Vegan Dark Chocolate Cupcakes with Frosting

Indulge in the rich, decadent world of vegan dark chocolate cupcakes with frosting—perfect for chocolate lovers seeking a plant-based treat! These moist and fluffy cupcakes are made with simple ingredients like almond milk and apple cider vinegar to create a vegan buttermilk base, while unsweetened cocoa powder and hot coffee bring depth to the chocolate flavor. Topped with a luscious dairy-free cocoa frosting that’s whipped to perfection, these cupcakes strike the ideal balance between intense chocolate goodness and creamy sweetness. Ready in just 35 minutes, this recipe is easy to follow and ideal for birthdays, celebrations, or a cozy dessert at home. Whether you're vegan or simply looking for an irresistible dessert, these cupcakes deliver on taste and texture while being entirely dairy- and egg-free.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar
• 1.5 cups all-purpose flour
• 0.33 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.33 cup neutral oil (e.g., canola, vegetable, or melted coconut oil)
• 1.5 teaspoons pure vanilla extract
• 0.5 cup hot coffee (or hot water)
• 0.5 cup vegan butter
• 2 cups powdered sugar
• 0.25 cup unsweetened cocoa powder (for frosting)
• 2 tablespoons plant-based milk (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 pinch pinch of salt (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Stir together and let it sit for 5 minutes to create vegan buttermilk.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.

Step 4

Add the vegan buttermilk, neutral oil, vanilla extract, and hot coffee (or hot water) to the dry ingredients. Whisk until the batter is smooth and no lumps remain. Do not overmix.

Step 5

Divide the batter evenly between the prepared cupcake liners, filling each about 2/3 of the way full.

Step 6

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 8

To make the frosting, beat the vegan butter in a large bowl using a hand mixer or stand mixer until creamy.

Step 9

Add the powdered sugar, cocoa powder, plant-based milk, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth, scraping down the sides as needed.

Step 10

Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost the cupcakes.

Step 11

Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Nutrition Facts

Serving size	(1294.2g)

Amount per serving	% Daily Value*
Calories	4054.0

Total Fat 179.1g	0%
Saturated Fat 66.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3128.6mg	0%
Total Carbohydrate 617.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 436.0g
Protein 31.8g	0%

Vitamin D 112.5IU	0%
Calcium 588.9mg	0%
Iron 15.2mg	0%
Potassium 1355.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 3.0%

Carbs: 58.7%