These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
25 mins
total:
1 hr 15 mins
Servings:
15
Yield:
15 cupcakes
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.

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  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.

  • Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts

327 calories; protein 1.9g; carbohydrates 55.8g; fat 11.2g; sodium 156.7mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 4 stars
04/07/2018
I made these and they turned out rich and moist. I did make the following changes; instead of adding water I did a vegan buttermilk (1tbsp vinegar to 1 c soy milk). I used 3 tbsp dark cocoa powder 4 would have been way to rich for my liking. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2018
I made these and they turned out rich and moist. I did make the following changes; instead of adding water I did a vegan buttermilk (1tbsp vinegar to 1 c soy milk). I used 3 tbsp dark cocoa powder 4 would have been way to rich for my liking. Read More
(4)
Rating: 5 stars
07/09/2018
Im on a nondairy and nonsoy diet so this recipe was very close to what i needed. I had to change the butter for nondairy and nonsoy butter. I also used canola oil not vegetable oil. And used apple vinegar bevause i didnt have white wine vinegar. I brought it to a party and although there were other cakes and sweets these cupcakes were the first to go! I used my own frosting recipe though. Read More
Rating: 4 stars
11/19/2018
I needed to find a recipe for vegan cupcakes because my friend is vegan and she absolutely loved them. She also enjoyed the icing but said that she had tried other recipes that tasted better (I specifically asked her so I could leave a review ). This batter made 12 short cupcakes (didn't quite get over the paper when they rose) and the prep time given is pretty accurate even for a slow baker like me. I will be using the cupcake recipe again if needed again. Read More
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Rating: 5 stars
04/09/2018
I'm not vegan but was out of butter and eggs and thought I'd try these - they turned out delicious I was really surprised how much flavor they had without any dairy. Read More
Rating: 5 stars
08/25/2018
my daughter is lactose intolerant and she loved these cupcakes. You can not even tell the difference between a normal one and these ones. My five year old boy also loves them and asks me to make them all the time. I suggest making these cupcakes. I would definitely make them again! Read More
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