to make. All you have to do is sieve together the dry ingredients. Add wet on top it, mix and bake that's it. No fancy equipment or ingredients needed.

    B. This is also a super moist chocolate cupcake recipe. What makes it so moist?
    Oil!! yes, oil is that secret ingredient which makes these the best vegan cupcake recipe.

    However, there is also another secret ingredient that would take these basic chocolate cupcake recipe to another level and that particular ingredient is buttermilk. Since we are making Vegan Chocolate Cupcakes today I am using water but if you include dairy products in your routine then definitely try this recipe with buttermilk too, you will love it.

    Find the details for making your own buttermilk at home in the notes section below.

    C. Apart from that, these vegan cupcakes are also light, soft and fluffy. Tastes so rich and chocolaty because of the good amount of cocoa powder that we are using.

    D. You can use this same recipe to make a chocolate cake. In fact, I have already shared the chocolate cake with whipped cream frosting recipe on the blog before. Linking it up here do check it out.

    E. Also, you can use the same recipe to make a red velvet cake.

    That's the advantage of having basic cake recipe because we can definitely modify it and make whole new recipes out of it.

    straight view of vegan chocolate cupcakes

    This Vegan Chocolate Cupcakes recipe is adapted or I must a continuation of the chocolate cake recipe without milk that I have shared previously.

    Sorry if you guys thought that this is a repetitive post but like I said earlier I am just trying to compile a list of recipes that a baker must have in their books.

    Neither do we have eggs nor do we have curd (yogurt) in this recipe. Then what makes this cake rise and hold its shape and at the same time give us a perfect light and fluffy texture?

    It's nothing but the reaction between the raising agent - soda and vinegar which creates lovely air bubbles or air pockets in the cake making it light and fluffy.

    One more ingredient that keeps it moist and fresh for one whole week; yes that long is Oil. Since oil does not solidify at room temperature unlike butter; this cake stays moist and soft throughout the week.

    I will share a secret with you. If you have been watching my vlogs on Youtube you know that I generally shoot my videos on Saturdays. So just like any other Saturday I shot a video for this recipe as well on Saturday.

    But when I sat down to edit the video on Tuesday night I realized that I do not have a shot of the sliced cupcake to show you guys the texture within. Luckily I had two of these vegan chocolate cupcakes that were left. So on Wednesday morning, I shot the sequence to show you guys the texture which you can check out in the video for yourself.

    Five days up and still moist and soft ready to be consumed. Can you believe that?

    vertical view of vegan chocolate cupcakes

    Here is a detailed recipe on how to make chocolate cupcakes

    Liked this recipe?Let us know by giving it a star rating
    vertical view of vegan chocolate cupcakes
    Print
    5 from 8 votes

    Vegan Chocolate Cupcakes

    Soft and fluffy, rich, chocolaty, moist, simple and easy to make from scratch these perfect eggless chocolate cupcakes are a keeper’s recipe. 
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 12 cupcakes
    Author Sushma Iyer

    Ingredients

    Dry Ingredients

    • 1.5 cups All Purpose Flour/Maida
    • 1/2 cup Cocoa Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 1 Cup Sugar

    Wet Ingredients

    • 6 tbsp Oil
    • 1 tsp Vinegar (refer notes)
    • 1 tsp Vanilla Essence
    • 1 Cup Water

    Instructions

    • Sieve the dry ingredients mentioned above into a bowl.
    • Make three wells in it and add vinegar, vanilla and oil in each well or depression.
    • Finally add water all over and combine to get a cake batter like consistency
    • Divide the batter evenly between the cupcake lines in the muffin tin filling upto 2/3 or 3/4 the total height.
    • Bake in a preheated oven of 180°C for 18-22 mins or until a toothpick inserted in the centre comes out clean.
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    Notes:

    1. You can use lemon juice in place of vinegar whichever is available handy at the moment.
    2. Use Milk in place of water for even moister cake.

    By the way, guys I have used this mind-blowing and perfectly smooth chocolate whipped cream frosting to decorate the cupcake. Since it is not vegan I have not included it here in this post rather made a separate post for the frosting because it is definitely a must try recipe. Definitely check it out here.

    If you are looking for some vegan frosting to decorate the cake then definitely check it out here or here.

    If you like my today's post then definitely let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

    Conclusion:

    Can any recipe get simpler than this? I hope you enjoyed this simple homemade chocolate cupcakes recipe.

    Perfectly soft and moist cupcakes made without using any dairy products is surely gonna impress everyone.
    Which is that one basic recipe that you absolutely love and have it in your records for years? Do share with me in the comment section below.

    Enjoy these Vegan Chocolate Cupcakes with a big dollop of frosting or enjoy it plain as a tea time cake. Either way it is one keeper's recipe.

    Pin it for later:
    pin image of chocolate cupcakes

    I will see you soon with yet another recipe

    Until then
    Hugs
    Sushma

    « Stabilized Whipped Cream Frosting for cake decoration
    Eggless Leftover Chapati Cake | Eggless Atta Cake »

    Reader Interactions

    Comments

    1. enews says

      September 28, 2024 at 3:51 am

      If I add butter milk (made from milk and vinegar) is the vinegar used to make the buttermilk sufficient or should I also add Vinegar called for in the recipe

      Reply
      • sushma iyer says

        October 09, 2024 at 9:19 pm

        Hi.. just add 1 tsp of vinegar to 1 cup of milk and that would be your homemade buttermilk and use it in the recipe. do not add any extra vinegar

        Reply
    2. Tasneem says

      October 29, 2021 at 4:47 pm

      Hi just wondering how to use the buttermilk in this recipe. Thanks

      Reply
      • sushma iyer says

        October 30, 2021 at 1:48 am

        Hi Tasneem.. just replace water with milk. Warm your milk slightly and add vinegar to it. Stir a bit and let it stand for 5 mins. Then use in the recipe. 🙂 Check this recipe for step by step instructions: https://spicesnflavors.com/eggless-black-forest-cake/ 🙂

        Reply
    3. Sonam Bhatia says

      August 28, 2021 at 6:39 am

      Hi..can i replace maida with any gluten free flour in this recipe?

      Reply
      • sushma iyer says

        August 28, 2021 at 2:27 pm

        Hi Sonam.. Sorry I have not tried..

        Reply
    4. Shilpa says

      January 13, 2021 at 1:01 pm

      What is the cup size used ???
      How much is flour in gems ???

      Reply
      • sushma iyer says

        January 14, 2021 at 9:45 pm

        Hi Shilpa.. 1 cup flour is 120 gms.. thank you

        Reply
    5. Saloni Shah says

      January 02, 2021 at 11:54 am

      Hi Sushma,

      I made these cupcakes and they turned out fantastic. I added a bit of instant coffee to the batter to give that extra flavor. Yummiest cupcakes. Thank you for sharing .

      Reply
      • sushma iyer says

        January 03, 2021 at 10:44 pm

        Thats awesome Saloni. Thank you for sharing. Glad to know that the coffee trial worked even better for you. Thanks for sharing 🙂

        Reply
    6. Yashika says

      December 23, 2020 at 7:23 am

      5 stars
      Can I please know the water used in this recipe is warm water or room temperature?

      Reply
      • sushma iyer says

        December 30, 2020 at 10:00 pm

        Hi Yashika.. It is room temperature water 🙂

        Reply
    7. Shipra says

      August 09, 2020 at 1:28 am

      Mam will this receipe have an oily top as my chocolate cake or cupcakes have an oily top

      Reply
      • sushma iyer says

        August 10, 2020 at 9:57 am

        Hi Shipra..

        I am not sure which recipe you are following so can't compare.. But this won't have an oily top.

        Regards
        Sushma

        Reply
    8. Anu says

      May 30, 2020 at 6:17 pm

      I made your recipe wirh whole wheat flour and it came out very nice. Still good sponge and cake like texture.
      Thank you

      Reply
      • sushma iyer says

        May 30, 2020 at 8:49 pm

        Hi Anu.. That is amazing.. Thank you so much for trying and sharing your feedback with us.. appreciate it..
        This would help many others looking for an alternative to Maida/APF.

        Regards
        Sushma

        Reply
    9. Sayali says

      May 28, 2020 at 9:15 am

      Hi Sushma,
      Love your recipe. If I want to bake a cake instead of cupcakes..what size cake tin would you recommend and oven temperature and time setting? Please and thank you.

      Reply
      • sushma iyer says

        May 28, 2020 at 5:22 pm

        Hi Sayali.. you can make this in 2 6 inch tins or 1 8 inch tin.. I have shared how to make cakes using this recipe.. here are the links this might be helpful: https://spicesnflavors.com/one-bowl-chocolate-cake-no-eggs-butter-milk/ and https://spicesnflavors.com/eggless-chocolate-caramel-cake/ thank you

        Reply
    5 from 8 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    sushma iyer spicesnflavors.com author picBaking for Passion and Baker by Profession, Hi, I am Sushma Iyer, a certified Career Baker. This space is designed in a way that anyone can bake from scratch with confidence. Overwhelmed and don't know where to start from let me guide you in this journey of HOME BAKING!!! Read more

    Summer Recipes

    close up image of espresso chocolate cookies to fit the recipe card

    Eggless Dark Chocolate Espresso Cookies recipe

    three bombolonis placed in a white plate

    Eggless Bomboloni recipe - Italian Donuts with Cream

    baked whole wheat muffins placed on a wire rack

    Eggless Whole Wheat Muffins Recipe

    one coffee cupcake frosted with caramel frosting in centre with three cupcakes in the background

    Easy and Moist Eggless Coffee Cupcakes recipe

    three slices of italian cheese bread placed on one top of the other

    Easy Italian Cheese Bread recipe - Video included

    baked cinnamon sugar donut bread placed on a wire rack

    The most Amazing Cinnamon Sugar Donut Bread recipe

    More Posts from this Category

    Footer

    Featured in image

    About

    • Privacy Policy
    • About Me - A Home Baking Journey
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    215 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.