5 from 2 votes
You don't need any special ingredients for these decadent vegan chocolate cupcakes!
Vegan Chocolate Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

You don't need any special ingredients for these decadent vegan chocolate cupcakes!

Servings: 12 cupcakes
Author: Meaghan | Cook. Craft. Love.
For the Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 Tbsp cocoa powder
  • 1 tsp baking powder
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup water room temperature
  • 1 Tbsp white vinegar
For the Frosting:
  • 1 cup unsalted vegan butter room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder sifted
  • 1 tsp vanilla
  1. In a medium-sized bowl whisk together the flour, sugar, salt, cocoa powder, and baking powder until well combined.

  2. Make a well in the center and whisk in vegetable oil, vanilla, water, and vinegar and whisk until smooth.

  3. Fill lined muffin tins 3/4 full and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.

  4. All the cupcakes to cool completely while you make the frosting.

  5. In the bowl of a stand mixer beat the butter on medium speed until light and fluffy, about 5 minutes. 

  6. Add powdered sugar 1 cup at a time, beating until just incorporated after each addition. Beat in sifted cocoa powder and mix well.

  7. Scrape down the sides of the bowl with a spatula, add vanilla, and beat again for an additional 30 seconds.

  8. To decorate: fit a piping bag with a Wilton 1M piping tip and decorate your completely cooled cupcakes. 

Recipe Notes

Baker's Note: You'll need a pretty good balance of butter to powdered sugar to avoid needing milk or cream to reach the right consistency. A good pipeable buttercream is stiff but flexible. 3 1/2 cups powdered sugar worked perfectly for me!